Cow brain? Is that part of food too? These and many more questions may be running through your mind currently, right? But then Cow Brain is one African delicacy originating from North Africa’s Morocco, and has spread across the world to be eaten at home and in restaurants.
The cooked part of the animal is called different names according to language and tribe. While it is called Sesos in Spanish, it is known as Maghaz in Urdu (Pakistan, US, Indonesia and Portugal).
The beef brain belongs to a class of Organ meats (like Kidney, Liver, Heart, etc.) which are referred to as superfoods because they are dense sources of vitamins and nutrients. It contains Omega 3 fatty acids and nutrients which are good for the nervous system. Eating it produces antioxidants in the body which are helpful in protecting the human brain and spinal cord from damage.
The brain can be likened to other foods in the Organs meat, delicious and not disgusting. It has has a mushy texture and very little inherent flavor and so needs to be flavored with sauces and chili pepper. It pairs well with eggs, salad, or sauce, stew or soup. With the first bite, you will experience the aroma and the striking union of all the flavours used in preparing it and you will surely adore it. So why don’t you try it?
There are many ways to prepare beef brain, but here, we will give three easy and time-saving recipes on boiled brain and brain soup. It will be best if you do not cook it as your major food yet when you have not mastered it’s cooking art so you don’t make a mess of it. However, the more you keep cooking it, the closer to perfection you become.
FIRST RECIPE
Ingredients: 0.5-0.6 kg beef brain, 2 tablespoons butter, 2 tablespoons vinegar, 1-2 bay leaves, 3-4 pepper peas, 1/5 tablespoon pepper, 1 slice onion, 1/3 teaspoon salt, 200-250 grams sour cream, 50 grams flour.
How to Cook:
Put the brain into cold water and add 1 tablespoon of vinegar. Leave the brain in the water for one hour. Very gently remove the membrane of the brain without removing it from the water. Once the membrane is gone replace the water. Make sure water covers the brain. Put salt, pepper peas, bay leaf and the rest vinegar and place it on heat. As soon as the water starts boiling, reduce the heat and let it boil slowly for 20 min. In the meantime chop the onion into small pieces ready for frying.
Remove the boiled brain and pt drain in the sieve for 3-5 min. When the moisture is almost gone, cut the brain into medium size pieces about 3-4 cm each. Add flour to the brain and fry it with onion, black pepper and any spices you like. (use butter for frying). Once the brain is ready, (has a light brown colour), add sour cream and cook it in the oven for 20-30 min. Serve warm with fresh or cooked vegetables.
Read also:Â Food: Ever Thought Of 7-Lived Okra And Pumpkin Leaves Soup?
SECOND RECIPE: THE MOROCCAN COW BRAIN SOUP
Ingredients:
Cow Brains, 1/4 Saffron threads, 1/4 chopped parsley, 6 cloves of garlic, Ground pepper, 1/4 cup of lemon juice.
How to Cook:
Wash brain in water, clean bloody membrane from the brain and soak for 10minutes in salted water. Soak a pinch of saffron threads in 1/4 cup of warm water. Rinse brain, simmer in lightly salted water for 10mins and drain in a sieve. Cut into bite-sized pieces, heat olive or vegetable oil in pot, add six cloves of garlic and fry until fragrant.
Add brains, saffron water, 1/4 cup of lemon juice, 1/4 chopped parsley, salt and freshly ground pepper. Shove the pot gently so the ingredients can mix together, allow to cook/simmer for 10minutes. Garnish with more fresh parsley and serve.
3RD RECIPE
As much as organ meats have high nutritional value and can be very beneficial to the human body in many ways, there are risks to eating too much of them. As long as they are eaten in moderation, organ meats can be a healthful and regular part of a balanced diet.
