Recipes

Sauteed Calf Brains

Ingredients

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.

Directions:

  • 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.

Servings

4

Prep

10 min

Cook

15 min

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Skill Level

Easy