Moroccan-style beef brain, or Cervelle a la maroccaine
Discover how to prepare traditional Moroccan beef brain (Cervelle à la marrocaine) with saffron and lemon, taught by an 80-year-old chef. Perfect for adventurous eaters!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at foodaism.com.
Cooking tools:
- Pot
- Stove
- Colander
- Skillet
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Spoon
- Serving platter
Ingredients
- 2 pounds beef or calf brain (cleaned)
- 6 cloves garlic ( peeled)
- 1 punch flat leaf parsley (chopped)
- 1/4 c lemon juice
- pinch saffron threads soaked in 1/4 c. water
- salt
- fresh ground pepper
- olive or vegetable oil
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