Veal brains are considered a delicacy. In addition, they are rich in microelements and vitamins and are easily digestible.

Fresh, they do not last long. Therefore, when I want to cook them, I order them specially from the butcher. Then they are taken out of the calf's head right in front of me. The head is cut off and taken out. It is advisable to prepare them on the same day.
My butcher asked how I was going to cook them. She said that, naturally, I boil it first. He immediately corrected that it is not necessary to boil it; you can fry it immediately after processing.

And I decided to conduct an experiment: fortunately, there are two halves - you can do it this way and that way.

Before cooking the brains, they must first be soaked in cold water- 30 minutes is enough. By the way, this is exactly what it says in the “Book about Healthy and Tasty Food.”
Then we peel them from the film, very carefully and delicately, to maintain their shape.

And now you can cook them.

Both recipes are from the 1952 Book, but, unlike what is indicated in the recipe, I will not pre-boil one half of the brains - I will do it as the butcher advised.

Brains fried in breadcrumbs

To prepare brains fried in breadcrumbs you need:

1 PC. brains
1/2 cup breadcrumbs
1 egg
3 tablespoons oil
1 tablespoon flour

Boil the brains as in the recipe below. Cut each half into two parts, sprinkle with salt and ground pepper, roll in flour, and then, moistened with egg, in breadcrumbs.

I didn’t do all this.

Need to: brainwash hot water, then cold, blot with a napkin, add salt, roll in egg, then in breadcrumbs, repeat the process (I did not use flour).

Place the brains prepared in this way in a frying pan with oil well heated over medium heat for 1-2 minutes, then reduce the heat and fry for 4-5 minutes on one side until a golden crust forms, and then on the other for 6-7 minutes. And make sure it doesn't burn!

Place the finished brains on a dish and garnish with parsley. Serve with fried potatoes or mashed potatoes, green pea, carrots or bean pods. Tomato sauce can be served separately.

And this is what happened on the cut.

The second option was made according to the recipe:

Brains fried

To prepare brains you need:
1 PC. brains
1 tablespoon flour
1/2 lemon
2 tablespoons oil

Soak the brains in cold water for 30 - 40 minutes, then peel off the film, put in a pan, pour cold water so that the brains are covered with it, add 1 - 2 tbsp. spoons of vinegar, salt, 2 - 3 bay leaves and 5 - 6 peppercorns (or 1/10 capsicum). When the water boils, reduce the heat and continue cooking for another 25 - 30 minutes.

(I cook for 15-20 minutes, no more)

Remove the finished brains from the broth and let them dry slightly.

then cut each half of the brain into two parts, sprinkle with salt and ground pepper, roll in flour and fry on all sides in oil in a heated frying pan.

Place the finished brains on a dish, pour over oil (do not drizzle) and lemon juice and sprinkle with parsley or dill.

As a side dish you can give fried potatoes, potatoes in milk or mashed potatoes, as well as peas, beans, carrots, etc.

The cut is absolutely the same. I can't even say which tastes better. I liked both of them.
And, most importantly, lemon juice goes very well here. I’ve never watered, but now I’ll always do it! It really enhances the taste.

And now about the side dish. Few people will say that they don’t like fried potatoes or fries.

But everyone knows how high in calories it is and how much oil is needed to cook French fries.
I have a deep fryer, which now lives happily in the country, and is used very little. Almost never!
There is a lot of oil consumption, no one will use it a second time, so it spills out.
But most importantly - fat!

And so I got an air fryer from Philips, now I not only love this company dearly, but adore it.

And all you need is 1(!) tablespoon of vegetable oil per 500 g of potatoes!

And most importantly, quickly, cleanly, shake the basket once during the entire cooking time, and a great side dish is ready in about 15-20 minutes (depending on the quantity and thickness of the slices).

And all this equipment can be washed perfectly in the dishwasher!

The air fryer comes with a small cookbook.

I want to make a few recipes, but for now I’m frying potatoes, and I absolutely love them.
But I warn you: the gadget is not small. Taking up space!
But you can cook EVERYTHING in it - from vegetables to meat - chicken - fish - with virtually no oil. And, moreover, at the same time. There is a special separator that is inserted into the basket and separates the chicken fish from the side dish.
My friend's air fryer replaces her frying pans. She told me about her for a long time, but I kept snorting - it turns out that it was in vain.
So new recipes are still to come.

If you purchased such a rarity as beef brains, know that this is quite a delicious product. When prepared correctly, they are not only very tasty, but also healthy. The product contains half as much protein as meat, but is rich in phosphorus, which is very beneficial for our gray matter. Do not overuse foods if you have 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 the quantity needed, but we recommend preparing it for the first time in the ratio indicated below, which is classic. Brains cooked in such a fragrant mushroom sauce will become a real decoration for any table.

Ingredients:

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

Preparation:

1. Carefully peel the fresh product from the film, cut it in half, or leave it whole. Place the prepared brains in a pan of water and place on the stove. Add onion, pepper, celery root and bay leaf. Pour in vinegar and bring to a boil. As soon as the water boils, reduce the heat and cover the pan with a lid. Cook for about half an hour.
2. Meanwhile, prepare the sauce. Wash the mushrooms and 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 until done, covered, this will take a few minutes.
3. Place the finished 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?

Fried beef brains, prepared according to the recipe below, can be considered one of the simplest and most inexpensive dishes to prepare. Lemon and Provencal herbs will highlight and highlight the real taste of the delicacy. The recipe is extremely simple - see for yourself!

Ingredients:

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

Preparation:

1. Soak the beef brains in cold water for 30-40 minutes, then peel off the film, place in a saucepan, add cold water 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 this directly in the broth (if you have time). After cooling, remove, dry and cut each half into 2 parts. Season with pepper and salt, bread in flour and fry on all sides in oil in a heated frying pan.
3. Place the prepared brains on a dish, pour over oil and lemon juice, sprinkle with fresh parsley or dill. Serve fried potatoes or mashed potatoes as a side dish.

Baked dish with capers

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

Ingredients:

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

Preparation:

1. Preheat the oven to 180°C (gas mark 4).
2. Place the brains in a saucepan, cover with water, bring to a boil and cook for 10 minutes.
3. Dry the half-cooked brains, rinse them with a stream of cold water and dry them again. Cut in half and place in a heatproof dish, greased olive oil. Salt, pepper, sprinkle with capers and olives, and 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.

A gem of Italian cuisine with sage

Do you want to feel the taste of real Italian cuisine right at home? There is nothing simpler, try cooking fried beef brains with leaves of fresh, aromatic sage, revered by the Italians.

Ingredients:

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

Preparation:

1. Melt the butter in a frying pan, add fresh sage leaves and fry over low heat, stirring occasionally, for about 5 minutes.
2. Place the brains, previously cleared of films, into the frying pan. Fry for another 10 minutes (until golden brown on both sides).
3. Season the finished delicacy with salt and pepper to taste and place on a heated serving plate.

Breaded Milanese treat

The pearl of Milanese cuisine is brains fried in breadcrumbs, soaked in butter and served with lemon. 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, cleaned and sliced;
• plain flour for sprinkling;
• 2 eggs;
• 80 g breadcrumbs;
• 100 g butter, clarified;
• salt and pepper;
• lemon wedges for serving.

Preparation:

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

Beef brains in anchovy sauce

The hardest part about this beef brain recipe is making the sauce. It turns out aromatic, with a sweet and sour taste, and a pronounced fishy taste. The sauce combines harmoniously with the brains, highlighting and enhancing their taste. A real delicacy for your table!

Ingredients:

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

For the sauce:

• 2 salted anchovies, headless, peeled and filleted, soaked in cold water for 10 minutes and drained;
• 50 g butter;
• 1 tbsp. l. capers, drained and washed;
• 1 tbsp. l. fresh smooth-leaved parsley, chopped;
• 2 tbsp. l. white wine vinegar;
• salt and pepper.

Preparation:

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

Video recipe for cooking beef brains

If you come across such a delicacy as beef brains, you urgently need to cook it. In addition to the fact that they are very healthy, with proper heat treatment this product turns out incredibly tasty. By the way, in the old days only aristocrats enjoyed it. Why are we worse? Let's figure out how to cook beef brains.

Looking for the right culinary approach

First of all, beef brains need to be properly prepared. What is meant? It's simple:

1. First, soak the product in cold water for at least 2 hours. In this case, the water needs to be changed every half hour. This will help us get rid of blood clots.
2. Now we remove the film from the brain. If blood clots remain, place the product in warm water, but not boiling water.
3. Attention: beef brains are quite finicky, so you need to cook them immediately after cleaning them.

As for the direct method of preparing beef brains, there are many options: they can be fried, boiled, stewed and baked. And then everything depends on your imagination. Some housewives serve brains as a side dish as a meat dish, others make salads based on them, and still others add them to soups. In any case, dishes made from beef brains turn out very tender and incredibly tasty.

Read also:

Before we get to the practical part, let's remember a few secrets of heat treatment of beef brains:

• It is better to boil the brains whole, but you need to cut them ready-made. It is advisable to cook such a product in chicken broth, since the brains themselves have a weak taste.
• When stewing or baking a delicacy, add as many vegetables as possible - this will add new flavor notes to the dish.
• And if you decide to fry beef brains, you first need to bread them in batter.
• During frying, the product may lose its White color. To prevent this from happening, first lubricate the brains with lemon juice or vinegar or marinate in wine sauce.
• When adding beef brains to a salad, season the appetizer with sour cream or mayonnaise.
• The ideal side dish for this delicacy would be French fries and mashed potatoes.

That’s basically all: now you can go to the kitchen and master new culinary heights.

Have you ever tried fried beef brains? Many claim that their taste is very reminiscent of expensive fish fillets. As they say, it is better to try once than to hear 100 times. And our recipe will help you achieve your plans. Determine the amount of ingredients based on how much of the main product you have.

Compound:

• beef brains;
• refined vegetable oil and butter;
• eggs;
• breadcrumbs;
• salt;
• blend of spices.

Preparation:

• Most often we come across a frozen product. First, let's defrost the brains, and then soak them and clean them from the film, as described above.

• This is what a properly prepared delicacy looks like.

• Now we need to cut each hemisphere into two equal parts and sprinkle the brains with our favorite spices. Mix everything carefully with your hands.

• Prepare the dishes for the batter. In one bowl, beat the eggs and pour breadcrumbs into another. By the way, they can be replaced with sifted flour.
• Thoroughly roll the brains first in the egg and then in breadcrumbs.

• Preheat the vegetable oil in a frying pan, and then combine it with the butter.
• Place beef brains in a frying pan. Fry the delicacy on both sides for about five minutes. The dish should be covered with a delicious golden brown crust. The burner level should be medium.

• Our delicate delicacy is ready. Serve fried brains with your favorite side dish, for example, bean salad with garlic cloves and nuts.

Beef delicacy baked with vegetables

How else can you cook beef brains? We offer a recipe for brains baked with vegetables. This dish is served directly in clay pots. Its aroma and unsurpassed taste will leave few people indifferent.

Compound:

• 1 kg beef brains;
• sprigs of fresh parsley;
• 3-4 potatoes;
• 4-5 tbsp. l. canned peas green;
• 150 g pumpkin;
• 3-4 garlic cloves;
• 2 onions;
• refined vegetable oil;
• ground black pepper;
• salt.

Preparation:

• We clean the onions and chop them into cubes. Sauté the onion in vegetable oil until golden.

• Let's make our dish more nutritious and vitamin-rich with the help of pumpkin. Peel it and cut it into small cubes.

• Now we need to fill the pots with ingredients. Attention: lightly salt each layer.
• Place the sauteed onion on the bottom along with the oil in which it was fried.
• Chop the garlic cloves and place in pots.
• Then lay out the peas. By the way, it can be replaced with canned corn.
• The next layer is potatoes.

• We prepare the beef brains in a way already known to us and send them to the vegetables. Salt and pepper.

• We bake our dish at a temperature threshold of 180 degrees for forty minutes.
• Then reduce the heat and simmer the pots in the oven for another 15 minutes. Ready!

Let's diversify the family menu with Italian dishes

Compound:

• 400 g coarse grain rice;
• 1 liter of chicken broth;
• 50 g beef brains;
• onion head;
• 100 g Parmesan cheese;
• butter;
• 200 ml dry white wine;
• salt;
• saffron.

Preparation:

• We dilute the saffron in a small amount of broth.
• Melt the butter in a Dutch oven and add the chopped onion and prepared beef brains. Fry on a medium burner level for about ten minutes.
• At the same time, fry the rice in butter in a frying pan for about five minutes.
• Place the rice in the roasting pan with the brains and onions.
• Pour in the wine and simmer the dish until it has completely evaporated.
• Now pour in the broth and simmer until the rice is ready. Attention: add the broth gradually in small portions, and not all at once.
• All that remains is to add saffron with broth, 30 g of butter and cheese, which must first be coarsely grated. Salt the risotto.
• Stir everything, remove the frying pan from the heat and let the dish sit under a closed lid for fifteen minutes.

what can you cook from beef brains

Beef brains recipe

Fried beef brains are an underrated delicacy by many home cooks, perhaps due to some prejudice or visual aversion. And in vain, very useful product, and also delicious.

An offal of the 1st category with the most delicate structural consistency, which has such an indeterminacy of taste that while eating it, closing your eyes, you begin to imagine what this taste is like, in fact. I would say that it resembles the fillet of expensive fish, but without its fibrous, fishy taste and smell, cooked with sophistication. In general, it's hard to describe, you just have to try it.

How do I cook beef brains? Cooking beef brains doesn't take a lot of time or a lot of money.

Products:

1. beef brains,
2. spices and salt,
3. eggs and breadcrumbs for batter,
4. vegetable oil and butter for frying.

I never boil them (before frying brains). For what? It's like frying boiled fish steaks in batter. Nonsense.

Of course, it’s great if they are fresh, but, alas, it is not always possible to purchase them that way. So today I will cook fresh frozen beef brains.

I defrost, place in a bowl with clean water and carefully remove the film.

the 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, but this possibility exists, because the brain matter, so to speak, is a very delicate substance. Under no circumstances do I scald them with boiling water; the film will then be difficult to remove; it will come off with the meat.

trained brains

I cut each hemisphere in half, and also cut the middle part into two parts. Sprinkle with spices and mix gently with your fingers. Use spices to suit your taste. I use ready-made seasoning.

I sprinkle the chopped brains with spices

I dip each piece in beaten egg, then roll in flour or breadcrumbs.

roll in egg and breadcrumbs

Warming up vegetable oil, add butter to it and place the pieces in the frying pan.

fry in a mixture of vegetable and butter

Fry them on each side for 5 minutes until a beautiful golden brown crust appears. The frying process takes place over medium heat.

Fried beef brains are ready. You can prepare any side dish for them.

fried beef brains served with side dish

I made a zesty red bean salad with nuts and garlic. I like this flavor combination. And horseradish homemade, of course, will also be appropriate. Delicious!!!

how to cook beef brains

Veal brains are a real delicacy among offal products, which receive offensively little attention. The “Book of Tasty and Healthy Food” describes in detail how to cook fried brains and gives several recipes, suitable sauces and side dishes.

By the way, the recipe for brains from the famous French chef was practically no different from the old Soviet one.

Brains are a very delicate product, it’s practically a soufflé, they don’t need to be pickled or beaten. Master a simple algorithm for preparing and frying, and then experiment with sauces and side dishes depending on the season and desire.

The perfect combination is brains, potatoes and tomato sauce. Moreover, potatoes can be either mashed or fried, or a more refined version - gratin.

The tomato sauce should be piquant, with sourness, because the brains themselves are fatty and do not have a strong taste, the main thing about them is their delicate texture, melting in the mouth.

But I want to save the heavy potato side dish for the winter, and now make a summer version of fried brains, with spicy salad of stewed chard with lemon and sun-dried tomatoes. An absolutely delicious gourmet dish that is very easy to prepare, be sure to try it!

• Total cooking time – 0 hours 40 minutes
• Active cooking time – 0 hours 40 minutes
• Cost - very economical
• Calorie content per 100 g – 79 kcal
• Number of servings – 4 servings

Ingredients:

• Beef brains – 600 g
• Beetroot – 800 g
• Sun-dried tomatoes – 10 pcs.
• Butter – 30 g
• Flour – 3 tbsp.
• Lemon – 1 pc.
• Bay leaf – 1 pc.
• Allspice – 2 pcs.
• Black pepper – 3 pcs.
• peas
• White pepper - optional
• Garlic – 3 teeth.
• Salt - to taste
• Olive oil – 2 tbsp.
• Wine vinegar – 1 tsp.

Preparation:

First you need to properly prepare your brain. Remove the thin film from them and put the brains in a saucepan with cold water. They need to be soaked for 24 hours, changing the water several times to remove all traces of blood.

The soaked brains need to be boiled. Place a couple of allspice and black peppercorns, a bay leaf and a drop of wine vinegar into boiling water. You can add dried celery, dry thyme, parsley. Drain the brains and cook for 20 minutes. Remove, dry and cut in half lengthwise.

Now you need to coat the brains in breading before frying to maintain the tender texture. They can be breaded in breadcrumbs (a little rough for my taste), in fresh bread crumbs, or simply in flour. That's what we'll do. You need to add a little freshly ground pepper (you can use white pepper if you like) and salt to the flour.

Melt the butter in a frying pan, add the brains and fry for 5 minutes on each side over low heat so that nothing burns.