Hello honest people. Since childhood, I have been a big lover of offal and always get acquainted with interest with a new dish from this area. But one salad for me remains unchanged - I've been preparing it for 10 years almost unchanged. It came to me under the name "Siberian", although a search on the Internet for this name gives a bunch of completely different salads. I don’t know how this name was attached to this dish, but from old memory I use it. The recipe is simple but successful. Lightweight but combative. Now I'll tell you what and how.
Ingredients:
Beef heart - 1pc
Onions - 2pcs
Pickled cucumbers - 3pcs
Mayonnaise 2-3 tbsp
Salt, black pepper - to taste
Black peppercorns - 10pcs
Allspice peas - 5pcs
Bay leaf - 2pcs
Apple cider vinegar 1 \ 2 tbsp. l
Water -1 \ 2 tbsp. l
Sugar - 1/2 tablespoon
Salt -1 tsp
How to cook:
To prepare beef heart salad, you need to prepare foods. Pre-cut off excess fat from offal and clean off all excess.
Cut the heart into 2-3 pieces and remove the hard joints and coarse ducts. It is not necessary to remove absolutely all fat - it is ultimately quite edible.
Don't forget the peppers and bay leaves.
Bring water to a boil in a large saucepan, place the heart. Bring to a boil again and remove all foam. Lay the peppers and bay leaves. Cook under a half-covered lid for 45-55 minutes, depending on the size of the offal.
Salt the heart 15 minutes before the end of cooking. The water must be salty.
It's easy to try - get a piece, cut it off and taste it. If it is firm, cook further, and if it is tasty and you want to eat more, you can take it out. The finished heart should be left to cool in the broth.
In the meantime, the offal is being cooked, it's time to pickle the onions, which will give the dish that very taste and texture. Cut the onion heads into half rings lengthwise.
Now you have to try the onion. If you have it white and sweet, you can leave it as it is. And if thermonuclear, vigorous, then rinse under running cold water for a minute or two.
Separately in a bowl, mix the ingredients for the marinade: water and vinegar, salt and sugar. Stir to dissolve the granulated sugar.
Mix the onion and marinade, refrigerate while the heart is boiling. From time to time, you can stir the onion slices, because the marinade flows down.
Cut the cucumbers into short strips.
Do the same with the heart.
Mix cucumbers, offal, onion squeezed from the marinade and mayonnaise. Season with pepper and, if necessary, adjust to salt.
Everything is ready.
Beef heart salad, pickles and pickled onions can be served.
Bon Appetit!
This salad is impossibly simple: heart, cucumber, and onions with mayonnaise. But all this somehow comes together so harmoniously that I never stop coming back to it years later.
I like how the heart itself is felt here, how the onions crunch, and its sweet and sour aftertaste, aroma and taste of black pepper. Cool thing, I can't add anything ...
And although I can: you can diversify this salad with a sweet and sour apple, cut into strips. You can add a little sweet mustard to the mayonnaise. Or include potatoes in the composition - this will be a more satisfying modification of the dish, but it is not for everybody.
By tradition, I propose to cook, make up your own opinion and tell and show what you got there.
And for today I have everything. Your Bra from Odessa.
Like and subscribing to the channel is the best thanks for us :)
All our recipes can be found on the website: https://vilkin.pro