Veal with red pepper and oranges in a pot
2 servings
80 minutes
Fruit - oranges or apples, for example, as well as berries, honey and generally anything sweet - traditionally goes well with veal, especially with stewed. For this roast, you should take a good veal tenderloin or, at worst, a shoulder, and then in the allotted hour in the pot, the most tender meat will form aromatic, soaked in orange broth. Milk veal is well suited for this recipe. It is easy to find and recognize on the counter: the meat has a pale pink color. You can take the "Valencia" variety of oranges - large, sweet and with a small number of seeds.
1
Cut the veal into small pieces (about 2x2 cm), place the pieces in a bowl, and squeeze the juice from half a lemon. Mix the meat thoroughly with the juice and let it marinate for thirty minutes.
- Veal: 300 g
- Lemon: 0.5 piece
2
Cut a large orange in half, slice off one circle, and set it aside. Squeeze the juice from both halves of the orange into a small saucepan, add sugar, bring to a boil, and cook over medium heat for seven to ten minutes (the syrup should thicken slightly).
- Oranges: 1 piece
- Sugar: 1 tablespoon
3
Heat a tablespoon of vegetable oil in a pan, add the cubed veal, and quickly fry on all sides until lightly browned. Finally, season with salt and pepper.
- Veal: 300 g
- Vegetable oil: 1 tablespoon
- Sea salt: to taste
- Ground black pepper: to taste
4
Transfer the fried meat to a small fireproof clay pot. Pour warm orange syrup over the veal.
- Oranges: 1 piece
5
Peel the celery stalk with a sharp knife or vegetable peeler from the top hard layer, chop finely, and place it on top of the meat.
- Celery stalk: 2 stems
6
Slice the red pepper into half rings and place it on top of the celery. Spread a thin layer of Dijon mustard on it and sprinkle with a small amount of cayenne pepper.
- Red sweet pepper: 1 piece
- Dijon mustard: 1.5 tablespoon
- Cayenne pepper: pinch
7
Place a slice of orange on top of the pepper (do not peel the zest — it will add aroma to the meat and vegetables), also brush with a little mustard and sprinkle with cinnamon.
- Oranges: 1 piece
- Dijon mustard: 1.5 tablespoon
- Cinnamon: pinch
8
Roast the veal in a preheated oven at 200 degrees for one hour. Remove the cooked meat from the oven, let it cool slightly, and serve it directly in the pot.
