Usuba
Veal in Orange Sauce with Pepper
Tender veal baked in a clay pot with red pepper, celery, and fragrant orange syrup. Dijon mustard and cinnamon give the dish an exquisite flavor with a subtle piquancy.
- Total
- 80 min
- Standard serving
- 387.3 g
Ingredients
Total 12
Instructions
- 1
Step 1
Cut the veal into pieces approximately 2 by 2 centimeters. Place in a bowl, squeeze the juice from half a lemon and mix. Let marinate for 30 minutes.
- 2
Step 2
Cut the orange in half. Cut off one slice and set it aside. Squeeze the juice from both halves into a saucepan, add sugar and bring to a boil. Simmer over medium heat for 7–10 minutes until the syrup thickens.
- 3
Step 3
Heat the vegetable oil in a pan. Quickly fry the veal pieces on all sides until lightly browned. Season with salt and pepper at the end.
- 4
Step 4
Transfer the browned meat to a heat-resistant clay pot. Pour warm orange syrup over it.
- 5
Step 5
Clean the celery stem from the tough outer layer with a knife or vegetable peeler. Chop finely and spread over the meat.
- 6
Step 6
Slice the red pepper into half rings and arrange on top of the celery. Spread a thin layer of Dijon mustard and sprinkle with cayenne pepper.
- 7
Step 7
Place the reserved orange slice with zest on top of the pepper. Spread with mustard and sprinkle with cinnamon.
- 8
Step 8
Bake in a preheated 200-degree oven for an hour. Remove the finished dish, let it cool slightly, and serve directly in the pot.
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