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900 g/2 lb veal joint
1 onion, sliced
1 garlic clove, crushed
Juice of 1 lemon
Juice of 2 oranges
15 ml/1 tbsp chopped basil
1 bouquet garni sachet
15 ml/1 tbsp oil
Salt and freshly ground black pepper
25 g/1 oz/2 tbsp caster (superfine) sugar
60 ml/4 tbsp white wine vinegar
1 orange, peeled and sliced
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Method :
Place the veal in a bowl. Mix together the onion, garlic, lemon and orange
juices, basil and bouquet garni, pour over the veal and leave to marinate
for 12 hours. Lift the veal from the marinade and pat dry on kitchen paper
(paper towels). Heat the oil and fry (saute) the veal until browned on all
sides, then transfer it to a casserole dish (Dutch oven). Stir the
marinade into the pan, bring to the boil and simmer for 4 minutes,
stirring to scrape up all the meat juices. Season to taste, then pour over
the veal, cover and cook in a preheated oven at 150°C/300°F/gas mark 2 for
1 hour. Transfer the veal to a warm serving plate and keep warm. Dissolve
the sugar in the wine vinegar and whisk it into the stock. Remove the
bouquet garni, add the orange slices and simmer for 3 minutes, then spoon
over the veal and serve. |