This is a creamy veal stew. It’s easy to
make and it’s typical French winter comfort food. It’s been on my to-post list
for quite a while now, and when I made it to write up the recipe, I realized
once again just how delicious it is, with its creamy sauce and the flavors of
meat and vegetables that meld together so wonderfully.
For the meat to reach the degree of
tenderness required, it needs slow cooking. But even though the pot will simmer
for a long while, the recipe is simple and quick to prepare. The other
ingredients are pearl onions, carrots, and mushrooms, and of course you’ll need
good bread to mop up the velvety sauce.
You can play on the recipe and vary it
with other kinds of meat, like chicken, pork, or beef, for example. Just adjust
the cooking time so that the meat is fork-tender when it’s done. And in fact,
this is the secret of a blanquette: you can practically eat the veal not just
with a fork, but with a spoon.
• 4 tablespoons / 60 g salted butter,
divided
• 1 ¾ lb. / 800 g stewing veal, cubed and
excess fat trimmed
• 2 tablespoons flour
• Salt and freshly ground pepper
• 5 bay leaves
• 2 sprigs thyme
• 1 veal bouillon cube
• 1 onion
• 4 cloves
• ½ lb. / 200 g pearl onions, peeled
• 2 carrots, peeled and sliced
• 10 button mushrooms (large, if possible)
• 1 ¼ cups / 300 ml crème fraîche (if you
don’t have crème fraîche, make sure you don’t bring the blanquette to a boil
once it’s added, otherwise it might curdle)
• freshly grated nutmeg
• 2 egg yolks
• 1 tablespoon lemon juice
Place 3 tablespoons / 40 g of the butter
in a large pot over fairly high heat.
As soon as it begins sizzling, add the veal.
Season generously with salt and pepper.
Ensure that the meat is lightly colored on
all sides. If it renders any liquid, allow it to evaporate. When all the meat
is completely seared, sprinkle in the flour.
Stir carefully to distribute it evenly.
Keep stirring, gradually adding enough cold water to just cover the meat.
Add the bay leaves, thyme, and bouillon
cube.
Cut the onion in half and stud each half
with 2 cloves. Place in the cooking liquid.
Cover the pot with the lid and reduce the
heat to minimum. Allow to simmer gently for 2 hours to 2 hours 30 minutes,
stirring from time to time. The smells that come wafting out will be
mouthwatering.
Check the veal for doneness: it must be
very tender. It it’s not, continue cooking it for a while, adding a little more
water if necessary.
When the veal has reached the required
degree of tenderness, remove it from the pot with the onion, bay leaves, and
thyme. You can discard the aromatics at this stage.
Now put the pearl onions and carrot slices
in the cooking pot.
To learn how to peel them easily, read the
explanations here in the recipe for another hearty traditional dish, the Daube.
Wash the mushrooms briefly, trim the base
of the stems, and slice.
It’s their turn for the pot.
Cook for about 30 minutes, until the
vegetables are all well cooked and the cooking liquid begins to reduce and take
on a creamy consistency. Now stir in the crème fraîche.
Remove the vegetables and transfer them to
the dish with the meat.
Again, season with salt and pepper and add the nutmeg. Test the seasoning and adjust if necessary, trying not to lap up too much of that delicious sauce.
Place the egg yolks in a mixing bowl.
Beat them lightly with a fork. Gradually
pour over a ladleful of hot sauce from the pot, stirring constantly. You’ll see
that the sauce is still a little grainy.
Add the lemon juice.
Stir well, and whisk the contents of the
mixing bowl into the sauce in the pot.
Add the remaining butter and stir well.
Now the sauce is very creamy, and of course even tastier.
Return the veal and vegetables to the pot
and keep warm until you serve your blanquette.
Serve with rice, pasta, or baked potatoes.
You can make this dish a day ahead and reheat it. If the sauce isn’t smooth
enough, add a little water.
1 comment:
This is one of my favourite dishes and at last I have found a recipe for it I like. I cannot wait to try it. Many Thanks
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