Château Lafite Rothschild
& Caramelized Veal Sweetbreads and Spare Ribs with Truffles
Creation de Marie-Caroline Malbec
Ingredients
• 200 g veal sweetbreads
• 400 g of veal flank spare ribs
• 50 g onions
• 40 g carrots
• 1 clove of garlic
• Thyme, bay leaves
• 200 ml veal jus
• 60 g fresh truffle
• 50 g semi-salted butter for the sweetbreads
• 80 g cold butter for the sauce
• Peanut oil
For 4 persons Preparation time: 30 min | Cooking time: 3h15
Place the veal spare ribs in the oven with the diced carrots, onions, garlic, thyme and bay leaves and braise gently at 100°C for 3 hours. Check regularly and baste as necessary.
Leave the sweetbreads to disgorge for two hours in iced water, then place them in a pan of water and bring to the boil. Remove the sweetbreads, allow them to cool and then completely remove the thin membrane that covers them.
Place the sweetbreads in a pan with a little oil. Season with salt and pepper, brown on all sides, then remove the oil and add the butter, reduce the heat and finish cooking them in the butter, basting regularly. When cooked, add one third of the veal stock to give them a shiny coating.
When the spare ribs are cooked remove from the oven and cut the meat in half, leaving half on the bone; they should be shiny, with a moist, melting texture.
Strain the pan juices, add the remaining veal jus and the chopped trimmings from the truffle, return to the heat, gradually whisk in the cold butter, adjust the seasoning.
Cut the truffle into thin slices with a mandolin, season and place on the meat just before serving.
Wine suggestion:
Château Lafite Rothschild.
Delicate and elegant this Grand Vin was formerly reserved for lords and kings, and remains one of the greatest wines in the world.
The beautifully balanced structure, with its perfectly integrated flavours of very ripe red berries, generous, silky tannins, and long, spicy finish, calls for a dish in a similar style; the sweetbreads and very tender meat, complemented by the truffle, provide a perfect backdrop.
