- Home
- Beef
- How To make Braised Sweetbreads
How To make Braised Sweetbreads
1 1/2 pounds sweetbreads
Calf's
1/8 teaspoon ground mace
1/2 teaspoon salt
1/4 teaspoon black pepper :
freshly ground
2 tablespoons flour
3 tablespoons cooking oil flavorless
2 tablespoons shallot :
finely minced
1 cup dry sherry
1 cup low sodium chicken broth
1/2 cup whipping cream
2 tablespoons unsalted butter
lemon slice
PREHEAT OVEN TO 375F.
Pat the sweetbreads dry and peel and discard the most obvious membranes without breaking the sweetbreads into small pieces. Mix mace, salt and pepper with flour, and dust the sweetbreads, shaking off the excess. Heat the oil in a heavy, oven-proof frying pan over medium heat on the stove and add the sweetbreads. Cook until they are dark golden on both sides, about 5 minutes per side. Do not crowd the pan or they won't brown. Tilt the pan and pour off any remaining oil and add the shallots, wine and broth and bring to a boil. Cover the skillet and transfer to the oven. Turn temperature to 325F and cook 35 minutes, turning once. Remove pan from oven and use a slotted spoon to transfer the sweetbreads to a platter. Add the cream to the cooking juices and quickly boil the liquid until it starts to become sauce-like, about 10 minutes. Remove from the heat and whisk in the butter. When it's time for dinner, strain the sauce over the sweetbreads; decorate with slices of lemon.
How To make Braised Sweetbreads's Videos
Veal Sweetbread with Pierre Koffmann | Written in Stone
In the second of three videos featuring this legend of French cooking, Pierre Koffmann takes us through his preferred way to cook veal sweetbread, his mother's favourite dish.
See the rest of our channel for Pierre's take on more classic cooking techniques for offal, including veal brains and kidneys.
Special thanks to Koffmann & Mr White's and Abbey Hotel Bath.
Shop Stone Notebooks -
Instagram -
Facebook -
SweetBreads Recipe
SweetBreads Recipe
Sweetbreads: Neither Sweet nor Bread | FoodStuff
Not exactly sweet and definitely not a bread, sweetbreads are a type of offal with a pedigree among gastronomes. We explore how people treated this odd, tasty gland in the past, and how it made a comeback, with the help of executive chef Spencer Gomez of Holeman and Finch Public House in Atlanta, Georgia.
Audio Episode:
Twitter:
Instagram:
Facebook:
Subscribe on Apple Podcasts ( Spotify ( GooglePlay ( or wherever podcasts are found.
--
A new-ish audio podcast and video series from HowStuffWorks about, y'know, food and stuff. Join hosts Anney Reese and Lauren Vogelbaum as they explore the science, history, and culture behind everything we eat & drink.
Sweetbreads from HBO's His Dark Materials
Piano theme by Marla Kishimoto
Song belongs to Lorne Balfe and the BBC. Watch the original here:
2-Michelin starred chef Claude Bosi creates lamb sweetbreads and pork neck recipes
2-Michelin starred chef Claude Bosi creates lamb sweetbreads with butter milk and monks beard as his first dish. The sweetbreads are roasted until golden, and served on butter milk. The second dish is a pork neck, which is braised, then cut and pan fried. This is served with carrot and blood orange sauce, fresh peas and carrots. Both of these dishes use TRUEfoods stock - something that Claude uses in his kitchen every day at Hibiscus.
The Staff Canteen, is a website for professional chefs, which offers the best chef jobs across the UK, Chefs recipes, images, chef networking, and packed with features from the world's best chefs.
It's free to register, so why not join today?
Come and join us here also
Twitter
Facebook
Chef Patrick Soucy at Ceia Restaurant + Bar | Sweetbreads Poached in Milk
Patrick Soucy of Ceia Restaurant + Bar - Newburyport, MA