Fried Brains
4 servings
35 minutes
Fried brains are a true delicacy of French cuisine, valued for their tender texture and refined taste since ancient times. This exquisite recipe highlights the softness of beef brains, which are first gently boiled in a fragrant broth with vinegar, bay leaves, and pepper, then fried to a golden crust in flour and oil. A light tang from lemon juice and fresh herbs adds a touch of freshness, turning the dish into a true gastronomic delight. Traditionally served with mashed potatoes, fried potatoes or vegetables, it creates a harmony of flavors and textures. In the past, fried brains were considered a delicacy of the aristocracy and today remain a favorite dish among gourmets ready to impress with their sophistication.
1
Soak the brains in cold water for 30-40 minutes, then clean them from the membrane, place them in a pot, cover with cold water, add vinegar, salt, bay leaf, and pepper. When the water boils, reduce the heat and continue cooking for another 25-30 minutes.
- Beef brains: 1 piece
- Vinegar: 2 tablespoons
- Bay leaf: 3 pieces
- Black peppercorns: 6 pieces
2
Remove the brains from the broth and let them dry slightly, then cut each half into two parts, sprinkle with salt and ground pepper, coat in flour, and fry on all sides in oil in a heated pan.
- Wheat flour: 1 tablespoon
- Vegetable oil: 2 tablespoons
3
Place the cooked brains on a plate, drizzle with oil and lemon juice, and sprinkle with parsley or dill. For a side dish, you can serve fried potatoes, potatoes in milk, or mashed potatoes, as well as peas, green beans, carrots, and more.
- Lemon: 0.5 piece