Name: Veal stew with vanilla
Prep time: 1 h 30 min
Total time: 1 h 30 min
Yield: Makes 4 servings
Cuisine: Thai
Ingredients: 3 tablespoons canned unsweetened coconut milk; 2 tablespoons crème fraîche; 1 cup sugar snap or snow peas, trimmed; 2 tablespoons butter (or use all oil); 2 tablespoons neutral oil, such as canola or grapeseed; Salt and freshly ground black pepper; 3 lime leaves; 1 small chile, stemmed and seeded; 2 cloves garlic, peeled and crushed; 1 carrot, peeled and roughly chopped; 1 stalk lemongrass, trimmed, bruised with the back of a knife, and cut into a few pieces; 4 cups One-Hour Chicken Stock or other chicken stock; 1 tablespoon fresh lime juice; 8 shiitake mushrooms, stems removed and discarded; 8 pearl onions, peeled; 1½ to 2 pounds boneless veal shoulder, cut into 2-inch chunks; 6 sprigs thyme; 1 stalk celery, roughly chopped; 1 vanilla bean

Preparation info

Makes
4
servings

Difficulty
Medium
Ready in
1 hr 30

Appears in

Simple to Spectacular

By Jean-Georges Vongerichten and Mark Bittman

Published 2000

About

Vanilla adds a beguiling flavor to a dish with mostly Thai flavors. We think it works well. The garnish in Step 3 can comprise any assortment of small vegetables you like—turnips, carrots, shallots, zucchini, or almost anything else—as long as they are blanched until just tender.

Ingredients

2 tablespoons neutral oil, such as canola or grapeseed
2 tablespoons butter

Method

Put the oil and butter in a large skillet and turn the heat to medium-high. Season the veal well with salt and pepper. When the butter melts and its foam begins to subside, add the veal, turn the heat to high, and cook, turning only occasionally, until nicely browned, about 10 minutes. (Do this in batches if necessary.)
Add the carrot, celery, thyme, lemongrass

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