Beef brains fried with onions recipe. How to cook fried brains. Let's diversify the family menu with Italian dishes

I suggest you try a real delicacy - fried pork brains. Don't be scared, because it's so tasty that you can swallow your tongue! The dish with a golden brown and crispy crust turns out to be so soft and tender inside that it seems as if you are tasting fried fish caviar or milk - they taste almost identical. An ideal comparison is cod liver. By the way, you can easily find fresh brains at the nearest meat market - they are inexpensive, much cheaper than meat and offal.

Be sure to smell the pork brains before buying, check their density with your hands - many sellers try to insert bones into the mass of brains to increase the weight of the product.

When creating a dish, do not trust the advice of those chefs who recommend soaking the brains in vinegar - you cannot do this, as they will acquire a strong aroma!

So, let's admire the prepared dish and start creating it in our kitchen.

We rinse the brains in water one at a time, holding them in our palms. We will immediately remove the black film from them, but we will start doing this from the middle of the product, and not from the edge, since the brains may begin to come off in pieces. Salt and pepper the product.

Pour wheat flour onto a plate and carefully roll the cleaned brains in it.

Heat the oil in a frying pan and place the breaded brains in it, fry on one side for about 5-7 minutes.

The resulting foam is an integral attribute of frying brains, so don’t be afraid of it. Turn the product over to the other side and fry for about another 5-7 minutes, but cover the pan with a lid so that the brains steam inside.

Place the prepared dish on a plate lined with paper napkins or towels, thus removing excess fat.

Be sure to serve fried pork brains with bread. If desired, you can add fresh vegetables or greens.

Fried brains are a wonderful meat dish, suitable for any side dish!

(and brains are one of them) something unacceptable. And in vain! Because right now, in many restaurants around the world, the brain dish is presented as a delicacy and is quite expensive. If you are lucky enough to buy fresh or frozen brains (it doesn’t matter whether they are beef or pork), I will suggest a few simple recipes- how to cook brains deliciously and.

Even in the popular TV show The Bachelor in season 9, girls on a romantic date prepared a dish of brains (freeze frame in the photo). It turned out great!

Brains are cooked in many kitchens around the world: there is a reason to try it!

Animal brains are used in French dishes called cervelle de veau and tête de veau. Back in the 18th century in France, brains were marinated in lemon juice and baked in a confectionery form or in dough, or fried in breadcrumbs. Modern recipe: cut beef or pork brains into thin slices, marinate them in a mixture of salt, pepper and lime juice, and then fry them in large quantities fat, first rolled in egg, flour and breadcrumbs.

Brain dish en:Magaj is popular in India, Pakistan and Bangladesh. In Turkish cuisine, the brain is fried and baked. It is also added to salads.

Similar delicacies are found all over the world, such as Mexican tacos de sesos. In Cameroon, the Anyang tribe practices a tradition in which the new chief of the tribe eats the brain of a hunted gorilla, and another high-ranking member of the tribe eats the heart.

Very often, brains are valued as an aphrodisiac (for example, gorilla brains are given this honor in Central and East Asia).

In Cuban cuisine, brain fritters are prepared - they are breaded with bread crumbs and fried.

A more exotic version of cooking brains is in Indonesia.

In Indonesia, a popular dish is veal brain gulai (pictured right). The ingredients of this exotic dish are offal and meat stewed in a sauce with the addition of coconut milk and spices. Added to the dish boiled eggs, cabbage, tofu, cassava leaves, fern leaves, and beans. This dish is one of the leaders of “street food”.

A little about the benefits of brains)))

Pig brains.

Per 100 grams of pig brains, the energy value (calorie content) is 119 kcal; proteins - 10.5 g, carbohydrates - 0.8 g, fats - 8.6 g.

Macro and micro elements - saturated fatty acids, cholesterol, ash, sodium, potassium, phosphorus, magnesium, calcium, sulfur, iron. There is a lot of cholesterol in brains (2000 mg), which is why nutritionists do not advise eating them often. But there is also enough useful stuff - 330 mg. phosphorus, 312 mg. potassium, 153 mg. sodium and 105 mg. sulfur and other elements, there are fewer of them. The main vitamins are PP, E, B1 and B2.

How to cook brains for good: 3 simple recipes

It’s good when you can buy fresh brains))) But if you get frozen ones, you can also prepare some excellent-tasting dishes. By the way, don’t forget that brains contain a lot of cholesterol and those who need to cook them properly. No extra breading or fat.

Preparing the brain for cooking includes the following steps:

If the brains are fresh, carefully rinse them in cold water. Better - through a colander.
Remove any foreign veins; if you find any, cut them off carefully.
Frozen brains need to be thawed, this will reduce cooking time.
If you find a bone fragment, remove it.
Frozen brains lose their shape when defrosted, so they are best stewed and baked.

Recipe No. 1. Stewed pork brains with carrots and onions. Photo recipe.

This is the easiest way to prepare brains. Use minimal spices to enjoy the flavor.

Stewed brains - ingredients for the dish

Ingredients:

Brains - 300 gr.
Carrots - 1 pc.
Cheese (hard or sausage) - 50 gr.
onion - 1 pc.
garlic - 2 cloves
vegetable oil for frying - 1 tbsp. spoon
herbs, salt and pepper to taste.

Preparation:

1). Cut the carrots and onions into small cubes. Pour a spoonful of vegetable oil into a heated frying pan and fry the vegetables over high heat for 1 minute, stirring. Then pour in 1/3 cup of water, reduce the heat to low and simmer covered for 10 minutes.

Fry onions and carrots

2). Cut the brains into small pieces and add to the vegetables. If the brains “floated” after defrosting and became one mass, it’s okay, spoon them out with a tablespoon.

Add brains, herbs and garlic

3). Stir the vegetables and brains, add finely chopped garlic, salt and pepper to taste. Simmer covered for about 10 minutes over low heat, stirring occasionally.

Stir thoroughly until thickened

4). Before serving, place a piece of butter on top and sprinkle with herbs.

Sprinkle with grated cheese and herbs

Recipe No. 2. Tender omelette with brains and melted cheese.

An omelette in a frying pan turns out very tasty, it cooks quickly, and thanks to the melted cheese (I added smoked cheese) it’s also aromatic!

Ingredients:

Brains - 250 gr.
Eggs - 3 pcs.
Sour cream or milk (add as desired, or without it at all) - 1-2 tablespoons.
Processed cheese (or 60 grams of smoked cheese).
Vegetable oil for frying - 1 tbsp. spoon.
Greens - parsley, dill, basil (to taste).
Salt and pepper to taste.

Preparation:

Heat a frying pan by adding oil. Cut the brains into small pieces and place them in the pan using a spoon. Fry them for 1 minute over high heat, stirring constantly, then reduce the heat and pour in a little water (100 ml.).
Leave the brains to simmer under the lid for 10 minutes (low heat).
Meanwhile, make the omelet. Beat eggs with sour cream or milk, but I cooked without milk. The brains themselves give the omelette an interesting taste, and we don’t need extra calories)))
Turn the heat up to medium and pour the beaten eggs into the brains. Mix well, add salt and pepper to your taste. Fry for a couple of minutes, stirring.
Sprinkle the hot omelette with grated cheese and herbs (optional).

Serve the brain omelette with fries and lemon!

Recipe No. 3. Potato gratin with brains and mushrooms in the oven.

Classic French gratin is prepared like our usual casserole. In this recipe, I reduced the calorie content of the dish by using a lighter dressing and eliminating additional frying of the ingredients. Tasty and healthy!

Ingredients:

Brains - 400 gr.
Potatoes - 6 pcs.
Onion - 2 pcs.
Mushrooms (champignons or oyster mushrooms) - 200 gr.
Yogurt or curdled milk - 300 gr.
Hard cheese - 50 gr.
Salt and spices to taste.

Preparation:

Peel the potatoes and onions, process the brains - rinse, dry and finely chop. Turn the oven on 180 degrees.
Cut the potatoes and onions into slices as thin as possible. Cut the mushrooms into slices.
Place half of the potato slices in a greased form with vegetable oil, and then in layers: brains, onions, mushrooms. Season each layer with a little salt and pepper, you can add your favorite spices - for example, curry or a mixture of Provençal herbs. Place the other half of the potatoes on top.
Pour 150 ml into the corners of the mold. water, and refueling evenly over the entire area. Spread the top of the gratin with a spoon, add salt and pepper.
Cover the pan with foil and place in the preheated oven for 30 minutes.
After baking, remove the foil, sprinkle the gratin with grated cheese and place in the oven for another 5 minutes.
The gratin is ready! Bon appetit! This dish can be eaten immediately after baking or cold.

Brain gratin with mushrooms, potatoes and cheese!

Beef brains In many countries they are considered a delicacy. 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, you can bake it, fry it, add it to salads, pates, soups. Delicate taste This dish will not leave any gourmet indifferent.

Cooking features

Beef brains are not dietary product. They contain a lot of cholesterol, which is why they are contraindicated for patients with gout, cholecystitis, atherosclerosis, and hypertension. Despite the moderate calorie content (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 indicate the absence of useful elements in them. They contain a lot of zinc, selenium, iodine, and other macro- and microelements necessary for the human body. The product also contains a significant amount of B vitamins, which are responsible for metabolic processes. All this, coupled with the unique organoleptic qualities of beef brains, makes them worthy of adding to the menu of any family.

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

When purchasing, pay attention to the condition of the brains - it is advisable that they do not have many blood clots so that their integrity is not compromised. Also 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 intended dish directly on the day of purchase, boil the brains that day and put the rest aside 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 need to be defrosted correctly - let them thaw in the refrigerator. It is not worth immersing the product in warm water to speed up the process, and even less so by heating it in the microwave.
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 brains or boiling them, this allows the product to retain its delicate color. Using vinegar is less advisable than using lemon juice, as it can give the brain an unpleasant, pungent odor.
If some cooks decide to skip the stage of soaking the brains, then it is imperative to clean them of the film. It will be easier to remove it if you first pour boiling water over the product. You need to remove the film from the brains from the center to the edges so that they do not fall apart.
Preparing the brain involves washing it and clearing it of blood clots. This manipulation is carried out twice: before soaking and after it, but before cleaning the brains from the film.
The brains are boiled whole, 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 the main dish is prepared from them, although other options are possible.

Ready-made beef brains, no matter what recipe they are made according to, turn out tender and soft. If you boil them correctly, you can eat them by simply chopping them and spreading them on bread - many people like even such a simple snack.

Cooking time

To obtain the expected result, you need to know how long to cook cow brains in one way or another.

Beef brains are cooked in a saucepan 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 have not been subjected to heat treatment, then before frying they need to be cut into halves, and then cooked for 15–20 minutes.
Pre-cooked brains are stewed and baked for as long as other products included in the dish require. Raw brains are stewed for at least 20–30 minutes, depending on the size of their pieces, and baked for 40–50 minutes.

A pressure cooker is usually not used to cook beef brains, since it does not significantly save time, but boiling it in a saucepan or slow cooker is much easier.

Beef brains boiled in a saucepan

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

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

Cooking method:

Rinse the brains under running cool water to remove blood clots.
Place in a bowl, pour cold water, leave for 30–40 minutes. Change the water and soak for another hour.
Rinse again and place in a bowl. Pour boiling water over it and drain it immediately.
Carefully, starting from the center, peel away the film covering the brains.
Boil water in a saucepan. Add salt and spices, a spoonful of table vinegar. You don’t have to add vinegar, but then the brains will darken during cooking.
Dip the prepared brains into the boiling liquid. Wait for the water in the pan 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 discard them in 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 (not counting the consumption for soaking);
celery root - 100 g;
apple cider vinegar (6 percent) - 20 ml;
bay leaf - 1 pc.;
salt - to taste.

Cooking method:

Rinse the brain, soak for 2 hours in cold water.
Clear your brains of the film covering them. Place in the multicooker bowl.
Peel the celery root, cut it into cubes, and add to the brains.
Add salt and bay leaf.
Fill the food with water.
Start the multicooker by selecting the “Stew” program. Set the timer for 30–40 minutes depending on the power of your unit.

After placing the brains on a plate, pour melted butter over them, 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 it take;
flour - 50 g;
salt, spices - to taste;
butter - 60–80 g.

Cooking method:

Rinse the brain to remove any blood clots and place in a bowl.
Soak in cold water, acidified with the juice of half a lemon (per 1 liter of water).
After rinsing again, remove any films.
Boil 2 liters of water in a saucepan, salt it, add spices (bay leaf, black pepper and allspice).
Place the brains in boiling water and boil them for 20–25 minutes.
Drain in a colander and let cool slightly. Cut into slices about 1 cm thick.
Roll in flour and fry in butter until golden brown.
After freeing the onion from the husk, fry until golden brown in another frying pan.
Place 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 the 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, spending 4-5 minutes on each side.

You can serve fried brains with potatoes, green peas, green beans or a salad of fresh vegetables.

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 be needed.

Cooking method:

Soak the brains in cold acidified water, peel off the film, cut into large slices.
Beat the egg together with salt and spices.
Heat the oil.
Dip the brains into breadcrumbs, then into the egg, then back into the breadcrumbs. Place in the pan.
Fry the brains on both sides, turning them occasionally to prevent them from burning. IN total Frying should take 15 minutes or a little more.

Brains fried in breadcrumbs are among the most delicious dishes from this by-product.

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 be needed;
salt, spices, fresh parsley - to taste.

Cooking method:

Prepare the brains - soak for 2 hours in cold water, which can be acidified with vinegar and lemon juice, and peel off the film. Cut into halves.
Peel the potatoes and cut them into cubes about 1.5 cm in size.
Cut the peeled and seeded pumpkin into approximately the same pieces.
Remove the husks from the onions and cut them into small pieces.
Heat a little oil in a frying pan and fry the onion until it turns golden.
Place the onions in ceramic pots.
Place the potatoes on the onion, add salt and pepper. Sprinkle green peas over potatoes. Place the pumpkin on it, sprinkle it with seasonings and a little salt.
Place the prepared brains on top and season them.
Crush the garlic cloves with the flat side of a knife, finely chop the garlic, and sprinkle the brains with it.
Pour the warm broth into the pots. You can use water instead of broth, but it should also be warm.
Place the pots in the oven and turn it on. Wait until the oven temperature reaches 180 degrees. Bake food 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 remove the pots from it; let the food simmer 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, like a roast, or placed on plates. You can bake brains with vegetables not only in pots, but also in a cast iron, heat-resistant form, or slow cooker. Green peas in this recipe you can replace canned corn, pumpkin with carrots. This will change the taste of the dish, but will not make it 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 prepared without any additions. Beef brains are fried, baked, stewed, but to get a delicious appetizer, just boil them, chop them, add a little butter, and spread them on bread. There are many recipes that can be used to cook delicious beef brains, and the task does not require much effort.

step by step recipe with photos

Brains are a rare delicacy, a delicacy for kings and a masterpiece of French cuisine. Their delicate structure attracts millions of gourmets and exotic lovers around the world. The relative cheapness and popularity of the offal often lead to its shortage.

The soft gelatinous consistency requires careful handling, requires mandatory breading in flour or breadcrumbs and quick frying over high heat in a frying pan or deep-frying, baking in pots.

A classic of the genre - fried brains with mashed potatoes. When boiled, they are used as a filling for stuffed products.

Ingredients

0.5 kg pork or veal brains
50 ml vegetable oil
100 g wheat flour
2-3 pinches of salt
2-3 pinches of ground black pepper

How to fry pig brains

1. When purchasing brains at the market, do not hesitate to smell them and check them with your hands - unscrupulous sellers often try to insert small bones into them, which add additional weight. There is still a possibility that among the fresh offal there will be frozen ones. This is why attentiveness is important - the brains themselves are light and weigh little. Purchased by-products must be washed in water, preferably under a tap, and carefully removed from the black film. But remember that you need to peel it from the middle of the half of the product, and not from the edge, otherwise the brains will fall apart.

2. Then each piece of brain must be peppered and salted. Pour wheat flour onto a plate and roll the offal pieces in it, holding them very carefully.

3. Heat vegetable oil in a frying pan and place the breaded brains in it.

4. Fry for 5-8 minutes over medium heat on each side. When frying these offal products, fluffy foam appears - this is normal, do not be alarmed.

5. Place the fried brains on a paper napkin or towel and let the excess fat soak into them.

After this, the hot appetizer can be served. It can easily be confused with chops, but it is so delicate in taste that your guests will be incredibly surprised when they try it. Don't forget to complement the serving with juicy sauces and fresh vegetables.

Note to the hostess

1. To prevent the foam formed from mixing meat juice and oil from creeping out over the sides of the frying pan, you can cover the frying pan with a metal colander. This will prevent contamination of the stove, splashing of hot drops and at the same time will not prevent the formation of a brownish-golden crust.

2. Best options side dish for fried pork brains – canned peas; assorted cauliflower, beans and broccoli; boiled champignons; turnip or Jerusalem artichoke puree. All of the listed components, unlike the main product, are moderate in calories.

3. It is completely unnecessary to soak this delicious offal in milk, since it is very soft. It is also not worth keeping it in any marinades, so as not to provoke a change in the structure of the protein before heat treatment. The delicate substance will harden under the influence of acids. For the same reason, you should avoid sour seasonings during the frying stage. Pepper, which is included in the recipe list, is quite enough.

4. Babies should not be given fried brains. They are introduced into children's menus in stewed form, at large intervals (about once a month) and in limited quantities. It is too early for very young gourmets, under 3 years old, to taste such a dish.

Beef brains are a rather rare dish. Meanwhile, they are not only tasty, but also healthy, as they contain potassium, phosphorus, calcium, magnesium, iodine, and iron. These elements help improve cardiovascular and immune systems. And vitamins B1, B2, E and PP normalize cerebral circulation and nervous system functions. Cooking beef brains takes a little time, but keep in mind that the product requires mandatory preliminary preparation.

Photo by Shutterstock

Beef brains in batter

Ingredients: - beef brains – 500 g; - table vinegar 9% – 4 tbsp; - onion – 1 pc.; - bay leaf – 2–3 pcs.; - lemon juice – 1 tbsp. l.; - fresh herbs – 1 tbsp. l.; - salt to taste; - vegetable oil for frying – 0.5 l.

When buying brains, pay attention to the membrane - it should be intact and there should not be a lot of blood on it. High-quality beef brains are distinguished by a fairly dense consistency and lack of odor.

For the batter: - premium flour – 4 tbsp. l.; - chicken egg – 4 pcs.; - butter – 2 tbsp. l.; - milk – 1/2 cup; - sugar – 1 tsp; - salt and ground black pepper to taste.

Food preparation

Carefully remove the thin film from the brains and soak for an hour and a half in cold water to which vinegar has been added. Replace the water with fresh water 4-5 times. Place a saucepan with water on the fire, to which salt, peeled and finely chopped onion, bay leaf and lemon juice have been added. Place the brains in the pan and cook over medium heat for 20 minutes.

Meanwhile, prepare the batter. Mash softened butter with egg yolks. Beat the whites with a whisk into a strong foam. Using a blender, mix flour, milk, sugar, yolks, salt and pepper. Gently fold the beaten egg whites into the batter and mix gently.

Preparation

Remove the boiled brains from the pan onto paper napkins, dry them and cut them into small pieces. Heat vegetable oil in a saucepan or deep frying pan over high heat, bring to a boil and reduce heat to medium. Use a fork to take pieces of beef brains, dip them in the batter and place them in the hot oil. Fry for 3-4 minutes, then place on a wide plate lined with a paper towel (the paper will absorb excess oil).