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veal ragout ©️ Nel Brouwer-van den Bergh

Veal ragout in puff pastry

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Prep Time 6 hours
Cook Time 20 minutes
Total Time 6 hours 20 minutes
Course Appetizer, Dinner, Lunch, Snack
Servings 6

Ingredients
  

for the broth

  • 10 oz (280 g) veal
  • 1 small-medium sized calf or beef bone
  • 1.3 quart (1.25 L) water
  • 2-3 tsp salt
  • 1 bay leave
  • some thyme (fresh of dried)
  • a few ground black pepper corns
  • a small onion
  • a half carrot

for the ragout

  • 1 medium sized yellow onion
  • 12 button mushrooms
  • 1/2 cup all purpose flour
  • 3 tbsp butter
  • 3 tbsp milk (optional)
  • 3 tbsp finely sliced parsley leaves ( I prefer curled parsley)

for the dish

  • 6 shells of puff pastry

Instructions
 

making the broth

  • Cut the onion in two and place with the cut side down in a pan
  • Add the meat and bone
  • Heat the pan on high and when the meat starts to sizzle loudly add the water (be carefull for any splashes)
  • Bring gently to a simmer and skim any froth from the surface repeatedly
  • After most of the froth has been formed and removed, add the salt, bay leaf, carrot and all spices
  • Then simmer for 5.5 hours at a low heat

making the ragout

  • Let the broth cool down a bit to warm
  • Slice the onion in very fine pieces
  • in a flat iron, melt the butter and fry the onions, first at high, quite quickly at low The onions should not become brown. This may take 20 min
  • Then slice the mushrooms in narrow slices and add to the mixture. Heat on low
  • When vegetables are cooked, switch off the heat and sprinkle the flour over the vegetables and mix with a wooden spoon or a whisk, depending on the material of the pan.
  • Then put the heat on low, assure the flour is well mixed.
  • Optionally add the milk and stir well. Adding the milk will aid the binding power of the butter/flour mixture, but milk could be avoided and instead broth can be used as well.
  • After the mixture tends to warm through and becomes thicker, add in parts the browth, mix well and heat sufficiently to make a creamy ragout. Ensure the flour mixture has slowly cooked through for a few minutes
  • Add the finely sliced parsley leaves and mix
  • If too thick, add some more broth. If too thin, add some of a mixture of flour and cold broth and mix well, thereafter heating it again until the ragout puffs and cooks through
  • Taste the ragout, and use salt, pepper or some hydrolyzed wheat proteins to enrich the taste if so needed

serving the dish

  • Prepare the puff pastry shells after baking and fill them with the warm ragout. You can cover the dish with a piece of puff pastry that was cut out. Serve

Notes

Method: simmering, cooking
Food allergy & intolerance information: gluten