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 Roast Offal with Mashed Potatoes Recipe
Please do not judge strictly for my first experience of posting some recipes. I want to offer you a traditional dish for our family and festive table. This recipe is a kind of analogue of the Kazakh national dish "kuyrdak", which is originally prepared from sheep offal. I use both beef and pork offal (based on what is available), the taste does not change much from this. The dish turns out to be very fragrant, satisfying and very high in calories.
Course Dinner Dishes, Holiday Food Ideas, Hot Dishes, Lunch Second Breakfast Dishes, Second Course Dishes
Cuisine Russian Cuisine
Keyword For Beginners, Medium
Cook Time 180 minutes
Servings
Ingredients
Main course:
  • 1500 gram Heart beef or pork
  • 1000 gram Lungs beef or pork
  • 1 tablespoon Salt
  • 4 pieces Onions 2 PCs in main dish and 2 PCs for decoration (optional))
  • 100 milliliters Sunflower oil (odorless) can be replaced with melted pork fat
  • 500 gram Meat the flesh of beef or pork
  • 0,5 bunch Dill to decorate dishes
Side dish:
Course Dinner Dishes, Holiday Food Ideas, Hot Dishes, Lunch Second Breakfast Dishes, Second Course Dishes
Cuisine Russian Cuisine
Keyword For Beginners, Medium
Cook Time 180 minutes
Servings
Ingredients
Main course:
  • 1500 gram Heart beef or pork
  • 1000 gram Lungs beef or pork
  • 1 tablespoon Salt
  • 4 pieces Onions 2 PCs in main dish and 2 PCs for decoration (optional))
  • 100 milliliters Sunflower oil (odorless) can be replaced with melted pork fat
  • 500 gram Meat the flesh of beef or pork
  • 0,5 bunch Dill to decorate dishes
Side dish:
Instructions
  1. So, after going to the market, we now have a bull heart weighing 1.5 kg., a lung - 1.2 kg. and a piece of pork pulp weighing 500 gr. As I said, you can use pork offal, the cooking process will not change from this, it may take a little less time.
    So, after going to the market, we now have a bull heart weighing 1.5 kg., a lung - 1.2 kg. and a piece of pork pulp weighing 500 gr. As I said, you can use pork offal, the cooking process will not change from this, it may take a little less time.
  2. The heart and lung are well washed in cold water and cut into small pieces of about 1.5-2 cm.
    The heart and lung are well washed in cold water and cut into small pieces of about 1.5-2 cm.
  3. For frying, I use a cast-iron cauldron with a volume of 6 liters. Pour sunflower oil into a large kettle (you can use melted pork fat), put it on a high heat and spread our products. Since the slicing process takes some time, especially I have to mess with the light, I usually put the cauldron on the fire at the beginning of the process and add them to the already fried pieces as the offal is sliced. If you have beef pulp, it should be added immediately. I will add pork later as it takes less time to cook it. When all the offal is in the cauldron, cover it with a lid, put it on medium heat and, stirring occasionally, simmer for about an hour.
    For frying, I use a cast-iron cauldron with a volume of 6 liters. Pour sunflower oil into a large kettle (you can use melted pork fat), put it on a high heat and spread our products. Since the slicing process takes some time, especially I have to mess with the light, I usually put the cauldron on the fire at the beginning of the process and add them to the already fried pieces as the offal is sliced. If you have beef pulp, it should be added immediately. I will add pork later as it takes less time to cook it. When all the offal is in the cauldron, cover it with a lid, put it on medium heat and, stirring occasionally, simmer for about an hour.
  4. While the meat is stewing, peel and dice two large onions.
    While the meat is stewing, peel and dice two large onions.
  5. After an hour, add the sliced pork, diced onion, salt and ground black pepper. Mix everything and continue to simmer. The aroma in the cooking process is unusual, it spreads throughout the apartment, so soon they start coming home from the kitchen with questions like "is this dinner?".
    After an hour, add the sliced pork, diced onion, salt and ground black pepper. Mix everything and continue to simmer. The aroma in the cooking process is unusual, it spreads throughout the apartment, so soon they start coming home from the kitchen with questions like "is this dinner?".
  6. It's time to start cooking the side dish. Peel the potatoes, pour cold water, add salt and send them to cook on the stove. After boiling, put on a quiet fire and cook until tender. After the pork is slightly fried, open the lid and continue to simmer until the excess liquid evaporates. If there is not enough liquid and the meat begins to stick to the walls of the cauldron, you can add a little water. I can't say the exact time of cooking hot, it varies from 2 to 2.5 hours. Usually I try a piece of heart or lung, it should be easy to chew. I think that if you use less meat, they will reach readiness, but since I have a large family, I do not use less than 3-4 kg of products, and accordingly they cook longer.
    It's time to start cooking the side dish. Peel the potatoes, pour cold water, add salt and send them to cook on the stove. After boiling, put on a quiet fire and cook until tender. After the pork is slightly fried, open the lid and continue to simmer until the excess liquid evaporates. If there is not enough liquid and the meat begins to stick to the walls of the cauldron, you can add a little water. I can't say the exact time of cooking hot, it varies from 2 to 2.5 hours. Usually I try a piece of heart or lung, it should be easy to chew. I think that if you use less meat, they will reach readiness, but since I have a large family, I do not use less than 3-4 kg of products, and accordingly they cook longer.
  7. We've already cooked the potatoes. Drain the water from it, part of the liquid is about 200 ml., leave to dilute the puree. I drain the liquid from the potatoes when the main course is almost ready, so that the mashed potatoes do not have time to cool down before serving. I add butter and start grinding with a pusher.
    We've already cooked the potatoes. Drain the water from it, part of the liquid is about 200 ml., leave to dilute the puree. I drain the liquid from the potatoes when the main course is almost ready, so that the mashed potatoes do not have time to cool down before serving. I add butter and start grinding with a pusher.
  8. After the large pieces have already been crushed, we drive an egg into the minced meat and continue to beat with a mixer, periodically adding potatoes left over from the water. Mashed potatoes are very tender and almost without lumps.
    After the large pieces have already been crushed, we drive an egg into the minced meat and continue to beat with a mixer, periodically adding potatoes left over from the water. Mashed potatoes are very tender and almost without lumps.
  9. That's the kind of beauty we ended up with.
    That's the kind of beauty we ended up with.
  10. Separately, cut two onions into thin half rings and mix with finely chopped dill.
    Separately, cut two onions into thin half rings and mix with finely chopped dill.
  11. We spread our mashed potatoes on half of the plate, for the second half of baking. Sprinkle finely chopped onion and herbs on top. And serve.
    We spread our mashed potatoes on half of the plate, for the second half of baking. Sprinkle finely chopped onion and herbs on top. And serve.
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