Dexter Veal Blanquette (Classic White Stew)

Name: Dexter Veal Blanquette (Classic White Stew)
Prep time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 750g Diced veal; 12 x Baby white onions; 4 x Sticks celery peeled and diced; 12 x Cloves garlic blanched in boiling water for 1 minute and refreshed; 150g Small white button onions, washed; 200ml Dry white wine; 400ml Light chicken stock; 150ml Whipping cream; 1 x Star anise; Sea salt /ground white pepper; 2tbsp Cornflour mixed with a little cold water; Small mix of tarragon / parsley /chervil ( optional)

20 mins
easy
4

Recipe by

Jeff Baker

Ingredients

750g Diced veal
12 x Baby white onions
4 x Sticks celery peeled and diced
12 x Cloves garlic blanched in boiling water for 1 minute and refreshed
150g Small white button onions, washed
200ml Dry white wine
400ml Light chicken stock
150ml Whipping cream
1 x Star anise
Sea salt /ground white pepper
2tbsp Cornflour mixed with a little cold water
Small mix of tarragon / parsley /chervil ( optional)

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Introduction

Great with a really well chilled Riesling

Method

Reduce white wine by 2/3 by boiling In a heavy bottomed saucepan.
Add stock and bring to simmer.
Add cream, lightly season and add star anise.
Bring to simmer and lightly thicken with cornflour mix.
Place all ingredients in thickened sauce and bring back to simmer.
Reduce heat, cover and gently cook for around 1 hour 45 minutes or until tender.
Remove star anise.
Serve piping hot with fresh egg pasta and scatter mixed herbs roughly picked over the top.