Name: Ragout of Veal with Orange (Ragoût de Veau à l’Orange)
Yield: Serves 4
Cuisine: France
Ingredients: Herb bouquet: 3 sprigs parsley, 1 sprig thyme, 1 imported bay leaf, 1 sprig celery leaves, and a few pieces leek greens tied together with string; 4 garlic cloves, halved; 2 medium onions, thinly sliced; 1 teaspoon minced fresh flat-leaf parsley; 1½ cups rich veal or unsalted chicken stock (storebought or homemade); 1 or 2 veal bones, cut into 1½-inch pieces (optional); 2 cups dry white wine; ½ to⅔ cup fresh orange juice; Salt and freshly ground pepper to taste; ¼ cup Fresh lemon juice; 1½ teaspoons tomato paste; ⅔ cup heavy cream; Zest of 1 medium orange, cut into thin strips; ⅓ cup diced pancetta or ventrèche; 1 pounds veal riblets or 1½ pounds boneless veal shoulder, cut into 1½-inch chunks; 2 teaspoons minced fresh chives; 2 tablespoons vegetable oil

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Cooking of South West France

By Paula Wolfert

Published 1987

About

This dish from toulouse originally called for the bitter Seville orange, bigarade. To compensate for that special tanginess, I have used a combination of orange and plenty of strained lemon juice. For easy service, this ragout can be prepared entirely in advance and reheated. I like this dish with rice.

Ingredients

1 pounds veal riblets or 1½ pounds boneless veal shoulder, cut into 1½-inch chunks
⅓

Method

Trim excess fat from the veal. In a large skillet, sauté the pancetta in hot oil until golden and lightly crisp. With a slotted spoon, transfer to a 5-quart flameproof casserole. Add the veal to the skillet in batches without crowding and sauté over moderately high heat, turning, until browned all over, 5 to 7 minutes. As each piece browns, transfer it to the casserole. Lig

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Ragout of Veal with Orange

Ragoût de Veau à l’Orange

Ingredients

Method

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