Grilled shin of beef

Ingredients for 2 servings:

• 1 thick beef leg slice(s), approx. 600 g in weight and approx. 3 cm thick
• 4 tbsp olive oil
• 3 tbsp lemon juice
• 1 tsp marjoram, dried
• ½ tsp white pepper
• 6 drops of Tabasco
• 2 tsp salt

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 2 hours 5 minutes; Total time approx. 2 hours 15 minutes

Mix together the ingredients for the marinade and brush the leg with it on both sides. Wrap the leg several times in aluminum foil and cover it on the grill for about 2 hours so that the heat can reach the meat from both sides (indirect grilling). After about 2 hours, remove the leg from the aluminum foil and brown briefly on both sides over high heat. Note: I can’t say the exact temperature because I grill by feel and not by guidelines. But a medium temperature of about 160-180°C should be sufficient. The leg will be amazing, even though many people say that leg isn’t good for the grill. Note from the chef’s recipe editor: If you don’t want to use aluminum foil, use parchment paper or baking paper for the parcels and wrap the aluminum foil around the outside so that it doesn’t come into contact with the meat. If you use lemon juice and salt, this is recommended for health reasons.