This veal with lemon confit is a splendor of delicacy and happiness :) It is so good that it brings comfort to any worry and resolve any problem :) It cooks slowly into white wine and orange jus, and if you can avoid adding water it would be best, the tip for this is to low the heat, because sometimes you need to be patient to get comfort :) Furthermore, honey and thyme work wonders with the rest of the ingredients and bay leaf gives the dish the laurels it deserves! Try and let me know :) you are not going to be disappointed I am sure of this :)
In two words:“My conscience has a voice that high as if it comes from a great number of people!”
difficulty – easy
preparation-10'
cooking - 5’ (for preparing) + 30’ (for the dish)
serves - 2
Ingredients
- 300gr of veal for stew
- 1 medium size carrot and 1 small one
- 1 small onion
- 1 small clove of garlic
- 1 level teaspoon of flour
- 2 teaspoons of liquid honey
- 125ml of white wine
- the juice of a small orange
- the zest of a half small orange
- 1 + ½ teaspoons of thyme
- 1 bay leaf of medium size
- 1 lemon confit of medium size or 2 smalls ones
- 2 teaspoons of olive oil
- ½ teaspoon of fleur de sel or coarse salt
- 10 turn mills of Kampot black pepper
Steps
- Peel and chisel the onion
- Pell and press the garlic or dice it in small cubes
- Peel and slice carrots in medium size rounds
- Dice the lemon confit in small cubes
- Heat-up a casserole
- Add the onions and stir constantly until their humidity evaporates
- Add the olive oil
- Stir the onions until they become brown
- Add the garlic and stir in with the onion
- Add the carrots and stir well to cover them with olive oil
- Add the meat in pieces and stir until the meat is browned all over
- Add the flour and stir again everything to absorb the flour
- Add the orange zest and stir again
- Add the lemon confit and stir
- Add the honey and stir
- Add the thyme and the bay leaf and stir again
- Pour the wine and the orange juice and stir
- Add salt and pepper and stir one last time
- Put the lid on and cook in low heat for 30’; check from time to time if there is enough liquid and if necessary low the heat or add some water
- Serve with a bit of rice and enjoy!
Tip
To make lemon confit, I found this recipe at Martha’s Stewart site, I have not made it (*) but recipes from Martha are a solid reference:
Inspiration
Today's Papilles & Pupilles
(*) but I will try to make it because in Greece at the time I was living there, there was not lemon confit so I will give it a try for my Greek friends in order to provide them with a solution in case of they can’t find it ;) I will update the post and will keep you informed via the Newsletter :)
o-o C'est si bon ! o-o
Bonsoir Dimitra , je n’ai pas de photos, mais ce fut 1 SUCCES sur toute la ligne …et un vrai régal !!! grand merci pour ces excellentes recettes !
Amitiés !
Françoise,
Bonjour Françoise 🙂
Merci beaucoup pour ce retour très encourageant 🙂
Il est vrai qu’on l’aime beaucoup cette recette nous aussi !
Excellente journée à vous et à bientôt!
Grosses bisees 😘
Dimitra