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Veal Marengo is a culinary masterpiece that transports you straight to the sun-kissed hills of Italy, where legend has it that this dish was created to celebrate Napoleon's victory at the Battle of Marengo in 1800. Picture succulent veal shoulder simmered in a rich sauce of shallots, garlic, and tomatoes, all bathed in a splash of white wine – a dish that not only tantalizes your taste buds but also whispers tales of history with every bite. The addition of button mushrooms and a sprinkle of fresh parsley elevates this dish to a gastronomic triumph, making it a perfect centerpiece for a dinner party or a cozy family gathering. So, grab your apron, channel your inner Napoleon, and let this dish lead you to culinary glory!
Ingredients
- 50 g Flour t55
- 1600 g Veal shoulder
- 150 g Onion
- 2 Cloves of garlic
- 30 g Olive oil
- 100 g Carrot
- 100 g Red pepper
- 50 g Tomato puree
- 400 g Tomato pulp
- 300 g Beef broth
- 1 Bouquet garni
- 1 Pinch(es) Salt
- 1 Pinch(es) Pepper
Steps
Veal
- Cut the Veal Shoulder into medium-sized pieces.
- Add 50 g of flour t55 in a bowl.
- Add 800 g of veal shoulder in the bowl.
- Mix the veal pieces to coat them evenly.
Aromatics
- Add 150 g of onion, 2 cloves of garlic in the food processor bowl.
- Mix chop: 5sec / 0°C / Speed 5.
- Add 30 g of olive oil in the food processor bowl.
- Mix manual: 5:00min / 120°C / Speed 1.
- Sliced in rings, and add 100 g of carrot in the food processor bowl.
- Sliced in strips, and add 100 g of red pepper in the food processor bowl.
- Mix manual: 5:00min / 120°C / Speed 1.
Marengo
- Add 800 g of veal shoulder, 50 g of tomato puree, 400 g of tomato pulp, 300 g of beef broth, 1 bouquet garni, 1 pinch(es) of salt, 1 pinch(es) of pepper in the food processor bowl.
- Mix manual: 45:00min / 100°C / Speed 1 in inverse.
- Check the seasoning and adjust if necessary. If the sauce is too liquid, continue cooking for a few more minutes at Varoma temperature without the measuring cup to reduce it.
- Remove the content of the food processor bowl.
- Serve Hot.


