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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
For the Veal Sweetbreads:
- 1 pound veal sweetbreads (the smaller the better)
- equal parts olive oil and butter (for frying)
- 1 recipe Red Wine Reduction (to follow)
- (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:
- 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
- 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.
- 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.
- This recipe was entered in the contest for Your Best Nose to Tail Recipe