BEEF HEART SALAD WITH POMEGRANATE

AuthorNata AlbotCategoryDifficultyIntermediate
Yields1 Serving
Prep Time15 minsCook Time20 minsTotal Time35 mins
 1 beef heart
 1 pomegranate
 1 red onion
 ½ cup rice
 2 garlic cloves
 100 g mayonnaise
 1 bay leaf
 salt
 peppercorns
1

Wash the beef heart thoroughly. Cook it in boiling water with one bay leaf, peppercorns, garlic and season with salt.

2

Rinse the rice with warm water and boil in another saucepan. Drain the remaining water from the cooked rice and rinse it with cold water.

3

Cut the cooked heart into long strips, transfer to a bowl and add the rest of the ingredients: rice, minced onion, pomegranate and mayonnaise. Mix well and, if necessary, season with more salt.
*If you do not have time to make your own mayonnaise (the recipe can be found in my first book), use yoghurt instead.

4

Sprinkle some pomegranate seeds over the mixture.

Ingredients

 1 beef heart
 1 pomegranate
 1 red onion
 ½ cup rice
 2 garlic cloves
 100 g mayonnaise
 1 bay leaf
 salt
 peppercorns

Directions

1

Wash the beef heart thoroughly. Cook it in boiling water with one bay leaf, peppercorns, garlic and season with salt.

2

Rinse the rice with warm water and boil in another saucepan. Drain the remaining water from the cooked rice and rinse it with cold water.

3

Cut the cooked heart into long strips, transfer to a bowl and add the rest of the ingredients: rice, minced onion, pomegranate and mayonnaise. Mix well and, if necessary, season with more salt.
*If you do not have time to make your own mayonnaise (the recipe can be found in my first book), use yoghurt instead.

4

Sprinkle some pomegranate seeds over the mixture.

BEEF HEART SALAD WITH POMEGRANATE
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