ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Son-Of-A-Gun Stew

Yield 2 quarts

Ingredients

  • 1 pound veal sweetbreads
  • 1/2 pound veal brains
  • 1/4 pound beef suet
  • 1 1/2 pounds veal kidneys, cut into small pieces
  • 1 pound veal heart, cut into small pieces
  • 1 pound calves liver, cut into small pieces
  • 2 cups beef broth
  • 1 large onion, chopped
  • 1 (14 1/2-ounce) can tomatoes, undrained and chopped
  • 3 drops hot sauce
  • Salt to taste

How to Make It

  1. Place sweetbreads and brains in a medium mixing bowl; cover with cold water. Set aside to soak for 1 hour. Drain well; remove and discard membranes. Chop brains, and set aside.

  2. Place sweetbreads and water to cover in a small Dutch oven. Bring to a boil. Reduce heat, and simmer 20 minutes. Drain well, and rinse with cold water. Cool completely. Chop; set aside.

  3. Heat beef suet in a large Dutch oven over low heat until crisp. Remove beef suet, and discard; reserve beef suet drippings in Dutch oven.

  4. Add kidney, heart, and liver to Dutch oven. Cook over medium heat until browned, stirring occasionally. Add sweetbreads, brains, beef broth, onion, tomatoes, hot sauce, and salt to taste. Simmer, uncovered, 1 1/2 hours or until meats are tender.

Oxmoor House Homestyle Recipes