Ingredients with Measurements:
- 1 lb beef brain, cleaned and cut into small pieces
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 tbsp vegetable oil
- 2 cups beef broth
- 2 potatoes, peeled and diced
- 2 carrots, peeled and diced
- 1 tsp salt
- 1/2 tsp black pepper
- 1 bay leaf
- 1 tsp dried thyme
- 1 tbsp cornstarch
- 1/4 cup water
Special equipment needed:
- Large pot or Dutch oven
- Cutting board
- Knife
- Wooden spoon
Step-by-step instructions:
1. Heat the vegetable oil in a large pot or Dutch oven over medium-high heat.
2. Add the chopped onion and minced garlic and sauté until the onion is translucent.
3. Add the beef brain to the pot and cook until browned on all sides.
4. Pour in the beef broth and add the diced potatoes, carrots, salt, black pepper, bay leaf, and dried thyme.
5. Bring the stew to a boil, then reduce the heat to low and simmer for 30 minutes or until the vegetables are tender.
6. In a small bowl, mix the cornstarch and water until smooth.
7. Add the cornstarch mixture to the stew and stir well.
8. Simmer for an additional 5 minutes or until the stew has thickened.
9. Remove the bay leaf before serving.
Time:
Preparation time: 15 minutes
Cooking time: 35 minutes
Temperature:
Medium-high heat for sautéing, then low heat for simmering.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 250
Fat: 12g
Protein: 20g
Carbohydrates: 16g
Fiber: 3g
Sodium: 900mg
Substitutions for ingredients:
- Beef broth can be substituted with chicken broth or vegetable broth.
- Potatoes and carrots can be substituted with other root vegetables such as parsnips or turnips.
- Cornstarch can be substituted with flour or arrowroot powder.
Variations:
- Add chopped tomatoes or tomato paste for a more tomato-based stew.
- Add other herbs and spices such as rosemary, oregano, or paprika.
- Use different types of meat such as lamb or pork.
Tips and tricks:
- Be sure to clean the beef brain thoroughly before cooking.
- Use a sharp knife to cut the brain into small pieces.
- If the stew is too thick, add more broth or water to thin it out.
Storage instructions:
Store leftover stew in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the stew in a pot over medium heat until heated through.
Presentation ideas:
Serve the stew in a bowl with a sprig of fresh thyme on top.
Garnishes:
Garnish with chopped fresh parsley or cilantro.
Pairings:
Serve the stew with crusty bread or rice.
Suggested side dishes:
Serve the stew with a side salad or roasted vegetables.
Troubleshooting advice:
- If the stew is too thin, add more cornstarch or flour to thicken it.
- If the stew is too salty, add more water or broth to dilute it.
Food safety advice:
- Be sure to clean the beef brain thoroughly before cooking.
- Cook the stew to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Beef brain stew is a traditional dish in many cultures, including French and Mexican cuisine.
Flavor profiles:
This stew has a rich, savory flavor with a slightly creamy texture.
Serving suggestions:
Serve the stew as a main course for lunch or dinner.
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