Majorcan Style Brains

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"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."
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1 h servings 376 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 376 kcal
  • 19%
  • Fat:
  • 31.6 g
  • 49%
  • Carbs:
  • 10g
  • 3%
  • Protein:
  • 13 g
  • 26%
  • Cholesterol:
  • 1500 mg
  • 500%
  • Sodium:
  • 139 mg
  • 6%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  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.


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Wonderfully wonderful. Whole family loved it.

Thanks to you I became a brain eater!

FABULOUS! My family couldn't get enough - I had to double the recipe. My hubby put the leftovers into an omelet the next morning. I'm calling my butcher tomorrow and ordering more brains. Nu...

Wonderful recipe! I don't eat brain often, but this is a good way to go when I do!

Growing up during WWII, we ate a lot of organ meat because it wasn't rationed. Tripe, kidneys,pig tails, ears, heart and liver were staples. Several times we had brains. To this day I fix mos...

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