Veal Blanquette

Ingredients for 4 people:

• 600 g of veal for braising
• 100 g onion
• 100 g carrots
• 100 g leeks
• 50 g celery
• 100 g mushrooms
• 1 clove
• 1 sprig thyme
• 1 small bay leaf
• A few sprigs of parsley
• 1 clove of garlic
• Salt, black pepper
• 1000 g beef or chicken stock g
• 30 g butter
• 30 g flour
• 100 g cream
• 1 egg yolk

Opcional: 

• Lemon juice

Preparation:

1. Cut the meat into 2 by 2 cm cubes.
2. Carefully place the blade guard in the mixing jar.
3. Place the meat in the jar covered with water and cook at speed 0, 120 degrees, 10 minutes.
4. Strain with the steamer basket and rinse with cold water.
5. Remove the blade guard.
6. Cut the onion, peeled and quartered, together with the carrot, leek and celery (coarsely chopped) on speed 4, 20 seconds.
7. Remove the vegetables from the blender and replace the blade guard.
8. Add the meat, vegetables and mushrooms.
9. Season with the cloves and herbs and the crushed, peeled garlic. Season with salt and pepper.
10. Add the stock and select “sauce” speed 1, 100 degrees, 45 minutes.
11. Strain the mixture through the steamer basket and reserve the stock and separate the meat from the vegetables.
12. Add the butter into the clean jar. Select “sauce”, speed 1, 60 degrees, 2 minutes.
13. Add the flour. Select the same programme, 60 degrees, 3 minutes.
14. Drizzle with 500 g of the cooking stock and select “sauce”, speed 1, 95 degrees, 5 minutes.
15. To keep the meat warm, place it in the steamer on top of the jar with the lid off while you add the cooking stock.
16. Add the egg yolk mixed with the cream and select “sauce” speed 4, 60 degrees, 1 minute.
17. Adjust the seasoning and, optionally, add a squeeze of lemon juice.

Tips…

• You can accompany the stew with a little boiled basmati rice or steamed vegetables.