Veau du Limousin

Blanquette de Veau du Limousin

A silky, slow-braised veal stew from the Limousin region, where Limousin veal is gently cooked in a milk-enriched white sauce with mushrooms and small onions. The milk tenderises the meat and gives the classic pale, creamy finish.

Prep

25 min

Cook

120 min

Total

145 min

Serves

6

Difficulty

Medium

Recipe ingredients

• •1.2 kg (2½ lb) veal shoulder or breast, trimmed, Limousin veal if available; cut into 5 cm / 2 in pieces
• •1 l (4 cups) whole milk, full-fat, divided
• •500 ml (2 cups) cold water
• •1 large yellow onion, studded with 2 cloves
• •1 medium leek, white part only, halved and rinsed
• •1 medium carrot, peeled and cut into chunks
• •2 stalks celery, cut into chunks
• •1 bouquet bouquet garni (parsley stems, thyme, 1 bay leaf), tied in kitchen twine
• •10 g (2 tsp) fine sea salt, plus more to taste
• •6 whole white peppercorns
• •30 g (2 tbsp) unsalted butter
• •30 g (¼ cup) all-purpose flour
• •200 g (7 oz) small pearl or cipollini onions, peeled
• •200 g (7 oz) small button or cremini mushrooms, quartered if large
• •1 large egg yolk
• •30 ml (2 tbsp) heavy cream
• •15 ml (1 tbsp) fresh lemon juice
• •10 g (¼ cup) fresh flat-leaf parsley, finely chopped
• •300 g (10½ oz) jasmine or long-grain white rice, cooked, or wide egg noodles, to serve

Steps

1. 1 Place the veal in a large heavy pot and cover with 500 ml / 2 cups cold water and 500 ml / 2 cups of the milk. Add the studded onion, leek, carrot, celery, bouquet garni, salt and peppercorns. Bring slowly to a gentle simmer over medium heat; do not let it boil, or the milk will curdle.
2. 2 Skim any foam from the surface, then cover partially and simmer very gently for 75-90 minutes, until the veal is tender when pierced with a skewer (internal temperature 75 °C / 165 °F). Skim occasionally.
3. 3 Meanwhile, melt the butter in a small saucepan over medium heat, whisk in the flour and cook 2 minutes, whisking, to make a pale roux. Set aside.
4. 4 Bring a small pan of salted water to a boil; add the pearl onions and simmer 5 minutes. Drain and (when cool enough to handle) peel. Glaze them in a small skillet with a knob of butter, a pinch of sugar and a splash of water for 8-10 minutes until tender and lightly caramelised.
5. 5 In a separate pan, sauté the mushrooms in a little butter over medium-high heat until they release their liquid and turn golden; season lightly with salt.
6. 6 When the veal is tender, strain the cooking liquid into a wide saucepan (discard the bouquet garni and large aromatic vegetables; keep the studded onion and the veal). You should have about 600-700 ml / 2½-3 cups. Bring it to a gentle simmer.
7. 7 Whisk the roux into the simmering cooking liquid, a little at a time, until you have a lightly thickened velouté. Slowly whisk in the remaining 500 ml / 2 cups milk and simmer 5-8 minutes to mellow the flour taste.
8. 8 In a small bowl, whisk the egg yolk with the cream and lemon juice. Temper by whisking in a ladleful of the hot sauce, then stir the mixture back into the pot. Do not let it boil after this point, or the sauce will split.
9. 9 Return the veal to the sauce along with the glazed onions and mushrooms. Warm through very gently for 3-4 minutes, taste and adjust salt. The sauce should coat the back of a spoon.
10. 10 Serve in warmed shallow bowls over the cooked rice (or noodles), sprinkled with the chopped parsley.