beef brain
Also known as: bheja, maghaz, sesos, cervelle de boeuf, cow brain, ox brain
Loading...
Also known as: bheja, maghaz, sesos, cervelle de boeuf, cow brain, ox brain
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Beef brain is highly perishable; it should be cooked or frozen within 24 to 48 hours of purchase.
When cooked, it has a very soft, delicate, and creamy texture, similar to a firm custard or scrambled eggs.
Soak it in cold salted water for 30 minutes, then gently remove the outer membrane and any visible blood vessels.
Yes, it is one of the highest dietary sources of cholesterol, containing over 1000% of the daily value per 100g serving.
Lamb brain is the closest substitute. Sweetbreads (thymus gland) offer a similar delicate texture and flavor profile.
Common dishes include Bheja Fry (Indian/Pakistani), Sesos a la Mexicana (Mexican), and various European terrines or fried preparations.
Yes, it can be frozen for up to 4 months, though the texture may become slightly softer upon thawing.
Look for a pinkish-white color with no grey spots and a mild, clean smell. Avoid any that have a strong or sour odor.
In many regions, it is a delicacy, but it should be sourced from cattle in areas free of BSE (Bovine Spongiform Encephalopathy) for safety.
beef brain is a versatile ingredient found in cuisines around the world. With 143 calories per 100g and 10.9 grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the other category with complete nutrition information.
View all other →