VEAL STEW BLANQUETTE
VEAL STEW BLANQUETTE
INGREDIENTS
Chicken stock 4 cups
Whole black peppercorns 5
Garlic cloves 2
Pearl onions, peeled 1 1/4 cup
Mushrooms, quartered 1 1/4 cup
Heavy cream 1 ½ cups
Butter, unsalted 4 tbsp
Flour 4 tbsp
Capers 1 tbsp
Dijon mustard ½ tbsp
Fresh parsley for garnish
Sea salt to taste
Freshly ground black peppercorns to taste
Bouquet Garni
Fresh parsley sprig 3
Fresh thyme sprig 3
Bay leaf 1
LET'S GET COOKING!
In a large braising pot, combine the veal with the stock. Tie together the ingredients of the Bouquet Garni with kitchen twine and add to pot. Cover and simmer over medium-low heat until the veal is tender, about 1 ¼ hour, skimming the top of broth from time to time.
Once tender, remove the veal from broth, add pearl onions and simmer liquid for 10 minutes. Add heavy cream to the cooking broth and simmer for a few minutes. Do not boil.
In a separate pan, sauté mushrooms in olive oil, add lemon juice. Season with salt and pepper.
In a mixing bowl, beat butter with flour until smooth. Using a whisk, add it to the broth with heavy cream, simmer a few minutes, add veal, mushrooms, capers and simmer until slightly thickened. Add salt and pepper, and Dijon mustard. Keep warm.
Serve with wide egg noodles or white rice. Garnish with parsley before serving.