Sweetbreads are a unique and cherished cut of meat that come from cows. They have a mild creamy flavor and smooth texture that make them a coveted ingredient in many global cuisines. But what exactly are sweetbreads and what part of the cow do they come from? This comprehensive guide will explain everything you need to know about the cut of beef known as sweetbreads.
What Are Sweetbreads?
Sweetbreads fall under the category of offal which refers to the organs of an animal used for food. There are two main types of sweetbreads that come from cows
-
Thymus sweetbreads: Also called neck or throat sweetbreads, these come from the thymus gland located in a cow’s neck. The thymus plays a role in the immune system of calves.
-
Pancreatic sweetbreads: Also known as heart sweetbreads due to their shape, these come from a cow’s pancreas.
Both types of sweetbreads have a creamy white color and smooth, tender texture when prepared properly. They are valued for their milder, more delicate flavor compared to some other offal. The highest quality sweetbreads come from younger animals like calves and lambs.
A Brief History of Eating Sweetbreads
The practice of consuming organ meats including sweetbreads dates back thousands of years to Ancient Roman and Greek cultures. The specific word “sweetbread” first emerged in the 16th century but did not refer exclusively to thymus or pancreas initially.
Sweetbreads were later popularized as a delicacy by French chef Antonin Carême in the 1800s and remain an iconic part of French cuisine today.
Where Do Sweetbreads Come From on a Cow?
Sweetbreads derive from two glands found in cows:
-
Thymus sweetbreads: The thymus is located in a calf’s neck and plays a role in their developing immune system early in life before decreasing in size after puberty. Thymus sweetbreads have an oblong oval shape.
-
Pancreatic sweetbreads: These come from the pancreas near a cow’s stomach which secretes enzymes for digestion. Pancreatic sweetbreads have an irregular, lobed shape leading to the nickname “heart” sweetbreads.
Sweetbreads are most abundant and highest in quality from younger calves since the thymus and pancreas glands shrink as cattle age.
How Are Sweetbreads Prepared?
Proper preparation techniques are vital for enjoying sweetbreads’ characteristic tenderness:
-
Soaking: Sweetbreads are soaked overnight in liquid like milk or buttermilk to draw out impurities.
-
Blanching: After soaking, they are briefly blanched then shocked in ice water to firm up.
-
Cleaning: Connective tissues and membranes are trimmed off post-blanching.
-
Cooking: Once prepped, sweetbreads can be cooked in various ways like sautéing, breading/frying, braising or grilling.
The steps of soaking, blanching and cleaning remove impurities and allow the delicate flavor and texture of sweetbreads to shine when cooking.
What Do Sweetbreads Taste Like?
When properly prepared, sweetbreads have a subtle, mildly sweet and creamy flavor. The interior texture is often compared to brains or fine silk. The exterior crisps up nicely when fried or sautéed, contrasting the velvety interior. Sweetbreads pair well with rich, creamy sauces, mushrooms and Brussels sprouts. Their mildness allows other ingredients to take the spotlight.
Nutrition Profile of Sweetbreads
- Excellent source of high-quality, essential amino acid protein.
- Provide B vitamins like riboflavin, niacin and folate.
- Contain bioavailable minerals such as iron, selenium, phosphorus and copper.
- Have cholesterol but healthier fat profile than other cuts.
- Lower in calories than other red meat options.
As an organ meat, sweetbreads offer great nutritional value. Moderation is key as with any rich food.
How to Cook With Sweetbread Beef
Sweetbreads require careful prep work but can then be used in diverse dishes:
-
Pan fry and top with lemon butter caper sauce for sweetbread piccata.
-
Braise in flavorful veal stock with vegetables until fork tender.
-
Breaded and deep fried sweetbreads make great appetizers or sandwiches.
-
Sauté thinly sliced sweetbreads with butter and mushrooms.
-
Alternate sweetbread cubes and veggies on skewers then grill.
-
Dice prepped sweetbreads and gently fold into pasta, risotto or omelets.
The luxurious taste and texture of sweetbreads suits elegant presentations and comforting winter meals alike.
Where to Buy Sweetbread Beef
Sweetbreads can be difficult to find at regular grocers but specialty butcher shops carry them seasonally. Look for veal or calf sweetbreads which are highest quality compared to beef. Frozen sweetbreads can also be purchased online if fresh are unavailable.
Is Eating Sweetbreads Safe?
Properly prepared fresh sweetbreads from reputable sources are completely safe for consumption. Take care to soak, clean and cook them thoroughly to at least 160°F internal temperature. Consumed in moderation and with sound handling, sweetbreads make for a unique and luxurious culinary experience.
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!
Do you know what this is? #meats #butcher #wow #sweetbread
FAQ
What part of the cow are sweetbreads?
-
D’Artagnan Foodshttps://www.dartagnan.comWhat Are Sweetbreads & How to Cook Them – D’Artagnan FoodsAccording to the Larousse Gastronomique, sweetbread is “the culinary term for the thymus gland (in the throat) and the pancreas (near the stomach) in calves, la…
Why are they called sweetbreads?
-
Flavor:The thymus gland, in particular, is known for its rich, slightly sweet, and delicate flavor, which is perceived as more “sweet” than the savory taste of muscle meat.
-
Texture:Sweetbreads have a unique, tender, and succulent texture, further contributing to the perception of a “sweet” flavor profile.
-
“Bread” as Flesh:The word “bread” in this context is not related to baked goods. It’s an archaic term, derived from Old English “brede,” meaning “flesh” or “meat”.
-
Historical Context:The name “sweetbreads” emerged in the 16th century, predating the development of detailed medical knowledge and terminology. The name likely arose from the flavor profile and the broader understanding of “bread” as a general term for food.
-
Not Sweet in the Sugary Sense:Sweetbreads are not sugary or sweet in the same way as baked goods. The “sweet” in sweetbreads refers to the unique, rich flavor, which is perceived as more delicate and less savory than typical muscle meat.
What is a substitute for sweetbreads?
If you can’t get sweetbreads, you can substitute chicken, clams, crab, shrimp, any delicate meat.