2020-08-13 / test@t

Guashualibge giblets with garlic salt

In the Caucasus, they have always been very careful about food and used meat, as they say, "from nose to tail," making the most delicious food from offal. The garlic salt you make for this dish can be used for soups, steaks, and vegetables.

Ingredients

400 g of beef liver
1 beef heart
1 beef kidney
400 ml chicken stock
3 medium onions
120 g of ghee
1 tsp red hot pepper
1 cup medium-ground salt
1 large head of garlic

STEP-BY-STEP COOKING RECIPE

Step 1

For the garlic salt, take the garlic into cloves, crush and peel. Put the garlic in a large mortar and, gradually adding salt, crush the salt and garlic until smooth. Transfer to a sealed container or jar. You can store garlic salt without a refrigerator.

Step 2

Remove the film and fat from the kidneys, cut the kidneys into small pieces and soak in water with soda for 2 hours, then rinse thoroughly. Cut out the ducts of the liver, cut the liver into medium pieces. Remove the blood vessels from the heart, cut the heart in the same way as the liver and kidneys. Soak the liver and heart in cold water for 15–20 minutes, then dry.

Step 3

Peel and chop the onion thinly. In a large deep skillet or heavy-bottomed saucepan, heat the oil, add the onions and sauté over medium heat until soft, 5-7 minutes.

Step 4

Add pepper, add offal, increase heat to very high, fry, stirring, until golden brown. Simultaneously bring the stock to a boil in a separate saucepan.

Step 5

Add garlic salt to taste, stir in, pour in boiling broth or water, bring to a boil, cover and simmer over low heat until tender, about 20 minutes.

Preparation time

Cooking time

40m

Servings

Catalog