Braised Sweetbreads
Submitted by sjtoolgirl
Golden-crusted sweetbreads braised in dry sherry and chicken broth, finished with cream and butter. A classic French bistro dish with a warm hint of mace that’s easier than you think.
YIELD
6 servingsPREP
10 minCOOK
55 minREADY
1 hrsSweetbreads are one of those ingredients that separate the curious cooks from the timid ones, and friend, you want to be on the curious side.
These little morsels of veal thymus get dusted in mace-spiked flour, pan-fried to a gorgeous golden crust, then braised in dry sherry and chicken broth until they’re custard-soft inside.
The finishing move? A quick reduction of the braising liquid with heavy cream and a knob of butter swirled in at the end, creating a velvety sauce that belongs in a Parisian bistro.
Don’t let the fancy reputation intimidate you. This recipe is surprisingly straightforward and comes together in about an hour.
Chef Tips
- Soak the sweetbreads in cold salted water for a few hours before cooking, changing the water once or twice. This draws out any blood and firms them up for easier handling.
- Peel off the thick outer membrane but don’t obsess over every little bit. Some will melt away during braising.
- Brown them in batches if needed. Crowding the pan steams instead of sears, and you’ll miss out on that golden crust.
- The sauce comes together fast once you add the cream. Keep it at a rolling boil and watch it closely so it thickens without breaking.
Ingredients
Directions
PREHEAT OVEN TO 375℉ (190℃).
Pat the sweetbreads dry and peel and discard the most obvious membranes without breaking the sweetbreads into small pieces.
Mix mace, salt and pepper with flour, and dust the sweetbreads, shaking off the excess.
Heat the oil in a heavy, oven-proof frying pan over medium heat on the stove and add the sweetbreads.
Cook until they are dark golden on both sides, about 5 minutes per side.
Do not crowd the pan or they won’t brown.
Tilt the pan and pour off any remaining oil and add the shallots, wine and broth and bring to a boil.
Cover the skillet and transfer to the oven.
Turn temperature to 325℉ (160℃) and cook 35 minutes, turning once.
Remove pan from oven and use a slotted spoon to transfer the sweetbreads to a platter.
Add the cream to the cooking juices and quickly boil the liquid until it starts to become sauce-like, about 10 minutes.
Remove from the heat and whisk in the butter. When it’s time for dinner, strain the sauce over the sweetbreads; decorate with slices of lemon.
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