Orange-roasted veal



Nothing says “Sunday” like the incomparable roast of juicy meat served with mouth-watering gravy. We’ve offered various takes on this hot favorite in the past – turkey or pork, cooked in beer, and even stuffed with plums – and today we’re going to be sharing the secrets to making another succulent variant in the form of orange-roasted veal, a dish with a very subtle flavor, served with a delicious citrus sauce and peeled orange segments. Slow-cooking the meat will give you a tasty juice that you can then enhance with an aromatic brandy to create a tasty main course to add to your winter repertoire!


Veal 2.2 lbs (1 kg)
Orange juice 2
Oranges 1
Butter 3 tbsp (40 g)
Extra virgin olive oil to taste
White wine ½ cup (100 g)
Brandy ¾ cup (200 g)
Fine salt to taste
White onions 1
Cornstarch 2 tsp
Water 1 tsp
To garnish
Oranges 1
Fleur de sel to taste

How to prepare Orange-roasted veal

To make the orange-roasted veal, first peel the orange 1 and slice into rounds 2. Peel and slice the onion 3. Next, tie the meat as shown in our practical guide to tying a roast.

Pour the butter and a drizzle of oil 4 into a fairly large pan. Add the onion and brown over very low heat 5. Increase the flame and place the roast on top 6.

Brown the meat over high heat on both sides 7. Transfer the meat 8 and onions 9 to a baking dish.

Lay the peeled orange slices on top 10. Cook in a conventional oven preheated to 340°F (170°C), taking care to monitor the cooking with a probe inserted into the center of the meat, and cook until it reaches a temperature of 140°F (60°C) (this will take around 40-45 minutes). Baste the meat with the juices from time to time as it cooks 11. Remove the meat from the oven 12.

Transfer to a sheet of aluminum foil lined with parchment paper. Wrap the meat in the parchment paper and aluminum foil 13 and leave to rest just while you prepare the gravy to serve with the roast. Transfer the cooked onions and oranges, along with the roast, to a pan and add the orange 14 juice, brandy, and white wine 15.

and white wine 16. Add salt, and cook, allowing the alcohol to evaporate completely. In a separate small bowl, dilute the two teaspoons of cornstarch 17 with a teaspoon of water and mix 18.

Add this mixture to the gravy 19 and reduce as required 20. Blend the gravy using an immersion blender 21 and keep warm in a small saucepan.

Slice an orange 22, then remove the string from around the meat 23 and carve it 24.

Pour a layer of gravy onto the bottom of a serving dish, then lay the slices of meat on top 25, followed by the sliced orange, and salt to taste with the fleur de sel 26. Drizzle the gravy over the top and serve the orange-roasted veal piping hot 27.


Your orange-roasted veal will keep in a firmly sealed container in the refrigerator for a couple of days or can be frozen if you’ve used fresh ingredients.


If you don't have any brandy, you can also simmer the orange sauce with some cognac or another aromatic liqueur of your choice.