How to cook beef, pork or lamb brains according to different recipes?

Pig brains are classified as offal and are eaten all over the world, although in the post-Soviet space, dishes made from this product are more common. Some even consider them a delicacy, but this is a matter of taste.

You can buy them fresh at the grocery store or butcher shop, and some manufacturers even offer them canned. There are plenty of recipes for preparing pork brains; such diversity is ensured by their versatility as a product. They can be baked, breaded in a frying pan or deep-fried, added to soups or stews, omelettes, etc. How to cook pig brains, recipes with photos and little culinary tricks - read about all this in the article.

Remember that this offal contains a significant amount of cholesterol, so it should be consumed in moderation.

Offal preparation

Before you cook the pork brains according to the recipe, you need to process them. Soak the offal in cold water for about an hour or two. Then you can use them raw, if necessary according to the recipe, or subject them to preliminary heat treatment. Place the brains in a saucepan of water and bring to a high boil. Then reduce the heat. Let the contents of the pan simmer for three to four minutes, then remove it from the heat. Rinse the brains with cold water before using them further, for example, to prepare the filling for pancakes or pies.

Pork brain pate in a slow cooker

Compound:

• pork brains – 0.5 kg;
• water – 0.25 l (not counting the consumption for soaking);
• onions – 150–200 g;
• refined vegetable or butter – 20–30 g;
• salt, spices - to taste.

Cooking method

Rinse the brains, soak for 2 hours in cold water, remembering to change it periodically.

Rinse the pork offal again, pour boiling water over it and remove the film.

Cut the brains into small pieces and place them in a multicooker bowl.

Peel the onion and cut into small cubes. Add half an onion to the brains.

Place a laurel leaf on top. Salt and pepper the ingredients to taste.

Pour a glass of water into the bowl.

Turn on the unit by selecting the “Extinguishing” program. Set the timer for 30 minutes.

After the specified time, remove the brains from the multicooker bowl, strain off the excess liquid, and remove the bay leaf.

Place the brains in a blender jar or mixing bowl if you are blending them with an immersion blender.

Wash and dry the multicooker bowl and put it back in place. Place the oil in a bowl. Turn on the appliance by selecting the “Frying” or “Baking” program. Wait for the butter to melt, add the onion and fry it until golden brown. You can also fry the onion in a frying pan while the brains are stewing.

Place the fried onions on the brains, grind the products to a pate.

All that remains is to put the pate in the mold and cool it, putting it in the refrigerator for several hours.

Soup

Use pig brains to make soup. Cut the offal into cubes and fry them with a few teaspoons of oil along with chopped onion and garlic. Once the onions are soft, add broth of your choice, vegetables such as carrots and celery, and any other ingredients you want to add to your soup (grains, potatoes, etc.). Bring the liquid to a boil, then reduce the heat. Remove from heat once the carrots and other vegetables are soft.

Recipe recommendations “Fried brains recipe”

The fried beef brains dish can be included in the category of unusual dishes, since there are not so many people who prefer to cook such a dish for breakfast or lunch.

The lack of popularity of this dish among housewives is due to the fact that beef brains must be thoroughly cleaned of containers and films before cooking. The fragile and delicate structures of the brains themselves require special knowledge of cleaning. Otherwise, more than half of the product may be lost due to improper cleaning.

Let's start cooking the fried beef brains and start cooking with proper cleaning.

Scrambled eggs or omelet

Mix raw pork brains with eggs to make regular scrambled eggs. Cut the brains into small pieces and set them aside. Crack the eggs into a bowl and beat them with a fork or whisk until the yolks and whites are smooth. Add your favorite seasonings, including salt and pepper, and any other ingredients, such as chopped peppers and onions. Add the brains and pour the mixture into a lightly oiled frying pan. When the egg mixture begins to thicken, use a fork to stir until it is done. An incredibly simple but delicious dish.

Fried brains recipe

• Beef brains – 2 pcs.
• Vegetable oil
• Salt

• Greenery
• Ground pepper

Fried brains with vegetables

The recipe for pork brains fried with vegetables is simply simple. Cut the offal into cube-like pieces and season them with salt and pepper. Heat a wok or large heavy-bottomed saucepan and pour in about 2 tbsp. l. oils Add the chopped brains and stir until they are browned on all sides. Then add the fried vegetables and continue to simmer the mixture until they are completely cooked.

Baked beef brains

Compound:

brains – 1 piece, 5 eggs, dill, vinegar, salt, ground black pepper, black peppercorns, nutmeg, breadcrumbs – 150 g, 1.5 tbsp. butter, cheese - 100 g.

Cooking method:

Boil the brains in salted water with vinegar for 15-20 minutes, then cool them, rub through a sieve, mix with yolks, ground black pepper, allspice, nutmeg, salt to taste, add chopped dill, 1 tbsp. butter and mix everything thoroughly. Beat the whites until they reach a stable foam and carefully fold them into the prepared brains. Grease a baking dish with butter, sprinkle with breadcrumbs, place the prepared mixture in it, sprinkle with breadcrumbs mixed with finely grated cheese. Bake the brains in an oven preheated to 220-230 degrees until golden brown.

Pig brain toast

Very nutritious and original breakfast. It is better to cook pork brains according to the recipe immediately before use, especially since it does not take much time.

You will need:

• 200 g pork brains;
• 1.5 tbsp. spoons of butter;
• 1 small onion;
• a pinch of salt;
• a pinch of white pepper.

Clean the brain of membranes, then soak in water for 20 minutes. Drain the water. Melt the butter in a frying pan and add finely chopped onion. Fry over low heat for 3 minutes. Then add the pork brains, salt and pepper. Continue cooking for another 3 minutes, stirring occasionally. Pig brains fall apart when fried. The consistency will be similar to scrambled eggs. That's how it should be. Spread the resulting paste on toasted white or whole grain bread.

Pork brains: recipe with photos

Pig brains are classified as offal and are eaten all over the world, although in the post-Soviet space, dishes made from this product are more common. Some even consider them a delicacy, but this is a matter of taste. You can buy them fresh at the grocery store or butcher shop, and some manufacturers even offer them canned. There are plenty of recipes for preparing pork brains; such diversity is ensured by their versatility as a product. They can be baked, breaded in a frying pan or deep-fried, added to soups or stews, omelettes, etc. How to cook pig brains, recipes with photos and little culinary tricks - read about all this in the article. Remember that this offal contains a significant amount of cholesterol, so it should be consumed in moderation. Offal preparation

Before you cook the pork brains according to the recipe, you need to process them.
Soak the offal in cold water for about an hour or two. Then you can use them raw, if necessary according to the recipe, or subject them to preliminary heat treatment. Place the brains in a saucepan of water and bring to a high boil. Then reduce the heat. Let the contents of the pan simmer for three to four minutes, then remove it from the heat. Rinse the brains with cold water before using them further, for example, to prepare the filling for pancakes or pies. Soup
Use pig brains to make soup.
Cut the offal into cubes and fry them with a few teaspoons of oil along with chopped onion and garlic. Once the onions are soft, add broth of your choice, vegetables such as carrots and celery, and any other ingredients you want to add to your soup (grains, potatoes, etc.). Bring the liquid to a boil, then reduce the heat. Remove from heat once the carrots and other vegetables are soft. Scrambled Eggs or Scrambled Eggs
Mix raw pork brains with eggs to make regular scrambled eggs.
Cut the brains into small pieces and set them aside. Crack the eggs into a bowl and beat them with a fork or whisk until the yolks and whites are smooth. Add your favorite seasonings, including salt and pepper, and any other ingredients, such as chopped peppers and onions. Add the brains and pour the mixture into a lightly oiled frying pan. When the egg mixture begins to thicken, use a fork to stir until it is done. An incredibly simple but delicious dish. Deep fried pork brain recipe

Slice the brains and dip them in beaten egg or milk, then roll the moistened slices in breadcrumbs seasoned with salt and pepper.
Fry the brains in hot vegetable oil until the slices are browned. Fried brains with vegetables
The recipe for pork brains fried with vegetables is simply simple.
Cut the offal into cube-like pieces and season them with salt and pepper. Heat a wok or large heavy-bottomed saucepan and pour in about 2 tbsp. l. oils Add the chopped brains and stir until they are browned on all sides. Then add the fried vegetables and continue to simmer the mixture until they are completely cooked. Toast with pig brains
A very nutritious and original breakfast. It is better to cook pork brains according to the recipe immediately before use, especially since it does not take much time. You will need:

• 200 g pork brains;
• 1.5 tbsp. spoons of butter;
• 1 small onion;
• a pinch of salt;
• a pinch of white pepper.

Clean the brain of membranes, then soak in water for 20 minutes. Drain the water. Melt the butter in a frying pan and add finely chopped onion. Fry over low heat for 3 minutes. Then add the pork brains, salt and pepper. Continue cooking for another 3 minutes, stirring occasionally. Pig brains fall apart when fried. The consistency will be similar to scrambled eggs. That's how it should be. Spread the resulting paste on toasted white or whole grain bread. Country-style brains

A simple dish, the ingredients for which can be found in every home. You can use more than just pig brains. The recipe can be easily adapted for beef offal. You will need:

• 250 g brains (pork or beef);
• 40 g butter;
• a bunch of spicy aromatic herbs (bay leaf, parsley, thyme, basil, rosemary);
• chopped parsley sprig;
• 2 tbsp. spoons of vinegar;
• flour for breading;
• zest and juice of one lemon;
• 1 tbsp. spoon of oil (vegetable);
• white pepper and salt.

Wash the brains in warm water, remove blood clots and film. Leave the offal in water acidified with vinegar for an hour. Then rinse under running water and dry with a napkin. Pour water into a saucepan, add a bouquet of herbs, lemon juice, salt and then brains. Bring to a boil, cook for 12 minutes. Remove the finished brains, dry them and cut into even slices slightly diagonally. Roll the pieces in flour and fry in oil until golden brown. Serve the dish garnished with chopped parsley or any other herbs and lemon slices. Dinakdakan: recipe step by step with photos

Pig brains are a popular product in many Asian countries. Dinakdakan originates from the Philippines and is likely a version of the more complex dish sisig. Despite the unpronounceable name, it is easy to prepare, just follow the instructions. Ingredients for Dinakdakan:

• 1 kg of pulp from the pork head and ears;
• 1 kg of pork brains (according to the recipe, they must be soaked first);
• 1 white onion, chopped;
• 1 tbsp. l. ginger, finely chopped;
• 1 chili pepper, chopped;
• 1 PC. green pepper, cut diagonally;
• ¼ cup rice vinegar;
• salt and pepper to taste;
• ¼ cup mayonnaise;
• 1 tsp. Sahara.

How to prepare dinakdakan:

1. Place the pulp from the pork head and ears in a saucepan, pour in enough water to cover the pork (about 1-1.5 liters). Season with salt and pepper and bring to a boil. Cook over low heat for about 30-40 minutes.
2. Chop the pork flesh and ears and grill or cook in a non-stick pan until browned and crisp. Cut into strips and place in a bowl. Set aside.
3. In a separate bowl, combine onion, chili, green pepper, onion, ginger, mayonnaise, vinegar, sugar, salt and pepper. Mix thoroughly and set aside.
4. Heat a non-stick frying pan and fry the pork brains, cut into small cubes, in a little oil. Season with salt and pepper, stirring constantly, until cooked. The consistency should be like a paste. Remove from the pan and add the brains to the chopped pork and ears.
5. Pour in the vinegar and spice mixture and stir until the pork brain paste is evenly distributed throughout the meat pieces. Season again with salt and pepper to balance the flavor. Garnish with green onions before serving.

Source: unique templates and modules for dle

Country-style brains

A simple dish, the ingredients for which can be found in every home. You can use more than just pig brains. The recipe can be easily adapted for beef offal.

You will need:

• 250 g brains (pork or beef);
• 40 g butter;
• a bunch of spicy aromatic herbs (bay leaf, parsley, thyme, basil, rosemary);
• chopped parsley sprig;
• 2 tbsp. spoons of vinegar;
• flour for breading;
• zest and juice of one lemon;
• 1 tbsp. spoon of oil (vegetable);
• white pepper and salt.

Wash the brains in warm water, remove blood clots and film. Leave the offal in water acidified with vinegar for an hour. Then rinse under running water and dry with a napkin. Pour water into a saucepan, add a bouquet of herbs, lemon juice, salt and then brains. Bring to a boil, cook for 12 minutes. Remove the finished brains, dry them and cut into even slices slightly diagonally. Roll the pieces in flour and fry in oil until golden brown. Serve the dish garnished with chopped parsley or any other herbs and lemon slices.

Dishes made from brains in kitchens around the world: there is a reason to try them

Animal brains are used in French dishes called cervelle de veau and tête de veau. Back in the 18th century in France, brains were marinated in lemon juice and baked in a confectionery form or in dough, or fried in breadcrumbs.

A modern French recipe: thinly slice beef or pork brains, marinate them in a mixture of salt, pepper and lime juice, and then fry them in plenty of fat, after dredging them in egg, flour and breadcrumbs.

Brain dish en:Magaj is popular in India, Pakistan and Bangladesh. In Turkish cuisine, the brain is fried and baked. It is also added to salads. Similar delicacies are found all over the world, such as Mexican tacos de sesos. In Cameroon, the Anyang tribe practices a tradition in which the new chief of the tribe eats the brain of a hunted gorilla, and another member of the tribe eats the heart. Very often, brains are valued as an aphrodisiac (for example, gorilla brains are given this honor in Central and East Asia).

In Cuban cuisine, brain fritters are prepared - they are breaded with bread crumbs and fried. A more exotic version of cooking brains is in Indonesia. They prepare gulai from veal brain. The ingredients of this exotic dish are offal and meat stewed in a sauce with the addition of coconut milk and spices. Boiled eggs, cabbage, tofu, cassava leaves, fern leaves, and beans are added to gulai. This dish is one of the leaders of “street food”.