Beef sweetbreads are one of those mysterious and oft-misunderstood ingredients that inspire curiosity and intrigue among adventurous eaters. Though the name may conjure up images of sugary baked goods these offal organs offer a rich meaty flavor and tender texture unlike any other cut of meat.
So what exactly are beef sweetbreads? Where do they come from? And why should you consider trying them? Let’s dig into everything you need to know about this unique and overlooked delicacy.
A Brief History of Sweetbreads
The term “sweetbread” dates back to the 16th century and refers to the thymus gland or pancreas, most often from calf or lamb. The origins of the name are uncertain, but “sweet” may refer to the rich, sweet flavor of the organs. “Bread” could come from an Old English word for roasted or grilled meat.
Sweetbreads have a long history in European cuisines, especially French. Classic French recipes abound for sweetbread terrines, fricassees, gratins and more. They are also featured in many traditional Creole and Cajun dishes of Louisiana.
What Part of the Animal Do Beef Sweetbreads Come From?
There are two types of sweetbreads:
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Thymus sweetbreads (also called throat, gullet or neck sweetbreads): These come from the calf’s thymus gland in the throat. They have an elongated, cylindrical shape.
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Pancreatic sweetbreads (also called stomach, belly or heart sweetbreads): These spherical sweetbreads come from the pancreas.
Only young animals like calves and lambs are used for sweetbreads. The thymus gland disappears and is replaced by tissue as the animal ages, so beef and pork do not have thymus sweetbreads.
Why Eat Sweetbreads? Flavor, Texture and Nutrition
So what’s the appeal of these rather strange-sounding animal parts?
Flavor – Sweetbreads have a subtle, mildly gamey flavor akin to liver or kidneys but much more delicate. They taste mildly sweet and nutty, with a richness similar to seafood like scallops or lobster.
Texture – When properly prepared, sweetbreads offer an amazing tenderness and velvety smoothness. They have a melt-in-your-mouth quality unlike muscle meats.
Nutrition – Organ meats like sweetbreads are packed with vitamins and minerals like selenium, phosphorus, iron and zinc. They provide a healthy dose of protein as well.
How to Cook Sweetbreads
Sweetbreads require special preparation before cooking to remove membranes and exterior fat/connective tissue. Here are some tips:
- Soak in salted water or milk to draw out blood and impurities
- Blanch in simmering water for 5-10 minutes
- Drain, cool and carefully peel away membranes and fat
- Refrigerate for 1-2 hours to firm up
Once prepped, popular cooking methods include:
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Breading/frying – Dip prepared sweetbreads in flour, beaten egg and breadcrumbs and pan fry until crispy.
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Sautéing – Cook bite-sized pieces over high heat in butter or oil. Deglaze the pan with wine or stock.
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Grilling – Quick grill or broil for 2-3 minutes per side. Baste with herb butter.
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Braising – Simmer in flavorful liquid like wine, stock or cream.
Sweetbreads pair beautifully with mushrooms, butter, cream, Madeira wine and fresh herbs. Use in pâtés, terrines, risottos, kebabs and more.
Where to Buy Beef Sweetbreads
Sweetbreads can be purchased from:
- Specialty butcher shops
- Farmers markets
- Ethnic grocery stores
- Online meat purveyors
See if your regular butcher can special order them. For the best quality, look for veal or lamb sweetbreads vs. beef. And make sure they are fresh, not frozen.
When buying, look for sweetbreads that are plump, pinkish-white and smell mildly meaty. Discard any with an off-putting odor. Store wrapped in waxed paper in the coldest part of the fridge for 2-3 days.
Creative Recipe Ideas for Sweetbreads
Here are some tasty ways to enjoy sweetbreads:
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Sweetbread crostini – Top baguette slices with sautéed sweetbreads, mushrooms and blue cheese.
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Sweetbread kebabs – Alternate pieces of sweetbread, vegetables and bacon on skewers. Grill and drizzle with chimichurri sauce.
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Seared sweetbreads with wilted greens – Sauté sweetbreads in brown butter and serve over bitter greens like radicchio or escarole.
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Sweetbread ravioli – Stuff pasta with a mixture of sweetbreads, ricotta, lemon zest and nutmeg. Toss with brown butter.
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Sweetbread hash – Sauté sweetbreads with potatoes, peppers and spices for a hearty breakfast hash.
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Sweetbread & artichoke salad – Toss sweetbread medallions and marinated artichoke hearts over mixed greens with a Dijon vinaigrette.
Are You Ready to Try Sweetbreads?
While the name may be confusing, beef sweetbreads offer incredible flavor and texture that every adventurous eater should experience. Their mild sweetness and velvety tenderness make them a superb addition to all sorts of recipes.
Though they require special handling, with a little know-how, you can turn these unique animal parts into a delicious culinary treat. So embrace your inner offal lover, grab some sweetbreads from your local butcher and get cooking! Just be prepared for them to become your new favorite “hidden” gem.
But why are they called sweetbreads?
Marcella Hazan explains, “Bread used to be another way to say morsel, and sweet morsel is an accurate description of this most delectable portion of an animal’s anatomy.”
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”).
I confess that the first time I ate them, I felt tricked and disgusted to learn that my raviolis actually had organ meats in them. 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. For soaking, one teaspoon of salt per cup of water and an optional squeeze of lemon make a nice bath. 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 softens the external membrane, making it easier to remove and whitens the gland by extracting blood and 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 liquid covering the organ by about two inches – broth, a court bouillon, or simply water with a teaspoon of salt and lemon. 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 flatten them out (making them easier to cut into narrow slices, if desired) and possibly extract water.
Proceed with your recipe. Enjoy!
How to Grill MOLLEJAS Super Crispy & Tender (Mexican Beef Sweet Breads Recipe)
FAQ
What organ is beef sweetbread?
Sweetbread is the thymus gland of an animal, traditionally a young calf. They do not have a strong flavor like other organ meats, making them a great “gateway” organ meat. The thymus gland is involved in the immune regulation systems.
Why are they called sweetbreads?
The word “sweetbread” was first used in the 16th century, but the reason behind the name is unknown. Sweet is perhaps used since the thymus is sweeter and richer tasting than muscle flesh. Bread may come from brede “roasted meat,” or is used because bread was another name for morsel.
What is the sweetbread cut of beef?
Description. Sweetbread is a culinary name for the thymus (also called throat, gullet, or neck sweetbread) or pancreas (also called stomach, belly or heart sweetbread), typically from calf (French: ris de veau) or lamb (ris d’agneau). Sweetbreads have a rich, slightly gamey flavor and a tender, succulent texture.
Are sweetbreads good for you?
Sweetbreads have a wide variety of beneficial nutrients in them. They’re filled with mono- and polyunsaturated fats that are good for your heart health, regulating cholesterol, and maintaining proper blood sugar levels. They are also rich in vitamins K, A, and E, as well as a variety of other trace minerals.