Recipe: Braised Veal Sweetbreads with Oyster Mushrooms

Name: Ris de veau étuvé aux pleurotes
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6 portions
Ingredients: Le ris de veau étuvé pour 6 personnes :6 ris de veau dits "de cœur" blanchis et rafraîchis, épluchés (on gardera les ébarbures) pressés sous 2 planches avec un petit poids une nuit au frigo. voir recette des ris de veau; 2 carottes et un oignon épluchés et coupés en mirepoix (petits carrés); 2 gousses d'ail dégermées et écrasées; 1 bouquet garni; 2 cuillers à soupe de bon concentré de tomate; 3 litres d'eau ou de bouillon de bœuf; 40 cl de sauce porto (fond de veau et porto réduit+pointe de jus de citron); 70 g de pleurotes sautés par personne (ou cèpes ou girolles ou morilles); un peu de lardons de lard gras.

By chef patrick Asfaux ★ ★ ★ ★ ★ 4.8/5 (9 reviews) Meat

Prep 20 min

Cook 35 min

Total 55 min

Servings 6 serv.

This recipe for braised veal sweetbreads was for more than 40 years one of the specialties of our Michelin-starred restaurant A Sousceyrac in Paris. Here is the recipe, the very same one that has been duplicated thousands of times in our establishment

Ingredients for 6 servings

The braised veal sweetbreads for 6 people:

6 veal sweetbreads called "heart" blanched and refreshed, peeled (the trimmings will be kept) pressed under 2 boards with a small weight overnight in the fridge. see veal sweetbreads recipe
2 carrots and one peeled onion cut into mirepoix (small cubes)
2 garlic cloves, degerminated and crushed
1 bouquet garni
2 tablespoons of good tomato concentrate
3 liters of water or beef broth
40 cl of porto sauce (veal stock and reduced porto + hint of lemon juice)
70 g of sautéed oyster mushrooms per person (or porcini or chanterelles or morels)
a few strips of fat bacon.

Step-by-step directions

1 Preheat the oven to 220°(th7)

2 In a fairly wide oven-safe dish, place on your stovetop, add a few bacon strips then when they have melted, add the veal sweetbread trimmings and sweat them for 3 minutes then add the mirepoix carrots and onions the bouquet garni and crushed garlic sweat covered for 5 minutes then add the tomato concentrate, stir well and moisten with water or beef broth, salt, pepper and cook for 5 minutes then place the veal sweetbreads which should be at mid-height of your braising liquid.

3 Put in the oven and now, you will braise them:
To do this every 5 minutes with a small ladle (small pouch) you will baste them and this for the 35 minutes of cooking so that at the end your sweetbreads are like "glazed" on top (color) then carefully transfer them to a plate one by one.

4 Presentation: Either arrange them separately in small earthenware or porcelain terrines covered with the porto sauce around and the oyster mushrooms

Terrines de sanglier Pleurotes Ris de veau Dacquoise