Braised Veal Sweetbread
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Credit: Michael Matarazzo, 2010 U.S.A.’s Chef of the Year™
The National Culinary Review, September 2010
Ingredients
½ oz. thin-shaved shallot
½ oz. thin-shaved celery
Olive oil, as needed
¼ cup white wine
16 oz. veal stock
1 veal sweetbread
1 sachet
Instructions
Method: Sweat shallot and celery in olive oil. Add white wine; reduce until sec. Add veal stock; bring to a simmer. Add sweetbread and sachet; cover with parchment and aluminum foil. Put in 375ºF oven for about 30 minutes, or until tender. At service, remove sweetbread; reserve cooking liquid.
Yield
4 servings
Tags
Beef, Main Dish, The National Culinary Review
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