The great Mexican cantina classic, where bay-poached beef brains are gently scrambled in a tricolor compote of ripe tomatoes, white onion and serrano chile.
Ingredients
- 1000 g fresh beef brains
- 2 l filtered water
- 3 tbsp distilled white vinegar (8% acidity)
- 2 leaves dried bay leaves
- 1 tbsp coarse grey sea salt
- 1 tsp whole black peppercorns
- 40 g pastured pork lard
- 250 g sweet white onion
- 4 cloves white garlic cloves
- 500 g ripe Roma tomatoes
- 3 pieces fresh serrano chiles
- 1 bunch bunch fresh cilantro
- 1 tsp fine sea salt
- 1 pinch ground black pepper
Method
- Gently rinse the fresh beef brains under a trickle of very cold water to remove surface impurities, then place in a large bowl of ice water for ten minutes to eliminate any residual traces of blood.
- Pour the filtered water into a large pot, then add the distilled white vinegar, dried bay leaves, coarse grey sea salt and whole black peppercorns. Bring the liquid to a rolling boil, then immediately reduce the heat to maintain a steady, gentle simmer.
- Carefully submerge the drained brains in the simmering court-bouillon. Poach very gently without boiling for twelve to fifteen minutes, until the flesh whitens evenly and becomes firm under light finger pressure.
- Remove the brains using a slotted spoon and immediately plunge them into a bowl of cold water to halt the cooking process. Once the brains have cooled slightly, carefully peel off the thin transparent membrane with your fingers and remove any superficial red veins, then drain on a clean kitchen towel.
- Place the trimmed brains on a cutting board and cut into even cubes, being careful not to crush them.
- Peel and finely mince the sweet white onion. Peel and finely chop the white garlic cloves. Cut the ripe Roma tomatoes into even, small dice, reserving their juices. Very finely slice the fresh serrano chiles, adjusting the amount of seeds according to your heat tolerance. Pick and chop the fresh cilantro.
- Melt the pastured pork lard in a cast-iron saute pan over medium heat. As soon as the fat is hot and begins to sizzle gently, toss the sweet white onion and fresh serrano chiles into the pan, then sweat for three to four minutes until the onion becomes translucent and soft without browning.
- Add the chopped white garlic and stir for one minute to release its fragrance without letting it brown.
- Stir the diced ripe Roma tomatoes and their juices into the pan, then season with the fine sea salt and ground black pepper. Let stew over medium heat for six to eight minutes, stirring regularly with a wooden spoon, until the vegetable water evaporates and a thick, glossy, reddish sauce coats the bottom of the pan.
- Lower the flame to very low and gently place the beef brain pieces into the simmered tomato sauce. Stir delicately with a flexible spatula, lightly mashing a few pieces against the sides to mimic the melting consistency of scrambled eggs, while preserving generous whole pieces.
- Continue cooking for four to five minutes over very low heat so the flesh of the brains fully absorbs the aromatic juices, ensuring the mixture remains creamy without sticking.
- Turn off the heat, scatter with the chopped fresh cilantro and give it one last stir with the spatula. Taste and adjust the seasoning with a pinch of fine sea salt if necessary, then plate immediately in a warm, shallow dish.
Nutrition
Per serving
- Energy
- 490.3 kcal
- Protein
- 53.43 g
- Carbohydrate
- 13.55 g
- Fat
- 24.58 g
- Fibre
- 3.62 g
- Calcium
- 32.9 mg
- Iron
- 0.46 mg
- Magnesium
- 22.49 mg
