Yield 4 ptns

Poaching Base Ingredients

  • 1g White pepper – ground
  • 3g Fine sea salt
  • 1.5g Thyme
  • 2ea Bay leaves
  • 400g Veal shoulder meat – Cut in 1 ½ inch dice

Ingredients

  • 25g Butter - diced
  • 20g Plain flour
  • 1ea Onions - cut into 1cm dice
  • 140ml White wine
  • 375ml White chicken stock
  • 125ml UHT whipping cream
  • 2g Fine sea salt
  • 2g Thyme - picked
  • 1 x pinch White pepper - ground
  • 75g Button onions - peeled
  • 50g Button mushrooms – quartered

Method

Rinse any blood off the diced veal, place into a pan and cover with cold water, add Poaching base ingredients. Bring this to a simmer, skim off any scum and then remove from the poaching liquor (KEEP POACHING LIQUOR & BAY LEAVES).

Whilst the veal is cooking heat a large casserole pan on a low to medium heat, add the butter, when just melted add the diced onions and the rest of the thyme & salt. Cook this with a lid on for just 5-10 minutes until they are just starting to soften up.

Then stir in the flour and it will thicken up, add the white wine (stirring well), bring to a simmer, cook for 5 minutes then add the chicken stock and cream stirring all the time. Bring back to a simmer then add the veal and bring back to a simmer again.

Put into a casserole pot, place a piece of baking paper on top touching the sauce, then a lid, place into the oven at180oC for 1 hour then add the peeled button onions, cook for a further 30 minutes then add the mushrooms cook for a further 15 minutes and then remove from the oven and it is ready.

Remove the lid, adjust seasoning & serve.

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