Veal Blanquette with Pale Ale

Ingredients

• 500 g (1 lb) Quebec Veal cubes
• 750 ml (3 cups) prepared concentrated veal stock
• 250 ml (1 cup) pale ale or chicken broth
• 15 ml (1 tbsp) corn starch diluted in 30 ml (2 tbsp) cold water
• 1 herb bouquet (thyme, laurel, parsley)
• 500 g (4 cups) vegetables cut in large chunks (carrots, fresh peas, celery, beans, potatoes, sweet potatoes, mushrooms, etc.)
• 125 ml (1/2 cup) country-style cream
• Salt and pepper to taste

Preparation

(Select the desired cooking method)

Stove top

1. In a saucepan of boiling water, poach the veal cubes for a few minutes.
2. Discard the cooking water, rinse the cubes well and set aside.
3. In an enameled cast iron slow cooker, heat veal stock and beer and thicken with diluted corn starch.
4. Add the reserved cubes and the herb bouquet and simmer for 1 hour 30 minutes while stirring occasionally.
5. Thirty minutes before the end of cooking, incorporate the vegetables according to size and cooking time for each.
6. Cooking will be completed when the internal temperature reaches 90^oC (195^oF) or when the cubes give away easily with pressure and the vegetables are al dente (crunchy).
7. Ten minutes before the end of cooking, heat the cream and add to the blanquette.
8. Remove the herb bouquet, adjust seasoning.

Slow cooker/crock pot

1. Set the slow cooker to “high”.
2. In a saucepan of boiling water, poach the veal cubes for a few minutes.
3. Discard the cooking water, rinse the cubes well and set aside.
4. Place the cubes and the vegetables in the slow cooker.
5. In the same saucepan, heat the veal stock and beer and thicken with the diluted corn starch. Bring to a boil and pour into the slow cooker.
6. Salt and pepper to taste.
7. Cover and cook for approximately 4 hours until the meat gives away easily with light pressure or the internal temperature reaches 90^oC (195^oF).
8. Ten minutes before the end of cooking, heat the cream and add to the blanquette.
9. Remove the herb bouquet, adjust seasoning.

Accompaniment: serve the blanquette in a large bowl with toasted bread or on a patty shell.