Traditional Veal Blanquette
Main dish
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Cook Time
2 h 30 min
Servings
4
Difficulty
Medium
Prep Time
60 Min
Description
Veal blanquette, a classic of French cuisine, revisited for the Thermomix®. This simmered dish, with its tender meat and creamy sauce, is perfect for family meals or special occasions. I have been making this recipe for years and it is always a success. The key lies in the quality of the meat and the careful preparation of the sauce. Accompanied by rice, small pearl onions and Paris mushrooms, it's a delight! A comforting and tasty dish, ideal for autumn or winter evenings. Feel free to add a touch of nutmeg to flavor the sauce.
Ingredients (26 ingredients)
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720 g boneless veal shoulder
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2 piece carrots
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1 piece leek white
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1 céleri branche celery stalk
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1 piece onion
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5 clous de girofle cloves
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3 clove garlic cloves
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1 bouquet garni bouquet garni
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2 pinch coarse salt
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1 pinch black pepper
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150 g Paris mushrooms
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125 g pearl onions
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1 citron lemon
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2 noix butter
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2 pinch salt or fine salt
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1 pinch powdered sugar or granulated sugar
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1 pinch white pepper
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75 g butter
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75 g wheat flour
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2 piece egg yolks
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10 cl liquid cream
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200 g rice
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1 oignon (gros) onion (large)
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50 g butter
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1 pinch salt or fine salt
-
1 pinch white pepper
Preparation (13 steps)
Meat preparation
Cut the veal shoulder into 60g pieces (4 to 5 cm wide). Ideally, plan for 3 to 4 pieces per person. Place the meat in a saucepan filled with water (the water should be 1 cm above the meat) and simmer for 5 minutes. Remove the white scum with a skimmer.
Preparation of the aromatic garnish
Drain and rinse the meat. Clean the saucepan. Peel and cut the carrots into sticks, cut the leek white into sticks of the same size and then plant cloves in 1 onion. Peel the garlic cloves. Slide the thyme, bay leaf and celery leaf into a tea bag to make the bouquet garni.
First cooking of the meat
Put the meat in the Thermomix bowl with the onion studded with cloves, the 2 garlic cloves, the carrots, the leek white, the celery stalk, the bouquet garni, the coarse salt and the black pepper. Cover with cold water up to the maximum mark. Cook for 45 minutes/100°C/Stufe 1/Linkslauf.
Recovery of meat and broth
At the end of cooking, remove the meat and carrots with a skimmer. Put them in a bowl with a little cooking liquid and cover with cling film. Pass the rest of the broth through a sieve or cheesecloth to clarify it and reserve 1.5 liters.
Preparation of pearl onions
Clean the pearl onions. Put them in a saucepan with a knob of butter, a pinch of sugar, a pinch of fine salt and cover the onions with water. Cook over medium heat until the water simmers, cover with a circle of parchment paper and cook over low heat until the water has completely evaporated. The onions must remain white and must become shiny.
Mushroom preparation
Cut the mushrooms into 4, the same size as the onions. Pour a knob of butter, the juice of a lemon and a little water into a saucepan. Bring to a boil, add the mushrooms, salt, cover with a circle of parchment paper and cook for 5 minutes over high heat. Set aside in the saucepan.
Sauce preparation
Put 75g of butter in the Thermomix bowl and melt for 3 Min./50°C/Stufe 2. Add 75g of sifted flour and cook for 4 Min./100°C/Stufe 3, stirring constantly. Add 1.5 liters of the previously set aside broth and cook for 10 Min./100°C/Stufe 3.
Cooking the flour and adding the broth
Add 75g of sifted flour and cook for 4 Min./100°C/Stufe 3, stirring constantly. Add 1.5 liters of the previously set aside broth and cook for 10 Min./100°C/Stufe 3.
Final cooking of the sauce
Add 1.5 liters of the previously set aside broth and cook for 10 Min./100°C/Stufe 3.
Rice preparation
Put 50g of butter and 1 onion (large) cut in half in the Thermomix bowl and chop 3 Sek./Stufe 5. Add 200g of rice, white pepper, salt and 400ml of water. Cook 20 Min./100°C/Stufe 2 with the cooking basket.
Chop the onion and cook the rice
Add 200g of rice, white pepper, salt and 400ml of water. Cook 20 Min./100°C/Stufe 2 with the cooking basket.
Making the blanquette sauce
In a bowl, mix the 2 egg yolks and the cream, add a little nutmeg and salt. Add a little sauce prepared beforehand and mix. Pour the contents of the bowl into the Thermomix bowl and heat 5 Min./70°C/Stufe 2 until a homogeneous sauce is obtained. Add a little lemon juice, 2 tablespoons of mushroom cooking juice and mix.
Dressing the veal blanquette
Add 50g of butter in pieces on the cooked rice, cover with parchment paper and the lid and let melt for 5 minutes. Separate the rice grains in the serving dish or on the plate. Add the sauce to the Thermomix bowl with the meat and carrots and serve with the rice, onions and mushrooms.
Finished cooking? Great! 🎉
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Created by
Pauline Vincent
3
Rezepte
0
Kochbücher
Allergens
- Milk (including lactose)
- Cereals containing gluten: Wheat
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