Number of servings : 6 to 8 Prep time: 20 minutes + 24 hours refrigeration Cooking time: 2 hours Type
Number of servings : 6 to 8
Prep time: 20 minutes + 24 hours refrigeration
Cooking time: 2 hours
Type of meal : | Main Courses | Main Courses
Special diet :
1.5 kg / 3 lb veal loin, boned and tied
4 onions, chopped
5 cloves garlic, crushed
500 ml / 2 cups red wine
To taste salt and freshly ground pepper
45 ml / 3 tbsp olive oil
60 g / 2 oz mild pancetta, chopped coarsely
500 ml / 2 cups beef stock
5 ml / 1 tsp dried oregano
1 bay leaf
30 ml / 2 tbsp fresh thyme
50 ml / 1/4 cup soft butter
50 ml / 1/4 cup instant-blending flour
60 ml / 4 tbsp capers, rinsed
In a large, resealable plastic bag, place the veal, 1 chopped onion, 1 crushed clove of garlic, the wine and a generous amount of freshly ground pepper. Seal the bag, place it in a bowl and refrigerate for 24 hours, turning the bag 3 or 4 times.
Preheat the oven to 160°C / 300°F.
Remove the meat from the marinade and wipe carefully. Strain the marinade and reserve.
In a stock pot or Dutch oven, brown the meat on all sides in the oil and remove to a platter.
In the same pot, wilt the pancetta, the remaining onions and the garlic until just lightly browned. Return the meat to the pot, and add the strained marinade, stock, oregano, bay leaf, thyme, salt and pepper to taste. Bring to a boil, cover and place on the lower rack of the oven. Bake 2 hours, turning the meat every 30 minutes.
In a bowl, make a paste of the butter and flour.
Transfer the meat to a heated platter and cover. Bring the liquid in the pot to a boil, and whisk in the butter-flour mixture a little at a time. Add the capers and simmer gently for 10 minutes.
At serving time, cut the meat into 1/2 cm / 1/4” slices and serve with the sauce.