These sweetbreads are a showstopper. They’re the perfect balance of salty and sweet, with a little smokiness from the ham and capers.

The soaking sweetbreads in milk is a step that will make the glazed sweetbreads with capers, smoked ham and pecans come out better.

 

  • 2 pound sweetbreads de veal

liquid for poaching:

  • 1 celery stalk, cut into 12-inch chunks
  • 1 small white onion, diced into 12 inch chunks
  • 212 quarts water
  • 1 cup white wine (dry)
  • bay leaves (two)
  • 12 tsp. dried thyme
  • 10 peppercorns, black
  • mustard seeds (1 teaspoon)
  • salt kosher

Marinade:

  • 12 cup balsamic vinaigrette
  • 14 cup of honey
  • a quarter cup of soy sauce
  • a quarter-cup Mustard dijon
  • 2 tablespoons white onion, chopped
  • 2 tsp. black pepper, cracked
  • 14 cup extra virgin olive oil
  • freshly ground black pepper and kosher salt

Sauce:

  • 1 medium red onion, 14 inch thickly cut
  • 2 finely chopped garlic cloves
  • 2 cups sherry (dry)
  • 12 teaspoon fresh rosemary, chopped
  • Reduced to 4 cups Chicken Stock or 8 cups high-quality canned low-sodium chicken broth
  • 4 thin slices 2 teaspoons capers, washed
  • 112-inch-wide slices of Black Forest ham (or good-quality smoked ham)
  • 14 cup toasted pecans, cut in half crosswise
  • 2–4 tablespoons unsalted butter
  • freshly ground black pepper and kosher salt

Instructions:

Before the final sauté, marinate the sweetbreads for 2 to 3 hours on the day before serving.

  • Soak the sweetbreads in cold water for 8 hours, changing the water 5 times, a few days before you want to serve them to eliminate any remaining blood. The water should grow less murky with each change, until it is clear in the final soaking. They’re all set to poach now.
  • To create the poaching liquid, in a large saucepan, mix the celery, onion, water, white wine, bay leaves, thyme, peppercorns, and mustard seeds. Bring to a boil, then reduce to a low heat and simmer for 5 minutes. Season with salt and pepper. Salt should be detectable in the drink. Poach the sweetbreads for 15 to 20 minutes, depending on the size of the lobe, until semi-firm. Drain. Poaching fluids should be discarded.
  • Remove the outer membrane with a paring knife once the sweetbreads have cooled. Don’t attempt to remove every last particle of membrane; if you do, the sweetbreads’ lobes will break apart. Refrigerate the peeled sweetbreads in 8 pieces until ready to marinate.
  • Marinate the trimmed pieces for two to three hours before serving: In a nonreactive container big enough to accommodate the sweetbreads, combine all of the marinade ingredients. Toss in the sweetbreads and flip to coat. Refrigerate the marinade.
  • In a large sauté pan, heat 2 tablespoons olive oil over medium-high heat. Cook until the red onion is transparent. Cook, stirring constantly, until the garlic releases its fragrance, about a minute. Cook, stirring occasionally, until the sherry has reduced to a glaze, approximately 20 minutes. Combine the rosemary and chicken stock in a large mixing bowl. Cook for another 30 minutes, or until it has reduced to 34 cup.
  • Cook for 1 minute after adding the capers, ham, and pecans to the sauce. Add the butter and whisk to combine. Season with salt and pepper to taste. Keep yourself warm.
  • In a large sauté pan, heat the remaining 2 tablespoons of olive oil over high heat. Season the sweetbreads with salt and pepper after drying them. Cook the sweetbreads until they are crispy on both sides.
  • To heat through the sweetbreads, place them in the pan with the sauce. Serve right away.

 

Sweetbreads are a type of meat that is made from the thymus glands, pancreas, and intestines of young animals. They are usually eaten in France and Italy. This recipe for Glazed Sweetbreads with Capers, Smoked Ham and Pecans is an easy way to make them at home. Reference: how to cook lamb sweetbreads.

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