Recipes

Veal sweetbreads

Mario Catalan

Executive Chef

Bar Vasquez

Baltimore
Md.
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Yield: 
4 to 6 servings
Ingredients: 
2
c
White wine
4
each
Bay leaves, fresh
1
tsp
Whole black peppercorns
8
Oz
Celery, chopped
8
Oz
Onion, chopped
1/4
Oz
Thyme, fresh
3
tbs
Kosher salt
4
c
Water
2
Lb
Veal sweetbread
As needed
Extra-virgin olive oil
1

Create a poaching liquid for sweetbreads by combining all ingredients (except sweetbreads and oil) in a pot and bringing it to a boil. Boil for 10 minutes, then place sweetbreads into liquid. Gently cook sweetbreads for about 25 minutes. Remove pot from heat and dump sweetbreads and liquid into a bowl placed in an ice water bath. Once liquid has cooled, remove sweetbreads from liquid. Peel and clean them. Finish sweetbreads by cooking on a wood grill with oil and salt and pepper to taste. Reserve until needed.

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