Brains Poached in Red Wine Recipe
Summary
Difficulty LevelMediumHealth IndexAverage
Ingredients
| 1 lb. beef, veal, lamb or pork brains, soaked, membrane removed | ||
| Red wine | 3 Cup (16 tbs) | |
| Onion | 1 , sliced | |
| Bouquet garni | 1 | |
| Salt | To Taste | |
| Mixed spices | ||
| Beurre manie | 4 Tablespoon | |
| Pepper | 1 | |
Directions
First make the court bouillon.
Pour the wine into a non-reactive pan and add the onion, bouquet garni and a pinch each of salt and mixed spices.
Cover, and simmer for 25 minutes.
Cool the court bouillon and strain it.
Put the brains into a nonreactive pan and pour the court bouillon over them.
Bring the liquid to a boil, then reduce the heat to very low and simmer the brains for 30 minutes if beef, 25 minutes if veal, 20 minutes if pork and 15 minutes if lamb.
Remove the brains and drain them, then pat them dry on a towel.
Slice them and arrange them on a serving dish.
Keep them warm.
Over high heat, reduce the court bouillon to about 3/4 cup [175 ml.].
Stir the beurre manie into the court bouillon to thicken it into a sauce.
Season the sauce to taste with salt and pepper, and pour it over the brains.
Pour the wine into a non-reactive pan and add the onion, bouquet garni and a pinch each of salt and mixed spices.
Cover, and simmer for 25 minutes.
Cool the court bouillon and strain it.
Put the brains into a nonreactive pan and pour the court bouillon over them.
Bring the liquid to a boil, then reduce the heat to very low and simmer the brains for 30 minutes if beef, 25 minutes if veal, 20 minutes if pork and 15 minutes if lamb.
Remove the brains and drain them, then pat them dry on a towel.
Slice them and arrange them on a serving dish.
Keep them warm.
Over high heat, reduce the court bouillon to about 3/4 cup [175 ml.].
Stir the beurre manie into the court bouillon to thicken it into a sauce.
Season the sauce to taste with salt and pepper, and pour it over the brains.
Chef
