Orange roast
Instructions
Tie the meat with kitchen Twine and Brown on all sides in 3 tablespoons oil until it forms a golden crust.
Add salt, pepper, add the liqueur and let it evaporate.
Wash the oranges, squeeze them and add to the meat and juice 1 bay leaf.
Bake in hot oven at 200 degrees for 2 hours.
Turn the roast every now and then and getting it wet with cooking.
After an hour, add the peeled oranges to peel and cut into julienne.
Bring to boiling and serve the roast with the sauce.
Ingredients and dosing for 4 persons
- 1000 g of chuck back rib of veal
- 2 oranges
- 5 cl of dry orange liqueur
- 1 leaf of laurel
- 3 tablespoons of olive oil
- Salt
- Pepper