Blanquette de Veau

Blanquette de Veau is a warm and tender classic that holds space in both comfort food and fine dining. The version below has the classic steps without the extra details we would do in a restaurant (like cutting the vegetables into classic tournée shapes) to keep things casual. So put the pot on on a cozy Sunday afternoon and relax while the stew comes together. Bon appétit.

Author

Helen Park

Servings

2-3

Category

Main Course

Cuisine

French

Ingredients

• 2 pounds Veal shoulder stew meat, cut into 2” chunks
• 3 quarts water or neutral homemade chicken stock
• 1 small onion
• 2 cloves, studded into the onion
• 2 clove garlic, cracked
• 2 bay leaves
• 1 bouquet garni - tied together with string
• -- 2 sprigs parsley
• -- 2 sprigs thyme
• -- ½ sprig rosemary
• -
• 2 small yukon gold potato, peeled and cut into 1” chunks
• 2 small carrots, peeled and cut into 1” chunks
• 1stalk celery, cut into 1” chunks
• 4 oz button mushrooms, cleaned
• -
• ¾ cup heavy cream
• 4 Tbsp butter, softened to room temperature
• 4 Tbsp all-purpose flour
• ¼ tsp Baharat
• 1 tsp ground Muntok Pepper
• 2 Tbsp lemon juice
• Fine sea salt to taste
• -
• ½ cup basmati rice

Directions

1. In a heavy saucepot or small Dutch oven, bring the veal, water, bay leaves, studded onion, garlic, and bouquet garni to boil.
2. Skim well and reduce the heat to simmer for 1 ½ hours or until the veal is tender – skimming as needed for a nice clear broth.
3. While the veal is cooking, rinse the rice until the water runs clear and drain well. Transfer the rice to a small heavy bottom pot with a lid and add 1 cup of fresh water. Leave the rice to soak for an hour.
4. When the veal is ready, remove the studded onion, garlic, and herbs.
5. Add the potato, carrots, celery, and mushrooms and bring the pot back to boil, skimming if needed.
6. Reduce the heat to simmer 10-15 minutes or until the vegetables are tender.
7. Cook the rice. Simmer the rice and water with a pinch of salt over medium heat until the water has almost completely cooked away. Cover the pot, turn the heat off, and leave to steam for 10 minutes or until the rice is tender. When the rice is ready, turn and fluff it with a fork or small silicon spatula and leave to rest, covered.
8. When the vegetables are ready, strain the meat and vegetables from the liquid and set aside.
9. Reduce the broth on high heat to 1 quart, then add the heavy cream.
10. Mix the butter and flour together to form a paste. This is called beurre manié.
11. Turn the heat to medium and whisk in the beurre manié, making sure there are no lumps.
12. Continue cooking the sauce 5 more minutes until smooth and thickened.
13. Add the meat and vegetables back to the sauce and finish with the Baharat, Muntok, lemon juice, and salt to taste.
14. Serve with the cooked rice.