PREPARATION : 15 min
COOKING TIME : 15 min
SERVES : 4
1 kg (2 lbs) grain-fed veal bavette
125 ml (1/2 cup) tomato or vegetable juice
75 ml (1/3 cup) brown sugar, well packed
75 ml (1/3 cup) soya sauce
60 ml (1/4 cup) olive oil
2 garlic cloves, crushed
10 ml (2 tsp) crushed peppers
Using a well-sharpened knife, make 3mm (1/8 inch) deep incisions on both sides of the meat. In a freezer bag or shallow dish, mix all the ingredients for the marinade. Place the bavette in the freezer bag, making sure all sides of the meat are coated and close it tightly. Marinate the meat for at least 4 hours in the refrigerator, or over night.
Remove the meat from the marinade, salt and pepper, and in a pan or on a preheated barbecue cook over medium high heat for 5 to 8 minutes on each side, turning once during cooking. Remove from the heat and let sit for 5 minutes. Put the marinade in a pan, bring to a boil, salt and let cook several minutes. Slice the meat into 5 mm (1/4 inch) thick slices and place the strips on a plate. Cover with warm sauce and serve immediately.
