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.