Grilled Blanquette de Veau on the Arteflame Grill

Introduction

Blanquette de Veau is a traditional French veal stew, known for its tender veal, creamy white sauce, and delicate flavors. In this version, we add a modern twist by preparing it on the Arteflame grill. The stew remains rich and comforting, while the grill imparts a subtle smoky touch to the veal and vegetables. This dish is perfect for a cozy dinner or a special occasion.

Ingredients

For the Veal Stew:

• 2 lbs veal shoulder or veal stew meat, cut into large chunks
• 2 medium carrots, sliced
• 2 onions, quartered
• 1 leek (white part only), sliced
• 2 cloves garlic, minced
• 8 oz mushrooms, sliced
• 1 bouquet garni (a bundle of thyme, bay leaves, and parsley)
• 6 cups water or light veal stock
• 2 tbsp butter (for grilling)
• 1 tbsp vegetable oil

For the White Sauce:

• 4 tbsp butter
• 4 tbsp all-purpose flour
• 2 cups veal cooking broth (from the stew)
• 1 cup heavy cream
• 1 tsp lemon juice (optional)
• Salt and freshly ground black pepper (to taste)
• Fresh parsley (for garnish)

Instructions

Step 1: Fire Up the Arteflame Grill

Prepare your Arteflame grill by lighting it with vegetable oil-soaked napkins and firewood. Let the grill preheat for about 20 minutes to reach an even medium heat.

Step 2: Prepare the Veal and Vegetables

Season the veal chunks with salt and pepper. Heat a large cast iron pot or grill-safe Dutch oven on the flat cooktop of the Arteflame grill. Add butter and oil, and sear the veal until browned on all sides, about 5-7 minutes. Remove the veal and set aside.

Add the carrots, onions, leeks, and garlic to the same pot and sauté for 3-4 minutes until softened. Return the veal to the pot and add the bouquet garni. Pour in enough water or veal stock to cover the ingredients. Cover with a lid and let it simmer on the outer edge of the flat cooktop for 1 1/2 to 2 hours, until the veal is tender.

Step 3: Prepare the White Sauce

In a separate small pan on the grill, melt 4 tbsp butter and whisk in the flour to make a roux. Gradually add 2 cups of the veal broth from the simmering pot, whisking until the sauce thickens. Stir in the heavy cream and cook for another 2-3 minutes. Season with salt, pepper, and lemon juice if desired.

Step 4: Sauté the Mushrooms

On the flat cooktop, melt a bit of butter and sauté the mushrooms until browned and tender, about 5 minutes. Set aside.

Step 5: Assemble the Blanquette

Once the veal is tender, remove the bouquet garni from the pot. Stir in the sautéed mushrooms. Pour the prepared white sauce into the pot and gently mix everything together, allowing it to heat through for another 5 minutes.

Step 6: Serve

Serve the blanquette de veau over steamed rice, buttered noodles, or potatoes. Garnish with freshly chopped parsley for a beautiful finish.

Tips

• Tender Veal: Make sure to simmer the veal slowly for at least 1 1/2 hours to ensure it's tender.
• Broth Flavor: If using water instead of veal stock, be sure to add extra seasoning to enhance the flavor.
• Vegetables: Add other root vegetables like turnips or parsnips for additional texture and flavor.

Variations

1. Blanquette de Poulet: Substitute veal with chicken thighs or breasts for a lighter version.
2. Vegetarian Blanquette: Replace the veal with firm tofu or seitan and use vegetable stock instead of veal stock.
3. Truffle Blanquette: Add a drizzle of truffle oil or grated truffle to the white sauce for a luxurious touch.
4. Wine-Infused Blanquette: Add 1/2 cup of white wine to the simmering broth for a deeper flavor.
5. Seafood Blanquette: Use monkfish or halibut instead of veal for a seafood variation.

Best Pairings

• Side Dishes: Serve with steamed rice, buttery mashed potatoes, or egg noodles to complement the richness of the blanquette.
• Drinks: Pair with a light white wine like Chardonnay or a sparkling water with lemon to cut through the creaminess of the sauce.

Conclusion

Grilled Blanquette de Veau on the Arteflame grill is a comforting, rich, and elegant dish that’s perfect for special occasions or cozy family dinners. The creamy white sauce and tender veal, combined with the subtle smoky flavor from the grill, make this an unforgettable meal.