The roast is one of those dishes that immediately makes us think of Sunday lunch when the kitchen fills with aromas and time moves slower. Today, I propose a citrus roast. In this version, veal is enhanced by a casserole cooking method that keeps it tender and juicy. Orange and lemon juice, combined with broth, accompanies the meat throughout the cooking process, and the zest, added only in the last few minutes, provides a fresh but not overwhelming aroma. To complete the dish, a cooking base turned into a creamy sauce (thanks to a velvety roux), perfect for coating the slices and making every bite enveloping. In short, an ideal main course for special occasions, but so simple to prepare that you’ll want to make it much more often.
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- Difficulty: Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Fall, Winter
Ingredients for Citrus Roast
- 1.76 lbs veal
- 1 lemon (untreated)
- 1 orange (untreated)
- 1.69 cups beef broth
- flour
- 5 tablespoons extra virgin olive oil
- salt
- black pepper
- 0.88 oz flour
- 0.88 oz butter
Tools
- 1 Casserole
- 1 Grater for citrus
- 1 Citrus Juicer
- 1 Pan small
Preparation of Citrus Roast
Thoroughly wash the orange and lemon, dry them, and take the zest from half of each fruit using a fine-grated grater. It is essential to use untreated citrus, as the peel of common ones is not edible. Then squeeze the juice from both fruits. In summary: the zest of half the fruit and the juice of the whole fruit.
Roll the piece of veal in flour, removing the excess.
In a large casserole, heat 4/5 tablespoons of oil before placing the piece of meat in it. Brown it on all sides over low heat.
Then, salt and pepper to taste and continue cooking, always over low heat, for about twenty minutes, turning the meat from time to time and adding a ladle of hot broth as needed.
At this point, pour the citrus juice into the casserole and continue cooking for another 45 minutes over low heat, basting the roast from time to time with hot broth to prevent it from drying out.
Five minutes before the end of cooking, add the grated citrus zest and mix it well with the cooking base.
Once cooked, remove the meat from the casserole and keep it warm.
In a small pan, prepare a roux (you can find the detailed recipe HERE), then add it little by little to the hot cooking base, stirring carefully until you get a smooth, creamy, and well-bound sauce.
Finally, cut the citrus roast into fairly thin slices, place them on the serving dish, and coat them with the cooking base. Serve hot. Enjoy! Paola
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Note
I found this recipe in the “Encyclopedia of Italian Cuisine” and here I have proposed it with my modifications.
