Beef heart salad with pickled onions
4 servings
90 minutes
Beef heart salad with pickled onions is an exquisite dish of European cuisine, impressing with its rich texture and balanced flavor. Beef heart, with its dense structure and pronounced meaty aroma, pairs perfectly with the tangy acidity of pickled onions. This salad is a true example of sophistication, where spices and marinade reveal the depth of flavor of the main ingredient. Historically, such dishes emerged as a way to rationally use offal, turning them into gastronomic masterpieces. It is best served chilled, allowing the flavors to meld properly. Perfect as a standalone appetizer or as an accompaniment to a main dish.
1
Prepare the necessary ingredients.
2
Thoroughly wash the beef heart under running water. Place it in a pot, cover with water, put the pot on the fire, bring to a boil, and boil for 10-15 minutes.
- Beef heart: 500 g
- Water: 1 glass
3
Drain the water, wash the heart under running water, place it in a pot, fill with water, put the pot on the fire, bring to a boil.
- Water: 1 glass
4
Put 5 peppercorns and 1 bay leaf in a pot, salt to taste, boil the heart until cooked for about 40 minutes, remove from the broth, and cool.
- Allspice peas: 5 piece
- Bay leaf: 1 piece
- Salt: to taste
5
Peel the onion, wash it well, cut it into strips or half-rings, and place it in a separate container.
- Onion: 1 head
6
Add salt, vinegar, and water to the chopped onion in a container. Mix well.
- Salt: to taste
- Vinegar 9%: 100 ml
- Water: 1 glass
7
Let the onion marinate for at least 30 minutes.
8
Remove fat and excess from the heart. Cut into thin strips.
9
Drain the pickled onion in a colander and squeeze it a little.
10
Place the onion on the chopped heart. Season the salad with salt and pepper to taste, add mayonnaise.
- Salt: to taste
- Ground black pepper: to taste
- Mayonnaise: 150 g
11
Mix all ingredients and let them steep for about 1 hour. Serve cold.