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Recipe Detail Page
Veal Blanquette
Winter 2005
This is a very traditional veal stew, pale in colour and quite rich. In the original method the meat is not browned and the braise is a pristine white. I prefer the meat browned because the texture is better. The colour, however, is more a pale gold than pure white. In the original recipe, you make a roux-based sauce out of the stock the veal is cooked in. Adding whipping cream instead is easier and much more delicious. The best meat for a veal stew is veal breast; if that is unavailable, the shoulder is good too. Cipolline onions are small, flat saucer-shaped Italian onions rather like our pearl onions (which you can substitute) but much sweeter. Sometimes they are red, sometimes brown. This dish reheats well on top of stove.
Serves 4 to 6
¼ cup (50 mL butter
2 lb (1 kg) veal, cut in 2-inch (5-cm) cubes
Salt and freshly ground pepper
1 cup (250 mL) coarsely chopped onion
½cup (125 mL) coarsely chopped carrot
½ cup (125 mL) coarsely chopped celery
1 tsp (5 mL) chopped garlic
1 cup (250 mL) white wine
3 cups (750 mL) chicken stock
1 bay leaf
½ tsp (2 mL) dried thyme
4 parsley stalks
Garnish
12 cipolline onions
2 tbsp (25 mL) butter
8 oz (250 g) small mushrooms
Salt and freshly ground pepper
½ cup (125 mL) whipping cream
2 tbsp (25 mL) chopped parsley
1. Heat 2 tbsp (25 mL) butter in skillet on medium heat. Season veal with salt and pepper and fry in small batches until pale gold, about 1 minute per side. Remove to ovenproof casserole.
2. Heat remaining butter in skillet and add onion, carrots and celery and sauté until softened, about 2 minutes. Add in garlic and stir together. Add wine, stirring up any little pieces that are on the base of the pan. Bring to boil, boil for 3 minutes or until wine is reduced by half. Add stock and stir together. Stir in bay leaf, thyme and parsley stalks. Pour over veal.
3. Bake at 300°F (150°C) for 2 hours or until veal is just about tender, then remove lid. Bake a further 30 minutes.
4. While veal is baking prepare the garnish by placing cipolline onions in cold water, and bring to boil. Boil 1 minute, drain and cool. Slip off the skins and trim root end.
5. Add butter to a large skillet over medium heat. Add onions and cook for 2 to 3 minutes or until slightly browned. Add mushrooms and sauté 2 minutes longer. Reduce heat to low, cover skillet and cook until onions and mushrooms are soft, about 5 minutes. Season well with salt and pepper and reserve.
6. Remove veal from casserole and add onion, mushroom mixture. Strain sauce from casserole pressing down on any solids. Return sauce to casserole and bring to boil on medium-high heat. Boil until reduced to 2 cups (500 mL) if needed. Add cream, and reduce until sauce is slightly thickened. Taste for seasoning, adding in salt and pepper as needed. Reduce heat to low, add veal and vegetables into sauce and cook together until everything is hot, about 5 minutes. Garnish with parsley.
Serves 4 to 6
