Beef Liver Salad with Pickled Onions

Ingredients

• Beef Kidneys 20 oz
• Onion 2 heads
• Mayonnaise 5 oz
• 9% Vinegar 5 fl oz
• Salt to taste
• Water 1 cup
• Ground Black Pepper to taste
• Bay leaf 1 piece
• Allspice berries 5 pieces

Step-by-Step Guide

Step 1

Prepare the necessary ingredients.

Step 2

Wash the beef liver thoroughly under running water. Place it in a pot and cover with water.

Step 3

Put the pot on the stove and bring to a boil, then simmer for 10–15 minutes.

Step 4

Add 5 allspice berries and 1 bay leaf to the pot, and salt to taste. Cook the liver until done, about 30 minutes.

Step 5

Drain the broth and let the liver cool in the pot with the lid on.

Step 6

Peel the onions, wash them well, and cut them into strips or half-rings, then place them in a separate container.

Step 7

Add salt, vinegar, and water to the container with the sliced onions. Mix well.

Step 8

Remove the membrane from the liver and trim any excess. Cut it into thin strips. Drain the pickled onions in a colander and squeeze out some liquid, then add them to the container with the sliced liver.

Step 9

Season the salad with salt and pepper to taste, and add mayonnaise.

Step 10

Mix all the ingredients and let it sit for about 1 hour. Serve cold.