Calories: medium calorie
Calories per serving: 360 kcal
To make Braised Veal Brains, you will need:
veal brains 2 pcs. (345 g)
water
salt, allspice, bay leaf - to taste
vinegar 9% - 1 tbsp.
flour - 2-3 tbsp.
butter - 20 g
for filing:
leaf lettuce, green onion
How to cook veal brains.
1. First of all, calf brains should be soaked in cold water, periodically changing the water. This is necessary in order to get rid of blood clots. This will take about 2 hours. Sometimes this time is not enough, in which case you should still hold the brains in warm water.
Now you can remove the film. This is done in an elementary way, the main thing is to get used to it. Grab the edge of the film and pull it out.
I note that this delicacy cannot be stored for a long time, so after soaking, we proceed to direct cooking.
2. We send a pot of water (1 l) to the fire, put peppercorns, salt and bay leaf, bring to a boil, add vinegar. Gently lower the brains one by one into the water. We do this carefully, without violating the integrity of the delicacy. Cook over low heat for 5 minutes (or more, but I don’t see the point). We take the brains out of the water with a slotted spoon and let it cool, the water drains.
3. Now the matter is small. We send a frying pan with butter to the fire, melt it.
Dip brains in flour
and carefully place in the pan. Reduce heat and fry until golden brown on both sides.
As you can see, fried brains look quite appetizing. And trust me, they taste amazing. Who tries them for the first time. may not immediately understand what exactly he eats, the taste is similar to fish.
By the way, after boiling, you can cut the brains into small pieces and then roll them in flour and fry. It is already as your soul desires. Either way, it will be delicious.
By the way, I read about this delicacy. They write that the taste of the brain is weakly expressed. Of course, I wouldn't say that. I know the taste of brains even with my eyes closed. However, I read that it is advised to boil the brains in chicken broth to add flavor or fry the brains in a batter mixed with white wine. True, I haven't tried that. I am satisfied with my recipe. Thanks to my dad for discovering this delicacy!
I hope you enjoy fried brains too. Serve on lettuce with green onions.
Veal brains - a delicacy in your home!
Veal brains are not stored for a long time - we draw your attention to the fact that the product must be very fresh! There are two options for preparing them: fry , or if there is no time to cook them right away, boil and then fry . But first, the brain must be properly processed. In a well-known cookbook dated 1952. "About healthy and tasty food" it is said that before cooking the brains, they must first be soaked in cold water. You can safely skip this moment, but it is imperative to clean the films, very carefully and delicately, in order to keep the shape. And now you can cook them.RECIPE OF BRAIN FRIED
from The Book of Healthy and Delicious Food, 1952.
NECESSARY:
1 PC. brains
1 tablespoon flour
1/2 lemon
2 tablespoons oil
1-2 tbsp. l. vinegar
2-3 bay leaves
5-6 allspice peas
Parsley or dill greens
Salt
Ground pepper
HOW TO COOK:
1.
Soak the brains in cold water for 30-40 minutes, then remove the film, put in a saucepan, pour cold water so that the brains are covered with it, add vinegar, salt, bay leaf and 5-6 peppercorns (or 1 / 10 pcs. When the water boils, reduce the heat and continue to cook for another 25-30 minutes.
2. Remove the brains from the broth and let dry slightly, then cut each half into two parts, sprinkle with salt, ground pepper, roll in flour and fry on all sides in oil in a heated frying pan.
3. Put the finished brains on a dish, pour over with oil and lemon juice and sprinkle with parsley or dill.
BY THE WAY: you can serve fried potatoes, potatoes in milk or mashed potatoes, as well as peas, beans, carrots, etc.
BREAKFRIED BRAIN RECIPE
NECESSARY:
1 PC. brains,
1/2 cup crackers
1 egg
3 tablespoons oil
HOW TO COOK:
1. Pour boiling water over the brains, then cold, blot with a napkin, salt.
2. Roll in egg, then in breadcrumbs, repeat process.
3. Put the brains prepared in this way in a pan with oil well heated over medium heat for 1-2 minutes, then reduce the fire and fry for 4-5 minutes on one side until golden brown, and then on the other for 6-7 minutes. And make sure that it does not burn, if necessary - reduce the fire!
4. Put the finished brains on a dish and garnish with parsley. Garnish with fried potatoes or mashed potatoes, green peas, carrots or bean pods. Separately, tomato sauce can be served.
BY THE WAY: in the latter version, the brains have a more delicate taste, although there is not much difference. In any case, it is not necessary to cook the brains for as long as indicated in the "Book of Tasty and Healthy Food", 5-10 minutes is enough (if you fry them the next day), or just dip them in boiling water for a few seconds and fry right there .
Veal and pig brain dishes can be considered a popular delicacy. Properly cooked brains have the most delicate taste. They can be used as an additive to almost any side dish, as well as as an independent product. Brains are rich in vitamins (E, PP, B1, B2), as well as trace elements (phosphorus, magnesium, sulfur, iodine, calcium, iron, sodium). Due to its useful qualities, brains are very useful for a growing child's body.
Below you will find 6 baby brain recipes.
Ingredients:
- Brains - 125g
- Egg - 1 pc.
- Bun - 25g
- Oil - 5g
- Milk - 25ml
To prepare pudding for a child, soak calf brains in running water (cold) for about 60 minutes. Then you need to remove the films present from them and grind with bread soaked in milk through a meat grinder. Then rub the resulting mass with milk and yolk to a mushy state. Then beat the protein and gently mix with the brains. After that drain. oil a small saucepan, sprinkle it with breadcrumbs and transfer the whole mass into it. Then close it with a circle of paper (oiled) and steam for about 60 minutes, covered with a lid.
Brain pudding for a child is usually served with mashed potatoes. Puddings from meat and liver are prepared similarly.
Read also: Food for children.
Ingredients:
- Brains - 125g
- Milk - 20ml
- Flour - 5g
- Oil - 10g
- Egg - 1/6 pc.
To make brain cutlets for a child, soak 125 g of brains as in the previous recipe. Then drop them into boiling water and let them boil. Then throw them on a sieve and remove all the shells. Then the kneaded dough (yolk, flour (1 tsp) and milk (1 tbsp)), mix with brains and whipped protein.
Divide the resulting mass into cutlets (2 pcs.) And, rolling in breadcrumbs, fry them in boiling oil.
Ingredients:
- Brains - 125g
- Egg - 1/10 pcs.
- Flour - 5g
- Oil - 10g
It is very easy to fry the brains for a child. To do this, wash 125 g of brains well. Then dip them in water (boiling!), Boil and put on a sieve. After that, remove the film from the brains and divide it into 4 parts across. Roll each part in flour, brush with an egg using a feather or brush, then roll in breadcrumbs (breadcrumbs) and fry in oil.
Read also: Nutrition for a child at 5 months - 1 year.
Ingredients:
- Brains - 125g
- Milk - 100g
- Oil - 10g
- Yolk - 1/2
- Flour - 6g
- Lemon - 1 slice
Brains in sauce are sure to please your child. To prepare this dish, boil the brains (see the recipe "Cutlets from veal brains"), drain the liquid through a sieve, remove the membranes and cut them into cubes (small).
White sauce.
To make white brain sauce, dissolve 1 tsp. oil, pour 1 tsp into it. a spoonful of flour and without stirring, let it boil. Then pour in 0.5 st. hot milk and with constant stirring, boil the sauce for about 20 minutes. The sauce is ready.
Dip the brains (chopped) in the sauce and boil once for a couple. Then dissolve half of the yolk in 1 tbsp. milk and gently fold them into the brains. After that, steam for half an hour on a light fire.
Before serving to the child, add lemon juice (0.5 tsp).
Ingredients:
- Brains - 125g
- Yolk - 1 pc.
- Rusks - 15g
- Oil - 10g
- Flour - 15g
To prepare pies for a child, wash the brains (veal) in salt water. Then remove all films from the brains and 5 min. boil. After that, take them out of boiling water, mix with flour, breadcrumbs and butter (warmed up). Cut the pies out of them, and then fry them in oil.
Ingredients:
- Brains - 125g
- Bun - 100g
- Milk - 100ml
- Butter - 15g
If you serve such an appetizer at friendly gatherings, your guests will definitely not forget them. Calf brains are an almost forgotten luxury in ourtime. And in vain! They have such a soft texture.and interesting, barelyperceptible taste, which are perfectly combined with expressive taste, crispy breading.
Recipe adapted from Offal book by Jennifer McLagan "Odd bits. How to cook the rest of the animal". Over time, I will definitely write more about this wonderful book in a separate article. After all, she is worthy of attention and talks about what I completely agree with, what should be respected and cooked with them. First, if an animal has already been sacrificed and we eat meat, neglecting offal is simply not ethical. Secondly, unlike meat, each animal receives a minimum amount of offal - 2 kidneys, one liver and one heart, etc. These are real delicacies that many people avoid because they either do not know how to cook them, or because for them the offal is too clear a reminder of their origin. I am far from the ideas of vegetarianism, not to mentionalready about veganisme and all sorts of fashionable and dubious food trends, but I think that a meat-eater shouldwouldbe awarenym (do not neglect offal, do not throw away meat, cook as much as exactly will be eaten, and also try to cook the animal-based dish as best as possible so as not to spoil the product).
As for calf brains, before final cooking, they should first be soaked well in cold salted water to make it easier to remove blood clots and film (it is not necessary to remove it, but calf brains have an aesthetic appearance without it). And then boil in salted water. Next, the brains can be friedin differentx breadingOh. Bake under various sauces, fill them with variousadditions to ravioli or dumplings, and fry. Exactlyatfrying until crispy shows betterXia consistencyI am calf brains, for which they are valued.
Pork and beef brains can be cooked in the same way, but veal brains are considered the most tender.
Ingredients
- 2 calf brains
- 2 eggs
- 70 grams of flour
- 30 grams starch
- Vegetable oil for frying
For breading:
- 50 grams breadcrumbs
- 30 grams grated Parmesan or Grana Padano cheese
- Zest of 1 lemon
- 2 tsp granulated garlic
- 1 tbsp starch
- 1 tsp ground black pepper
- Salt to taste
1) Veal brains pour cold water with a little salt and refrigerate for 6-8 hours.
2) After the specified time, drain the brains and separate the visible blood clots, and remove as much film as you get, so as not to damage the delicate calf brains. (The rest of the film can be removed after boiling)
3) Bring a large amount of water to a boil, salt and reduce the heat to a minimum. Dip your brains in the water. Cook without intense boiling until the brains become elastic to the touch. From 5 to 15 minutes, depending on the size.
4) Drain the brains and rinse well under cold running water. If possible, remove the rest of the film and cut the brains into portions.
5) Place all the ingredients for the breading in a blender bowl and beat well until completely combined. You can just mix in a large bowl, but a blender will make the breading more homogeneous.
6) In a separate bowl, beat the eggs until smooth, mix the flour with starch separately and put the breading in another bowl.
what can be cooked from beef brains
Beef brains cooking recipe
Fried beef brains are an underestimated delicacy by many home cooks, perhaps due to some kind of prejudice or visual rejection. And in vain, a very useful product, besides it is also tasty.
An offal of the 1st category of the most delicate structural consistency, which has such a taste uncertainty that when you eat it, closing your eyes, you begin to imagine what this taste is like, in fact. I would say that it resembles an expensive fish fillet, but without its fibrous, fishy taste and smell, cooked with sophistication. In general, it is difficult to describe, you just need to try.
How do I cook beef brains? Cooking beef brains does not take much time or money.
Products:
- beef brain,
- spices and salt
- eggs and breadcrumbs for batter,
- vegetable oil and butter for frying.
Never (before frying brains) do I boil them. What for? It's like fried fish steaks in batter. Nonsense.
Of course, it's great if they are the freshest, but, alas, it is not always possible to purchase them this way. So today I will cook freshly frozen beef brains.
I defrost, put in a bowl of clean water and carefully remove the film.
brains need to be thawed and the film removed from them
I immediately take it out of the water so that the brains do not spread and lose their shape, and such a possibility exists, because the brain substance, so to speak, is a very delicate substance. In no case do I scald them with boiling water, then it will be difficult to remove the film, it will come off with the meat.
prepared brains
I cut each hemisphere in half, I also cut the middle part into two parts. Sprinkle with spices and gently mix with your fingers. Take spices to your taste. I use ready made seasoning.
I sprinkle the cut brains with spices
I dip each piece in a beaten egg, then roll in flour or breadcrumbs.
roll in egg and breadcrumbs
I heat the vegetable oil, add butter to it and put the blanks in the pan.
fry in a mixture of vegetable oil and butter
I fry them on each side for 5 minutes until a beautiful golden crust appears. The roasting process takes place on a medium fire.
Fried beef brains are ready. You can cook any side dish with them.
fried beef brains served with garnish
I made a spicy red bean salad with nuts and garlic. I love this flavor combination. And homemade horseradish, of course, will also be in place. Delicious!!!
how to cook beef brains
