Roast Veal Moroccan Style

Pre-cooking and cooking: about half an hour, marinating: about 2 hours, low cooking: one and a half to 120 minutes.

Stir the juice of one lemon and all the ingredients up to and including the chili spice, coat the meat with it, marinate in the refrigerator with the lid closed for about 120 minutes.

Remove meat from refrigerator about one hour before browning. Stripe off marinade, season meat.

Preheat stove to 80 °C, plate and plate.

Heat oil in a pan until hot, reduce temperature, sear meat Fifteen min, turn to the other side only when a crust has formed. Place meat on preheated plate, spread remaining marinade evenly on top. Insert meat thermometer into the thickest part of the meat.

Cook down: one and a half to 120 minutes in the middle of the heated oven. The core temperature should be about 60 °C. The roast can then be kept warm at 60 °C for up to one hour.

Candied orange paste: chop candied orange very finely, chop onion and all ingredients up to and including olives, mix. Add juice of one lemon and oil, mix, season.

Serve: Cut the roast into slices about 1 cm thick, arrange on hot plates. Serve the candied orange peel paste separately.

It goes well with couscous: Couscous with raisins.

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