Brains baked in a pot
4 servings
80 minutes
Brains baked in a pot are a rare and exquisite dish of Russian cuisine with roots in traditional noble feasts. The tender, creamy texture of beef brains soaked in a milk sauce and mixed with aromatic mushrooms and juicy sausages creates a harmonious blend of flavors. Baking under a layer of grated cheese adds an appetizing golden crust that melts in the mouth. This dish is served hot, straight from the pot, and is perfect for connoisseurs of unusual gastronomic experiences. Despite its exoticism, it has a soft, delicate taste revealed by spices and creamy butter. It is a true find for gourmets seeking rich, intense flavors of ancient Russian recipes.
1
Soak the brains in cold water for 40 minutes, remove the membranes, place in boiling water and cook for 15-20 minutes.
- Beef brains: 400 g
2
Cut the brains into 2 pieces per serving, strain the broth.
3
Chop the mushrooms and sausages, add them to boiling broth, and cook for 3-5 minutes without bringing to a boil.
- Canned mushrooms: 5 tablespoon
- Sausages (wieners): 2 pieces
4
Pour a little milk sauce into greased pots, add brains, sausages, and mushrooms, cover with the remaining sauce, sprinkle with cheese, drizzle with melted butter, and bake in a preheated oven on low heat until the cheese melts.
- Milk: 1.5 glass
- Wheat flour: 1 tablespoon
- Grated cheese: 2 tablespoons
- Butter: 30 g
- Beef brains: 400 g
- Sausages (wieners): 2 pieces
- Canned mushrooms: 5 tablespoon
- Salt: to taste