Blanquette de veau (French Veal Stew)

Ingredients

• 3.5 lb veal ((shoulder, breast, neck, or shank-style cuts), cut in large cubes)
• 3 carrots (peeled, cut in two)
• 1 large onion (peeled, cut in quaters)
• 1 leek (white part only)
• 2 garlic cloves
• 1 bouquet garni ((thyme, bay leaf, parsley tied together))
• 2 cloves (whole unpeeled )
• Salt
• Whole black peppercorns
• 10-11 oz button mushrooms ((about 3 cups sliced))
• 2 tbsp butter
• A splash of lemon juice
• 4 tbsp butter ((1/2 stick))
• 1/2 cup all-purpose flour
• 2 cups cooking broth
• 3/4 cup heavy cream ((tip: lightly whipped before using))
• 2 egg yolks
• 1 lemon (juice to taste)
• Salt and pepper

Instructions

1. 1

   Put the veal into a large pot and cover it with cold water. Add the peppercorns, cloves, and herbs.

2. 2

   Briefly bring the meat to a simmer and immediately skim off any foam that forms. If a lot of foam develops, you can pour off the water during the first 10 minutes, briefly rinse the meat, and bring it to a simmer again with fresh water. This does cause some loss of flavor, but the broth will be clearer.

3. 3

   After skimming, add the carrots, onion, garlic cloves and leek. Cover and cook at a gentle simmer (not a rolling boil) for 1½ to 2 hours, until the meat is tender.

4. 4

   Clean the mushrooms and cut them into quarters. Sauté them in a pan with a little oil and butter, then set aside.

5. 5

   When the meat is cooked, strain off the stock and set aside 700 ml of it. Keep the meat, carrots, and leek. Slice the carrots and leek into small pieces.

6. 6

   Melt the butter in a medium size Dutch-oven, add the flour, and stir immediately. Cook for 1–2 minutes, without letting it brown.

7. 7

   Gradually stir in the lukewarm veal stock until a smooth sauce forms. Simmer over low heat for about 10 minutes, until the sauce thickens slightly.

8. 8

   Return the meat, carrots, leek, and mushrooms to the sauce. At this point, you can stop and reheat later before completing the final step.

9. 9

   Just before serving, stir the cream into the sauce. Optional (egg yolk liaison): Take a ladleful of the sauce. The sauce temperature must be below 65 °C, ideally between 60 and 63 °C, to prevent the egg yolk from curdling. Mix the egg yolk smoothly with the ladled sauce, then gradually return the mixture to the pot while stirring constantly. Do not bring the sauce to a boil afterward.

10. 10

    Season with salt, pepper, a little fresh thyme, and lemon juice. Serve with steamed rice.