Cul de Veau à la Mode du Vieux Presbytère
Cuisine: French
Author: Clifford A. Wright
Prep time: 30 mins
Cook time: 5 hours
Total time: 5 hours 30 mins
Ingredients
  • 4-pound boneless veal rump (preferably) or veal shoulder
  • Salt and freshly ground black pepper to taste
  • 1 tablespoon mild curry powder
  • 6 ounces smoked bacon, ¼ pound thinly sliced and 2 ounces diced
  • ¼ pound unsalted butter
  • ¼ pound cooked ham, diced
  • 1 medium onion, chopped
  • 1 carrot, peeled and chopped
  • ¼ cup all-purpose unbleached flour
  • 1 cup dry white wine
  • 1 cup beef broth
  • 1¼ pound morels or small field mushrooms
  • 1 tablespoon finely chopped fresh tarragon leaves
  • 3 large egg yolks
  • ½ cup heavy cream
Instructions
  1. Rub the veal rump with salt, pepper, and half the curry powder. Wrap it up with the sliced bacon and tie off in three or four places with kitchen twine so the bacon doesn’t fall off.
  2. In a heavy, flameproof casserole, melt the butter with the diced bacon and ham over medium heat, stirring occasionally, until the bacon is crisp, about 15 minutes. Remove the bacon and ham and set aside, keeping it warm. Increase the heat to high and brown the veal on all sides, 8 to 10 minutes. Don’t worry about the bottom of the casserole becoming caked because the particles will all come up when you deglaze with the liquid. Add the onion and carrot and almost all of the remaining curry powder. Sprinkle on the flour and continue cooking until the onion is golden, 2 to 5 minutes. Add the wine and beef broth, season with salt, cover, reduce the heat to very low, using a heat diffuser if necessary, and simmer until almost fork tender but needs a knife to cut a small piece, about 2 ½ to 3 hours, turning the meat occasionally.
  3. Add the reserved bacon and ham and the morels or mushrooms. Season with salt, pepper, and a dash of the remaining curry powder. Add the tarragon. Stir well, cover again, and cook until tender, about another 1½ hours. During the last 45 minutes of cooking, uncover, to let the liquid evaporated and become saucier.
  4. Remove the veal and discard the string and larding bacon. Transfer to a serving platter, slice, and keep warm. Mix the egg yolks with the cream and stir into the casserole off the heat. Blend the ingredients, bring to a quick boil, turn the heat off immediately and ladle the mushrooms and sauce over the veal and serve.
Recipe by Cook-Coquus at https://cook-coquus.com/2016/old-french-recipe-for-veal-rump-stew-a-cold-weather-delight/