Today I’m bringing you into the kitchen with me to prepare a orange veal roast that’s truly delicious! It’s one of those dishes I always make when I have guests for lunch, as it instantly feels festive and scents the whole house. The meat remains incredibly tender and juicy, with that citrus twist that makes it special and different from the usual roast.
I also love it because I can prepare it leisurely the day before: once cold, it slices perfectly thin, and the flavor becomes even better. The secret is fresh orange juice, which gives a sweet and slightly aromatic taste to the sauce.
In the end, just thicken the cooking juices with a bit of cornstarch, and in a few minutes, you have a shiny and flavorful gravy that wins everyone over at the first taste. A simple, elegant, and fail-proof main course! 🍊
Before moving on to the recipe, I remind you of other simple and tasty meat ideas:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 8
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
- Energy 185.24 (Kcal)
- Carbohydrates 2.52 (g) of which sugars 1.42 (g)
- Proteins 15.34 (g)
- Fat 12.40 (g) of which saturated 4.41 (g)of which unsaturated 5.62 (g)
- Fibers 0.49 (g)
- Sodium 374.61 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1.43 lbs veal (roast)
- extra virgin olive oil
- salt
- pepper
- thyme (or rosemary)
- 1 clove garlic
- 3 oranges (juice)
- 1 tsp cornstarch (level)
Tools
- 1 Pot
- 1 Lid
- 1 Citrus Juicer
- 1 Electric Knife
Preparation
To prepare our orange veal roast, we start by massaging the meat well with salt, pepper, and the aromas we prefer. I chose a little thyme, which pairs perfectly with orange and gives a delicate and inviting scent.
Heat a drizzle of extra virgin olive oil in a large casserole, place the roast, and brown over medium heat for a few minutes, turning it carefully on all sides. This way, it will form a light golden crust that will keep the meat tender and juicy during cooking.
When our veal roast is well browned and has taken on a nice golden color on all sides, add the fresh orange juice. Let it cook over medium heat for about 5 minutes so that the meat absorbs all the citrus aroma.
Then lower the heat to minimum, always covered, and let it cook slowly for about an hour, turning the roast occasionally to let it flavor evenly. Slow and gentle cooking is the secret to tender and succulent meat.
Once cooked, let the veal roast cool completely. For this reason, I recommend preparing it even the day before: it will be even easier to slice, and the flavor will become more intense.
When it’s well chilled, slice it thinly with an electric knife or a good chef’s knife. Meanwhile, retrieve the cooking gravy: in a small glass, dissolve one level teaspoon of cornstarch with a bit of the warm stock, then pour everything into the pot.
Put it back on the burner and let it thicken for 4-5 minutes, stirring until the sauce becomes slightly creamy. Don’t let it reduce too much because it should remain liquid enough to accompany the meat slices and make them even more delicious.
NOTES
This orange veal roast recipe is simple to prepare and loved by everyone for its delicate and juicy taste. Making it a day ahead makes it even more convenient and allows for perfect thin slices to be served with the creamy gravy.
You can accompany it with a side of roasted vegetables, roasted potatoes, or a fresh salad: it will be a complete and refined meal without complications.
Don’t be afraid to experiment with herbs: thyme, rosemary, or sage pair beautifully with orange and make every bite even more fragrant.
If you liked the recipe or have questions, feel free to comment here or on social media Facebook, Pinterest, Instagram and X.
FAQ (Frequently Asked Questions)
How can I make the roast gravy thick without drying it out?
Simply dissolve a level teaspoon of cornstarch in a bit of the cooking stock and then incorporate it into the gravy, letting it thicken for a few minutes. This way, it will remain creamy and perfect to accompany the meat.
What herbs pair well with orange in a roast?
Thyme is perfect, but rosemary, sage, or a pinch of black pepper also beautifully complement the citrus flavor of the meat.
