Usuba
Breaded Beef Brains with Sauces
Delicate offal in a crispy breading with contrasting texture. The brains are pre-boiled in vegetable broth, then coated in flour and fried until golden. Served with mashed potatoes, caramelized tomatoes, and a mixture of spicy kimchi sauce and sweet chili.
- Prep
- 60 min
- Cooking
- 60 min
- Total
- 120 min
- Standard serving
- 258.4 g
Ingredients
Total 12
Instructions
- 1
Step 1
Rinse the brains in warm water. Remove blood clots and the surface membrane. Place the brains in water acidified with lemon and leave for one hour. Then rinse under running water and pat dry with paper towels.
- 2
Step 2
Cut the vegetables into large pieces and char them in a hot skillet until dark spots form.
- 3
Step 3
Pour 2 liters of water into a pot, add the charred vegetables, salt to taste, and add allspice. Place the brains in the water. Bring to a boil and simmer for 10–15 minutes. Turn off the heat and let the brains cool in the broth.
- 4
Step 4
Pat the brains dry with a paper towel and cut them lengthwise into pieces 2 cm thick.
- 5
Step 5
Coat the brains in flour, shake off the excess. Fry on a well-heated skillet in vegetable oil on all sides until golden brown.
- 6
Step 6
Mix the sweet chili sauce and kimchi sauce. Remove the brains from the pan and coat them with the sauce mixture on all sides using a brush.
- 7
Step 7
Cut the tomatoes into large wedges. You can remove the seeds and juice with a spoon. Place the tomato wedges on the same pan where the brains were fried, and lightly fry until a light caramel crust forms.
- 8
Step 8
Serve fried brains with mashed potatoes and stewed tomatoes.
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