Recipe by Robert Gadsby
- 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
• 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.