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Preparation. 1  Rinse sweetbreads well, then transfer to a 6-quart pot and add water, vinegar, and salt. 2  Bring to a boil over high heat, then reduce heat and simmer gently 10 minutes.3  Drain sweetbreads in a colander, then transfer to a bowl of ice and cold water to cool. Accompaniment: chimichurri sauce. 2  Rinse sweetbreads well, then transfer to a 6-quart pot and add water, vinegar, and salt. 3  Bring to a boil over high heat, then reduce heat and simmer gently 10 minutes.
8 red potatoes. 3 Table spoons of fresh parsley. To taste Salt and Pepper. 1. place Potatoes in large pot and cover water. 2. bring to a boil and allow the potatoes cook until fork tender, do not allow the potatoes break apart in the water. 3. Once they are done, drain them and set in bowl.4. lightly mash them with a fork and season with salt and pepper. 5.Add the parsley. 1. Cut sweetbreads into 1 1/2 inch pieces. 2. dust the pieces with flour. 3. Heat a saute pan and pour in the oil. 4. Add the sweetbreads in batches and sear. Make sure they for am outer skin. 5.. After all the sweetbreads are seared remove them and set aside. 6. Place the onions, garlic, thyme, salt, and pepper and sweat until onions are transparent. 7. Pour the red wine in and reduce till all liquid is gone. 8 Pour in the Beef stock and bring to boil, then reduce the head and reduce the stock. 9.