Veal with Red Peppers and Oranges in a Pot

Ingredients

• Veal 10 oz
• Oranges 1 piece
• Celery stalk 2 stalks
• Orange Bell Peppers 1 piece
• Cayenne Pepper a pinch
• Dijon Mustard 1½ spoons
• Cinnamon a pinch
• Sugar 1 tablespoon
• Ocean salt to taste
• Ground Black Pepper to taste
• Lemon ½ pieces
• Vegetable Oil 1 tablespoon

Step-by-Step Guide

Step 1

Cut the veal into small pieces (about 2x2 cm), place the pieces in a bowl, and squeeze the juice from half a lemon over them. Mix the meat thoroughly with the juice and let it marinate for thirty minutes.

Step 2

Cut a large orange in half, slice off a small round piece, and set it aside. Squeeze the juice from both halves of the orange into a small saucepan, add sugar, bring to a boil, and simmer over medium heat for about seven to ten minutes (the syrup should thicken slightly).

Step 3

Heat a tablespoon of vegetable oil in a pan, add the cubes of veal, and quickly sear on all sides until they develop a light golden color. At the very end, season with salt and pepper.

Step 4

Transfer the sautéed meat to a small ovenproof clay pot. Pour warm orange syrup over the veal.

Step 5

Peel the celery stalk with a sharp knife or vegetable peeler to remove the tough outer layer, then finely chop it and place it on top of the meat.

Step 6

Slice the red bell pepper into half-rings and place it on top of the celery. Spread a thin layer of Dijon mustard over it and sprinkle with a small amount of cayenne pepper.

Step 7

Place the reserved orange slice on top of the pepper (do not remove the zest, as it will add aroma to the meat and vegetables), then brush with a small amount of mustard and sprinkle with cinnamon.

Step 8

Roast the veal in a preheated oven at 390°F for one hour. Remove the cooked meat from the oven, let it cool slightly, and serve it straight in the pot.