Sous Vide Veal Blanquette

When we think of beef or veal, we usually think red: red meat, red wine, red sauce. Yet Veal Blanquette, a traditional French dish, is prepared with a cream sauce, and the meat isn’t browned. To be honest, it looks kind of strange, but what it lacks in color, it more than makes up for in flavor.

Author

Emily Farris and Jeff Akin

Emily Farris and Jeff Akin are the co-founders of Feed Me Creative, a former culinary creative agency in Kansas City, MO.

Prep Time: 00:15

Recipe Time: 03:00

Temperature : 180F / 82.2C

Ingredients

• 2 tablespoons unsalted butter
• 1 cup diced leeks
• 1/2 cup fennel, cut into 1/2-inch dice
• 3 tablespoons Grand Marnier
• 1 cup heavy cream
• 1 teaspoon Dijon mustard
• Salt and freshly ground black pepper
• 1 pound boneless veal shoulder, cut into 1-inch pieces
• 4 dried morel mushrooms, hydrated and quartered

Directions

1. Set the Anova Sous Vide Precision Cooker to 180°F (82°C).
2. Melt the butter in a large skillet over medium heat. When the butter stops foaming, add the leeks and fennel. Cook, stirring occasionally, until soft, about 5 minutes.
3. Add the Grand Marnier and bring to a rapid simmer. Whisk in the cream and mustard. Remove from the heat and season with salt and pepper.
4. Season the veal with salt and pepper. Place in a large zipper lock bag. Add the mushrooms and cream sauce. Seal the bag using the water immersion technique and place in the water bath. Set the timer for 3 hours.

Finishing Steps

1. When the timer goes off, remove the bag from the water bath. Transfer entire contents of the bag to a platter and serve.