My French teacher, Clement introduced this recipe to me in one of my lessons. My challenge was to translate la recette en anglais and so, it seemed only natural that I bring the dish to life in the kitchen. I have reinterpreted this dish just a little, but the original recipe that Clement grew up with and loves is written en français below. Traditionally water is used to cook the ragoût but I have replaced it with vegetable stock to give the sauce more depth and a greater richness. I also replaced the veal with beef as an alternative. Whichever version you use, it is critical that you don’t brown the meat too much or you will change the flavour and colour of the sauce.
Blanquette de veau is a veal ragoût cooked and served in a rich creamy sauce. It is a French classic that has been cooked for hundreds of years and is as familiar as beef bourguinon or coq au vin. When I first read this recipe, I wondered if the veal (or beef) would be tough and unpalatable. But something remarkable happens. Each time I have cooked it, the meat has been deliciously tender and full of flavour. A big bowl of this is in the depth of winter is certain to warm and nourish.
1kg veal (or beef), diced or cubed
2 carrots, diced finely
1 onion, diced finely
12 shallots, peeled and halved
250g swiss brown mushrooms, sliced
1 small bunch of parsley leaves, torn or roughly chopped
1 small bunch of thyme
3 garlic cloves
1 clove
3 celery stalks, sliced finely
3 bay leaves
2 egg yolks
50ml cream
juice of half a lemon
50g butter
Rice bran (or vegetable) oil
Sea salt and pepper
500ml vegetable stock
Heat the rice bran (or vegetable oil) in a heavy casserole pot. Sauté the onion, garlic, carrot and celery unit the onion is just translucent. Add the veal or beef. Add the stock, clove, bay leaf, and thyme. Then add the mushrooms and shallots. Season well with salt and pepper. Bring the pot to a simmer and cover with the lid. Reduce the heat further and leave it for at least an hour.
When the liquid has reduced and the meat is tender, remove the pot from the heat. Place a large strainer over a large clean bowl. Carefully pour or spoon the casserole through a strainer, reserving the sauce in the bowl and meat and vegetables in the strainer. Return the sauce to the casserole pot and place the meat and vegetables in clean bowl. Remove and discard the clove and bay leaves.
Return the casserole pot with the sauce to a low heat. Allow the sauce to reduce further by about half its original volume. Add the butter, parsley and cream. When the butter has melted through, add the egg yolks and stir quickly to avoid scrambling. Don’t allow the sauce to boil. Add the lemon juice and remove the pot from the heat. Return the meat and vegetables to the sauce and gently stir to ensure everything is well combined.
Serve with potato or pasta and vegetables.
En français
1,3 kg de veau (viande à ragoût, coupée en cube)
2 carottes
1 oignon
18 petits oignons blancs
230g de champignons
3 brins de persil
2 brins de thym
1 gousse d’ ail
1 clou de girofle
1 branche de celery
1 feuille de laurier
2 jaunes d’oeuf
30cl de crème fraîche
Jus de la moitié d’un citron
8 cullières à soupe (c.à.s) de beurre
1 c.à.s d’ huile
Sel et poivre
Eau
Couper la viande de veau en cube de 5cm. Percer l’oignon avec l’ail. Joindre à l’aide d’une petite ficelle le céleri, le thym, le persil et le laurier.
Faire fondre 3 c.à.s de beurre avec de l’huile dans une cocotte ou une grande casserole. Ajouter le veau et faire légèrement brunir de chaque côté.
Ajouter les carottes, oignon, herbes, sel et poivre. Ajouter de l’eau afin de couvrir la viande. Cuire à feu élevé jusqu’ à ébullition. Réduire le feu, couvrir et faire mijoter pendant 45 minutes.
Peler les petits oignons blancs. Nettoyer les champignons et les couper en quartier. Faire fondre 3 c.à.s beurre dans une poêle. Ajouter les champignons, sel et poivre. Faire saunter jusqu’ à ce que les champignons soient légèrement brunis.
Réserver les champignons. Mettre 2 c.à.s de beurre dans la poêle. Ajouter les petits oignons et faire sauter pendant 1 à 2 minutes. Remettre les champignons dans la poêle et far ire enjoter à feu très doux.
Mélanger le jaune d’oeuf, la crème et le jus de la moitié d’un citron dans un bol. Mettre la viande, les champignons et les oignons dans un plat à service.
Verser le mélange de jaune d’oeuf et de crème dans le jus de la viande dans la cocotte. Faire cuire à feu très doux pendant 10 minutes. Ne pas faire bouillir la sauce. Ajouter le jus de citron et sel et poivre si besoin.
Verser la sauce sur la viande dans le plat.
