Beef brains

Beef brains are considered a delicatessen product that has a delicate taste, so many like to cook and then consume them with various side dishes or in pure form. The beef brains entering the treatment should be intact, without the presence of blood and with an intact shell. High-quality beef brains have a fairly dense consistency and are practically odorless.

Cooking beef brains is not at all difficult, but the closest attention should be paid to the preliminary treatment of this offal. First of all, in the presence of blood clots, which must be removed, the brains must be soaked in cold water for at least two hours, regularly changing it. Only after that you can remove the film from them. If even after soaking, the blood clots still remain, hold the beef brains in warm water until the blood is completely gone. As a rule, it will take about twenty minutes to heat the beef brains (frying or boiling).

If you decide to toast beef brains, remember that to keep the product white, they must be pre-greased with vinegar or lemon juice. If you cook beef brains under wine sauce, there is no need to lubricate them with vinegar - just soak the sub-product in water acidified with vinegar.

It is noteworthy that the taste of beef brains is weak, so it is recommended to cook them in saturated, strong broth - otherwise the sub-product will turn out to be fresh. After boiling, the brains can be cut into small pieces, which, dipping in batter, are quickly deep fried. To make the taste of these slices more interesting, batter is advised not to be made on water or milk, but on white wine, as which any, even the most inexpensive, is quite suitable.

The benefits of beef brains

Nutritional value, as well as the benefits of beef brains, is primarily determined by the presence of vitamins, unsaturated fatty acids and organic phosphorus compounds in this offal. As you know, phosphorus is necessary for the human body for an intensive mental process. In addition to phosphorus, beef brains have magnesium and potassium, which are responsible for the normal operation of the heart.

Despite the obvious benefits of beef brains for the human body, they can hardly be called a dietary product: they contain much less protein than meat, while at the same time there is a lot of cholesterol, and therefore it is not recommended to abuse them. In addition, beef brains are poorly absorbed. The calorie content of beef brains is about 143 kcal per 100 grams of fresh offal.