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.

Penny
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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).

  • 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.

Nutrition Facts

375.9 calories; 13 g protein; 10 g carbohydrates; 1499.5 mg cholesterol; 139.2 mg sodium. Full Nutrition

Reviews (5)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/16/2004
Wonderfully wonderful. Whole family loved it. Read More
(7)
7 Ratings
  • 5 star values: 5
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
01/15/2004
Wonderfully wonderful. Whole family loved it. Read More
(7)
Rating: 5 stars
01/16/2004
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. Nummy nummy - thanks for the recipe!!! Read More
(4)
Rating: 5 stars
05/02/2011
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 most of the above because I like them except for brains. I tried this recipe last week. Cooked it exactly as shown and was rewarded with an outstanding meal one that I would served to friends providing they did not ask "what is this? The texture of the baked brains was very light and worked well with a bed of mushroom rice. Will add this to my monthly menu. Would eat it more often but it is not very healthy. Read More
(4)
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Rating: 5 stars
02/09/2009
Thanks to you I became a brain eater! Read More
(4)
Rating: 5 stars
09/13/2011
Wonderful recipe! I don't eat brain often but this is a good way to go when I do! Read More
(3)