Tested till perfect Grilled Chimichurri Sweetbreads

Grilled Chimichurri Sweetbreads

 You may be familiar with sweetbreads from seeing them on restaurant menus. Though not difficult to make, they do require a little extra preparation before cooking. Look for them at butcher shops that sell veal. 

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: July 2010

  • rating starrating starrating starrating starrating star
  • Prep time 10 minutes Stand: 5 hours
  • Cook time 27 minutes
  • Portion size 4 to 6 main-course servings

Ingredients

  • 1-1/2 lb 1-1/2lbveal sweetbreads
  • 2 tbsp 2tbspwhite wine
  • 1 1bay leafbay leaves
  • 6 6peppercorns
  • 1/2 tsp 1/2tspsalt
  • Chimichurri Verde Recipe
  • sea salt
  • pepper
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Preparation

Soak sweetbreads in a few changes of cold water for 1 hour; drain. Place in saucepan with enough water to cover. Add wine, bay leaf, peppercorns and salt; bring to boil. Reduce heat and simmer just until no longer pink in centre, about 12 minutes. Let cool in pan; drain.

Place sweetbreads on plate or in shallow pan; cover with plastic wrap and weigh down with several plates. Refrigerate for 4 hours or for up to 24 hours.

Drain any juice from sweetbreads; trim off thin outer membranes and any tough connective tissue, breaking up as little as possible. Toss with half of the Chimichurri Verde.

Place on greased grill over medium-high heat; close lid and grill, turning once, until crusty and tender, about 15 minutes. Slice and sprinkle with sea salt and pepper to taste. Serve with remaining Chimichurri Verde.

Nutritional Information Per each of 6 servings: about

cal 211 pro 17g total fat 15g sat. fat 3g
carb 1g fibre 1g chol 167mg sodium 144mg
potassium 301mg

% RDI:

calcium 3 iron 15 vit A 9 vit C 47
folate 10
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