Brains Stewed with Tomatoes
|Veal brains||2 Pound, membrane removed, quartered|
|Tomatoes||3 Medium, peeled, seeded and chopped|
|Vegetable oil||1⁄2 Cup (8 tbs)|
|Garlic||5 Clove (25 gm), crushed to a paste|
|Coriander sprig||1 , chopped|
|Parsley sprigs||1 , chopped|
|Ground cumin||1⁄2 Teaspoon|
|Water||2 Cup (32 tbs)|
|Cayenne pepper||To Taste|
|White wine vinegar||1 Tablespoon|
Put all the ingredients except the brains and the vinegar into a saucepan with a pinch each of salt and cayenne pepper.
Bring the liquid to a boil.
Add the brains, reduce the heat and stirring occasionally simmer the contents, uncovered, for about 15 minutes.
Add the vinegar and simmer for another five minutes.
Remove the brains and arrange them on a serving dish.
If the sauce is not thick, reduce it over high heat.
Pour the sauce over the brains.