Sous Vide Veal Sweetbreads

Ingredients for 4

• 1 pound veal sweetbreads

• Kosher salt and freshly ground black pepper

• 1 cup all-purpose flour

• 3 tablespoons extra virgin olive oil

• 2 tablespoons unsalted butter

• 2 tablespoons freshly squeezed lemon juice

• 2 tablespoons capers

• 2 tablespoons chopped fresh parsley

• 4 ounces baby arugula

Directions

• Step 1

  Soak the sweetbreads in ice water for at least four hours.

• 

  Step 2

  Set the Anova Sous Vide Precision Cooker to 140ºF (60ºC).

• Step 3

  Remove the sweetbreads from their ice bath. Pat very dry with paper towels and place in a large zipper lock or vacuum seal bag. Seal using the water immersion technique or a vacuum sealer on the moist setting. Place the bag in the water bath and set the timer for 1 hour.

• Finishing Steps

• Step 0

  When the timer goes off, remove the bag from the water bath. Remove the sweetbreads from the bag, pat dry, and wrap in paper towels.

• Step 1

  Place the wrapped sweetbreads on a small rimmed baking sheet and top with another baking sheet. Weigh the top sheet pan down with a bowl of water or large canned good. Refrigerate for at least four hours.

• Step 2

  After four hours, unwrap the sweetbreads, slice into 1-inch thick slices. Season with salt and pepper. Place flour on a rimmed plate or pie pan. Add sweetbreads to flour and toss to coat. Transfer sweetbreads to a plate, gently shaking to remove excess flour.

• Step 3

  Heat the olive oil in a large non-stick skillet over medium-high heat. When the oil is shimmering, add the sweetbread slices and sauté until golden brown, about 2 minutes per side. Transfer the sweetbreads to a plate and cover to keep warm.

• Step 4

  In the same pan, add the butter and cook over medium heat until it begins to brown, 2 to 3 minutes. Add the lemon juice, capers, and parsley and remove from the heat. Season the sauce with salt and pepper.

• Step 5

  Plate the sweetbreads over the baby arugula and top with lemon-caper sauce. Serve.

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