Name: Veal Marengo Roast
Yield: 6 to 8 portions
Ingredients: Fresh mint sprigs, for garnish; 1 tablespoon slivered orange zest; 1 tablespoon cornstarch; 15 Niçoise olives; Berta’s Chicken Stock or canned broth; 4 cups red and yellow cherry tomatoes, mixed; ¾ cup California Cabernet Sauvignon 5 tablespoons water; 2 tablespoons orange marmalade; 5 tablespoons Olivada; ¼ cup chopped sun-dried tomatoes; 1 veal shoulder roast (about 3½ pounds), tied

Preparation info

6 to 8
portions

Difficulty
Medium

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

The great appeal of this dish is the sublime combination of oranges, tomatoes, and olives with succulent veal roast. We’ve updated it by using robust sun-dried tomatoes and black olive purée.

Ingredients

1 veal shoulder roast (about 3½ pounds), tied
5 tablespoons

Method

Cut 8 to 10 slits ¼ inch deep in the surface of the roast. Combine 4 tablespoons of the olivada, the sun-dried tomatoes, and the marmalade in a small bowl. Spread the mixture over the roast, pressing it into the slits. Cover loosely; let stand 3 hours.

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Ingredients

Method

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