Veal Recipes

Archive for the ‘sweetbreads’ Category

Serves 4
Active time: 40 min
Start to finish:9 3/4 hr (includes soaking)

Sweetbreads, the thymus gland of calves (and occasionally lambs), are some of the easiest offal for beginners to love—their delicate flavor and creamy texture are incredibly seductive. No matter how you’re going to prepare them, sweetbreads must first be soaked in cold water and then poached to firm them up. After that, these are rolled in a paprika-seasoned flour-and-cornmeal coating and deep-fried. The crunchy outside and pillowy interior are absolutely delicious dipped in the herbaceous Green Goddess sauce.

Ingredients
2 lb veal sweetbreads, rinsed (1kg)
1 cup well-shaken buttermilk
12 cups vegetable oil
1 cup all-purpose flour
1/2 cup cornmeal
2 teaspoons paprika (not hot)
1/2 teaspoon cayenne
Equipment: a deep-fat thermometer
Accompaniment: green goddess sauce

Directions
Soak sweetbreads in a large bowl of ice water in the refrigerator, changing water occasionally (2-3 times), at least 8 hours.
Drain sweetbreads and transfer to a 4-quart heavy saucepan (4 litre).
Cover with cold water by 1 inch (2.5cm) and add 1 teaspoon salt.
Bring to a boil, then reduce heat and simmer, uncovered, until sweetbreads plump and feel slightly firmer to the touch, about 3 minutes.
Drain in a colander and transfer to an ice bath to stop cooking.
Cut away any fat and pull away as much membrane and connective tissue as possible with a small paring knife, then separate with your fingers into roughly 2-inch (2.5cm) pieces.
Whisk buttermilk with 1/2 teaspoon salt in a bowl.
Add sweetbreads and soak, chilled, 1 hour.
About 10 minutes before sweetbreads are finished soaking in buttermilk, start heating 2 inches oil to 350°F  (175°C) in a 5-quart (6 litre)  wide heavy pot over medium heat.
Whisk together flour, cornmeal, paprika, cayenne, and 1/2 teaspoon each of salt and pepper in a shallow dish.
Put a metal cooling rack in a 4-sided sheet pan and preheat oven to 400°F. (205° C)
Drain sweetbreads well, discarding buttermilk.
Dredge in flour mixture, shaking off any excess, then fry in 3 batches until golden and cooked through (cut one open to test), 3-3 1/2 minutes, depending on size.
Transfer with a slotted spoon to paper towels to drain, then season lightly with salt.
Keep warm on rack in oven. (Return oil to 350°F (175°C) between batches.)
Serve fried sweetbreads immediately.

Recipe Source: gourmet.com by Melissa Roberts

Sweetbreads come in two varieties.

• The thymus gland, also called the throat sweetbread or gorge in French.
• The pancreas, also referred to as the stomach sweetbread or noix in French. The stomach sweetbread is most prized because of its larger size and oval shape. It can easily be presented whole or sliced into medallions. Some claim that the throat sweetbreads have less flavor than their counterparts. Because the throat sweetbreads are elongated they are usually reserved for dishes like stews and ragouts where they will be presented in small pieces

Serves 4

Prep Time: 2 hours
Cook Time: 1 hour 45 minutes

Ingredients
1½ pounds calf’s sweetbreads 680g
1 quart court bouillon 946ml
1 cup flour 250ml
salt
freshly ground black pepper
2 tablespoons (30ml) plus ¼ cup olive oil (60ml)
½ cup chopped shallots 125ml
1 teaspoon chopped garlic 5ml
1 cup chopped tomatoes, peeled and seeded 250ml
1 teaspoon chopped fresh thyme 5ml
1 cup dried navy white beans, cook until tender and cooled 250ml (yields about 2 cups cooked)
½ cup dry red wine 125ml
2 cups veal reduction 500ml
2 tablespoons cold butter 30ml
1 tablespoon finely chopped fresh parsley leaves 15ml

Directions
Soak the sweetbreads in cold water for 2 hours to clean them.
Cut away any discoloured parts.
Place the sweetbreads in the court bouillon and poach them for 20-25 minutes.
Remove the sweetbreads and press them between 2 plates with a 2lb (1kg) weight on top.
Place the sweetbreads in the refrigerator and chill completely.
After the sweetbreads are chilled, cut the sweetbreads into nuggets or small pieces.
Season the flour with salt and pepper.
Dredge the sweetbreads in the seasoned flour, covering each side completely.
Set the sweetbreads aside.
In a sauté pan, heat 2 tablespoons of the olive oil.(30ml)
When the oil is hot, add the shallots.
Season with salt and pepper.
Sauté for 1 minute.
Add the garlic, tomatoes, thyme and beans. Season with salt and pepper.
Sauté for 2 minutes.
Deglaze sauté pan with the wine and cook until most of the liquid has evaporated, about 1 minute
Add the veal reduction and bring up to a simmer.
Simmer the sauce for 2-3 minutes.
In a sauté pan, over medium heat, heat the remaining ¼cup of olive oil.
Add sweetbreads and pan-fry until crispy on both sides, about 2 minutes on each side.
Remove the sweetbreads and drain on paper towels.
Remove the ragout from the heat and stir in the butter.
Spoon the bean ragout into the center of each serving plate.
Lay the sweetbreads over the ragout.
Garnish with parsley.
Serve the sweetbreads immediately.

Recipe Source: Emerils.com

Sweetbreads come in two varieties.

• The thymus gland, also called the throat sweetbread or gorge in French.
• The pancreas, also referred to as the stomach sweetbread or noix in French. The stomach sweetbread is most prized because of its larger size and oval shape. It can easily be presented whole or sliced into medallions. Some claim that the throat sweetbreads have less flavor than their counterparts. Because the throat sweetbreads are elongated they are usually reserved for dishes like stews and ragouts where they will be presented in small pieces

Ingredients
2½-3 lbs. Veal Sweetbreads (1200-1350g)
1 small head of cabbage
2 tablespoons unsalted butter, cubed 30ml
½ small onion
clarified butter
2 ham hocks
canola oil
6 cups chicken stock 1.5 litres
½ cup semolina 125ml
1 cup white wine 250ml
½ cup all-purpose flour 125ml
3 bay leaves
2 tablespoons, chopped parsley 30ml
sea salt
freshly ground black pepper
whole black peppercorns

Directions
Soak the sweetbreads in cold water for one hour changing the water halfway through.
Drain the sweetbreads.
Bring a medium pot of heavily salted water to a boil.
Add two bay leaves, a dozen whole black peppercorns and the sweetbreads.
Reduce to a simmer and cook the sweetbreads for 20-30 minutes.
Transfer them to an ice water bath and cool for 15 minutes.
Remove the sweetbreads and peel the outer membrane off using a damp cloth.
Slice the sweetbreads to a ½” (13cm) thickness.
Combine the chicken stock and white wine and bring to a simmer.
Slice the onion thinly and the cabbage into finger-size strips.
Put the cabbage, onion, ham hocks and one bay leaf in the stock.
Season with salt and freshly ground black pepper.
Simmer until the cabbage is tender, about 30 minutes.
Remove the ham hocks and pick the meat off after they have cooled.
Return the meat to the pot.
Heat a large cast iron pan to a medium high heat and salt and pepper the sliced sweetbreads. Combine semolina and all-purpose flour together, and lightly flour the sweetbreads with this mixture.
Pour a thin layer of clarified butter and a little canola oil in the pan.
Add the sweetbreads and brown them on one side. Don’t overcrowd the pan.
Turn them over and finish cooking in a 450°F (232°C) oven for about 3 minutes.
Take the sweetbreads from the pan and blot any extra grease off with a paper towel.
Reserve in a warm place. Follow the procedure for the remaining batches.
Strain ¾ cup (180ml) of the cabbage broth into a small saucepan and whisk in the butter cubes.
Spoon some of the cabbage, along with some broth, into the center of each serving bowl.
Place the sweetbread slices around the cabbage and sauce with the buttered broth.
Sprinkle with the chopped parsley and serve.

Recipe Source: The Frog and the Redneck in Richmond, Virginia