First in a series of recipes from Executive Chef Michael Dean Reynolds of Leopold Restaurant in Chicago is a dish featuring sweetbreads poached in Ommegang’s BPA. Sweetbreads, with some chili flakes, bay leaves and thyme are paired perfectly with the dry-hopped offering of the Cooperstown NY farmstead Brewery.
Leopold offers Belgian inspired food and drink in Chicago’s West Town neighborhood. European-influenced, their menu highlights Belgium and draws from the elegance of French and the heartiness of German.
Sweetbreads Poached in Ommegeng BPA
- 1 to 1 1⁄2 pounds sweetbreads
- 1 small carrot, diced
- 1 celery stalk, diced
- 1 cup chicken stock
- 12 ounces Ommegang Belgian Pale Ale
- 1 teaspoon olive oil
- 1 cup flour
- 1 teaspoon chili flake
- 2 bay leaves
- 1 sprig thyme
- salt and pepper to taste
- Rinse sweetbreads, soak in cold water and refrigerate for at least two hours or overnight.
- In a saucepan (large enough to hold the sweetbreads in one layer), combine the carrots, celery, bay leaves, chili flake, chicken stock and beer and bring to a boil.
- Poach sweetbreads by adding them to the mixture; cover, reduce to low heat and let simmer two minutes.
- Drain pan and rinse the sweetbreads under cold water, then place on a chilled plate for an hour.
- With a knife, carefully remove as much of the outer membrane as possible without tearing the meat.
- Lightly flour sweetbreads and season with salt and pepper.
- Heat olive oil in a large skillet over medium heat, and cook sweetbreads for five minutes, browning them on all sides and spooning off excess fat.
- Add thyme and butter and frequently baste until crisp, brown and slightly firm.
- Slice sweetbreads and arrange on a warm platter. Sprinkle with coarse sea salt (if desired) and serve with a salad of arugula, crisp bacon, red onion, tossed in sherry vinegar and olive oil