Here is a great recipe for preparing beef thymus glands. The principle of preparation is the same, but you can adapt it to your liking.
Beef thymus glands are the thoracic glands of young calves, which are considered a true gastronomic specialty due to their mild flavor and delicate, creamy texture.
Due to their sensitive nature, they are usually taken from young calves or lambs, as as the animal grows these glands shrink and become less suitable for consumption.
Beef tenderloin can be prepared in a variety of ways: fried, grilled, or slow-cooked. It is often served with mild sauces, mashed potatoes, lightly steamed vegetables, or seasonal salads.
This delicate product is known in European cuisines as "sweetbreads", and is valued for its mild flavor, reminiscent of a cross between white meat and liver, but with a much more refined aroma, reports the Telegraph.
Basic data
Preparation: 20 minutes
Cooking: 1 hour and 30 minutes
Quantity: 4–6 servings
Difficulty: Medium
Ingredients
▪ about 500 g of beef gland (thymus)
▪ 1 lemon (juice)
▪ 1 onion (finely chopped)
▪ 2 cloves garlic (finely minced)
▪ 100 ml of white wine
▪ 100 ml chicken broth or water
▪ 2 spoons of olive oil
▪ 50 g of butter
▪ salt and pepper, to taste
▪ fresh parsley (finely chopped) for topping
Accompaniment: mashed potatoes, salad or boiled vegetables
Preparation
Place the glands in cold water with lemon juice and let them sit for about 30 minutes, so they soften and lose their characteristic aroma.
Then, briefly blanch them in boiling water for 3–4 minutes and then immediately plunge them into ice water. Immediately after boiling, plunge them into ice water to stop the cooking process and preserve the texture.
Drain and carefully remove any bits or thin fibers they may have, this is a crucial step for a smooth and uniform texture.
Frying/baking
Heat the olive oil and butter in a frying pan. Season the fillets with salt and pepper. Fry over medium heat for a few minutes on both sides, until golden brown. Once cooked through, remove from the pan and cover to keep warm while you prepare the sauce.
Preparation of the sauce
In the same pan, add the onion and minced garlic. Sauté until the onion is translucent, without burning the garlic. Add the white wine and let the alcohol evaporate for 1–2 minutes. Then add the chicken broth or water, reduce the heat, and let the sauce thicken slightly for 5–10 minutes.
Place the glands back in the pan and cook for a few more minutes, so they absorb the flavor of the sauce.
Service
Serve the gizzards warm, covered with sauce and sprinkled with fresh parsley. As an accompaniment, you can choose mashed potatoes, soft boiled vegetables or a seasonal salad. If you want a fresher touch, add a little lemon juice or slices before serving.
Useful tips
- The glands are a very delicate part of the meat - overcooking or improper handling can ruin their tender texture.
- Removing lint and threads is an essential step for a smooth and even result.
- Be careful with the frying and sauce preparation time – overcooking can dull their refined flavor.
The result: Tender, juicy, and aromatic beef thymus, a classic recipe that always turns out successfully. /Telegraph/
