Sous Vide Veal Sweetbreads by Amar Santana

Broadway by Amar Santana

328 Glenneyre St. Laguna Beach, CA 92651



  • 1 lb veal sweetbreads
  • 1lb butter
  • 1lb kataifi (shredded phyllo dough)
  • 4 eggs
  • 7 granny smith apples
  • 1 medium yellow onion
  • 1 butternut squash
  • 3 shallots
  • 6 garlic cloves
  • Mirin rice wine (to cover, about 1 quart)
  • 2 quarts veal stock
  • 2 cups dry red wine
  • 1 Tbsp Vadouvan
  • 8 quarts fry oil
  • Thyme
  • Bay Leaves
  • Peppercorns
  • Salt & Ground Black Pepper
  • Vegetable oil


  1. Set the sous vide machine to 59 degrees Celsius.
  2. Bring a large pot of water to a boil, season heavily with salt.
  3. Blanch sweetbreads in boiling water for 2 minutes. Shock in ice water.
  4. Pull off the membranes of the sweetbreads with a small knife.
  5. Place sweetbreads into individual Cryovac bags with 1 Tbsp of butter, 2 sprigs of thyme, salt & ground black pepper.
  6. Cook sweetbreads for about 1 hour, time will vary depending on size. The sweetbreads are done when they feel firm, “medium” to the touch.
  7. Pull out of the water, let rest for 10 minutes then cool down with ice.
  8. Once cooled, pull them out of the bags and dry off.
  9. Whisk the eggs in a small bowl to create an egg wash.
  10. Place long pieces of defrosted kataifi on a cutting board. Dip the sweetbreads in the egg wash, and place at the bottom of the strands of kataifi.  Roll the sweetbreads loosely in the kataifi and place on a parchment-lined sheet tray. Let them dry out for about 20 minutes in the refrigerator.
  11. Bring about 8 quarts of frying oil to 350 degrees F.
  12. Gently place the sweetbreads in the fryer. Fry until golden brown, about 3-4 minutes. Pull out and place on a paper towel and season with salt.


  1. Julienne 3 apples and 1 onion. Place in a medium pot and cover with Mirin, season with salt. Place on low heat and simmer until the liquid has evaporated and the apples & onions are soft.
  2. Puree in a blender until smooth.

Apple Cider Jus

  1. Reduce 2 quarts of veal stock in a pot until you have about 2 cups of liquid.
  2. Large dice 2 apples, slice 3 shallots, and slice 6 garlic cloves.
  3. Heat about 2 Tbsp of vegetable oil in a medium pot.  Sweat the shallots, garlic, apples, bay leaves, peppercorns, and thyme until translucent.
  4. Deglaze the pot with dry red wine. Boil until all the alcohol has cooked off. Add the veal stock, and continue cooking until it becomes a thick sauce consistency.
  5. Strain the sauce through a mesh strainer.


  1. Set the sous vide to 85 degrees Celsius.
  2. Peel and small dice 1 butternut squash.
  3. Peel 2 granny smith apples. Use a melon baller to scoop out small balls.
  4. Place the squash and apples in separate Cryovac bags, add 1 Tbsp of butter, salt, pepper, and thyme to each bag.
  5. Cook the apples for about 20 minutes and the squash for about 30-45 minutes depending on size.
  6. Saute the apples and squash in a little brown butter once they are done cooking.


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