Sweetbreads Recipe
Prepared in two different styles, either sautéed with garlic, peppers, mushrooms and onions or prepared in a red wine and mushroom sauce.
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Ingredients
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Sautéed Sweetbreads with Garlic, Peppers, Mushrooms & Onions
Sweetbreads in Red Wine & Mushroom Sauce
Method
Sautéed Sweetbreads with Garlic, Peppers, Mushrooms & Onions
- 1
Clean and blanch sweetbreads
Rinse the sweetbreads under cold water. Trim away excess membrane, fat and any connective tissue; separate into even-size pieces. Place sweetbreads in a medium saucepan and cover with cold water and 2 tbsp white vinegar. Bring to a gentle simmer over medium heat and poach for 8–10 minutes (until just firm). Remove from heat and immediately transfer to a bowl of ice water to stop cooking. Chill 10 minutes, then drain and gently press between paper towels to remove excess moisture.
- 2
Press and slice
Optional: place the cooled sweetbreads between two plates with a weight on top for 20–30 minutes to compress for better searing. After pressing, pat dry and cut larger pieces into 1–1½ inch pieces. Lightly dust all sides with 1–2 tbsp flour, shaking off excess.
- 3
Cook vegetables
In a large skillet over medium heat, melt 2 tbsp butter with 1 tbsp olive oil. Add sliced onion and cook 3–4 minutes until translucent. Add julienned red pepper and quartered mushrooms; cook 4–5 minutes until vegetables soften and mushrooms release moisture. Add sliced garlic and thyme and cook 30–45 seconds until aromatic. Season vegetables with ½ tsp salt and ½ tsp black pepper. Transfer vegetables to a bowl and keep warm.
- 4
Sear sweetbreads
Increase heat to medium-high and add a little more butter (if needed). Add the floured sweetbreads in a single layer, not crowding the pan. Sear 2–3 minutes per side until golden-brown and crisp on edges. Work in batches if necessary. Season with remaining ½ tsp salt and ½ tsp pepper while searing.
- 5
Sweetbreads in Red Wine & Mushroom Sauce
- 6
Clean and blanch sweetbreads
Rinse the sweetbreads under cold water and trim away membrane, fat and connective tissue. Place in a saucepan, cover with cold water and 2 tbsp white vinegar. Bring to a gentle simmer and poach 8–10 minutes until just firm. Transfer immediately to an ice bath and chill 10 minutes. Drain and pat dry.
- 7
Press, dust and sear
Optional: press between plates with weight for 20–30 minutes to compact. Cut into 1–1½ inch pieces if large and dust lightly with 2 tbsp flour. In a heavy skillet, heat 1 tbsp olive oil and 1 tbsp butter over medium-high heat. Sear the sweetbreads 2–3 minutes per side until nicely browned. Remove and set aside.
- 8
Build sauce base
In the same skillet, reduce heat to medium and add remaining 1 tbsp butter. Add finely chopped shallots and cook 2–3 minutes until softened. Add minced garlic and sliced mushrooms; cook 5–7 minutes until mushrooms are golden and liquid has mostly evaporated. Stir in 1 tbsp tomato paste and cook 1 minute to caramelize.
- 9
Deglaze and simmer
Pour in 1 cup dry red wine to deglaze, scraping any browned bits from the pan. Bring to a simmer and reduce by about half (6–8 minutes). Add 1 cup beef or veal stock, 1 bay leaf and 2 sprigs fresh thyme. Return the seared sweetbreads to the pan, reduce heat to low, cover partially and simmer gently 8–10 minutes to meld flavors.
- 10
Finish sauce
Remove bay leaf and thyme sprigs. If you want a richer sauce, stir in 2 tbsp heavy cream and simmer 1–2 minutes to warm. Taste and season with 1 tsp kosher salt and 1 tsp freshly ground black pepper (adjust to taste). If sauce is too thin, increase heat and reduce briefly until slightly thickened.
- 11