Braised cider sweetbread

Serves 4

1.2kg calf sweetbread
50cl dry cider
2 carrots
1 shallot
2 tomatoes
1 bouquet garni
2cl cider vinegar
100g butter
2cl whipping cream
salt and freshly ground pepper


Steep the calf sweetbread in fresh water and leave under a running tap for 1 hour. Plunge into boiling water for 4 minutes and leave to drain. Remove the fatty particles and nerves with a small sharp knife. Press, season with salt and pepper and leave in the fridge.

Next, prepare the aromatic garnish. Peel and finely chop the onion and carrots. Skin and crush the tomatoes. Fry the sweetbread in hot butter; leaving enough time for both sides to colour and then take off the heat. Throw the onion, carrots and tomatoes into the pan to begin the garnish.

Add the bouquet garni. Also pour in the cider vinegar and 25cl of dry cider. Leave to reduce. Add the sweetbread and wet with the reminder of the cider. Cover and leave to cook in the oven for 30 minutes at 200C. Check whilst cooking.

Present the sweetbread on a service platter and keep warm. Strain the sauce, removing the fat and stir in the whipping cream.

Season the sauce to taste and pour over the sweetbread. Glaze in the oven for several minutes.

Best served with fresh pasta.

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