serves
4
prep
30 minutes
cook
2:30 hours
difficulty
Mid
serves
4
people
preparation
30
minutes
cooking
2:30
hours
difficulty
Mid
level
Stream free On Demand
Ep 3
episode • Guillaume's Paris • cooking • 25m
G
episode • Guillaume's Paris • cooking • 25m
G
Ingredients
For the veal
- 60 ml (¼ cup) olive oil
- 1.2 kg veal braising meat, cut into 3 cm dice
- 1 tsp pimente d'espelette (see Note)
- sea salt flakes
- 1.5 litre veal or chicken stock
For the vegetables
- 30 ml olive oil
- 2 eschallots, finely sliced
- 2 garlic cloves, sliced
- 8 baby turnips, halved
- 8 baby carrots, peeled
- 4 thyme sprigs
- 2 bay leaves
- 10 cherry tomatoes
- 200 g fresh peas, podded
- 500 g baby potatoes, boiled
- 1 small bunch flat-leaf parsley, roughly chopped
Carrot purée
- 2 carrots, peeled and thinly sliced
Instructions
- Place a large heavy-based saucepan over high heat. Heat the olive oil and add the veal, then sear until browned on all sides.
- Once all the veal is seared, add the piment d'espelette, season with salt, and pour over the veal or chicken stock. Place a lid on top and simmer for about 1 hour to 1½ hours, or until the veal is tender and soft.
- Meanwhile, place a second heavy-based saucepan over medium heat with the olive oil for the vegetables. Add the eschallots and garlic and cook, stirring, for 1-2 minutes, or until fragrant. Add the turnips, baby carrots, thyme and bay leaves and sauté for 2-3 minutes. Stir through the cherry tomatoes, then cover with a lid.
- Reduce heat to low and allow vegetables to steam for 20 minutes, or until the baby carrots are easily pierced with a sharp knife.
- While the vegetables are cooking, make the carrot purée. Place carrots into a small saucepan. Cover with water. Bring to the boil and reduce to a simmer. Cook for 10-15 minutes, or until very soft. Strain the carrots, reserving some of the cooking liquid. Allow to cool slightly, before placing into a blender. Add a splash of the cooking water and blend until smooth.
- When the veal is cooked, add the peas and potatoes to the pan with the vegetables. Simmer for 5 minutes, or until the vegetables are hot.
- Add the carrot purée to the veal and stir to coat. Fold the vegetables through the veal, sprinkle with parsley and serve.
Note
• Also known as espelette pepper, pimient d’espelette is a mild chilli with a warm, fruity flavour. Find pimient d’espellete powder from special retailers and some delis.
Sample the delicacies of Paris' arrondissements through the eyes of chef Guillaume Brahimi in .
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Ep 3
