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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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