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Home Dish Blanquette de Veau ( White Veal Stew )

Blanquette de Veau ( White Veal Stew )

Name: How to cook Blanquette de Veau ( White Veal Stew ) - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 servings
Cuisine: Us

Introduce

Chef :

fenway

Blanquette de Veau ( White Veal Stew )

This white veal stew is worth the steps to the finish! It's easy to follow and rewards you with a incredibly flavorful stew. The sauce is velvety, creamy but not heavy. It's broth based and produces a flavor packed not to thick sauce with tender moist veal chunks! It can be made ahead and gently reheated and freezes great as well!

Ingredient

Food ration :

6 servings

Cooking time :

45 mins

3 1/2 lb

veal shoulder, cut into 2 inch cubes

large onion, peeled and cut i halff

celery stalks, cut in 1 inche pieces

carrots, cut in 1 inch pieces

garlic cloves, minced

10 cup

low sodium chicken broth

1 tsp

dryed thyme

bay leaf

fresh parsley sprigs

1 tsp

black pepper and salt to taste

1 tsp

or more to taste of hot sauce, such as Frank's brand

2 cup

frozen pearl onions

8 oz

small white button mushrooms

1 tbsp

fresh lemon juice

1/2 cup

heavy cream

3 tbsp

plus 1 teaspoon butter, salted or unsalted, divided use

large egg yolks, whisked with 2 tablespoons heavy cream

3 tbsp

all purpose flour

1/4 cup

chopped chives and parsley, 2 tablespoons of each

cooked white rice to accompany recipe attached in direction step #11

Cooking instructions

* Step 1

In a large dutch oven or stock pot cover veal cubes and any bones with cold water. Bring to a boil and boil 2 minutes. This step is important to reduce the skum the meat produces and ensure a nice sauce later

* Step 2

Drain the meat, rinse to remove any skum and pat dry

* Step 3

Add the veal back to a clean large stockpot or dutch oven, add chicken broth, onion, carrots, celery, garlic, bay leaf, thyme, pepper and hot sauce. Bring to a simmer and simmer, uncovered for 2 hours. Skim off any skum that may form

* Step 4

Remove the meat and strain and reserve broth, meat, carrots and celery. Discard the onion, bay leaf, parsley and any bones

* Step 5

In a medium sacepan melt 1 teaspoon of the butter add the mushrooms and 1/2 cup reserved broth, poach mushrooms, turning occasionally until tender and the liquid is almost gone, add mushrooms and any liquid to reserved veal

* Step 6

Measure broth and if you have more then 6 cups add it to a saucepan and reduce by boiling until you have 6 cups

* Step 7

In a clean stockpot or dutch oven melt the remaining 3 tablespoons butter, whisk in flour and whisk 2 minutes, do not allow it to brown

* Step 8

Slowly add reserved broth, bring to a boil and simmer 10 minutes, add frozen inions, mushrooms and veal with carrots and celery and simmer on low 5 minutes, add cream and lemon juice and simmer 2 minutes more

* Step 9

Temper egg yolk mixture by wisking some hot stew sauce into them until they are hot and blended

* Step 10

Add this mixture to stew, whisking until blended. Simmer stew 10 to 15 minutes without boiling, stirring occasionally until slightly thickened. Taste and add more salt, pepper or hot sauce if needed