Beef Heart Salad with Pickled Cucumbers and Onions
For optimal food safety and taste, always prepare salads using fully cooled ingredients. Mixing warm components can lead to rapid spoilage.
To achieve a visually appealing and uniform salad, it's recommended to cut all ingredients into similar-sized pieces, such as cubes.
Updated : 02 June, 2025
More than 1 hour.
Ingredients
250 grams
Beef heart
1
Onions
1
Carrot
20 grams
Green onion
100 grams
Salted cucumbers
2 units
Garlic
2 tablespoon
Vegetable oil
3 tablespoon
Mayonnaise
1 teaspoon
Ready-made mustard
to taste
Salt
to taste
Greens
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
If the beef heart is frozen, place it on the lower shelf of the refrigerator and let it fully thaw. Wash and dry the green onions and herbs.
Step 2
Boil the beef heart. Rinse it, place in a pot with a thick bottom, add a peeled onion, and pour in cold water. Lightly salt. Put the pot on medium heat and bring to a boil. How long to cook beef heart to make it tender? Simmer on low heat for 2–3 hours. Remove the pot from the heat, cover with a lid, and let it cool completely.
Step 3
Peel the carrots and grate them using a Korean-style grater or cut into thin strips. Pour odorless vegetable oil into a pan and heat over medium heat. Add the carrots and sauté on low heat for 5–7 minutes. Remove the pan from the heat and let the carrots cool.
Step 4
Clean the boiled beef heart from fat and connective tissues, then cut into medium-sized strips.
Step 5
Slice the pickled cucumbers into short thin strips and add to the beef heart.
Step 6
Add the sautéed and cooled carrots to the beef heart and cucumbers.
Step 7
Chop the green onions and herbs and add them to the salad. Mix all ingredients well.
Step 8
Place mayonnaise into a bowl, add minced garlic and mustard, and mix. Add the dressing to the salad and stir. Sprinkle with chopped green onions and herbs, and serve immediately.
Step 9
Enjoy your meal!