French · Main
Veal Marengo
Veal braised with tomato, white wine, mushrooms and orange zest — Napoleonic legend, honest bistro reality; bright where bourguignon is dark
- Prep
- 25 min
- Cook
- 110 min
- Serves
- 6
Ingredients
- Veal shoulder, 4 cm cubes — 1.5 kg
- Olive oil — 50 ml
- Plain flour — 25 g
- Onion, chopped — 200 g
- Carrot, small dice — 150 g
- Garlic — 12 g
- Dry white wine — 250 ml
- Brown veal or chicken stock — 500 ml
- Tomatoes, chopped — 400 g
- Tomato paste — 25 g
- Orange zest — 2 strips
- Bouquet garni (thyme, bay, parsley stalks) — 1
- Button mushrooms — 300 g
- Pearl onions — 200 g
- Fine salt — 13 g; black pepper 2 g
- Flat-leaf parsley — 10 g
Method
- Season veal; brown in oil in batches; set aside.
- Soften onion, carrot and garlic 5 min; add tomato paste and flour, cook 2 min.
- Deglaze with wine; add stock, tomatoes, zest and bouquet. Return veal.
- Braise, lid ajar, at 160 °C for 75–90 min until tender.
- Sauté mushrooms golden; glaze pearl onions in a little oil and water, 12 min.
- Lift veal; reduce sauce until it coats a spoon; discard zest and bouquet; season.
- Return veal, mushrooms and onions; simmer 5 min; parsley over.