Best 6 Sweetbreads Pan Seared Recipes

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**Savor the Delicacy of Sweetbreads: A Culinary Journey Through Pan-Seared Perfection**

In the realm of culinary delights, sweetbreads stand as a unique and exquisite delicacy, captivating the palates of discerning diners. These culinary gems, derived from the thymus or pancreas of young animals like calves and lambs, offer a distinctive flavor and texture that have tantalized taste buds for centuries. In this article, we embark on a culinary journey to explore the art of pan-searing sweetbreads, unveiling two delectable recipes that showcase the versatility and finesse of this extraordinary ingredient.

Our first recipe, Pan-Seared Sweetbreads with Brown Butter and Crispy Sage, introduces a classic preparation that highlights the inherent richness of sweetbreads. Soaked and meticulously cleaned, the sweetbreads are coated in a flavorful blend of flour, salt, and pepper before being gently seared in a pan until golden brown. The addition of brown butter, with its nutty and caramelized notes, elevates the dish to new heights, while crispy sage leaves provide a contrasting textural element and a burst of aromatic flavor.

For those seeking a more adventurous culinary escapade, our second recipe, Pan-Seared Sweetbreads with Lemon Caper Sauce, offers a delightful balance of tangy and savory flavors. The sweetbreads are once again pan-seared to perfection, but this time, they are enveloped in a vibrant sauce made from lemon juice, capers, white wine, and butter. The resulting dish is a symphony of flavors, with the brightness of the lemon and capers cutting through the richness of the sweetbreads, creating a harmonious and unforgettable taste experience.

Whether you are a seasoned culinary enthusiast or a curious adventurer seeking new taste horizons, these pan-seared sweetbreads recipes will undoubtedly capture your imagination and satisfy your cravings for culinary excellence.

Check out the recipes below so you can choose the best recipe for yourself!

HERB ROASTED SWEETBREADS



Herb Roasted Sweetbreads image

Provided by Food Network

Time 1h10m

Yield 4 servings

Number Of Ingredients 29

1 1/2 pounds fresh veal sweetbreads, soaked overnight in cold water
4 tablespoons grape-seed oil
1 leek, cut into half-inch pieces
1 fennel bulb, chopped into one-inch pieces
3 shallots, chopped
6 cloves garlic, crushed
2 bay leaves
1/2 bunch thyme
1 teaspoon black peppercorns
1/2 teaspoon coriander seeds
8 ounces Noilly Prat dry vermouth
16 ounces chicken stock
1 tablespoon grape-seed oil
1 shallot, sliced
1 garlic clove, crushed
2 tablespoons golden raisins
1 bay leaf
1/2 bunch tarragon
1/2 teaspoon coriander seeds
1 cup green grapes, crushed by hand, keeping all juices
4 ounces white wine
8 ounces white verjus
8 ounces reduced sweetbread poaching liquid
1 tablespoons butter, unsalted
24 pieces of green grapes, peeled and stored in acidulated water
16 pieces of butter-braised radishes
1 cup small diced sunchokes, glazed with butter and chives
5 pieces of French Breakfast radish, shaved into ice water
Petite lettuces like mache, frisee or watercress

Steps:

  • 1. Remove the sweetbreads from the water and pat dry with a towel, season with salt and freshly ground pepper.
  • 2. Heat a pan large enough to hold the sweetbreads and the rest of the ingredients in a single layer.
  • 3. Add grape-seed oil to the pan and lightly sear the sweetbreads on all sides for about 90 seconds.
  • 4. Remove the seared sweetbreads from the pan and add the leeks, fennel, shallots, garlic, bay leaves, thyme, coriander seeds, and peppercorns. Cook over medium heat until soft without caramelizing, for about 4 minutes.
  • 5. Add the Noilly Prat to the pan, stirring up anything that may be stuck to the pan, then add the chicken stock. Simmer for 8 minutes on low temperature.
  • 6. Return the seared sweetbreads to the pan and, with the heat on low, gently poach them for about 12 to 15 minutes. Remove pan from the heat and allow the sweetbreads to cool in the cooking liquid.
  • 7. Once cooled, remove them from the liquid and reserve for portioning. Heat the cooking liquid and strain through a fine-mesh sieve, reduce the cooking liquid by two-thirds, leaving you with about 1 cup of reduced liquid. This will be the base for the sauce.
  • Directions
  • 1. Heat grape-seed oil in a saucepan over medium heat. Add shallots, garlic, golden raisins, and coriander seeds. Cook for about 90 seconds.
  • 2. Add the crushed grapes with the juices, bay leaf, and tarragon. Stir for about 90 seconds.
  • 3. Add the white wine and boil for 30 seconds to burn off the alcohol. Add the verjus and sweetbread poaching liquid. Simmer for 20 minutes.
  • 4. Strain through a fine-mesh sieve into a new saucepan. Add 1 tablespoon of butter and reduce until the consistency thickens and the flavor intensifies.
  • 5. Finish the sauce with chopped tarragon and minced shallots before serving.
  • To Finish the Sweetbreads:
  • 1. Have a heavy bottom saute pan heating up with enough grape-seed oil to cover the bottom.
  • 2. Season both sides of the cooked sweetbreads with salt and pepper and lightly coat with flour, shaking off any excess.
  • 3. Sear the sweetbreads on medium-high heat until golden brown and caramelized on all sides.
  • 4. Add a crushed clove of garlic, a sprig of thyme and a tablespoon of butter to the pan, allowing the butter to brown before removing the sweetbreads from the pan. Keep warm.
  • Assembly:
  • 1. Place the sunchoke ragout on the plate and put the sweetbreads on top.
  • 2. Arrange the braised radishes and peeled grapes on the plate, and then apply the verjus sauce.
  • 3. Finish the plate with the petite lettuces and shaved radishes.

WINE SAUCE FOR SWEETBREADS



Wine Sauce for Sweetbreads image

Provided by Food Network

Time 55m

Yield 24 ounces

Number Of Ingredients 9

4 tablespoons all-purpose flour
2 ounces butter, melted, plus 1 tablespoon butter
1/2 cup red table wine
8 medium mushrooms, 2 chopped and 6 sliced
3 cloves garlic, chopped
1 1/2 ounces yellow onion, chopped
1 1/2 ounces green peppers, chopped
Salt and black pepper
3 cups beef broth

Steps:

  • Cook the flour in the melted butter in a frying pan, whisking often, until a golden blonde color. Set aside.
  • Reduce red wine by half in a 1-quart pot over medium heat, then set aside.
  • Melt remaining tablespoon butter in a small saute pan over medium heat, then add chopped mushrooms, garlic, onions, peppers and a pinch of salt and black pepper. Cook, stirring, until vegetables are soft, 2 to 3 minutes. Let vegetables cool for a couple of minutes, then add them to a food processor and liquify as much as possible, adding 1/4 cup beef broth if the vegetables become too sticky. Transfer back to the pan and add the reduced wine, then add the remaining 2 3/4 cups beef broth and bring back to a rolling boil. Reduce the heat and thicken with the roux until the sauce is as thick as you would like it to be. Add the sliced mushrooms, salt and black pepper to taste, then simmer for 2 additional minutes.

SAUTEED SWEETBREADS (LAMB OR VEAL)



Sauteed Sweetbreads (Lamb or Veal) image

Sweetbreads are a bother to prepare but are well worth the effort. Sweetbreads are the Thymus gland or pancreas of the animal. They are crisp on the outside and smooth inside when cooked right.

Provided by Bergy

Categories     Veal

Time 55m

Yield 2-4 serving(s)

Number Of Ingredients 8

4 lamb sweetbreads or 4 veal sweetbreads
1 teaspoon salt
1 teaspoon vinegar
6 slices bacon, fried crisp & crumbled
1/4 cup flour
2 teaspoons garlic powder, mixed with the flour
2 tablespoons butter
1 tablespoon oil

Steps:

  • Put Salt& vinegar in a saucepan with enough water to cover the sweet breads, bring to a boil.
  • Add sweetbreads, cover and simmer for 20 minutes.
  • Immediately drain and cover with cold water.
  • Drain and cover with cold water.
  • Remove all the membranes and tubes.
  • Slice in half crosswise (you'll have 8 halves).
  • Dredge in flower& garlic.
  • Heat butter& oil in a skillet.
  • Saute the sweetbreads until browned3-5 minutes.
  • Sprinkle with the bacon.

SOUTHERN-FRIED SWEETBREADS



Southern-Fried Sweetbreads image

Provided by Melissa Roberts

Categories     Kid-Friendly     Dinner     Meat     Cornmeal     Deep-Fry     Candy Thermometer     Buttermilk     Gourmet     Sugar Conscious     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Small Plates

Yield Makes 4 (main course) or 6 (first course)

Number Of Ingredients 9

2 pounds veal sweetbreads, rinsed
1 cup well-shaken buttermilk
About 12 cups vegetable oil (96 fluid ounces)
1 cup all-purpose flour
1/2 cup cornmeal
2 teaspoons paprika (not hot)
1/2 teaspoon cayenne
Equipment: a deep-fat thermometer
Accompaniment: green goddess sauce

Steps:

  • Soak sweetbreads in a large bowl of ice water in the refrigerator, changing water occasionally (2 or 3 times), at least 8 hours.
  • Drain sweetbreads and transfer to a 4-quart heavy saucepan. Cover with cold water by 1 inch and add 1 teaspoon salt. Bring to a boil, then reduce heat and simmer, uncovered, until sweetbreads plump and feel slightly firmer to the touch, about 3 minutes. Drain in a colander and transfer to an ice bath to stop cooking. Cut away any fat and pull away as much membrane and connective tissue as possible with a small paring knife, then separate with your fingers into roughly 2-inch pieces.
  • Whisk buttermilk with 1/2 teaspoon salt in a bowl. Add sweetbreads and soak, chilled, 1 hour.
  • About 10 minutes before sweetbreads are finished soaking in buttermilk, start heating 2 inches oil to 350°F in a 5-quart wide heavy pot over medium heat. Whisk together flour, cornmeal, paprika, cayenne, and 1/2 tsp each of salt and pepper in a shallow dish.
  • Put a metal cooling rack in a 4-sided sheet pan and preheat oven to 400°F.
  • Drain sweetbreads well, discarding buttermilk. Dredge in flour mixture, shaking off any excess, then fry in 3 batches until golden and cooked through (cut one open to test), 3 to 3 1/2 minutes, depending on size. Transfer with a slotted spoon to paper towels to drain, then season lightly with salt. Keep warm on rack in oven. (Return oil to 350deg; between batches.) Serve fried sweetbreads immediately.

SWEETBREADS WITH MADEIRA SAUCE



Sweetbreads With Madeira Sauce image

Provided by Pierre Franey

Categories     dinner, weekday, main course

Time 30m

Yield 4 servings

Number Of Ingredients 16

3 lobes fresh sweetbreads, about 1 1/2 pounds
Salt to taste if desired
1 bay leaf
2 sprigs fresh parsley
1/4 teaspoon dried thyme
6 peppercorns
Freshly ground pepper to taste
1/2 cup flour
3 tablespoons corn, peanut or vegetable oil
3 tablespoons butter
3 tablespoons finely chopped shallots
3/4 pound whole mushrooms, rinsed, drained and quartered
1/3 cup Madeira wine
1 cup fresh or canned chicken broth
1 teaspoon tomato paste
1 tablespoon finely chopped parsley

Steps:

  • Place the sweetbreads in a saucepan and add cold water to cover. Add salt, bay leaf,parsley,thyme and peppercorns. Bring to a boil and cook 5 minutes. Drain thoroughly.
  • Slice each lobe on the bias into four pieces of equal thickness. Sprinkle the slices on both sides with salt and pepper.
  • Dredge the slices in flour and shake off excess.
  • Heat the oil and 1 tablespoon of the butter in a large, heavy skillet. Add the sweetbread slices and cook 5 minutes on one side or until golden brown and slightly crisp. Turn the slices and cook 5 minutes or until golden brown and crisp. Transfer to a heated platter.
  • Pour off any fat remaining in the skillet and add 1 tablespoon butter. Add the shallots and mushrooms and stir. Cook until the mushrooms are wilted.
  • Sprinkle the mushroom mixture with the Madeira and stir. Add the broth and tomato paste, and bring to a boil. Add the sweetbread slices in one layer. Cover closely and cook 5 minutes.
  • Transfer the sweetbread slices to a warm platter. Swirl the remaining tablespoon of butter into the sauce and pour it over the sweetbreads. Sprinkle with parsley and serve.

Nutrition Facts : @context http, Calories 675, UnsaturatedFat 31 grams, Carbohydrate 18 grams, Fat 54 grams, Fiber 2 grams, Protein 26 grams, SaturatedFat 18 grams, Sodium 894 milligrams, Sugar 3 grams, TransFat 0 grams

SWEETBREADS



Sweetbreads image

Sweetbread are a gland in cattle, and this is the way my husband and I prepare them. We like them in tiny pieces, but others make them in larger portions. This method of cooking and the taste remind me a little of chicken hearts, only better. One pound of sweetbreads makes plenty for 2 people using our method.

Provided by Norma

Categories     100+ Everyday Cooking Recipes

Time 25m

Yield 4

Number Of Ingredients 4

1 pound beef sweetbreads
½ cup all-purpose flour
1 cup oil for frying
salt and pepper to taste

Steps:

  • Tear the sweetbread apart into 1 inch sections. Discard the stringy ligaments that hold it together. Rinse with water as you go. Dip the slightly wet sweetbreads into flour.
  • Heat 1/2 inch of oil in a large heavy skillet. Fry the sweetbreads in the hot oil until golden brown, turning once. Remove from oil, and drain on paper towels. Season with salt and pepper to taste.

Nutrition Facts : Calories 373.4 calories, Carbohydrate 11.9 g, Cholesterol 253.1 mg, Fat 28.8 g, Fiber 0.4 g, Protein 15.4 g, SaturatedFat 8.7 g, Sodium 109.3 mg

Tips:

  • Choose the Right Sweetbreads: Select fresh, firm, and plump sweetbreads with a light pink or beige color. Avoid any that are discolored or have an off odor.
  • Proper Preparation: Before cooking, soak the sweetbreads in cold water for at least 30 minutes to remove any impurities. Then, remove any connective tissue or membranes and cut them into uniform pieces.
  • Blanching: Blanching the sweetbreads is essential to remove any remaining impurities and enhance their texture. Bring a pot of water to a boil, add the sweetbreads, and blanch for 3-5 minutes. Immediately transfer them to an ice bath to stop the cooking process.
  • Seasoning: Season the sweetbreads generously with salt and pepper. You can also add additional herbs and spices, such as garlic powder, onion powder, paprika, or thyme, to enhance the flavor.
  • Pan-Searing: Pan-searing is a great way to cook sweetbreads. Heat a pan over medium-high heat, add some butter or oil, and then add the seasoned sweetbreads. Cook for 3-4 minutes per side, or until they are golden brown and cooked through.
  • Sauce Options: Enhance the flavor of the sweetbreads by serving them with a variety of sauces. Consider a simple lemon butter sauce, a creamy mushroom sauce, or a rich red wine sauce.

Conclusion:

Pan-seared sweetbreads are a versatile and delicious delicacy that can be enjoyed in a variety of ways. By following these tips and experimenting with different cooking techniques and flavors, you can elevate this unique ingredient to create an unforgettable culinary experience. Whether you serve them as an appetizer, main course, or even as part of a hearty brunch, sweetbreads are sure to impress your palate and leave you craving more.

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