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Ingredients
1 pound calves' sweetbreads
1 tablespoon unsalted butter
1 tablespoon canola oil
Kosher salt to taste
⅓ cup flour
2 carrots, peeled and finely chopped
1 red onion, peeled and finely chopped
1 bunch scallions, trimmed and thinly sliced
3 cloves garlic, peeled and thinly sliced
4 ¼ cups chicken stock
3 tablespoons tomato paste
1 tablespoon Pickapeppa or Worcestershire sauce
½ teaspoon ground nutmeg
1 bunch fresh thyme
1 whole green Scotch bonnet chili
3 whole allspice berries
1 clove
1 bay leaf
Freshly ground black pepper to taste
Nutritional analysis per serving (4 servings)
31 grams carbs; 268 milligrams cholesterol; 515 calories; 13 grams monosaturated fat; 6 grams polyunsaturated fat; 11 grams saturated fat; 33 grams fat; 4 grams fiber; 1169 milligrams sodium; 24 grams protein; 10 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Bring a large saucepan of water to a boil and add sweetbreads. Simmer for 10 minutes. Drain, cool sweetbreads in a bowl of cold water, remove and peel away any membrane. Cut into 1-inch-thick slices.
- Step 2
Heat butter and oil in a large skillet over medium heat. Salt the sweetbread pieces and dredge in flour, shaking off excess. Add to skillet when the butter has melted. Cook, turning once, until lightly browned, about 3 minutes per side. Add the carrots, onion, scallions and garlic, shaking the skillet occasionally, until the vegetables are just tender, 3 to 4 minutes.
- Step 3
Add the stock, tomato paste, Pickapeppa sauce and nutmeg to the skillet. Tie the thyme, whole chili, allspice berries, clove and bay leaf in a square of cheesecloth and add to the skillet. Bring to a boil, lower to a simmer and cook, uncovered, until the liquid is thickened and reduced by about ½, 30 to 35 minutes.
- Step 4
Remove skillet from the heat. Discard cheesecloth bundle. Season with salt and pepper and serve.
Private Notes