Let’s start from scratch. Spleen It is a lymphatic organ, which corresponds to, among others for blood storage and supporting immunity. Sounds little appetizing? Maybe. But culinary is another fairy tale – a beef spleen, also called “black liver”, is intensely dark meat with a compact structure and surprisingly deep, almost wild aroma.
If I had to compare her to something known – this is something between liver and beef heart. An incredibly grateful processing product, which will successfully find its fans in Poland. Provided you learn its valuable properties and learn how to prepare a wonderful rarity from it.
No, we don’t overdo it. This is not another “trend of thicket”, but specific data. 100 grams of beef spleen includes:
- up to 40 mg of heme iron (for comparison: chicken liver – approx. 8 mg),
- A large dose of vitamin B12, which supports the brain, memory and life energy,
- full -fledged protein, selenium, zinc, and even some vitamins C and A.
This meat not only feeds, satisfying hunger, but also in a natural, concentrated way provides nutrients. Perfect for people with anemia, pregnant women, athletes and … all who just want to eat something other than chicken with rice.
Taste? Intense. Texture? Compact but pleasant. There is no specific bitterness that liver can have. The taste is more “fleshy”, slightly sweet and even velvety after proper preparation. This is one of those products that arouse extreme reactions – but most of them end with: “Why didn’t I eat it before?”
Due to the fact that the beef was a fairly universal component, you can prepare it in several ways. Ground for chops, grilled in Turkish, fried in a pan. There are a lot of options, it is worth testing to finally choose your favorite variant. Below Recipe for a spleen from a panas it is a classic of the genre and should taste even “beginners”.
Ingredients:
- 1 Wołów spleen,
- 2 onions,
- soaking milk,
- salt, pepper, pepper, allspice,
- lemon juice,
- parsley,
- Frying oil.
Preparation:
- Wash the spleen thoroughly, cleanse the membranes and cut into thin slices.
- Soak it for a minimum of 30 minutes in milk (it will deal with the remnant of a metallic aftertaste).
- Drain, sprinkle with lemon and fry until gold together with the onion.
- At the end we stew the whole for 10 minutes with a little water and ground allspice.
- We serve with parsley. And then … we fall in love with the first bite.
Grilled spleen – Turkish version
In Turkey, they do it simply: marinated in yogurt with garlic and mint, stuck on skewer sticks and thrown into the barbecue. Effect? Short, juicy, aromatic beef spleen, ready to serve with pita, with tahini sauce or ajwar.
Herring stew with vegetables
Driving in wine or broth with carrots, garlic and thyme makes the spleen literally melt in the mouth. Plus buckwheat, a bit of pickled cucumber and … we have a homemade dinner that tastes like a Turkish bistro.
Ground chops from the spleen
Blend the spleen together with minced meat, onions and garlic. Add egg, breadcrumbs, spices, form chops and fry. An aromatic flavor bomb is created – meat, moist and full of depth. Your classic ground just paled with shame.
You will not find her on the shelf in the hypermarket next to sausages and yogurt from Chia. But it is worth asking in meat stores and slaughterhouses, especially those with a traditional assortment, visit markets or supermarkets, where you will often find various exotic offal or order online from ecological slaughterhouses or meat shops with shipping.
Absolutely yes. But as always – in moderation. This product is very rich in iron and vitamins, but also in purines – so people with gout or kidney disease should be careful. Apart from that? Only pros:
- improves concentration,
- supports the fight against anemia,
- gives a feeling of satiety for a long time,
- Raises energy levels (without espresso).
So why don’t we eat her? Because “offal” is a word that associated with poverty, coercion and gray in the Polish People’s Republic. But today – the spleen returns as a symbol of culinary courage. For aware gourmets, for those who are not afraid to discover, and for those who prefer to eat something valuable instead of another discount burger.
Source: NowowoPuje.pl
