Sauteed Calf Brains


  • 1 lb calf brains
  • 2 cups chicken stock
  • juice of 3 lemons
  • kosher salt and fresh cracked black pepper to taste
  • chopped parsley for garnish
  • 1 stick unsalted butter

These calf brains are lightly poached then pan seared in brown butter and finished with lemon juice.


  • Add chicken stock to a sauce pan and bring to a boil.
  • Add the calf brains and reduce heat to a simmer. Poach brains lightly for 5-6 minutes.
  • Remove brains from stock and let cool slightly, then cut into 1 inch chunks.
  • Add the butter to a large saute pan and using medium heat allow butter to melt and to turn slightly brown.
  • Add the calf brains, then season with salt and pepper.
  • Saute the brains, turning several times until golden brown.
  • Add lemon juice to the pan and spoon the juice and brown butter over the brains.
  • Place the brains on a platter and garnish with parsley.

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