A classic preparation that is traditionally made with veal. In this preparation, the meat, mushrooms, and roux are not allowed to brown creating a pale end result.
Table of Contents
|2||kg||chuck eye roll/beef neck, trimmed and cubed|
|500||g||mirepoix (onion, celeriac, garlic)|
|1||bunch||bay leaf, thyme, leek, celery stalks|
|salt, pepper, juniper berry, clove|
- Debone the beef neck and trim the meat.
- Cut the meat into cubes.
- Coarsely chop the mirepoix.
- Tightly tie the celery stalks, leek, and the herbs into a bouquet with some butcher’s twine.
- Bring the stock to the boil, add the meat, and skim off the foam.
- Add the vegetables, bouquet garni, pepper, salt, clove, and juniper berry.
- Slowly bring this to the boil and regularly skim off the foam and fat.
- Quarter the mushrooms and braise in a little butter and white wine without browning them.
- Peel the cocktail onions, blanch and braise in a little butter, sugar, and water.
- Once the meat is cooked, remove it from the stock and remove the vegetables and herbs from the liquid.
- Combine the butter and flour in a large pan and make a blond roux.
- Add the chilled cream to the stock and strain the roux through a fine-meshed sieve into this mixture.
- Continue stirring the liquid until a smooth sauce is formed, and make sure not to let the sauce burn.
- Allow to simmer gently for half an hour and then add the meat, mushrooms, and the cocktail onions.
- Serve with bread, rice, potatoes, or pasta.