WHAT ARE SWEETBREADS MADE OF RECIPES

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BLANQUETTE DE VEAU RECIPE - DANIEL BOULUD | FOOD & WINE



Blanquette de Veau Recipe - Daniel Boulud | Food & Wine image

Chef Way Chef Daniel Boulud prepares this classic, creamy veal stew with veal stock, sometimes adding sweetbreads and finishing the dish with shavings of black truffle.Easy Way Omit the sweetbreads and truffle and opt for store-bought vegetable broth—or even salted water—over veal stock. Slideshow:  More Veal Recipes 

Provided by Daniel Boulud

Total Time 2 hours 20 minutes

Yield 4

Number Of Ingredients 18

Pinch of cayenne pepper
Salt and freshly ground pepper
2 tablespoons minced chives
2 pounds trimmed, boneless veal shoulder, cut into 2-inch chunks
1 1/2 quarts low-sodium vegetable broth
3 parsley stems plus 2 tablespoons chopped parsley
2 thyme sprigs
1 bay leaf
1/2 teaspoon black peppercorns
1/2 teaspoon coriander seeds
1 small white onion stuck with 6 cloves
1 leek, white part only, halved and cut into 1-inch pieces
1 large carrot, cut into 1-inch pieces
1 medium celery rib, cut into 1-inch pieces
1 cup heavy cream
1 tablespoon unsalted butter, softened
1 tablespoon all-purpose flour
1 tablespoon fresh lemon juice

Steps:

  • In a medium enameled cast-iron casserole, cover the veal with the broth and bring to a simmer over moderately high heat. Tie the parsley stems, thyme sprigs, bay leaf, peppercorns and coriander seeds in a piece of cheesecloth and add the bundle to the casserole along with the onion. Simmer over low heat for 1 hour, skimming occasionally. Add the leek, carrot and celery and simmer until the veal is tender, 45 minutes longer. Drain the meat and vegetables, reserving the broth. Discard the bundle and onion. Cover the meat and vegetables to keep them from drying out.
  • Return the broth to the casserole; you should have about 4 cups. Boil the broth over high heat until reduced by half, about 8 minutes. Add the heavy cream and simmer over moderately low heat until reduced by a third, about 6 minutes.
  • In a small bowl, blend the butter and flour to form a paste. Whisk 1/2 cup of the hot liquid into the paste until smooth, then whisk into the remaining liquid in the casserole. Simmer over moderate heat, whisking often, until the sauce is thickened and no floury taste remains, about 5 minutes. Add the veal and vegetables along with the lemon juice and cayenne and simmer over low heat until the meat is hot. Season the stew with salt and pepper. Stir in the chopped parsley and chives and serve.

SWEETBREADS RECIPE | ALLRECIPES
Sweetbread are a gland in beef cattle, and this is the way my husband and I prepare them. We like them in tiny pieces, breaded and fried. The taste reminds me a little of chicken hearts, only better. One pound of sweetbreads makes plenty for 2 people using our …
From allrecipes.com
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WHAT ARE SWEETBREADS? TYPES, NUTRITION, & HOW TO EAT THEM
Jul 31, 2019 · Sweetbreads are so rich and tasty when prepared correctly, and you can absolutely make them at home. They are a fantastic addition to your diet when eaten in moderate quantities, and they are the perfect gateway to the somewhat esoteric world of offal. Try the best sweetbreads …
From discover.grasslandbeef.com
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WHAT ARE SWEETBREADS, AND WHY YOU SHOULD TRY THEM | KITCHN
Sep 19, 2014 · Finally, sweetbreads can be grilled, braised, or my favorite way, breaded and seared or fried. They cook quickly and actually are quite forgiving since they can’t really be overcooked. To counteract the richness of the meat, many recipes serve the sweetbreads …
From thekitchn.com
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Offal (/ ɒ f əl /), also called variety meats, pluck or organ meats, is the organs of a butchered animal.The word does not refer to a particular list of edible organs, which varies by culture and region, but usually excludes muscle.Offal may also refer to the by-products of milled grains, such as corn or wheat.. Some cultures strongly consider offal …
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