Sous Vide Veal Blanquette

(12)

Emily Farris and Jeff Akin

Kansas City, Missouri

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

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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.
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Ingredients for 4

  • 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

  • Step 1

    Set the Anova Sous Vide Precision Cooker to 180°F (82°C).

  • Step 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.

  • Step 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.

  • Step 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

    • Step 0

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

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180 F / 82.2 C Recipe Temp
Recipe Time
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