Brains With Peppers And Tomatoes

Russ Myers

By
@Beegee1947

Brains from any animal can be used, it's a matter of what the butcher has, and you'll gain stature in his sight when you ask for this excellent organ.
Photo © Christine Benlafquih


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Comments:

Serves:

4 / 6

Prep:

25 Min

Cook:

25 Min

Method:

Stove Top

Ingredients

1 1/2 lb
pre cooked brains
3 Tbsp
cooking oil
3 medium
fresh green peppers, sliced or diced thin
2 c
fresh tomatoes, stewed and strained
1 tsp
oregano, dried
1 tsp
parsley
1
bay leaf
1 medium
onion, chopped
1 tsp
sweet basil

Directions Step-By-Step

1
Pre cook brains; Cook slowly for about 15 minutes, in water to cover; adding one tablespoon of cider vinegar.
"The secret is in the word slowly" for brains are spoiled by high heat.
Always reserve the stock for use in soups or gravies.
2
Heat oil in skillet and lightly brown chopped onions; add peppers and cook until tender.

Add stewed tomatoes and herbs; cover and simmer for about 20 minutes; add brains and cook very gently about 5 minutes longer
3
Serve with fresh sprigs of basil or dust with dried sweet basil.

About this Recipe

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: American
Other Tags: Quick & Easy, Heirloom