Veal sweetbreads with braised cabbage & ham hocks
Veal sweetbreads with braised cabbage & ham hocks
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
Author: The Frog and the Redneck in Richmond, Virginia
Recipe type: Main
Serves: 6
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
Instructions
- 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.
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