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Majorcan Style Brains

By: Penny  
"Calves' brains cooked in a major way - Majorcan style. Braised with vinegar and chicken stock, then baked in an egg cream. Be smart - try brains. You just might fall in love."

Rating: This weblink has been rated 5 times with an average star rating of 3.8 Read Reviews (3)

Rate/Review | 34 people have saved this

Prep Time:
15 Min
Cook Time:
45 Min
Ready In:
1 Hr

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Original Recipe Yield 4 servings
 

Ingredients

  • 1 pound calves' brains
  • 1/4 cup all-purpose flour
  • salt and pepper to taste
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 1 tablespoon red wine vinegar
  • 1 1/4 cups chicken stock
  • 2 egg yolks
  • 2/3 cup heavy whipping cream

Directions

  1. Remove skin and any nasty-looking pieces from calves' brains. Rinse in cold running water and pat dry with paper towels. Sprinkle with flour and season with salt and pepper to taste.
  2. In a large skillet, heat oil over medium high heat. Add onion and saute until translucent. Add seasoned brains and brown slightly all over. Add vinegar and stock, reduce heat to low and let all simmer, covered, for 30 minutes.
  3. Remove brains from skillet. Slice them and place slices in a 9x13 inch baking dish. Cook skillet juices rapidly to reduce. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
  4. Strain skillet liquid. In a small bowl beat egg yolks and mix will with the cream. Whisk mixture into skillet sauce. Pour sauce over brains and heat through in the preheated oven for 10 to 15 minutes.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 388 | Total Fat: 32.6g | Cholesterol: 1588mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 15, 2004 by STERN41 
Wonderfully wonderful. Whole family loved it. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 16, 2004 by TWINMOMJEN 
FABULOUS! My family couldn't get enough - I had to double the recipe. My hubby put the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 9, 2009 by Arthur 
Thanks to you I became a brain eater! MORE

 
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