Veal Marengo Roast

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

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

Main course
Gluten-free

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.