Veal in Orange Sauce Recipe

Veal in Orange Sauce Recipe

Ingredients : Serves 4

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

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 150C/300F/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.

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