Beef, variety meats and by-products, spleen, cooked, braised

Braised beef spleen is a dense, dark organ meat with a rich, minerally flavor closer to liver than to typical muscle cuts, and it softens considerably with the long, moist cooking that braising provides. It is typically browned first, then simmered slowly in stock or a seasoned braising liquid with aromatics such as onion, garlic, and bay leaf until fully tender, similar to how other tougher organ meats are prepared. Once cooked, it can be sliced and served with a sauce built from the braising liquid, or shredded into stews and ragouts where its texture blends into the dish.

Because organ meats spoil faster than standard cuts, beef spleen should be cooked soon after purchase or kept frozen, and any braising liquid should be well seasoned to balance its assertive flavor. At 145 calories per ounce serving, it is a concentrated source of iron, delivering 219% of the Daily Value per 100 grams, along with 50% for protein, making it one of the more iron-dense options available to cooks who braise organ meats regularly. Pairing it with something acidic, such as a vinegar-based sauce or pickled vegetables, helps offset its richness and gives the finished dish some brightness and cuts through its density.