Calves' Brains In Browned Butter Recipe
Ingredients
3 to 4 calves' brains
3 cups (750 mL) cold water
3 tbsp (50 mL) vinegar of your choice
2 bay leaves and 2 whole garlic cloves
1 tsp (5 mL) salt 10 peppercorns
2 cups (500 mL) hot water
3 tbsp (50 mL) butter
1 tbsp (15 mL) parsley, minced
1 tsp (5 mL) pickled capers
Directions
Soak the calves' brains one hour in the cold water and vinegar.
Drain and remove the red veins and small black spots on top of the brains (this is easy to do).
Place them in a clean dish with the bay leaves, garlic, salt, peppercorns and hot water.
Cover and microwave 4 minutes at HIGH.
Let stand in cooking water 2 minutes, drain and place on a warm dish.
Put the butter in a ceramic dish and microwave at HIGH 3 to 5 minutes, or until the butter is dark brown.
It is important to watch closely, as brown-ing time may vary with different brands of butter.
Add the parsley and capers.
Pour very hot over the brains and serve.
Drain and remove the red veins and small black spots on top of the brains (this is easy to do).
Place them in a clean dish with the bay leaves, garlic, salt, peppercorns and hot water.
Cover and microwave 4 minutes at HIGH.
Let stand in cooking water 2 minutes, drain and place on a warm dish.
Put the butter in a ceramic dish and microwave at HIGH 3 to 5 minutes, or until the butter is dark brown.
It is important to watch closely, as brown-ing time may vary with different brands of butter.
Add the parsley and capers.
Pour very hot over the brains and serve.
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