Sweetbreads Poached in Beer and Red Onion Sauce

Recipe by Robert Gadsby

Serves: 6

Ingredients:

  • 1 to 1 1⁄2 pounds sweetbreads
  • 1 small carrot, diced
  • 1 celery stalk, diced
  • 1 cup chicken stock
  • 12 ounces Chimay Triple
  • 2⁄3 cup red onion, diced
  • 6 tablespoons unsalted butter
  • 1 teaspoon olive oil
  • 1 cup flour
  • 3 teaspoons Indonesia long pepper
  • 2 bay leaves
  • 1 sprig thyme
  • salt and pepper to taste

Instructions:

• Rinse sweetbreads, soak in cold water and refrigerate for at least two hours or overnight.

• In a saucepan (large enough to hold the sweetbreads in one layer), combine the carrots, celery, bay leaves, long pepper, chicken stock and beer and bring to a boil.

• Poach sweetbreads by adding them to the mixture; cover, reduce to low heat and let simmer two minutes.

• Drain pan and rinse the sweetbreads under cold water, then place on a chilled plate for an hour.

• With a knife, carefully remove as much of the outer membrane as possible without tearing the meat.

• Lightly flour sweetbreads and season with salt and pepper.

• Heat olive oil in a large skillet over medium heat, and cook sweetbreads for five minutes, browning them on all sides and spooning off excess fat.

• Add thyme and butter and frequently baste until crisp, brown and slightly firm.

• Slice sweetbreads and arrange on a warm platter. Sprinkle with coarse sea salt (if desired) and serve with sauce on the side.


Red Onion Sauce:

• Remove 1 cup of poaching liquid, add to a small saucepan over high heat and bring to a boil.

• Reduce to medium heat and cook uncovered until liquid thickens and the pan’s contents are reduced by two-thirds.

• Add onion, remove from heat and whisk in butter.