Composition / ingredients
Step-by-step cooking
Step 1:
How to make a Tbilisi salad with beef and beans? Prepare the ingredients. Tbilisi salad is usually prepared with canned beans. It's much easier and faster this way. I suggest the option with fresh boiled beans. Delicious and so, and so.
Step 2:
Peel the onion and cut it into thin half rings. I took red, it tastes sweeter and is better suited for salads. But you can also use a regular onion.
Step 3:
Pour the apple cider vinegar over the onion, stir and leave to marinate for 15 minutes. Then drain the vinegar. Pickling allows you to get rid of excess bitterness and sharpness of onions.
Step 4:
How to boil red beans? Soak the beans in cold water the day before and leave overnight. Then boil the beans in plenty of water until soft, about 1.5 hours. Put the finished beans in a colander and dry them.
Step 5:
Fry walnuts in a dry frying pan, this will make them more fragrant and crispy. Then chop the nuts with a knife.
Step 6:
Peel the red bell pepper from the seeds and cut into thin strips.
Step 7:
Pre-boil the beef. How to boil beef for salad? Boil water in a saucepan and lower the meat in one piece into boiling water. Then the beef will remain soft and juicy. Cook the meat for about 1.5 hours, at the end add salt and spices to taste. Cool the finished beef and cut into strips.
Step 8:
Garlic and parsley (or better cilantro) wash well, dry, and then finely chop.
Step 9:
Put boiled beef, beans, bell peppers, pickled onions, walnuts, garlic and parsley in a salad bowl. Season the salad with salt, pepper, pour vegetable oil and mix. Serve to the table. Bon appetit!
Beef for salad is better to take low-fat varieties and cook for a long time so that the meat turns out to be the softest. For greater uniformity, beef can not be cut into cubes, but disassembled into small fibers.
Unfortunately, I didn't have fresh cilantro at hand and had to settle for parsley. However, cilantro in this salad is preferable - it will give the salad the necessary taste, which accurately conveys all the subtleties of national Georgian dishes.
You can also add pomegranate seeds here, and for sharpness - finely chopped chili pepper.
Pierce the meat with a knife: if the knife enters easily and the light juice flows, then it is ready, if the juice is pink or red, you need to continue cooking.
The salad will look nice and neat if you cut all the ingredients into pieces of the same size and shape (for example, cubes).
Since the degree of salinity, sweetness, bitterness, sharpness, acid, burning is individual for everyone, always add spices, spices and seasonings, focusing on your taste! If you put some of the seasonings for the first time, then keep in mind that there are spices that it is especially important not to shift (for example, chili pepper).
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Melted beef fat - 871 kcal/100g
- Fat beef - 171 kcal/100g
- Lean beef - 158 kcal/100g
- Beef brisket - 217 kcal/100g
- Beef - okovalok - 380 kcal/100g
- Beef - lean roast - 200 kcal/100g
- Beef shoulder - 137 kcal/100g
- Beef - ribs - 233 kcal/100g
- Beef - ham - 104 kcal/100g
- Beef - tail - 184 kcal/100g
- Boiled ham - 269 kcal/100g
- Beef corned beef - 216 kcal/100g
- Sweet pepper - 27 kcal/100g
- Walnuts - 650 kcal/100g
- Black Walnut English Walnut - 628 kcal/100g
- Black Persian Walnut - 651 kcal/100g
- Walnut oil - 925 kcal/100g
- Garlic - 143 kcal/100g
- Ground black pepper - 255 kcal/100g
- Parsley greens - 45 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Apple cider vinegar - 14 kcal/100g
- Red beans - 93 kcal/100g
