Author Notes
Veal sweetbreads are a little bigger than the lamb sweetbreads and therefore a little heavier, and I think requiring of a sauce. Chef Hideyo of 2117 (mentioned in another one of my recipes) does a great lamb sweetbread w/ red wine reduction. This is my version of his recipe. —coffeefoodwrite
Ingredients
- For the Veal Sweetbreads:
-
1 pound
veal sweetbreads (the smaller the better)
-
salt
-
pepper
-
paprika
-
equal parts olive oil and butter (for frying)
-
1
recipe Red Wine Reduction (to follow)
- For the Red Wine Reduction:
-
2 tablespoons
butter
-
1 tablespoon
e.v. olive oil
-
1-2
shallots (finely chopped)
-
1
bottle red wine (a Claret is good)
-
1/2 teaspoon
fresh ground pepper
-
1 cup
beef stock (I like Wolfgang Puck’s organic – or homemade)
-
1
clove garlic (minced)
-
3/4 cup
port
-
1 1/2 teaspoons
agave nectar
-
1 teaspoon
corn starch dissolved in a little bit of water
Directions
- For the Veal Sweetbreads:
-
(If your butcher has not already cleaned them...) Clean the sweetbreads by removing the membrane lining and cutting off visible excess fat tissue. Wash and dry thoroughly.
-
Sprinkle with salt, pepper and paprika.
-
Sauté in a combination of ½ butter and ½ olive oil over medium heat until golden (about 4 and a half minutes per side depending on size.) You don’t want to dry them out, but you want them fully cooked.
-
Drizzle with red wine reduction and serve while hot.
- For the Red Wine Reduction:
-
Melt olive oil and 1 Tbs. butter in large saucepan. Sauté shallots until almost translucent; turn heat to low, add garlic and sauté until tender.
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Add beef broth, red wine, port and pepper and cook down until reduced by 2/3 and slightly thick. Adjust for salt.
-
Whisk in cornstarch a little at a time until desired thickness. Whisk in butter.
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