Ekro Milk-fed Veal Sweetbreads (from Netherlands)
With a smooth and tender texture, these veal sweetbreads are delicious, and easy to cook. Ekro veal are raised in spacious, light, and airy environments, and milk-fed, ensuring the succulent quality of their meats.
TASTING NOTES FROM THE CURATOR
Sweetbreads, contrary to their name, are not bread. They are actually offal (the generic term for organ meat), and are usually the thymus gland, which is located in the throat of the animal, or sometimes, it is the pancreas gland.
As obscure as it may sound, they actually taste very delicious. In fact, veal sweetbreads are most commonly used by restaurant chefs. It ranks higher than lamb sweetbreads. It has a very smooth, tender texture, and a subtle, almost creamy, slightly sweet flavor.
It’s also nutrient-dense, high in Vitamin C which helps regulate blood pressure, and provides antioxidants. It’s also an excellent source of protein and omega-3.
PREPARATION AND PAIRINGS
The outside of veal sweetbreads gets crispy easily, and this meat is perfect with both rich and more acidic sauces. It’s a very versatile meat to cook, and you can have it breaded or not, sautéed, fried, braised, grilled, or roasted. Preparing them takes a while, but the steps are not overly complicated. And the payoff is delicious. Here’s a simple recipe:
- • Two days before you cook them, soak your veal sweetbreads in a bowl with milk. Make sure they’re covered. Place in the refrigerator to soak. On the day you cook them, remove the sweetbreads, discard the milk, and trim off any veins or dark bits. Rinse well and set aside.
- • In a small pot, place your veal sweetbreads in with enough water to cover them. add in salt and lemon juice. Bring it to a boil, and allow the sweetbreads to blanche for about 5 minutes. Remove and plunge your sweetbreads in an ice bath.
- • In a sheet pan lined with kitchen towel, spread your veal sweetbreads. Fold the towel over them to cover, and put another sheet pan on top and weigh it down (with a heavy pot or any canned goods. Place overnight in the refrigerator.
- • You can slice your veal sweetbreads into medallions if they’re large. Toss them in a bowl of flour seasoned with salt and pepper. Make sure they are completely coated.
- • In a skillet, melt some butter, and cook the veal sweetbreads over medium heat, until golden brown.
- • In a small bowl, whisk lemon juice with salt, pepper, and olive oil until emulsified. Add in capers, chopped celery leaves, and chopped parsley, stirring to combine.
- • On a serving plate, place the veal sweetbreads and drizzle the sauce all over. Serve and enjoy!
A LEADER IN VEAL
Dutch Ekro veal is widely used by chefs around the world to no great surprise. Their veal is tender and succulent, with a subtle flavor. It’s easily digestible, and rich in vitamins and minerals, as well as low in cholesterol.
Ekro has been in the veal production business since 1952, and since 1994 has been part of veal market leader, the VanDrie Group. All their calves are raised in group housing by the company’s own veal farmers. The housings are spacious and airy, and the calves are milk-fed, ensuring the highest quality meats.
Your cut of veal rack comes frozen and vacuum packed. Store in freezer. Thaw only when about to cook. Cooked leftover meat can only be kept in the fridge for 3 to 4 more days. Consume immediately.