Swiss Grilled Zürcher Kalbshaxen on Arteflame

Introduction

Experience the rich flavors of Swiss-style grilled veal knuckles with this easy and flavorful recipe. By using the Arteflame grill, we sear at 1,000°F to lock in juices, then slow-grill to perfect tenderness. No need for an oven or pots—everything cooks to perfection on the Arteflame's flat-top griddle, delivering unbeatable flavor and texture.

Ingredients

• 2 large veal knuckles (kalbshaxen)
• 2 tbsp unsalted butter
• 1 tbsp coarse sea salt
• 1 tbsp freshly ground black pepper
• 1 tbsp fresh thyme, chopped
• 1 tbsp fresh rosemary, chopped
• 3 cloves garlic, minced
• 1 tbsp Dijon mustard
• 1 tbsp lemon zest
• 1/2 cup beef broth
• 1/2 cup white wine (optional)

Instructions

Step 1: Prepare the grill

1. Pour vegetable oil on three paper napkins and place them in the center of the Arteflame grill.
2. Stack firewood over the soaked napkins.
3. Light the napkins and allow the flames to build.
4. Wait approximately 20 minutes until the center grill grate is at 1,000°F and the flat cooktop is hot.

Step 2: Season the veal knuckles

1. Rub the veal knuckles generously with butter.
2. Season with sea salt, black pepper, thyme, rosemary, garlic, and lemon zest.

Step 3: Sear the veal

1. Place the veal knuckles on the center grill grate for 2-3 minutes per side to develop a deep sear.
2. Once seared, move the veal to the flat cooktop, placing it closer to the outer edge for slower cooking.
3. Brush with Dijon mustard and add beef broth and wine for moisture.

Step 4: Slow-grill to perfection

1. Let the veal cook slowly on the griddle for about 1.5 to 2 hours, turning occasionally.
2. Use a meat thermometer to check for the desired internal temperature (around 185°F for fall-off-the-bone tenderness).
3. Remove the meat from the grill when it reaches 170°F, as it will continue cooking off the heat.

Tips

• For added flavor, baste the veal with butter and herbs while it grills.
• Use hardwood like oak or hickory for a deeper smoky aroma.
• Adjust grill placement to ensure an even, gradual cook.

Variations

1. Herb-Infused Kalbshaxen: Replace thyme and rosemary with sage and marjoram for a more aromatic taste.
2. Garlic Butter Kalbshaxen: Use extra garlic and butter for a richer, more indulgent flavor.
3. Spicy Swiss Kalbshaxen: Add crushed red pepper flakes and smoked paprika for a spicy kick.
4. Mediterranean Style: Marinate the veal in olive oil, oregano, and lemon juice before grilling.
5. Wine-Braised Kalbshaxen: Baste frequently with red wine for a deeper, bolder taste.

Conclusion

Swiss Grilled Zürcher Kalbshaxen is an exquisite dish, made even better using the Arteflame grill. The unique combination of searing at 1,000°F and slow-grilling on the flat cooktop guarantees a tender and flavorful result. Try this recipe for unforgettable flavors that seamlessly blend tradition and innovation.

Best pairings

• Swiss Rösti – Crispy, golden potato pancakes that complement the rich veal flavors.
• Grilled Asparagus – Light and perfectly charred to pair with the meat.
• Crisp White Wine – A Swiss Fendant or Chardonnay balances the dish.
• Artisan Bread – Fresh-baked bread to soak up the juicy goodness.