CookEat Recipe
French Salt-Pork Braised Sweetbreads
Parboiled sweetbreads oven-braised with salt pork, carrot, onion, herbs and stock, served with mushrooms.
Method
Steps
Step 1
Parboil inspected sweetbreads until firm, drain and trim membranes. Put in baking pan with diced salt pork, onion, carrot, bay and thyme; season with pepper and dust with flour.
Step 2
Pour in stock, cover and bake at 180 °C until sweetbreads are cooked through and reach 74 °C at thickest centre; uncover briefly if browning is needed.
Step 3
Sauté mushrooms separately in butter until cooked. Remove bay and serve sweetbreads with braising vegetables, juices and mushrooms.
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