1,2 kg collier de veau 1 clove garlic, chopped 2 onion 2 carrots 100 g button mushrooms zest demi citron 1 c. à s. rase mustard seeds 1 cloves 1 sprig thyme 3 tbsp olive oil 30 g Unsalted Gourmet Butter 2 tbsp Thick Cream water 10 g fleur de sel pepper
Cut the necklace into pieces. Wash, peel and slice the carrots. Clean the mushrooms and slice them. Cut the onions into strips.
Leave the butter at room temperature. Fill a large pot with water. Immerse the meat in water. Bring to a boil and cook for 5 minutes. Drain the meat. Wipe the casserole.
Heat the olive oil and brown the garlic and onion. Add the veal pieces and brown on all sides.
Add the carrots, clove, thyme branch, fleur de sel, lemon zest, mustard seeds and 1 tsp ground pepper. Remuer.
Cover with water, cook 1h15 over low heat with a lid. Mix the soft butter with the flour. Knead to obtain a homogeneous dough.
After 1 hour and 15 minutes, add the mushrooms and cook for 5 minutes, stirring well.
Add the manié butter, mix. One
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