Slow Cooked Veal Ribeye

1. Place the garlic bulb on its side and press the cloves out.

2. Cut the bottom of the cloves, crush them with a knife and remove the skins.

3. Heat a skillet and add some of the olive oil. Cook the veal ribeye for 1 minute, browning both sides.

4. Place the ribeye in an oven tray and put the crushed garlic cloves in the skillet and fry them gently untill they are soft and golden brown.

5. Add the wine and the rest of the olive oil to the skillet and transfer this mixture to the oventray.

6. Clean the oranges and remove the top. Cut them into quarters and remove any white skins.

7. Add these to the oventray and cook in the oven at 120ºC fo 30 minutes.

8. If you do not like oranges, just leave them out. I serve the ribeye (sliced thinly) with creamy mashed potatoes and grilled fennel and some of the liquid from the oventray.