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All About Brains

In cooking terminology, brains are the organs of four-legged animals. The finest and most sought-after brains are those of lambs and sheep. They are very pale, have a creamy texture and a very delicate flavour.

Veal brains are darker but the taste is similar to lamb and sheep. Beef brains are somewhat firmer and red-veined. Pork brains are not as tender and are rarely eaten.

From your Metro butcher’s counter to your plate

Select grayish pink, plump, pleasant-smelling brains that are blemish- and blood clot-free. Calculate 125 grams of raw brains per portion.

Culinary tips and advice

Soak brains in salted, cold water for a couple of hours, changing the water often
Delicately remove the fine membrane covering the brains
Blanch for 15 to 18 minutes in salted water mixed with 15 ml of vinegar or lemon juice
Let cool in cold water, then dry on paper towels
Brains can be stewed, poached, sautéed or fried
Brains are often cooked in a court-bouillon; 10 minutes for lamb and 15 minutes for veal
Carrots, onions and leeks are the aromatic vegetables that go best with brains

Expert Tip

• They can be cut and sautéed for 3 to 4 minutes or fried for 2 to 3 minutes

Cooking methods for brains

Poached brains

1Completely cover the cleaned brains with acidulated water

2Slowly bring to a boil over medium heat for 10 to 15 minutes

3Skim the surface of the water

4Turn down the heat and add aromatic vegetables, carrots, onions, leeks and a bouquet garni

5Half-cover and simmer for 10 minutes for sheep brains or 15 minutes for veal brains

Fried brains:

Slice the cleaned brains and deep-fry for 2 to 3 minutes

Braised brains

Add cleaned brains to salted water and vinegar (2.5ml of salt/ litre of water plus 15ml of vinegar)
Add a bouquet garni
Cook over medium heat for 15 to 20 minutes
Remove from heat and let cool in the cooking liquid