Thai-style veal blanquette

Medium
Illustration appellation
Appellation(s)
  • Chiroubles
Thai-style veal blanquette

Ingredients

  • 600g boneless shoulder or back rib of veal
  • 1 stalk lemongrass
  • 1cm piece fresh ginger
  • 1 small red chilli pepper
  • 50g butter
  • 1½ tbsp flour
  • 2 kaffir lime leaves
  • 1 tbsp curry paste
  • 1 carrot
  • 32g fresh shiitake mushrooms
  • 20cl coconut milk
  • 1 egg yolk
  • 1 kaffir lime (combava), juiced
  • ½ bunch coriander

Preparation

  • Step 1Cut meat into cubes. Cut lemongrass into chunks. Peel and finely slice ginger. Slice chilli peppers.
  • Step 2Brown 40g butter in large frying pan (or wok) then add veal cubes. Season with salt and pepper, and leave to brown. Add flour and stir to baste meat.
  • Step 3Cover with cold water, add lemongrass, kaffir lime leaves, chillies and curry paste then cover and simmer on low heat for 2 hrs 30 mins.
  • Step 4Wash, peel and slice carrots. Add them to meat and continue cooking for 30 mins.
  • Step 5Meanwhile, slice the shiitake mushrooms and sear in remaining butter for a few minutes.
  • Step 6Remove meat and carrots from pan, stir in the coconut milk, cover and reduce for about 10 mins.
  • Step 7Beat egg yolk together with a ladleful of sauce. Add the kaffir lime juice, blend well then pour back into pan, whisking briskly. Then stir in the remaining 10g butter and mix well.
  • Step 8Put the meat and vegetables back into the sauce and keep warm until ready to serve.
  • Step 9Sprinkle with chopped coriander and serve with Thai rice.

Food and wine pairings
to taste

Dutch baby pancakes with mushrooms
Duck breasts with dried fruit and roasted nectarines
Veggie burgers