Breaded Beef Brains
Main Dishes | Author's cuisine
⏳ Time
1 hour + 1 hour
🥕 Ingredients
12
🍽️ Servings
4
Description
A recipe shared with us by John Smith from a local restaurant: "Brains are certainly a valuable offal, but ask your friends who among them has ever tried beef brains — only a few will confirm, while the others will make a disgusted face. The frightening aspect of brains lies not only in their physiology but also in their gelatinous, inert mass. Surprisingly, those who delight in foie gras or abalone, which have a similar texture, often turn their noses up at the mention of 'brains.' However, this extreme tenderness, reminiscent of good aspic, is the main virtue of this offal. Once breaded and fried, you’ll achieve an interesting contrast between the crispy crust and the tender interior. To avoid scaring people away, it’s best to balance the flavor with two vibrant sauces: kimchi adds a deceptive hint of marinade to the brains, while sweet chili sauce pairs beautifully with all offal. A crucial trick to ensure the brains remain intact and retain their texture is to not cook them fully: simply bring them to a boil and then let them cool in the broth. As for slicing — you can certainly chop this delicacy into small pieces, but I prefer thick slabs that preserve the convoluted structure of the brain, allowing diners to see what’s on their plate."
Ingredients
- Beef - 17.6 oz
- Celery stalk - 2.5 oz
- Carrot - 2.5 oz
- Onion - 2.5 oz
- Ground Black Pepper - 3 pieces
- Wheat Flour - to taste
- Sweet Chili Sauce - 2 spoons
- Bulgogi Sauce - 2 spoons
- Tomatoes - 2 pieces
- Vegetable Oil - to taste
- Salt - to taste
- Mashed Potatoes - to taste
Step by Step guide
Step 1
Rinse the brains in warm water. Remove any blood clots and surface membranes. Place the brains in water with a little lemon juice and let them soak for an hour. Then rinse under running water and pat dry with paper towels.
Step 2
Roughly chop the vegetables and sear them in a hot skillet until they are nicely charred.
Step 3
Pour 2 liters of water into a pot, add the charred vegetables, season with salt, and toss in some fragrant pepper. Then, add the brains to the water. Bring to a boil and cook for 10–15 minutes. Turn off the heat and let the brains cool in the broth.
Step 4
Pat the brains dry with a paper towel and slice them lengthwise into 2 cm thick pieces.
Step 5
Coat the brains in flour, shaking off any excess. Fry in a well-heated skillet with vegetable oil on all sides until golden brown.
Step 6
Mix sweet chili sauce and kimchi sauce. Remove the brains from the skillet and brush the sauce mixture all over them using a brush.
Step 7
Cut the tomatoes into large wedges, and you can remove the seeds and juice using a spoon. Place the tomato wedges in the same skillet where the brains were sautéed, and lightly fry until they develop a slight caramelized crust.
Step 8
Serve the fried brains with mashed potatoes and cooked tomatoes.
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