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Blanquette de veau 

Preparation - 40 minutes active 2hrs 20mins total

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Cheap

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Easy

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4 people

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Blanquette de veau.jpg

LITTLE HISTORY   

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Ingredients : 

Blanquette de veau is a French veal ragout in which neither the veal nor the butter is browned in the cooking process. To refrain from browning meat and fat in this way, is to cook them en blanquette. Prosper Montagne wrote that "Blanquette had a very important place in historical cuisine and became a classic of bourgeois cookery.

  • Pinch of cayenne pepper

  • Salt and freshly ground pepper

  • 2 tablespoons minced chives

  • 2 pounds trimmed, boneless veal shoulder, cut into 2-inch chunks

  • 1 1/2 quarts low-sodium vegetable broth

  • 3 parsley stems plus 2 tablespoons chopped parsley

  • 2 thyme sprigs

  • 1 bay leaf

  • 1/2 teaspoon black peppercorns

  • 1/2 teaspoon coriander seeds

  • 1 small white onion stuck with 6 cloves

  • 1 leek, white part only, halved and cut into 1-inch pieces

  • 1 large carrot, cut into 1-inch pieces

  • 1 medium celery rib, cut into 1-inch pieces

  • 1 cup heavy cream

  • 1 tablespoon unsalted butter, softened

  • 1 tablespoon all-purpose flour

  • 1 tablespoon fresh lemon juice

Preparation : 

1. In a medium enameled cast-iron casserole, cover the veal with the broth and bring to a simmer over moderately high heat.

 

2. Tie the parsley stems, thyme sprigs, bay leaf, peppercorns and coriander seeds in a piece of cheesecloth and add the bundle to the casserole along with the onion.

 

3. Simmer over low heat for 1 hour, skimming occasionally. Add the leek, carrot and celery and simmer until the veal is tender, 45 minutes longer.

 

4. Drain the meat and vegetables, reserving the broth. Discard the bundle and onion. Cover the meat and vegetables to keep them from drying out.

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