Blanquette de veau

The “Blanquette de veau” is a very popular stew in French cuisine. The name “blanquete” is given to it because of the white color of its sauce. It’s super easy to cook, so let’s go for it!

Ingredients:

  • 600 g white veal, suckling pig or steer (for stewing)
  • 2 large carrots
  • 1 onion
  • 3 or 4 cloves
  • 3 or 4 garlic cloves
  • 1 leek
  • 2 egg yolks
  • 100 ml cooking cream
  • 1 lemon
  • 30 g butter
  • 30 g flour
  • 200 g French onions (optional)
  • 200 g mushrooms
  • ½ cucharada de azúcar
  • Peppercorns
  • 1 or 2 bay leaves
  • 1 sprig of thyme
  • 1 sprig of parsley
  • Salt

Elaboration:

  1. Cut the beef into pieces and remove the fat. Then, we put it in a pot and cover it with cold water.
  2. Bring to a boil and cook for 5 minutes.
  3. Drain the meat, discard the cooking water and rinse the pot.
  4. Put the meat back in the pot and season it a little.
  5. Wash and peel the carrots, onion and garlic.
  6. Cut the carrots into half-centimeter-thick slices.
  7. Cut the onion in half and prick each piece with cloves.
  8. Cut the garlic cloves in half lengthwise and crush them a little with the palm of your hand.
  9. Wash the leek and cut it into 2 or 3 pieces.
  10. Place the vegetables, aromatic herbs and peppercorns in the pot.
  11. Cover everything with cold water, bring to a boil and cook covered over low heat for 2 hours or until the meat is tender to taste. While it is cooking, remove the foam several times and adjust the salt to taste at the end of cooking.
  12. While the meat is cooking, prepare the onions and mushrooms.
  13. Peel the onions and place them in a small saucepan, cover them halfway with water, add 1 teaspoon of butter and sprinkle with the sugar.
  14. Cover it with a circle of baking paper with a hole in the center. (The paper should be in contact with the onions) and once the water has evaporated, remove the paper and add a tablespoon of water to stir. Remove from heat and set aside.
  15. Wash the mushrooms quickly under cold running water. Just a little bit to remove the soil. They don’t have to be submerged. Remove the dry part of the stem and cut them into quarters.
  16. Sauté the mushrooms with a little butter in a hot frying pan until they change colour and set aside.
  17. Once the meat is cooked, pass the broth through a sieve and reserve the pieces of beef and carrots.
  18. Put the broth back in the pot and bring it back to the boil.
  19. In another saucepan, melt the 30 g of butter over medium heat. As soon as it has melted, sprinkle the 30 g of flour and cook it for 1 or 2 minutes so that it loses its raw flavor, but without browning.
  20. Add 1 litre of stock and cook, stirring until the sauce thickens. Just before serving, it’s important to heat the sauce over medium-low heat.
  21. In a bowl, mix the egg yolks with the cream and gradually pour them into the sauce, stirring constantly and without boiling.
  22. Then add the meat, carrots, onions, mushrooms and a few drops of lemon. Reheat and rectify salt if necessary.

And that’s it! I like to serve it in soup plates and garnish it with chopped parsley.

¡Bon Appetit!!

Emmanuelle Malibert

 

Skills

Posted on

14 de March de 2024