📝 About This Recipe
A cornerstone of the Argentine asado elevated to fine dining heights, these sweetbreads (mollejas) are prized for their velvety interior and crackling, golden-brown crust. This recipe utilizes a traditional poaching method to ensure tenderness followed by a high-heat sear to develop deep, umami-rich flavors. Paired with a bright, acidic Salsa Criolla, the dish achieves a perfect balance between decadent richness and refreshing garden-fresh brightness.
🥗 Ingredients
The Sweetbreads
- 2 lbs Veal sweetbreads (heart or throat glands, cleaned of excess fat)
- 4 cups Whole milk (for soaking)
- 2 pieces Bay leaves
- 1 teaspoon Black peppercorns (whole)
- 1 half Lemon (for the poaching liquid)
Salsa Criolla
- 1/2 cup Red bell pepper (finely brunoised)
- 1/2 cup Yellow bell pepper (finely brunoised)
- 1 small Red onion (finely minced)
- 2 pieces Roma tomatoes (seeded and finely diced)
- 1/4 cup Red wine vinegar (high quality)
- 1/2 cup Extra virgin olive oil (Argentine variety if available)
- 1 teaspoon Fresh oregano (finely chopped)
Finishing
- 1 pinch Maldon sea salt (for finishing)
- 4 pieces Lemon wedges (charred on the grill)
- 1 handful Micro-cilantro (for garnish)
👨🍳 Instructions
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1
Begin by soaking the sweetbreads in cold milk for at least 2 hours (or overnight) in the refrigerator to draw out impurities and mellow the flavor.
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2
Drain the sweetbreads and place them in a pot. Cover with cold water, add bay leaves, peppercorns, and half a lemon. Bring to a gentle simmer for 10-12 minutes until firm but not rubbery.
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3
Immediately transfer the sweetbreads to an ice bath to stop the cooking process. Once cooled, carefully peel away the outer membrane and any visible tubes or heavy fat, being careful to keep the lobes intact.
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4
Place the cleaned sweetbreads between two parchment-lined baking sheets and weight them down with a heavy cast-iron skillet or bricks. Refrigerate for at least 2 hours to compress the texture.
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5
While the sweetbreads press, prepare the Salsa Criolla. Combine the finely diced peppers, onion, and tomatoes in a glass bowl.
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6
Whisk together the red wine vinegar, olive oil, and oregano. Pour over the vegetables and season generously with salt and pepper. Let sit at room temperature for at least 30 minutes to macerate.
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7
Prepare your grill for high-heat indirect cooking. If using charcoal, wait until the coals are glowing white and covered in ash.
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8
Slice the pressed sweetbreads into 1-inch thick medallions. Pat them extremely dry with paper towels; moisture is the enemy of a good crust.
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9
Brush the medallions lightly with olive oil and season with kosher salt.
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10
Place the sweetbreads on the hottest part of the grill. Sear for 4-5 minutes per side, moving them as little as possible to develop a deep, mahogany crust.
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11
Move the sweetbreads to a cooler part of the grill for 2-3 minutes to ensure the centers are buttery and hot throughout.
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12
In the final minute, place the lemon wedges cut-side down on the grill until lightly charred.
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13
To plate, place two medallions of sweetbread in the center of a warmed plate. Spoon a generous amount of Salsa Criolla over and around the meat.
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14
Finish with a sprinkle of Maldon sea salt, a charred lemon wedge, and a few sprigs of micro-cilantro for a modern fine-dining touch.
💡 Chef's Tips
Soaking in milk is essential—it significantly improves the color and removes any metallic tang from the offal. Pressing the sweetbreads is the secret to a uniform sear; it creates more surface area for the Maillard reaction to occur. Ensure your grill is impeccably clean and well-oiled to prevent the delicate sweetbreads from sticking. If you don't have a grill, a heavy cast-iron skillet with a touch of clarified butter works beautifully for the final sear. Always dice your salsa ingredients as small as possible (brunoise) for a sophisticated, fine-dining mouthfeel.
🍽️ Serving Suggestions
Pair with a robust Argentine Malbec or a crisp, mineral-forward Torrontés to cut through the richness. Serve alongside a simple arugula salad with shaved parmesan and a lemon vinaigrette. Accompany with 'Papas a la Provenzal' (garlic and parsley fries) for a classic bistro feel. A side of grilled asparagus or charred spring onions adds a lovely seasonal element. For a true luxury experience, add a small dollop of chimichurri-infused butter just before serving.