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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
Sweetbreads from HBO's His Dark Materials
Piano theme by Marla Kishimoto
Song belongs to Lorne Balfe and the BBC. Watch the original here:
Sweetbreads: Sweetbread Recipes
This is sweetbreads! A rather posh dish that is served in the finest restaurants! Sweetbread recipes are not to prevalent here in the states but they are delicious and they can be prepared so many ways! Try this recipe or any sweetbread recipes and I am sure you will fall in love with sweetbreads! You can find the exact recipe for this dish below! Enjoy!
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Ingredients
1 Large skillet with a cover.
1 large bowl for degorging the sweetbreads.
1 large bowl for the sweetbreads ice bath.
2 Baking pans .
1 Large lint free clean towel for pressing of sweetbreads.
1 1/3 to 1 1/2 Lbs sweetbreads.
2 Tbsp. salt for acidulated water.
1/3 Cup lemon juice for acidulated water.
1 Tbsp. lemon juice for the sweetbread sauce.
1/2 Cup dry white wine.
1/2 Cup chicken stock.
1 Can sliced mushrooms equal to 8oz when liquid is drained.
1 Shallot finely minced or diced.
2 Cloves are garlic finely minced.
3 to 4 Ounces of bacon ends and pieces partially trimmed and minced.
2 Tbsp. Unsalted butter.
2 Tbsp. Olive oil.
1 or 2 Tbsp. AP flour to use as a thickener
Freshly ground black pepper to taste.
Poor Man's Court Bouillon
1 Tsp. salt.
1 Tsp. black pepper.
1 Tsp. garlic granules.
1 Tsp. onion powder.
Instructions
Rinse sweetbreads in cold water as first step in cleaning them.
Now put a quart + of water and put into a large bowl.
Add your salt and lemon juice and stir to dissolve the salt.
Add the sweetbreads to the acidulated water and put in refrigerator for 24 hrs.
This process is called degorging the sweetbreads.
The Next Day:
Remove the sweetbreads from the acidulated water and set aside.
Add a quart of cold water to a sauce pot/pan.
Add your salt, black pepper, garlic granules and onion powder to water and stir to create bouillon.
Add sweetbreads to water and bring to boil then quickly reduce to a gentle rolling simmer.
Now poach/blanch the sweetbreads for 15 minutes.
This blanching will help get rid of more impurities.
After the blanching remove sweetbreads and put into a large bowl of ice cold water for 10 minutes.
This is called shocking and the shocking will further remove impurities from the sweetbreads.
Remove sweetbreads from the ice cold water and remove the membranes.
Use your hands and a small knife or scissors to remove membrane gently.
Now take your two baking sheets out.
Put one baking sheet down.
Put lint free dry towel on top of baking sheet.
Add your sweetbreads on top of towel.
If large enough fold over the sweetbreads and if not use another towel to cover sweetbreads.
Now put second baking dish on top of towel and weigh it down with something.
You will need at least 5 to 8 Lbs of weight to press the sweetbreads.
Put sweetbreads in refrigerator for 24 hrs.
The Next Day:
Remove the sweetbreads from your baking dish press.
Add 1 to 2 Tbsp. olive oil to pan and equal amount of butter and melt it down.
Put your sweetbreads into skillet and saute. You want a light sizzle not a heavy high heat one.
Cook sweetbreads one side until nutty brown. Maybe 5 to 6 mins. Each stove is different.
Then turn the sweetbreads over and cook until nutty brown.
Don't forget to add some fresh ground black pepper to each side of cooking sweetbreads.
Remove sweetbreads and set aside.
If there is too much fat in the pan for you remove some if necessary. If more is needed then add.
Now add your bacon, garlic and shallot to the fat in your skillet and saute until starting to brown.
Add your canned mushrooms now and stir all together,.
When the mushrooms have cooked add your All purpose flour to the skillet and stir in well.
Cook the flour in the fat in the pan to cook out the flours flavor. This is a makeshift roux of sorts.
The flour has cooked and there are some more brown bits in the pan deglaze pan with white wine.
Reduce down a little bit and then add your chicken stock.
Now reduce down a bit and add 1 Tbsp. of lemon juice and mix in well.
Reduce the total sauce by 1/3 and then reintroduce the sweetbreads to the skillet.
Cook for 5 or so minutes with cover off or you can simmer for 5 or so with cover on.
Now plate up and enjoy these lovely sweetbreads!
Enjoy!
Sweetbreads with cucumbers and hazelnuts
Today, I make sweetbreads! No, it's not bread. It's an organ called thymus and most often comes from veal cows as a by-product. It tastes incredible, rich and tender, but mild and not gamey at all. I think of it as the gateway into loving offal.
The process is pretty easy: quickly poach the raw sweetbreads in a court bouillon, then press overnight to drive out any blood or impurities. Then trim the membranes, slice, dredge in seasoned flour, and finally pan fry. This version ends with a quick toss in cucumbers and hazelnuts to make a tasty salad. It's so good!
This recipe is based on one from Offal Good by Chris Consentino (affiliate links below)
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Note that there is a section around 11:00 that has about 30 seconds of bad audio. Sorry about that! There was some seriously bad interference that came through on the microphone. I tried to reduce some of the noise, but it wasn't possible to get it sounding acceptable. Therefore, I put some subtitles in that section so that the message goes through clearly.
Rull recipe will be available (shortly) on:
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Calphalon copper stockpot:
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All-Clad stainless steel skillet:
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Sweet Breads Demo.MPG
Chef Reed demostrating how to fabricate sweet breads. Sweet breads are the glands that run from the base of the cow's brain down through the neck.
Ruth Hansom's Veal Sweetbreads with Black Pudding and Walnut Crumb
Sweetbreads can be a little intimidating if you’ve not prepared them at home before, but they are a lot easier to cook than you might think – and a real treat. Here, they’re served with a black pudding crumb, spiced carrot purée and a salad of pickled fruits and vegetables.
See the full recipe here:
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Sweetbread Dish - Market Kitchen
Market Kitchen is presented by a range of passionate and knowledgeable foodies with an appetite for life, including TV Presenter and cookery writer Rachel Allen, (teacher at Darina Allen's world-renowned Ballymaloe Cookery School), TV presenter and foodie, Amanda Lamb, Tom Parker Bowles (author of The Year of Eating Dangerously and food writer for the Mail on Sunday and Tatler), Guardian food critic and award winning author Matthew Fort and award-winning chef and restaurateur Matt Tebbutt (proprietor of The Foxhunter, Abergavenny).
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