How to cook beef brains cooking recipes. How to cook beef brains? Recipes for delicious gourmet dishes

If you have acquired such a rarity as beef brains, you should know that this is a rather delicacy product. At proper cooking They are not only very tasty, but also useful. The product contains two times less protein than meat, but is rich in phosphorus, which is very useful for our gray matter. Do not abuse dishes with hypertension and diabetes. Let's figure out how to cook beef brains?

Delicacy in mushroom sauce

The amount of ingredients in this recipe can be changed according to your taste and required amount, but we recommend that you prepare it for the first time in the ratio below, which is a classic. Brains cooked with such a fragrant mushroom sauce will become a real decoration of any table.

Ingredients:

• fresh beef brains - 500 g;
• parsley root;
• celery;
• onions - 1 pc;
• mushrooms - 300 g;
• flour - 50 g;
• sour cream - 200 g;
• fresh greens.

Cooking:

1. Carefully clean the fresh product from the film, cut in half, or leave whole. Transfer the prepared brains to a pot of water and put on the stove. Add onion, pepper, celery root and bay leaf. Pour in vinegar and bring to a boil. When the water boils, reduce the heat and cover the pot with a lid. Boil for about half an hour.
2. Meanwhile, prepare the sauce. Rinse the mushrooms, cut into thin slices. Fry the mushroom pieces in butter. After 10 minutes from the start of cooking, pour in sour cream and add flour. Add salt and pepper to taste. Bring to readiness under the lid, it will take a few minutes.
3. Put the prepared beef brains on a dish and pour over the mushroom sauce. Serve the dish garnished with finely chopped fresh herbs.

How to cook fried beef brains?

One of the easiest and most inexpensive dishes to prepare can be considered fried beef brains, cooked according to the recipe below. Lemon and Provence herbs emphasize and brightly highlight the real taste of the delicacy. The recipe is extremely simple - see for yourself!

Ingredients:

• beef brains - 1 pc;
• flour - 2 tbsp. l;
• oil - 3 tbsp. l;
• bite 9% - 1-2 tbsp. l;
• lemon - 1/2 pc;
• ground pepper;
• bay leaf - 3-5 pieces;
• pepper - 5-6 peas;
• parsley, dill (greens) - to taste;
• basil;
• Provencal herbs;
• salt.

Cooking:

1. Soak beef brains in cold water for 30-40 minutes, then peel off the film, put in a saucepan, pour cold water so as to completely cover the product. Add salt, vinegar, a few peppercorns and bay leaf. After boiling, kill the heat and cook for another 25-30 minutes.
2. Cool the brains, it is best to do it right in the broth (if you have time). After cooling, remove, dry and cut each half into 2 parts. Pepper and salt, bread in flour and fry on all sides in oil in a preheated pan.
3. Put the finished brains on a dish, pour over with oil and lemon juice, sprinkle with fresh parsley or dill. As a side dish, serve fried potatoes or mashed potatoes.

Baked dish with capers

This beef brain dish can be called more complex than the previous recipe, but with due care, it will not cause difficulties even for an inexperienced hostess. The main thing is to strictly follow the indicated amount of ingredients and cooking technology.

Ingredients:

• 4 tbsp. l. olive oil plus for greasing;
• 1 st. l. capers, drained and washed 10 pitted olives, sliced;
• 25 g small breadcrumbs;
• salt and pepper.

Cooking:

1. Preheat the oven to 180°C (mark 4 on the gas stove).
2. Put the brains in a saucepan, pour water over the top, bring to a boil and cook for 10 minutes.
3. Dry the semi-finished brains, rinse with a stream of cold water and dry again. Cut in half and place in an ovenproof dish greased with olive oil. Salt, pepper, sprinkle with capers and olives, top with breadcrumbs. Sprinkle with olive oil.
4. Bake the dish for about 20 minutes (until golden brown). Transfer the cooked brains to a warmed serving platter.

Pearl of Italian cuisine with sage

Do you want to taste the real Italian cuisine right at home? There is nothing easier, try to cook fried beef brains with leaves of fresh, fragrant sage, revered by Italians there.

Ingredients:

• 40 g butter;
• 8 leaves of fresh sage;
• 600 g beef brains, peeled and cut into thin slices;
• salt and white pepper.

Cooking:

1. Melt butter in a frying pan, add fresh sage leaves and fry over low heat, stirring occasionally, for about 5 minutes.
2. Put the brains, previously cleaned of films, into the pan. Fry for another 10 minutes (until golden brown on both sides of the product).
3. Salt the finished delicacy, pepper to taste and put on a warmed serving dish.

Milanese breaded treat

Brains fried in breadcrumbs soaked in butter and served with lemon can be called the pearl of Milanese cuisine. The recipe for the dish is not much more complicated than the previous ones, we are sure you can handle it.

Ingredients:

• 600 g beef brains, peeled and cut into slices;
• plain flour for dusting;
• 2 eggs;
• 80 g breadcrumbs;
• 100 g butter, clarified;
• salt and pepper;
• lemon wedges for serving.

Cooking:

1. Prepare the brains by washing them and clearing them of films. Sprinkle the pieces with flour.
2. Whisk the eggs with a pinch of salt in one shallow bowl and sprinkle the breadcrumbs over the other. Dip the pieces first in the egg, then roll in breadcrumbs.
3. Melt the clarified butter in a frying pan over low heat, lay out the battered brains and fry until golden brown. Salt and pepper the finished product to taste.
4. Use a wide fish knife to remove and dry the golden pieces on a paper towel. Place on a warmed serving platter and garnish with lemon wedges.

Beef brains in anchovy sauce

The hardest part of this beef brain recipe is making the sauce. It turns out fragrant, with a sweet and sour aftertaste, and a pronounced fishy taste. The sauce is in harmony with the brains, emphasizes and enhances their taste. A real delicacy for your table!

Ingredients:

• 600 g beef brains, peeled;
• 1/2 onion;
• 1 carrot;
• 1 celery stalk;
• 1 sprig of smooth-leaved parsley;
• salt.

For sauce:

• 2 salted anchovies without heads, cleaned and filleted, soaked in cold water for 10 minutes and dried;
• 50 g butter;
• 1 st. l. capers, dried and washed;
• 1 st. l. fresh smooth-leaved parsley, chopped;
• 2 tbsp. l. white wine vinegar;
• salt and pepper.

Cooking:

1. Put the beef brains in a saucepan, pour cold water over so that it covers the product. Add onions, carrots, celery, parsley. Salt, bring to a boil, then remove the heat. Cook at bubble boil for 10-15 minutes.
2. Dry the finished delicacy, cut into slices and place on a warmed serving dish. Remove to a warm place.
3. Prepare the sauce for the brains. Finely chop the anchovy fillets. Melt the butter in a skillet over low heat, add the parsley, capers and anchovies and mix well. Sprinkle with vinegar and simmer until it has completely evaporated, then salt and pepper to taste. Cook for another 5 minutes, then remove from heat, and pour the resulting sauce over the slices of brains before serving.

Video recipe for beef brains

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, very useful product and also delicious.

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:

1. beef brain,
2. spices and salt
3. eggs and breadcrumbs for batter,
4. 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.

Defrost, put in a bowl with 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 fuck home cooking, of course, will also be in place. Very tasty!!!

how to cook beef brains

In its raw form, this product does not cause appetite, but rather a feeling of disgust. The appearance of the brain is very specific, but the taste, according to reviews, is gentle and pleasant. Real gourmets prefer to use them both in pure form and with various side dishes. In our article, we will consider the benefits and harms, calorie content and composition of beef brains, and tell you how to choose and store them correctly. Well, to make sure of the excellent taste of this by-product, below we present best recipes its preparation.

Calorie content and nutritional value of the product

Beef brains are considered a delicacy. In cooking, they are valued for their delicate taste and high nutritional value. Since ancient times, beef brains were served at the festive table of the nobility, and today everyone can afford them. But before you start preparing them, you need to find out what their benefits and harms are.

Beef brains contain unsaturated fatty acids (3.2 g) and cholesterol (1950 mg). Due to the high fat content, this product can not be called dietary. It is not recommended to include it in your diet more than once a week. It is recommended to serve brains with fresh vegetables and herbs.

Vitamin and mineral composition

Like most offal, beef brains are very healthy. They have an almost complete set of vitamins, microelements and macroelements necessary for the body. This composition improves the condition of the skin and blood vessels, stabilizes the work of the heart. In addition to potassium and magnesium, the brain contains sodium, sulfur, iodine, iron and phosphorus. The last mineral satisfies the daily norm by more than 40%.

This offal contains a sufficient amount of useful vitamins: B1, B2, B4, D, E, PP. The high amount of the latter vitamin allows you to satisfy daily requirement in it by 29%.

The benefits and harms of beef brains are completely due to their composition. And even despite the high content of vitamins and minerals, this product should be consumed in a strictly limited amount, due to the incredible amount of cholesterol.

The benefits and harms of beef brains for the body

Meat by-products are a valuable source of protein and other substances necessary for the body, while they have practically no contraindications for use. And to be convinced of this, it is necessary to consider in more detail what benefits and harms beef bone marrow brings to the body. Let's start in order.

The benefits of beef brains are as follows:

• normalize the functioning of the thyroid gland;
• strengthen the heart muscle and stabilize the work of the cardiovascular system;
• stimulate cell growth, providing rejuvenation of the body;
• have an analgesic effect on the body with migraines;
• improve digestion;
• contribute to the acceleration of blood circulation;
• improve brain function;
• have a positive effect on the condition of the skin and hair.

This by-product is indicated for people with heart failure, thyroid malfunctions and problems of the gastrointestinal tract.

However, as noted above, beef brains should not be consumed. in large numbers, as a delicacy. Otherwise, this product will only harm the body. The fact is that beef brains are poorly digested, oversaturated with cholesterol and, compared to meat, do not have enough high amounts of protein.

Contraindications for use

Despite the low calorie content, beef brains cannot be classified as dietary products. They are rich in heavy fats, which are not well absorbed by the body.

It is necessary to single out the category of consumers to whom the use of this by-product will bring not benefit, but harm. Beef brains should not be eaten by the elderly, as well as by persons with high level cholesterol in the blood, patients with gout, atherosclerosis, diathesis, and those with joint problems.

How to choose and store?

Beef brains are used all over the world to prepare various dishes. They are boiled, fried, baked in the oven. The offal does not require long-term heat treatment and is prepared quickly enough. And in order to really benefit from beef brains, and eliminate harm, you need to know how to choose and store this product correctly.

High-quality beef brains have a dense texture, without blood clots. Their shell should be intact, cream or light gray in color. The offal has no characteristic odor. Fresh brains are recommended to be stored in the refrigerator for no more than two days. To get exceptional benefits from the dish, they should be prepared immediately after purchase. AT freezer beef brains are stored for up to four months. To defrost before cooking, they should be transferred to the refrigerator for several hours.

Cooking features

Such a delicacy as beef brains is prepared quite quickly, literally within 15-20 minutes. But before heat treatment, they must be properly prepared: soak, clean and remove blood. It would be useful to find out what this product can bring benefits and harm to the body.

Features of cooking beef brains are as follows:

1. Before cooking, the product should be carefully processed: soak in cold water for at least two hours, not forgetting to change it periodically, and then clean it from the bones and blood remaining after cutting.
2. You need to cook the brains whole so that they do not fall apart, and after cooling, cut them into pieces of the desired size.
3. Beef brains have a mild, even insipid taste. Boiling the offal in water will help to improve it. Carrots, celery root or parsley, aromatic spices (bay leaf, allspice and others) must be added to the water.
4. So that fried brains in the process of heat treatment retain White color, before cooking, it is recommended to grease them with lemon juice or vinegar.

How to cook beef brains?

Regardless of the method of preparation of the by-product, the process of its preparation will always be the same:

1. Peel the beef brains from the films and soak in water for 1 hour. After that, it must be drained and replaced with a clean one.
2. Put the soaked brains in an enamel pan and pour water over it. Put here the root of celery or parsley, a whole head of onions, circles of carrots, peppercorns, salt, marjoram, bay leaf.
3. Bring the water in a saucepan to a boil and cook the beef brains for another 25 minutes over low heat.
4. Put the brains with a slotted spoon on a plate and cool.

To make the dish tasty, you must follow the recipe and the rules for preparing beef brains. The benefits and harms of offal largely depend on the method of heat treatment. So, for example, brains cooked in a fragrant broth will be more useful than those cooked in a pan in a large amount of oil. Accordingly, the calorie content of the last dish will be higher.

fried beef brain recipe

To prepare the next dish, it is necessary to process the offal, soak it, cook in broth for 15 minutes and cool on a plate. After that, the beef brains need to be fried, observing the following sequence of actions:

1. Cut the cooled brains into small pieces, put them on a plate, salt and pepper to taste.
2. Break the egg into a deep bowl, beat it with a fork and salt.
3. Sprinkle some flour on another plate.
4. Pour vegetable oil into a frying pan and heat it up.
5. Roll the prepared pieces alternately first in flour, and then in the egg, then put them in a pan and fry on both sides for 5 minutes.

Beef brains are considered a delicacy in many countries. In our country, this product, despite the fact that it is affordable, is not prepared in every home. Many housewives simply do not know how to cook beef brains so that they are tasty, and what dishes can be made from this offal. In fact, it can be baked, fried, added to salads, pates, soups. The delicate taste of this dish will not leave indifferent any gourmet.

Cooking features

Beef brains are not a dietary product. They contain a lot of cholesterol, which is why they are contraindicated in patients with gout, cholecystitis, atherosclerosis, hypertension. Despite moderate calories (120–130 kcal per 100 g), they contain a significant amount of fat, and for this reason they should not be eaten by obese people. However, the fact that cow brains are not recommended for dietary nutrition does not mean that they do not contain useful elements. They contain a lot of zinc, selenium, iodine, etc. needed by the body human macro- and microelements. The product also contains a significant amount of B vitamins responsible for metabolic processes. All this, coupled with the unique organoleptic qualities of beef brains, makes them worthy to replenish the menu of any family.

The process of preparing brains is not complicated and lengthy, but has its own specifics. Knowing her, even a novice cook will cope with the task.

• When buying, pay attention to the state of the brain - it is desirable that they do not have a lot of blood clots so that their integrity is not compromised. Look at the expiration date of the product. Keep in mind that frozen brains can be stored for up to 4 months, fresh product can be stored in the refrigerator for no more than 48 hours. If you do not have time to prepare the planned dish on the day of purchase, boil the brains on this day, and postpone the rest for tomorrow.
• Gourmets claim that the most delicious dishes come from fresh brains, but frozen ones can also be used. So that they do not lose their properties, they must be properly thawed - let them thaw in the refrigerator. It is not worth immersing the product in warm water to speed up the process, heating it in the microwave is even more so.
• Before cooking, it is advisable to soak the brains for 1-2 hours in cold water. The water needs to be changed periodically. Often vinegar or lemon juice is added to the water when soaking the brains or boiling them, this allows the product to retain a delicate color. The use of vinegar is less desirable than the use of lemon juice, as it can give the brain an unpleasant pungent odor.
• If some cooks decide to skip the soaking stage of the brains, then it is necessary to clean them from the film. It will be easier to remove it if you douse the product with boiling water before that. You need to remove the film from the brains from the center to the edges so that they do not fall apart.
• Preparation of brains involves washing them, cleaning them from blood clots. This manipulation is carried out twice: before soaking and after it, but before cleaning the brain from the film.
• Whole brains are boiled, otherwise they will turn into a shapeless mass, but you can fry or stew them by cutting them into pieces. Most often, the brains are cut in half, but sometimes the pieces are made a little smaller.
• You can fry, bake and stew both raw brains and pre-boiled ones. Usually, the brains are first boiled, then they are used to prepare the main dish, although other options are possible.

Ready-made beef brains, according to whatever recipe they are made, are tender and soft. If you boil them correctly, you can eat them by simply chopping and spreading them on bread - many people like even such a simple snack.

Time for preparing

To get the expected result, you need to know how long it takes to cook the brains of a cow in one way or another.

• In a saucepan, beef brains are boiled for 25 minutes after boiling water, in a slow cooker - 30–40 minutes, depending on the power of the unit.
• Pre-boiled brains are fried for 10 minutes. If the brains were not subjected to heat treatment, then before frying they must be cut into halves, and then cooked for 15-20 minutes.
• Stew and bake pre-cooked brains for as long as other products that make up the dish require. Raw brains are stewed for at least 20–30 minutes, depending on the size of their pieces, baked for 40–50 minutes.

A pressure cooker for cooking beef brains is usually not used, since this does not save time, and boiling in a saucepan or slow cooker is much easier.

Beef brains cooked in a pan

Calorie content of the dish: 1246 kcal, calorie content per 100 g: 125 kcal.

• beef brains - 1 kg;
• water - 2 liters, not counting the soaking expense;
• table vinegar (9 percent) - 20 ml;
• salt, pepper, bay leaf - to taste.

Cooking method:

• Rinse the brains under a stream of cool water, removing blood clots.
• Put in a bowl, cover with cold water, leave for 30-40 minutes. Change the water and soak for another hour.
• Rinse again, put in a bowl. Pour boiling water over, immediately drain it.
• Carefully, starting from the center, peel off the film covering the brains.
• Boil water in a saucepan. Add salt and spices, a spoonful of table vinegar to it. Vinegar can be omitted, but then the brains will darken during cooking.
• Dip the prepared brains into the boiling liquid. Wait for the water in the pot to boil again. Reduce heat and cook for 25 minutes.

It is advisable to leave the beef brains in the broth to cool, but if you immediately prepare another dish from them, you can immediately throw them into a colander. After the product has cooled to a comfortable temperature, it can be used for its intended purpose.

Boiled beef brains in a slow cooker

Calorie content of the dish: 903 kcal, calorie content per 100 g: 110 kcal.

• beef brains - 0.7 kg;
• water - 1.5 l (excluding soaking costs);
• celery root - 100 g;
• apple cider vinegar (6 percent) - 20 ml;
• bay leaf - 1 pc.;
• salt - to taste.

Cooking method:

• Wash the brains, soak for 2 hours in cold water.
• Cleanse the brains from the film covering them. Put in the multicooker bowl.
• Peel the celery root, cut it into cubes, put it on the brains.
• Add salt and bay leaf.
• Fill food with water.
• Start the multicooker by selecting the "Extinguishing" program. Set the timer for 30-40 minutes, depending on the power of your unit.

Putting the brains on a plate, pour over them with melted butter, sprinkle with crushed breadcrumbs and serve.

Beef brains stewed in sour cream

Calorie content of the dish: 1750 kcal, calorie content per 100 g: 154 kcal.

• beef brains - 0.6 kg;
• onions - 150 g;
• sour cream - 0.2 l;
• lemon - 0.5 pcs.;
• water - how much will go;
• flour - 50 g;
• salt, spices - to taste;
• butter - 60–80 g.

Cooking method:

• Wash the brains, removing blood clots, put in a bowl.
• Soak in cold water, acidified with the juice of half a lemon (per 1 liter of water).
• Re-rinsing, clean from films.
• Boil 2 liters of water in a saucepan, salt it, add spices (bay leaf, black and allspice peas).
• Dip the brains in boiling water, boil them for 20-25 minutes.
• Drain in a colander, let cool slightly. Cut into slices about 1 cm thick.
• Roll in flour and fry in butter until golden brown.
• Onion, freeing from the husk, fry until golden brown in another pan.
• Put the onion on the brains. Fill with sour cream.
• Simmer over low heat covered for 10-15 minutes.

Brains stewed in sour cream should be served with a side dish - potatoes cooked in any way are best.

Fried beef brains

Calorie content of the dish: 992 kcal, calorie content per 100 g: 142 kcal.

• beef brains - 0.5 kg;
• lemon - 1 pc.;
• flour - 50 g;
• salt, spices - to taste.

Cooking method:

• Boil pre-soaked brains until tender in acidified and salted water.
• Cut into small pieces, breaded in flour.
• Heat the oil in a frying pan, put the brains in it, fry them until golden brown, giving each side 4-5 minutes.

Fried brains can be served with potatoes, green peas, green beans or fresh vegetable salad.

Beef brains fried in breadcrumbs

Calorie content of the dish: 881 kcal, calorie content per 100 g: 198 kcal.

• beef brains - 0.3 kg;
• chicken egg - 1 pc.;
• salt, spices - to taste;
• breadcrumbs - 60–80 g;
• refined vegetable oil - how much will it take.

Cooking method:

• Soak the brains in cold acidified water, remove the film, cut into large slices.
• Whisk the egg with salt and spices.
• Warm up the oil.
• Dip the brains in the breadcrumbs, then in the egg, then again in the breadcrumbs. Put on the pan.
• Fry the brains on both sides, turning occasionally so that they do not burn. In total, frying should take 15 minutes or a little more.

Bread-fried brains are among the most delicious meals from this offal.

Beef brains baked with vegetables

Calorie content of the dish: 2080 kcal, calorie content per 100 g: 91 kcal.

• beef brains - 1 kg;
• potatoes - 0.4 kg;
• pumpkin pulp - 0.2 kg;
• garlic - 4 cloves;
• green peas - 0.2 kg;
• onions - 0.2 kg;
• vegetable or chicken broth - 0.25 l;
• refined vegetable oil - how much will it take;
• salt, spices, fresh parsley - to taste.

Cooking method:

• Brains prepare - soak for 2 hours in cold water, which does not hurt to acidify with vinegar and lemon juice, and clean from the film. Cut into halves.
• Peel the potatoes, cut into cubes about 1.5 cm in size.
• Cut the peeled and seeded pumpkin into roughly the same pieces.
• Remove the husks from the onions, cut them into small pieces.
• Heat a little oil in a frying pan, fry the onion until it becomes golden.
• Arrange the onions in ceramic pots.
• Put the potatoes on the onion, salt and pepper it. Sprinkle green peas over potatoes. Put the pumpkin on it, sprinkle it with seasonings and a little salt.
• Lay the prepared brains on top, season them.
• Crush the garlic cloves with the flat side of the knife, finely chop the garlic, sprinkle the brains on them.
• Pour the warm broth into the pots. Instead of broth, you can use water, but it must also be warm.
• Put the pots in the oven, turn it on. Wait until the temperature in the oven reaches 180 degrees. Bake the dish in it for 40 minutes.
• Wash the parsley, shake it off the water, dry it with a napkin and chop finely. Sprinkle the contents of the pots with chopped herbs.
• After turning off the oven, do not rush to take the pots out of it, let the food sweat for another 15-20 minutes, then it will become much tastier.

Brains baked with vegetables are a complete dish that does not require any additions. It can be served directly in pots, as a roast, or laid out on plates. You can bake brains with vegetables not only in pots, but also in a cast iron, a heat-resistant form, a slow cooker. Green peas in this recipe can be replaced with canned corn, pumpkin with carrots. The taste of the dish will change from this, but it will not get worse, and it will remain just as bright and appetizing.

The product can serve as the basis for many delicious dishes, but it is considered a delicacy in itself, so it can be cooked without any additions. Beef brains are fried, baked, stewed, but to get a gourmet snack, it is enough to boil them, chop them, add a little butter, and spread them on bread. There are many recipes that can be used to cook beef brains deliciously, and this task will not require much effort.

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 boil 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 .