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Sweetbreads
30 min340 cal24g protein26g fat5 oz
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Soak in cold water 2 hours. Poach 5 min, peel membrane. Sear in tallow until golden crispy.
Ingredients
- Sweetbreads5 oz
- Beef Tallow2 tbsp
- Salt1 tsp
Steps
- 1Soak sweetbreads in cold water for 2 hours, changing water twice.
- 2Poach in gently simmering water for 5 minutes. Transfer to ice bath.
- 3Peel off the outer membrane. Pat completely dry.
- 4Heat 2 tbsp tallow in cast iron on high.
- 5Sear sweetbreads 3–4 minutes per side until golden and crispy outside.
- 6Season with salt. Serve immediately.