Steak and Sweetbread Kabobs

Assemble these supplies:

  • 2 lemons
  • 1 pound veal sweetbreads
  • 1 teaspoon salt
  • 4 bacon slices
  • 1 pound boneless beef sirloin (beef loin sirloin steak), cut into 1 1/2-inch cubes
  • Freshly ground pepper
  • 2 large cloves garlic, peeled and minced
  • 1 stick unsalted butter
  • 2 tablespoons chopped fresh tarragon, or 2 teaspoons dried, crumbled
  • Squeeze enough lemon to measure 5 tablespoons juice.

Steps in preparation:

  1. Strain to remove pits. Wash sweetbreads in cool water. 
  2. In large saucepan, combine sweetbreads with 1 quart water,1 tablespoon lemon juice, and salt. 
  3. Bring to a boil and simmer, covered, 15 minutes.
  4. While sweetbreads are simmering, sauté bacon in skil­let just until it begins to brown but is not crisp. 
  5. Drain on paper towels. Cut into 1-inch lengths.
  6. Preheat broiler. Drain sweetbreads in colander and refresh under cold water. 
  7. Remove white membrane and cut into 1- to 11/2-inch chunks.
  8. Thread meat onto skewers, alternating beef cubes, bacon, and sweetbreads. 
  9. Sprinkle with pepper to taste and arrange on broiler pan.
  10. In small saucepan, combine butter, tarragon, garlic, and remaining lemon juice. 
  11. Heat, stirring, just until but­ter melts. Brush basting sauce lightly over meat.
  12. Broil meat approximately 3 inches from heating ele­ment 2 to 3 minutes on each side.
  13. Transfer kabobs to platter. Pour any remaining tar­ragon butter into small bowl and serve separately.

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