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Maille Dijon Originale Mustard Braised Veal Shoulder and Sweetbread Pot-Au-Feu with Baby Spring Vegetables
Yield:
Serves 8Ingredients:
For the stew
2 lbs boneless veal shoulder or veal stew meat
6 cloves garlic, slivered
1 ½ tsp Maille Dijon Originale Mustard
1 tsp olive oil
2 thick pieces bacon, cut into ¼-inch pieces
3 cups dry white wine
6 cups unsalted chicken stock
5 spring onions, sliced into ¼-inch rounds
10 baby carrots, tops cut off and washed
10 baby turnips, tops cut off and washed
2 sprigs thyme, finely chopped
3 springs tarragon, finely chopped
¾ lb Morel or Chanterelle mushrooms, washed thoroughly and sliced into ¼-inch pieces
Sea salt or kosher salt and freshly ground pepper to taste
For the Sweetbreads
1 lb sweetbreads, soaked in cold water in the refrigerator overnight (or, place in a colander with cold water running over the top for 10 minutes)
2 cups white wine 1 onion, halved
1 rib celery
1 carrot
1 bay leaf
5 black peppercorns
Sea salt or kosher salt and freshly ground pepper to taste
1 tsp butter
2 tsp olive oil
1 tsp Maille Dijon Originale Mustard
Directions:
Carefully divide the veal shoulder into four even-sized pieces. Make ¾-inch slits in the veal and insert each hole with a sliver of garlic. Coat each of the veal pieces well with the Maille Dijon Originale Mustard. Season with salt and pepper. Place the meat in a bowl and cover with plastic wrap. Marinate in the refrigerator for 4 to 6 hours or overnight.
To prepare the sweetbreads, place the wine, onion, celery, carrot, bay leaf and peppercorns in a 2 ½ quart soup pot and cover with 2 quarts of water. Bring to a boil and season well with salt and pepper. Add the sweetbreads, and immediately reduce the heat to simmer. Cook the sweetbreads for about 25 minutes, or until just warmed through. Using a slotted spoon, remove the sweetbreads from the bouillon and rinse under cold water until cool enough to handle. Carefully pull the membrane from the outside of the lobes and rub well with Maille Dijon Originale mustard. Set aside to add to the stew.
To make the stew, preheat the oven to 325º. In a large, ovenproof casserole, warm the olive oil over medium heat. Cook the veal until brown on all sides, about 8 to 10 minutes. Add the bacon and continue to cook for another 3 minutes. Pour off the rendered fat and return to the stove. Add the wine and cook over high heat until reduced by a third, about 5 to 7 minutes. Add the chicken stock, onions, carrots and turnips and return to a boil. Remove from the stove, cover with a tight-fitting lid and place in the oven for one hour. The broth should be thin and soupy. Remove the stew from the oven and add the mushrooms and herbs. Return to the oven to cook for another 30 minutes. Season well with salt and pepper.
Meanwhile, in a large sauté pan, heat the butter and the olive oil for the sweetbreads. Add the reserved sweetbreads and brown well on one side. Transfer the pan to the oven and cook the sweetbreads for another 5 minutes.
To serve, place the veal in a large serving bowl, along with the vegetables and a bit of the broth. Top with the sweetbreads and serve.
Recipe developed for Maille, courtesy of Chef Paul Kahan, Blackbird (Chicago, IL). Additional recipes can be found at www.maille.com.
