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Ragout Of Brains

world.chef's picture
  Calf's brains 2 Pound
  Peppercorns 6
  Shallots 5 , halved
  Parsley sprigs 4
  Carrot 1 Small, cut into pieces
  Salt 1 Teaspoon
  Thyme 1⁄4 Teaspoon
  Butter 1⁄4 Cup (4 tbs)
  Soybean oil 2 Tablespoon
  Beef stock 1⁄4 Cup (4 tbs)
  Tomato paste 1 Tablespoon
  Butter 2 Tablespoon
  Lime juice 1 Tablespoon

Remove membrane and blood from brains, then soak brains in cold water for 30 minutes.
Simmer for 15 minutes in water.
Drain and drop into cold water.
In a mortar, pound to a paste the peppercorns, shallots, parsley, carrot, salt, and thyme.
Melt 1/4 cup butter with oil in a medium skillet.
Add the brains and seasoning paste.
Saute, gently stirring, until the meat is golden.
Add stock and tomato paste; cook 5 minutes longer, then add the remaining butter and lime juice.
Serve immediately with Deep Fried Plantain

Recipe Summary

Main Dish

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Average: 4.1 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2130 Calories from Fat 1586

% Daily Value*

Total Fat 178 g274.2%

Saturated Fat 69 g344.8%

Trans Fat 0.2 g

Cholesterol 12452.7 mg4150.9%

Sodium 3149.7 mg131.2%

Total Carbohydrates 32 g10.5%

Dietary Fiber 2.4 g9.6%

Sugars 4.9 g

Protein 101 g201.5%

Vitamin A 253.8% Vitamin C 290.3%

Calcium 19% Iron 103.9%

*Based on a 2000 Calorie diet


Ragout Of Brains Recipe