Blanquette of Quebec Grain-Fed Veal with Beer and Glazed Onions

Type of cut: cubes

Yield: 4 servings

Degree of difficulty: average

Preparation: 30 minutes

Cooking: 1 hour 30 minutes

Cooking method: simmering

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Ingredients

  • 600 g (1 1/4 lb) Quebec Grain-Fed Veal cubes
  • 1/2 onion
  • 1 carrot
  • 1 celery stalk
  • 400 ml (1 2/3 cup) water
  • 200 ml (3/4 cup) blond beer
Sauce
  • 75 g (2 1/2 oz) kneaded butter and flour mixture (1/2 flour, 1/2 butter)
  • The cooking broth
  • 1 egg yellow
  • 20 ml (4 tsp) 35% cream
  • Salt and pepper
On the side
  • 12 small white onions
  • Butter
  • 4 portions of linguini

Preparation

  1. Preheat oven to 190˚C (375˚F).
  2. Place grain-fed veal cubes in a saucepan.
  3. Trim and clean vegetables.
  4. Add the coarsely chopped vegetables, water and beer to the veal cubes.
  5. Bring to boil. Skim.
  6. Cover and bake for 1 hour and 15 minutes.
  7. Remove the vegetables from the broth, and keep veal cubes warm.
  8. Add kneaded butter and flour mixture to the broth. Simmer for 10 minutes.
  9. Mix the egg yellow with the cream. Add to broth away from heat.
  10. Salt and pepper to taste.
  11. Pour sauce through strainer and over veal cubes.
  12. Decorate with onions and vegetables of your choice.

Wine pairing

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© Société des alcools du Québec, Montréal, 2007, 2011