Recipe: Sautéed Veal Marengo

Name: Sautéed Veal Marengo
Prep time: 30 min
Cook time: 120 min
Total time: 150 min
Yield: 6 servings
Cuisine: French
Ingredients: 2.2 lb (1 kg) 7 oz (200 g) farm-raised veal shoulder cut into pieces of approximately 1.75 oz (50 g); 2 large onions and 1 carrot cut into mirepoix (small cubes); 2 cloves garlic, peeled, degorged and crushed; 1 bouquet garni; 17.75 oz (500 g) fresh tomatoes or canned or jarred (organic), peeled, seeded and roughly chopped; 1.1 oz (30 g) good tomato paste; 0.8 cup (20 cl) good white wine; 10.5 oz (300 g) small onions (called pearl onions); 10.5 oz (300 g) button mushrooms, sliced; 18 potatoes (BF15); 8 slices of artisanal white bread cut into heart shapes and passed through butter; A little rapeseed oil and salted butter; Salt and freshly ground pepper

By chef patrick Asfaux 4.9/5 (50 reviews) · 🍳 32 made it

Recipe Sautéed Veal Marengo - Chef Patrick Asfaux — Photo: Aftouch-cuisine

Prep 30 min

Cook 120 min

Total 2h30

Servings 6 serv.

Sautéed veal Marengo is 1.2 kg of farm-raised shoulder cut into 50 g pieces, braised for 1 hour in the oven with fresh tomatoes, white wine and tomato paste. Small pearl onions caramelize separately, mushrooms sautéed in butter. Potatoes turned English-style finish cooking in the sauce. Served with fried croutons cut into heart shapes. Allow 2 hours 30 minutes total.

Ingredients for 6 servings

Adjust for

servings

2.2 lb (1 kg) 7 oz (200 g) farm-raised veal shoulder cut into pieces of approximately 1.75 oz (50 g)
2 large onions and 1 carrot cut into mirepoix (small cubes)
2 cloves garlic, peeled, degorged and crushed
1 bouquet garni
17.75 oz (500 g) fresh tomatoes or canned or jarred (organic), peeled, seeded and roughly chopped
1.1 oz (30 g) good tomato paste
0.8 cup (20 cl) good white wine
10.5 oz (300 g) small onions (called pearl onions)
10.5 oz (300 g) button mushrooms, sliced
18 potatoes (BF15)
8 slices of artisanal white bread cut into heart shapes and passed through butter
A little rapeseed oil and salted butter
Salt and freshly ground pepper

Step-by-step directions

1 Preheat your oven to 390°F (200 °C) (gas mark 6+).

2 In an ovenproof casserole, add a knob of butter and 2 tablespoons of oil, when the mixture is very hot (emulsified), place your pieces of meat to brown on each side, then add the mirepoix (carrots, onions), garlic and bouquet garni and let sweat covered for 5 minutes, then add the tomatoes and paste, and let sweat for another 5 minutes, finally add the white wine and let cook for another 5 minutes, then cover with water or stock to the level of the meat. Season with fine salt and freshly ground pepper, and place in the oven covered for 1 hour.

3 Meanwhile, peel your small onions, place them in a flat saucepan with 1 knob of butter, 1 tablespoon caster sugar, salt, pepper, cover with water to the level and let cook until the beginning of caramelization (glazing).

4 On the other hand, sauté your button mushrooms in a pan with butter, salt, pepper, then set aside.

5 Turn your potatoes English-style (if you don't know how, while peeling them, try to give them an elongated shape). Place them in cold water and bring to a boil for about ten minutes, then drain them. Remove half a liter of sauce from the sauté and finish cooking them in it for 15 minutes, then finally add them to your veal sauté.

6 Prepare your small croutons in a pan (brown them) (oil and butter). After 1 hour, remove your pieces of veal (decant), degrease your sauce and blend it, then pass it through a fine sieve into another saucepan, adjust the seasoning. This is when you can add the veal, mushrooms and onions, and keep this sauté warm, covered (oven at 175°F (80 °C)). Presentation: Plate on a nice shallow dish with the potatoes around, the fried croutons cut into heart shapes and a pinch of chopped flat parsley. You can replace the potatoes with fresh tagliatelle or carrots, tender glazed vegetables for example. And if you want to make it a bit more « modern », don't add potatoes, but at the last moment, to your veal Marengo sauté, add a splash of orange juice, a touch of vinegar and serve with a pan of spinach shoots.

Chef Patrick's Comment

Hello. Some visitors from distant countries sometimes ask us for recipes to prepare crocodile meat. This veal sauté recipe works well as a possible recipe with that meat. Only one point differs: the day before, you must place your cubes of meat (often frozen) to marinate in a little white wine, chopped shallots, garlic, salt, cayenne pepper, and the next day drain them and lay them on absorbent paper, then make this recipe simply by replacing the two meats (crocodile for veal). If you add a little garlic and diced Bayonne ham, this recipe will become: Veal belly Bayonne-style.

Frequently asked questions

Can I use red wine instead of white wine?

No, white wine is the right call here. It won't darken the sauce and lets the tomato shine. Red would muddy it and change the whole flavor profile. Stick with white, that's how it's meant to be.

How do I avoid a greasy sauce after 1 hour of cooking?

Once the meat is cooked, pour everything into a bowl and rest 5 minutes. Fat rises to the top; skim it with a ladle. Then blend and pass through a fine sieve to smooth the sauce.

Can I prepare this the day before and reheat it?

Yes, absolutely. Prepare everything up to adding the mushrooms and onions. Refrigerate covered. Next day, reheat gently over low heat for 15 minutes, then fold in the warm mushrooms and onions.