Text, pics and recipe by Chef Joey
This recipe is so easy! You buy veal meat for stew, you take a large onion and with 2 cloves, 2 carrots, peel and roughly chop.
Plus, you need 4 cloves of garlic …
… and a bouquet garnis (leek, parsley, bay leaf and fresh thyme all tied together!)
Sauté carrots, onion and garlic in butter over a low heat for 5 minutes.
Add the veal and cover with cold water.
Bring to a boil. Skim off the foam that rises.
Lower the heat and simmer for 1 1/2 hours.
Drain the meat and save the broth.
Take the meat out and discard the onion and garlic and carrots.
Make a roux equal parts butter and flour.
Heat butter and mix together, then let it chill.
Take one onion in the saucepan and chop fine. Sauté in butter until translucent.
Add the stock and bring to a boil.
Add the roux.
Lower heat and stir until thick …
(When you take the veal out after the second step, put it in a bowl and cover with saran)