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Restaurants›St. Lawrence Restaurant›Assiette De Veau, Soubsie Au Babeurre, Oignon Farcie À L’oignon, Jus Recipe

Assiette De Veau, Soubsie Au Babeurre, Oignon Farcie À L’oignon, Jus Recipe

Name: St. Lawrence Restaurants Assiette De Veau, Soubsie Au Babeurre, Oignon Farcie À L’oignon, Jus Recipe
Cook time: 2 h
Total time: 2 h
Yield: 4 servings
Cuisine: French
Ingredients: 500 g Veal cutlets; 250 g Veal shank; 200 g Veal liver; 1 tsp Salt; 1 tsp Black pepper; 2 tbs Olive oil; 2 tbs Butter; 2 medium Onions, finely chopped; 200 ml Heavy cream; 100 ml Buttermilk; 1 tsp Salt; 2 whole Large onions; 50 g Bread crumbs; 50 g Parmesan cheese, grated; 2 tbs Chopped parsley; 0.5 tsp Salt; 0.5 tsp Black pepper; 500 ml Beef stock; 2 large Onions, sliced; 1 tbs Butter; 3 whole Thyme sprigs; 0.5 tsp Salt; 0.5 tsp Black pepper

Inspired by St. Lawrence Restaurant

Time2h

Serves4

Trio of veal, buttermilk soubise, onion stuffed onion, french onion jus

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Ingredients

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Veal Trio

1 1/8 lb (500 g) Veal cutlets

8.82 oz (250 g) Veal shank

7.05 oz (200 g) Veal liver

1 tsp Celtic sea salt

1 tsp black pepper

2 tbs olive oil

Buttermilk Soubise

2 tbs Butter

2 medium Onions, finely chopped

7/8 cup (200 ml) Heavy cream

0.42 cup (100 ml) Buttermilk

1 tsp Celtic sea salt

Stuffed Onion

2 whole Large onions

1 3/4 oz (50 g) Bread crumbs

1 3/4 oz (50 g) Parmesan cheese, grated

2 tbs Chopped parsley

1/2 tsp Celtic sea salt

1/2 tsp black pepper

French Onion Jus

2 1/8 cup (500 ml) Beef stock

2 large Onions, sliced

1 tbs Butter

3 whole Thyme sprigs

1/2 tsp Celtic sea salt

1/2 tsp black pepper

Method

Preparation of Veal

Searing the Veal

Season the veal cutlets, shank, and liver with salt and pepper. Heat olive oil in a pan over medium-high heat, and sear the veal cutlets until golden brown on both sides. Remove and set aside.

Cooking the Shank

In the same pan, add the veal shank and sear until browned. Add a bit of water if necessary, cover, and cook on low heat for 1-2 hours until tender.

Preparing the Liver

Sauté the veal liver in the same pan for 2-3 minutes on each side until just cooked. Remove and let it rest.

Buttermilk Soubise

Cooking the Onions

In a saucepan, melt butter over medium heat. Add chopped onions and cook until soft and translucent.

Adding Cream and Buttermilk

Stir in heavy cream and buttermilk, season with salt, and cook for an additional 10 minutes until slightly thickened.

Stuffed Onion Preparation

Preparing the Onions

Boil the whole onions for 10 minutes. Allow them to cool, then carefully remove the centers, leaving a shell.

Mixing the Filling

In a bowl, combine removed onion centers, bread crumbs, Parmesan cheese, parsley, salt, and pepper. Fill the onion shells with this mixture.

Baking the Stuffed Onions

Place the stuffed onions in a baking dish and bake at 180°C (350°F) for 25-30 minutes until golden.

French Onion Jus

Sautéing Onions

In a saucepan, melt butter over medium heat. Add sliced onions and cook until caramelized, about 20-25 minutes.

Adding Stock and Seasoning

Add beef stock and thyme sprigs, bring to a simmer, and season with salt and pepper. Reduce for 15 minutes.

Assembly

Plating the Dish

On a plate, arrange the veal trio, drizzle with buttermilk soubise, place the stuffed onion on the side, and finish with the French onion jus.