Ragout Of Brains Recipe
Ingredients
| 2 pounds calf's brains | ||
| Peppercorns | 6 | |
| Shallots | 5 , halved | |
| Parsley sprigs | 4 | |
| 1 small carrot, cut in pieces | ||
| Salt | 1 Teaspoon | |
| Thyme | 1/4 Teaspoon | |
| Butter | 1/4 Cup (16 tbs) | |
| Soybean Oil | 2 Tablespoon | |
| Beef Stock | 1/4 Cup (16 tbs) | |
| Tomato Paste | 1 Tablespoon | |
| Butter | 2 Tablespoon | |
| Lime juice | 1 Tablespoon | |
Directions
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
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
Chef
