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Calf shoulder in honey-mustard glaze on barbecue

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8 servings
12 hours

Veal - 2 kg, Rosemary - 1 tbsp, Juniper berries - 1 tbsp, Paprika - 4 tbsp, Table salt - to taste, Olive oil - 100 ml, Honey - 150 ml, Grainy mustard - 50 gr, Ready mustard - 3 tbsp, Butter - 60 gr, Table salt - to taste, Cayenne pepper - to taste

All ingredients for marinating beef are put in the dishes for marinating.

They mix together and rub pieces of meat well with them. The container is covered with a lid and placed in the refrigerator for not twelve hours.

To prepare the glaze, put all the spices in the saucepan and heat it on fire to a boil, stirring periodically. Boil for three minutes. Then leave to cool to room temperature.

Fry the steaks on fire to the required roasting temperature inside the meat.

Then, five degrees before cooking, we rub the glaze on all sides. And cook to a given temperature.

Let the steaks cool down. The dish is ready. Enjoy your meal!