WINE & FOOD AFFAIR RECIPES

Main Dish

Veal Marengo

GC Lurton Vineyard Tasting Room

422 Healdsburg Avenue
Healdsburg, CA 95403
gc-lurton-estates.com/acaibo.html

  • RECIPE YEAR: 2018
  • RECIPE BY: Sean Mc Anelly
  • YIELD: Serves 8
  • PAIRS WELL WITH: ACAIBO 2014

The Battle of Marengo in 1800 was a decisive victory for Napoleon over the invading Austrians. When the fighting ended, the cooks for the French forces scrambled to make a meal out of whatever ingredients were available in the region. The result was a big hit, and nowadays Marengo-style dishes continue to be popular in bistros all over France.

Ingredients:
  • 1/2 cup all-purpose flour
  • Salt and freshly ground pepper, to taste
  • 3 pounds boneless veal shoulder, trimmed and cut into 2-inch cubes
  • 1/4 cup olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 cup dry white wine
  • 1 cup chopped tomatoes
  • 2 tablespoons tomato paste
  • 1 cup French beef broth
  • 1 pound mushrooms, chopped
  • 2 orange zest strips, each about 2 inches long
  • 12 black olives, pitted
  • Chopped fresh basil, to taste
  • Steamed potatoes for serving
Directions:
On a sheet of waxed paper, combine the flour with salt and pepper. Roll the veal pieces in the flour, tapping off the excess. Transfer the meat to a large pot.

In a large fry pan over medium heat, warm the olive oil. Add the onion and garlic and cook, stirring often, until tender, about 5 minutes. Add the wine and bring to a simmer, then stir in the tomatoes and tomato paste. 

Pour the wine mixture over the meat in the pot and add the broth and mushrooms. Cover and cook over low heat until the veal is tender, 5 to 6 hours. 

Add the orange zest and olives, cover and cook for 30 minutes more. Stir in the basil and serve hot with steamed potatoes.