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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
2-Michelin Star Chef Alex Dilling creates a veal sweet bread recipe from Hotel Café Royal London
2-Michelin-starred chef Alex Dilling creates a veal sweet bread recipe from Hotel Café Royal London.
The dish is Limousin veal sweetbread, with celeriac, black truffle and green peppercorn, reflecting the style of food at the restaurant, and the cooking style of Alex.
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Learning to Love Sweetbreads
Chef Brandon Olsen of La Banane restaurant helps us learn to love Sweetbreads.
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.
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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.
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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 Recipe
SweetBreads Recipe
how to cook sweetbread | nose to tail cooking series
In this video we share our favorite way to cook sweetbread to help you get started in your nose to tail cooking experiments.
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