Kitchen appliances and utensils: pan, colander, large salad bowl or bowl, medium-sized bowl, stove, cutting board and sharp knife.
Ingredients
| Ingredients | amount |
| Beef liver | 600 g |
| Onions (large onions) | 1 PC. |
| Vinegar 9% | 2 tbsp. l |
| Water | 2-2.5 l |
| Salt | taste |
| Vegetable oil | how much will it take |
Step cooking
- Rinse the beef liver (600 grams) with cold water, cut out the bile ducts and clear of the film. Boil the prepared liver. To do this, fill the pan with water (2-2.2 liters) and let the water boil. In boiling water, put the beef liver cut into 3-4 pieces and cook for about 10-15 minutes. Cook the whole piece longer. Check the readiness of the liver with a knife by piercing a piece. If the liver gives off light juice - it is ready, but if the juice is pinkish, then the offal is not yet cooked. Do not cook the liver for a long time, otherwise it will become "rubber". When cooking, pepper and add your favorite spices to the water, but salt is better at the end of cooking. Remove the cooked liver until ready to stand and let it cool.
- Peel a large juicy onion (1 piece) and cut into thin half rings. The thinner you chop the onion, the tastier the salad will be.
- Put the onions in a bowl and marinate it: pour clean water into the bowl so that the half rings of the onion are completely covered with water. Pour 9% table vinegar (1-2 tablespoons) into a bowl and mix. Leave the onions to stand and marinate while you chop the liver.
- Cut the cooled beef liver into very thin strips. To do this, first cut a piece of liver into thin plates, which then cut into thin strips (straws).
- When the whole liver has been sliced, drain the water from the pickled onions. To do this, put it in a colander and let it drain water.
- Add the prepared onion to the chopped liver and season the salad with vegetable oil. It is better to do this in 2 doses: first add a little vegetable oil and mix, and when the liver absorbs a little oil, add more and mix.
- Try the salad on salt, and if necessary, salt and mix.
- Salad of boiled beef liver with pickled onions is ready, and you can immediately serve it to the table.
Decoration methods and serving options
Serve a delicious and hearty beef liver salad with pickled onions in a beautiful salad bowl, garnished with sprigs of parsley or lilies from onions. Salad can also be served in portions, having formed it using the cooking ring on a portion plate. You can decorate a salad laid out in portions with basil leaves, sprigs of dill or parsley.
Video recipe
How to cut the ingredients for a hearty beef liver salad and pickle onions, see the video.
You learned the recipe for making beef liver salad with pickled onions. The salad turns out to be tasty and very satisfying, and for its preparation only three available main ingredients are used. For lovers of salads with mayonnaise, you can replace the vegetable oil in this recipe with mayonnaise. Optionally, you can pepper the salad with black pepper. Prepare this simple salad from the available ingredients and write in the comments if you liked the recipe, and also share your recipes for making beef liver salads.
Loading...