Servings: 0
- Frying pan with lid
INGREDIENTS
- 4.4 pounds/2 kilograms beef sweetbread
- 1 lemon, sliced
- 1 teaspoon turmeric
Sauce:
- 1 bell pepper, sliced into strips
- 1 dried red hot chili pepper
- 5 garlic cloves, sliced
- 2 tablespoons paprika
- 4 lemon slices
- 5 saffron threads soaked in half a cup of warm water, optional
- 1 tablespoon cumin
- 2 cups cilantro, chopped
- 1 tablespoon salt
- ¾ cup oil
INSTRUCTIONS
- Place the sweetbread in a large pot. Add 1 teaspoon of turmeric and a few slices of lemon. Fill the pot with enough water to completely cover the sweetbread. Bring the water to a boil, then reduce the heat to low and let it simmer for 1 hour.
- After 1 hour, carefully remove the sweetbread from the water and let it cool. Once cool, remove any visible veins or outer membranes from the sweetbread. You can use a small knife or your fingers to do this. Be gentle, as sweetbread is delicate. Cut the sweetbread into two halves and set it aside.
- In a large, wide pot, add all the ingredients (such as garlic, spices, and herbs) along with the cleaned sweetbread. Pour in enough water to just cover the sweetbread.
- Bring the pot to a boil, then reduce the heat to low. Let it simmer for about 40 minutes, allowing the flavors to blend. Stir occasionally to make sure the sweetbread cooks evenly and the sauce thickens.
- Once cooked, check that the sweetbread is tender. Taste the sauce and adjust seasoning if needed. Serve hot and enjoy!