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Ingredients
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Veal and Braising Base
Vegetables and Finishing
Creamy Liaison (thickener)
Riz Pilaf
Method
Veal and Braising Base
- 1
Brown the veal
Pat veal cubes dry with paper towels and season lightly with 1/2 tsp salt. In a large heavy-bottomed casserole or Dutch oven, heat 1 tbs oil and 1 tbs butter over medium-high heat. In batches (do not crowd), sear veal cubes until nicely browned on all sides, about 4–5 minutes per batch. Transfer browned veal to a bowl and set aside.
- 2
- 3
Deglaze and braise
Pour in the white wine to deglaze, scraping up browned bits. Let it reduce by half, about 2–3 minutes. Return the veal to the pot. Add bay leaf, thyme, peppercorns and pour in cold water (or stock) so the meat is just covered. Bring to a gentle simmer, skim any foam, cover partially, reduce heat to low and simmer gently until veal is very tender, about 1 hour 30 minutes to 1 hour 45 minutes. Taste the braising liquid and season with remaining salt (about 1 tsp or to taste).
Vegetables and Finishing
- 4
Cook mushrooms and pearl onions
While the veal simmers, heat 2 tbs butter in a skillet over medium heat. Add pearl onions and cook, stirring occasionally, until tender and lightly caramelized, about 10–12 minutes. Remove and keep warm. In the same skillet, add mushrooms and sauté until golden and any liquid has evaporated, about 6–8 minutes. Add lemon juice and a pinch of salt. Combine mushrooms with pearl onions and keep warm.
- 5
Finish veal with liaison and vegetables
When the veal is tender, remove the meat with a slotted spoon into a warm serving pot and keep warm. Strain the braising liquid into a saucepan, discarding solids, and skim off excess fat from the surface. You should have about 500–700 ml of liquid; if much more, simmer to reduce to about 500 ml. Keep liquid hot but not boiling.
Creamy Liaison (thickener)
- 6
Make beurre manié roux
In a small saucepan melt 50 g butter over low heat. Stir in 50 g flour and cook, stirring, for 1–2 minutes to form a blond roux. Gradually whisk in 250 ml cold milk until smooth. Bring to a gentle simmer, whisking constantly, until mixture thickens into a smooth velouté, about 3–4 minutes. Remove from heat and let cool slightly.
- 7
Temper egg yolks and finish sauce
In a small bowl, whisk the 2 egg yolks with 120 ml cream. Slowly add 2–3 tbs of the hot velouté to the yolks while whisking to temper. Then pour the tempered yolk mixture back into the saucepan with the velouté off the heat and stir to combine. Return saucepan to very low heat and warm gently—do not boil or you will curdle the eggs—until sauce is silky and coats the back of a spoon. Stir in 1 tsp salt and 1 tsp white pepper, adjust seasoning. If sauce is too thick, whisk in a little reserved hot braising liquid to reach a saucy consistency (should be creamy but loose enough to coat meat).
- 8
Riz Pilaf
- 9
- 10
Cook rice
Add 600 ml hot chicken stock or 600 ml reserved warm braising liquid (strained) and 1/2 tsp salt. Bring to a gentle boil, then reduce heat to low, cover tightly and simmer for 12–15 minutes, or until liquid is absorbed and rice is tender. Remove from heat and let rest, covered, for 5 minutes. Fluff with a fork before serving.