Glazed Sweetbreads with Capers, Smoked Ham and Pecans
- 2 pounds fresh veal sweetbreads
- 1 celery stalk, chopped into ½-inch pieces
- 1 small white onion, chopped into ½-inch dice
- 2½ cups water
- 1 cup dry white wine
- 2 bay leaves
- ½ teaspoon dried thyme
- 10 black peppercorns
- 1 teaspoon mustard seeds
- Kosher salt
- ½ cup balsamic vinegar
- ¼ cup honey
- ¼ cup soy sauce
- 2 tablespoons Dijon mustard
- 2 tablespoons chopped white onion
- 2 teaspoons cracked black pepper
- ¼ cup olive oil
- Kosher salt and freshly ground black pepper
- 1 medium red onion, sliced ¼ inch thick
- 2 garlic cloves, finely chopped
- 2 cups dry sherry
- ½ teaspoon chopped fresh rosemary
- 4 cups Chicken Stock or 8 cups high-quality canned low-sodium chicken broth, reduced to 4 cups
- 2 tablespoons capers, rinsed 4 thin slices
- Black Forest ham (or good-quality smoked ham), sliced into 1½-inch-wide strips
- ¼ cup pecans, toasted and chopped in half crosswise
- 2 to 4 teaspoons unsalted butter
- Kosher salt and freshly ground black pepper
Instructions:
On the day of serving, marinate the sweetbreads for 2 to 3 hours before the final sauté.
- A couple of days before you intend to serve them, soak the sweetbreads in cold water for 8 hours to remove any residual blood, changing the water 5 times. With each change, the water should become less cloudy, until the water in the final soaking remains clear. They are now ready to poach.
- To make the poaching liquid, combine the celery, onion, water, white wine, bay leaves, thyme, peppercorns, and mustard seeds in a large saucepan and bring to a boil, then lower the heat and simmer for 5 minutes. Season with salt. Taste the liquid—the salt should be evident. Add the sweetbreads and poach until semi-firm, 15 to 20 minutes, depending on the size of the lobe. Drain. Discard the poaching liquid.
- After the sweetbreads have cooled, use a paring knife to remove the exterior membrane. Don’t try to remove every speck of membrane—if you’re too meticulous, the lobes of the sweetbreads will fall apart. Cut the peeled sweetbreads into 8 pieces and refrigerate until ready to marinate.
- Two to 3 hours before serving, marinate the trimmed pieces: Mix all the marinade ingredients in a nonreactive container large enough to hold the sweetbreads. Add the sweetbreads, turning to coat. Marinate in the refrigerator.
- Heat 2 tablespoons olive oil in a large sauté pan over medium-high heat. Add the red onion and cook until translucent. Add the garlic and cook just until the garlic releases its aroma, just a minute. Add the sherry and cook until it reduces to a glaze, about 20 minutes. Add the rosemary and chicken stock. Continue cooking until it reduces to ¾ cup, about 30 minutes.
- Add the capers, ham, and pecans to the sauce and cook for 1 minute. Whisk in the butter. Taste and adjust the seasoning. Keep warm.
- Heat the remaining 2 tablespoons of the olive oil in a large sauté pan over high heat. Dry the sweetbreads and season with salt and pepper. Brown the sweetbreads on all sides until crispy.
- Transfer the sweetbreads to the pan with the sauce to heat through. Serve immediately.