What exactly are sweetbreads? If you’ve ever seen them on a menu or at the butcher shop you may have wondered what part of the animal they come from and why they have such a curious name. Sweetbreads are actually a type of offal – the organs or entrails of an animal. Let’s unravel the mystery of this unique ingredient and learn why it’s called “sweet”.
Sweetbreads Come From The Thymus Gland
Sweetbreads come from the thymus gland of veal calves or lambs The thymus gland is an organ located in the neck and chest cavity that is part of the lymphatic system It plays a key role in immune system function early in an animal’s life.
Specifically, sweetbreads are the thymus glands of young calves or lambs, before the gland begins to atrophy as the animal matures. Taking the thymus gland from young animals ensures the sweetbreads will be large, whole and have a delicate texture.
Why Are They Called “Sweetbreads”?
The name “sweetbreads” is a direct translation of the French name for this item, “ris de veau”. In medieval Europe, ris de veau became “sweetbreads” in English.
The term “bread” was often used to refer to minced or chopped meat. So “sweetbreads” was likely used to distinguish the thymus gland from regular calf’s meat or “fleshbreads”.
The adjective “sweet” may refer to the mild, delicate flavor of the thymus gland versus stronger-tasting organ meats like liver or kidneys. It also denotes that sweetbreads come from young animals, distinguishing them from regular muscle cuts.
The Unique Taste and Texture of Sweetbreads
What do sweetbreads taste and feel like? Here’s a breakdown:
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Flavor – Sweetbreads have a very subtle, mildly meaty flavor described as creamy, delicate, and slightly sweet. They take on seasoning well.
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Texture – Properly prepared sweetbreads have a smooth, custard-like texture and creamy mouthfeel. They are soft and delicate.
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Cooking methods – Sweetbreads are often breaded and fried, braised, or grilled to develop flavor and texture.
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Serving suggestions – Try sweetbreads in terrines, pâtés, crispy fried nuggets, in sauces, or on skewers.
Due to their mildness, sweetbreads work well paired with stronger flavors from spices, herbs and other ingredients. Think garlic, bacon, mushrooms, leeks, mustard, and more.
Why Eat Sweetbreads? Benefits and Nutrition
Compared to most cuts of meat, sweetbreads offer several nutritional advantages:
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High in protein – A 3 oz serving contains about 21g of protein.
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Lower in fat – Approximately 6g of fat per 3 oz serving, much less than ribeye or bacon.
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Source of vitamins and minerals – Provide B-vitamins like riboflavin, folate, and B12. Also contain iron, magnesium, phosphorus, potassium, zinc and selenium.
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Lower in calories – Around 240 calories in 3 oz portion, versus 500 calories for a pork chop.
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Richer in essential fatty acids – Higher ratio of heart-healthy omega-3s to omega-6s than regular meat.
Beyond nutrition, sweetbreads offer a novel flavor and texture for adventurous eaters looking to expand their culinary horizons.
Availability and Where to Get Sweetbreads
Sweetbreads may be harder to find than common cuts of meat, but they can be sourced from:
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Butcher shops or meat markets – Many traditional butchers, especially those focused on whole-animal butchery, will carry or can specially order sweetbreads.
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Specialty online meat purveyors – Companies like Dartagnan, Marx Foods, and Exotic Meat Markets sell high-quality sweetbreads online.
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High-end restaurants – Occasionally find sweetbreads on the menus of upscale steakhouses or nose-to-tail focused eateries.
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Ethnic grocery stores – Those specializing in Hispanic, Middle Eastern, or South American foods may stock frozen sweetbreads.
With some searching, sweetbreads can provide an intriguing new taste and texture experience from an underutilized cut of meat. Even better if you can source high-quality veal or lamb sweetbreads from a reputable source.
How to Prepare Sweetbreads
Sweetbreads require special preparation methods to make them tender and optimize their delicate texture:
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Soak in acidulated water – Soaking in water with lemon juice or vinegar helps draw out blood and impurities.
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Parboil then shock – Gently boiling then submerging in ice water firms up the exterior.
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Remove membranes – Peeling off any remaining connective tissue or discolored bits.
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Trim to portions – Cutting into uniform medallions, nuggets, or slices.
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Bread and fry – Lightly breading and pan-frying is a popular preparation technique.
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Braise or grill – Low, slow wet-heat cooking like braising gives great results. Grilling over gentle heat also works well.
When handled with care, sweetbreads offer a canvas for culinary creativity using an uncommon yet delicious meat source.
Give Sweetbreads a Try for a New Eating Adventure
From their intriguing name to their melt-in-your mouth texture, sweetbreads provide an eating experience you won’t find with ordinary cuts of meat. Satisfy your culinary curiosity by seeking out this unique and underappreciated veal organ meat. With an open mind and skillful preparation, sweetbreads offer a tasty new frontier!
But why are they called sweetbreads?
Marcella Hazan says, “Bread used to be another word for morsel, and sweet morsel is a good way to describe this most delicious part of an animal’s body.” ”.
Wikipedia adds more detail. “Sweet” is perhaps used since the thymus is sweet and rich-tasting, as opposed to savory-tasting muscle flesh. “Bread” may come from brede, “roasted meat” or from the Old English brǣd (“flesh” or “meat”).
The first time I ate them, I felt cheated and sick when I found out that my raviolis were made with organ meats. The name sounded so alluring. Doesn’t it? I would date that back to about 1998. Who would have guessed then what I’d be doing now….
Sweetbread preparations are similar to brains. First, rinse and soak them. A nice bath with one teaspoon of salt per cup of water and a squeeze of lemon is all you need to soak. Soaking recommendations vary from 1. 5-2 hours to 4-6 hours, as long as the water is changed a few times. (I admit I have left mine overnight before. This makes the outside membrane softer, which makes it easier to remove. It also whitens the gland by drawing out blood and other impurities.
After rinsing or soaking, the external membrane or large connective pieces can be trimmed or peeled off. Though I find this easier after the gland has been poached. Regardless, stop before (or when) you get to the point where lobes are being separated into small pieces!.
If grilling or braising, the sweetbreads can be used as is. For most other recipes, poaching is recommended.
Poach in a liquid that comes up to about two inches above the organ. This could be broth, a court bouillon, or just water with lemon and a teaspoon of salt. Recommendations vary from 2 to 15 minutes. Fergus Henderson suggests to “[t]hink of the finger that pushes the Pillsbury Doughboy’s tummy. Your finger should push the same way. ” They should not be fully cooked through.
After poaching, you can place them in a bath of ice water to cool. Alternately, leave them on a towel on the countertop .
As a final option, place your sweetbreads between two plates and place something very heavy over the top. Leave for 2-3 hours or overnight in the fridge. This will make them flat, which will make it easier to cut them into thin slices if you want to. It may also get rid of some water.
Proceed with your recipe. Enjoy!
Veal Sweetbread with Pierre Koffmann | Written in Stone
Are veal sweetbreads offal?
As it turns out, sweetbreads may be offal, but they’re far from awful. They are found in young animals, such as lambs, kids (the goat kind), and calves. Veal sweetbreads, the ones that come from milk-fed calves, are the type of sweetbreads most commonly used by restaurant chefs (via D’Artagnan ). What do veal sweetbreads taste like?
What is a veal sweetbread called?
In French cuisine, where sweetbreads are part of the classic repertoire, veal sweetbreads are called ris de veau and lamb sweetbreads are ris d’agneau . 1. Sweetbreads
What does veal sweetbread taste like?
It is the meat of a calf that is prized for its distinctly mild taste and soft texture. So, a veal sweetbread can either be the young animal’s thymus gland, heart sweetbread, or pancreas. Similar to lamb, it also has a supple taste and mouthfeel. If you’re planning to opt for this, grass-fed varieties are the best.
Can veal sweetbread be cooked?
Cooked veal sweetbreads. Veal sweetbreads can be cooked by baking, broiling, stewing, sauteing, or a number of other preparation methods. Before they are cooked into a dish, however, they are first soaked in water or milk and blanched. Soaking may last four to 24 hours and is designed to remove the remaining blood from the organ.