Cut the veal and the vegetables for braising in mirepoix then add the black pepper and coriander seeds. Add the white wine and marinate, ideally for 24 hours.
VEGETABLES FOR STUFFING
Dice the carrots and celery root
In a saucepan, combine the vinegar, sugar and sliced ginger and bring to the boil. Let marinate for an hour then strain through a conical sieve. Pour the mixture over the sliced onion rings.
Sweat the shallots in the olive oil, add the mushrooms and black pepper, and brown. Flambé with the cognac and reduce the liquid. Add the vermouth, flambé and reduce again. Pour in the white stock and reduce. Add the cream, bring to the boil, then strain though a conical sieve.
PREPARATION OF THE STUFFING
Remove the meat and vegetables. Brown the meat, then the vegetables. Transfer to a Dutch oven. Deglaze the pan with the marinade, bring to the boil then flambé. Pour the marinade over the meat and vegetables in the Dutch oven. Cover, then cook for 8 hours at 120°C. Blanch the diced carrots and celery root and set aside in the refrigerator. When the meat is cooked, remove it then strain the braising liquid through a conical sieve. Make a reduction with the braising liquid. Shred the meat, add the diced vegetables, salt, pepper and the reduced braising liquid. Shape into balls weighing approximately 80 grams and roll in the breadcrumbs.
Pour a tablespoon of braising liquid into a soup plate followed by the blanquette sauce. Deepfry the balls at 160°C for 7 minutes then place on top of the sauce. Decorate each ball with 5 pickled onion rings and serve