Fried beef brains

Beef brains are first carefully soaked and boiled, then quickly fried in ghee until they have a tender golden crust. Boiling helps maintain their shape and makes the texture denser for subsequent frying.

Rinse the beef brains (500 g) and cover them with cold water. Add apple cider vinegar (20 g) and let them sit for 1 hour to remove excess blood and soften the smell.

Drain the water. Remove large visible vessels and clots, then rinse the brains again with cold water. You can remove the thin membranes now or after boiling: after heating, the brains will become denser, and the membranes often come off more easily.

Boil water for cooking, add salt, bay leaf (1 g), and black pepper (1 g). Reduce the heat to a gentle simmer, lower the brains into the water, and cook for 10-15 minutes.

Remove the brains with a slotted spoon and let them cool for 10-15 minutes. After cooling, cut them into large slices about 1.5-2 cm thick.

Heat ghee (30 g) in a pan. Place the slices of brains in the pan and fry for 2-3 minutes on each side until the surface is golden brown. Flip them with a wide spatula so that the slices do not fall apart.

Serve the fried brains hot, with lemon (50 g), chopped parsley (10 g), salt, and freshly ground black pepper to taste.