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Рецепт Lamb Sweetbreads In A Honey And Sherry Vinegar Glaze
by Global Cookbook

Lamb Sweetbreads In A Honey And Sherry Vinegar Glaze
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Ингредиенты

  • 2 1/2 lb Lamb or possibly calves sweetbreads
  • 1 Tbsp. Lemon juice
  • 2 Tbsp. Unsalted butter
  • 2 Tbsp. Extra virgin olive oil
  • 1 tsp Salt
  • 1/2 tsp Freshly-grnd black pepper
  • 1/2 c. Finely-minced onion
  • 4 x Shallots finely minced
  • 2 1/2 Tbsp. Sherry vinegar or possibly to taste
  • 1/4 c. Fino or possibly amontillado sherry
  • 1 1/2 c. Beef broth or possibly veal stock reduced by half
  • 1 Tbsp. Honey
  • 1 Tbsp. Unsalted butter

Инструкции

  1. Soak the sweetbreads in cool water to cover for 2 hrs, changing the water 3 times. Drain and place the sweetbreads in a saucepan. Cover with cool water and add in the lemon juice. Bring to a boil, reduce the heat to low and simmer for 5 min. Drain the sweetbreads and immediately plunge them into a bowl of cool water. After 3 or possibly 4 min, remove and drain the sweetbreads on paper towels. Separate into lobes, with the natural partitions, and remove the tubes and connective tissues. The pcs will be approximately 2 by 2 inches.
  2. In a large skillet which will hold all the sweetbreads in a single layer, heat the butter and extra virgin olive oil over medium heat. Add in the sweetbreads, sprinkle them with salt and pepper, and increase the heat to medium-high. Cook, without stirring for about 3 min, then turn the sweetbreads to the other side. Continue cooking till golden brown, about 5 min more. Transfer them with a slotted spoon to a plate and set aside.
  3. Add in the onion and shallot to the pan and saute/fry for about 5 min, till golden brown. Add in the vinegar and sherry, increase the heat to high, and deglaze the pan, stirring and scraping till the liquid has reduced by half. Add in the beef broth or possibly veal stock and simmer till again reduced by half, to just under 1 c.. Whisk in the honey and the butter and return the sweetbreads to the pan. Turn them in the sauce till heated through and nicely glazed, and serve immediately.
  4. This recipe yields 6 servings.