Blanquette de Boeuf a la D
It's the w-e and my hubby and I are in the mood for something yummy and hearty.. I have some beef loins for a stew in the fridge, so will prepare a Blanquette, which can be served with rice, potatoes or whatever tickles your tummy! Also this meal can be made with veal, chicken or rabbit.. It's quite quickly prepared but needs about 1hr30 on the stove..
Serves 4 persons
2 1/2 pounds of beef loin, cut into pieces
1 carrot cut into big slices
1 onion cut into four
1 onion cut into thin wedges
1 pack of brown mushrooms, sliced
1 TBL of thyme
1 bay leaf
1 TBL chopped parsley
about 3-4 cups of bottled water
2 egg yolks
juice of one lemon
100 ml of cooking cream
nut oil
"butter, butter and more butter"
salt and pepper to taste
some flour for drenching
In a large pot, (I use my cocotte, a cast iron pot which I luv!), heat a large knob of butter and some nut oil.. Drench your meat in some flour and brown the pieces nicely on all sides, in small batches.. Then remove the meat and brown the 4 pieces of onion and the carrots.. Place the meat back in the pot, with the thyme and bay leaf.. Add the water (it needs to cover the meat), salt & pepper to taste, and bring to a boil.. Reduce the heat, cover and simmer for about 1hr15 or until the meat is tender..
In the mean time, in a bowl whisk together egg yolks, cream, lemon juice and about 1/4 cup of the stock that is cooking up in your pot.. Set aside.. Now heat a little butter and nut oil in a pan, add the onion wedges and mushrooms.. Cook until nicely browned, salt & pepper and set this aside also..
Once your meat is ready, remove it from the pot and place on a plate, adding the mushroom onion mix, and keeping it warm.. Remove the bay leaf from your pot and slowly stir in your egg mixture, whisking constantly.. Do not to bring it to a boil, but cook it until it thickens a little.. Then pour this over your meat, sprinkle with the parsley and serve immediately! Voila
0 comments