Indonesians are good at using all parts of the cow's body. Cow brain is boiled in a spicy sauce to make Minang otak curry. Although it tastes good, many people avoid it due to high cholesterol. That's right? Bovine brain is consumed in Indonesia, Pakistan, Mexico, El Salvador, the United States, Portugal, Spain, Italy, and France. This beef organ is popular because it has a soft texture and is very flavorful. In West Sumatra, beef brain is cooked into banak curry or also called brain curry. Raw beef brains are washed, steamed or boiled, skin removed, and chopped before cooking.
The seasoning of this curry is similar to Minang curry in general, consisting of coconut milk, red chillies, turmeric, and other spices, herbs, and spices, making the sauce thick and red-orange in color. The difference is that the brain curry uses candied tamarind and finely chopped mangkokan leaves to reduce the fishy smell of the brain. The result is a dish that combines tender, hearty otak with a thick, flavorful curry sauce. Cow brain is also high in selenium (21.8 micrograms, 31% DV) and copper (0.2 mg, 11% DV) per 100 grams. Selenium maintains healthy body tissues by preventing free radical damage, while copper reduces body cells. Protects and aids in energy production.
Vitamins B5 and B12 are also found in the brain of cows. Vitamin B5 (1.2 mg, 12% of the daily dose) plays a role in metabolism and hormone production. Meanwhile, 10.1 micrograms of vitamin B12 in cow brain, more than the daily recommendation (168%), plays a role in nervous system health and supports the formation of new red blood cells. So if there are no restrictions, eating brain curry is fine as long as it is occasional and not excessive. Eaten with warm white rice
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