Brains (sweet And Sour) Recipe

History and Fun Facts:

The concept of consuming brains may seem unusual to many, but this organ has been considered a delicacy in various cultures throughout history. Consuming brains can be traced back to ancient civilizations like the Egyptians and Greeks, who believed that eating the brain of an animal could improve cognitive function. In Medieval Europe, brains were considered a luxurious dish, often served to nobility and aristocrats.

Sweet and sour preparations were popularized in Chinese cuisine during the Tang Dynasty (618-907 AD), and the combination of these flavors eventually spread to different parts of the world. In this recipe, we will be exploring a unique twist on sweet and sour flavors by using brains.

Recipe: Sweet and Sour Brains

- 1 pound of fresh brains (beef, pork, or lamb)
- 1 onion, chopped
- 1 celery root, sliced
- Assorted whole peppers (such as bell peppers and chili peppers)
- Salt, to taste
- 1 crust of rye bread
- Vinegar
- Water
- 1 lebkuchen (gingerbread)
- 2 tablespoons brown sugar
- 1 tablespoon molasses
- 1/2 teaspoon cinnamon
- Handful of seedless raisins
- Handful of pounded almonds
- Slices of lemon (for garnish)


1. Start by cleaning the fresh brains thoroughly. Remove any excess fat or membranes and rinse them under cold water.
2. Prepare a mixture of ice-cold salted water in a bowl. Place the cleaned brains in the bowl and let them soak for about an hour. This step helps to remove any impurities and enhance the texture.
3. In a large pot, add the chopped onion, sliced celery root, whole peppers, salt, and a crust of rye bread. Place the cleaned brains on top of this bed of herbs.
4. Pour enough vinegar and water into the pot, covering the brains just barely.
5. Bring the pot to a boil and let it cook for approximately fifteen minutes. Cooking time may vary depending on the size of the brains. The brains should be tender but not overcooked.
6. Use a perforated skimmer or slotted spoon to carefully lift the cooked brains from the pot. Transfer them to a platter and let them cool.
7. Meanwhile, prepare the sweet and sour sauce. Take a lebkuchen (gingerbread) and crumble it into a saucepan.
8. Add brown sugar, molasses, cinnamon, seedless raisins, pounded almonds, and a splash of vinegar to the saucepan. Mix all the ingredients together.
9. Place the saucepan over medium heat and gradually add the boiling sauce from the pot in which the brains were cooked.
10. Let the sauce simmer for an additional ten minutes, allowing all the flavors to meld together.
11. Once the sauce has thickened and is well-combined, carefully pour it over the cooled brains.
12. For added flavor and presentation, decorate the dish with slices of lemon.
13. Let the sweet and sour brains marinate in the sauce for at least a few hours, or preferably overnight, to allow the flavors to develop and permeate the meat.
14. Serve the sweet and sour brains cold, and enjoy!

Similar Recipe Dishes:

If you found the concept of sweet and sour brains intriguing, you may also be interested in exploring other unique recipes that incorporate unusual ingredients or flavors. Here are a few suggestions:

1. Chicken Feet with Black Bean Sauce: This dish is popular in Cantonese cuisine and involves cooking chicken feet in a savory black bean sauce until they are tender and flavorful. It may sound unusual, but it is a delicacy appreciated by many.

2. Escargots à la Bourguignonne: A classic French preparation of snails, these are cooked with garlic, parsley, butter, and white wine. Though initially apprehensive, many people find escargots to be a delicious and indulgent appetizer.

3. Haggis: This traditional Scottish dish consists of a mixture of sheep's heart, liver, and lungs, combined with oats, herbs, and spices, which are encased in a sheep's stomach and then boiled. While it may sound unconventional, haggis is an integral part of Scottish cuisine and is often enjoyed on special occasions such as Burns Night.

Remember, exploring new flavors and food combinations can be a fascinating culinary adventure. Be open to trying different dishes and embrace the diversity of cuisines from around the world!



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