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Asian Veal Stew with Vanilla



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7 lb. veal chuck, shoulder clod, roast (IMPS/NAMP 310B) or veal for stewing (IMPS/NAMP395), cut into 1-1/2-inch pieces
salt and freshly ground black pepper, as needed
1/2 cup unsalted butter
1/2 cup canola or grapeseed oil
4 - 5 ea. vanilla beans
6 ea. carrots, coarsely chopped, about 14 oz.
6 celery ribs, coarsely chopped, about 14 oz.
6 lemon grass stalks, bruised, cut into a few pieces
6 ea. small serrano chili peppers, seeded
12 garlic cloves, crushed
36 ea. fresh thyme sprigs
6 qt. chicken stock
1 lb. sugar snap peas or snow peas
8 oz. small shiitake mushrooms
6 oz. pearl onions
1-2/3 cups unsweetened coconut milk
2/3 cup crème fraîche
1/3 cup fresh lime juice
freshly ground black pepper, as desired
chopped fresh cilantro, for garnish


  1. 1
    Season veal with salt and pepper. Brown veal in batches in butter and oil in large pot over medium heat. Remove from pot.
  2. 2
    Split vanilla beans lengthwise. Scrape out seeds; reserve seeds.
  3. 3
    Add vanilla pods, carrots, celery, lemongrass, chili peppers, garlic and thyme to pot; sauté 1 minute. Stir in stock, deglazing pot; bring to a boil. Return veal to pot. Reduce heat; cover tightly and simmer 1 to 1-1/4 hours or until veal is fork-tender.
  4. 4
    Meanwhile blanch peas 1 minute or until tender; refresh in ice water. Repeat with mushrooms (2 minutes), then with onions (4 minutes). Set vegetables aside.
  5. 5
    Remove veal from pot with slotted spoon. Strain cooking liquid into a clean pot; press and discard solids. Cook liquid until reduced by about 1/4, to medium consistency. Whisk in coconut milk, crème fraîche, lime juice, plenty of black pepper and reserved vanilla seeds. Bring to a simmer. Return veal to pot; add blanched vegetables. Heat through. Keep warm.
  6. 6
    Ladle 1-1/2 cups stew into bowl. Garnish with cilantro, if desired.


Vong, New York, New York, Chef Jean-Georges Vongerichten

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preparation methods
cuisines Asian, North & South American
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