How to cook beef heart. Beef heart - cooking recipes

Few people know that the heart (like the tongue) is considered a delicacy offal. It is not difficult to prepare beef heart main dishes, but they take quite a lot of time: the muscle tissue of the heart is quite elastic and dense. It may take about 3 hours to cook the offal, and when preparing a beef heart salad or filling where this ingredient is needed, it is usually boiled in advance. But you can serve boiled beef heart and how independent dish.

Regardless of the time it takes, a goulash or hearty stew will always be worth the effort. And you can’t even talk about the benefits of this meat - a constantly working muscle contains a minimum of fat and great amount proteins, accumulates a variety of trace elements throughout the life of the animal. Dishes from the heart are nutritious and supply the body with iron and zinc, selenium, magnesium and other substances necessary for the human heart.

Before you put the pot with the heart on the fire, you need to prepare this offal for cooking:

remove a thin, durable film and excess fat from the surface;
cut the heart into quarters lengthwise and soak it for 2-3 hours in cold water;
rinse thoroughly and remove blood clots from the chambers;
remove the arteries and white membranes of the valves inside the chambers.

Put the offal in a saucepan and pour cold water. Bring to a boil quickly and skim off the foam. Reduce heat to low boil and simmer for about 1 hour. After that, add a whole carrot (100-150 g), an onion (about 100 g), Bay leaf and celery or parsley root.

Cook for another 1-1.5 hours with vegetables. At the end of cooking, add salt to taste and boil for another 10-20 minutes. Remove from heat and cool in broth. The finished heart can be used for cooking meat salads or use on sandwiches instead of sausage.

On the festive table, a boiled heart can be served in cold cuts on par with language. Hot, with white sauce or sauce with horseradish, mustard and garnished with mashed potatoes or rice heart can be served as a second dish.

The broth left over from cooking is very tasty and valuable product, into which the part passes nutrients from meat. It should not be poured in vain: on its basis you can cook lovely soup with mushrooms or vegetables.

How to make beef heart salad?

Beef heart salad contains boiled heart. It should be cooked the day before to have time to cook and cool.

For this salad with mushrooms you will need:

heart ready - 500 g;
turnip onion - 150 g;
fresh carrots - 100-150 g;
dried porcini mushrooms - 100 g;
vegetable oil - 3 tablespoons;
vinegar - 2 tsp;
mayonnaise - 150 g;
salt, pepper, seasonings to taste.

Soak the mushrooms in advance and boil in the same water, cool and cut arbitrarily. Cut the onion into half rings and pickle about half of the amount received. The rest of the onion and grated coarse grater fry carrots until golden brown. Cut the heart into thin strips, add fried and pickled onions, season with mayonnaise and spices.

A boiled heart can be added to any salad where meat or sausage is required according to recipes. elastic juicy pieces will be a great replacement for them in any case.

Heh from the heart

And you can cook heh - Korean salad from beef heart. The specificity of this dish is that the meat is not boiled or fried, but marinated in vinegar, softening at the same time.

Cut 500 g of beef heart into strips and mix it with 5-6 tbsp. vinegar (9%), salt and black pepper powder. Marinate for 10-12 hours in the refrigerator. Squeeze out the liquid and place in a deep bowl.

Then add carrots grated on a special grater (about 150 g), cut the onion into feathers (100 g), bell pepper and cucumber (150 g each) in thin strips. Push through the press 3-4 cloves of garlic and ½ tsp. ground red pepper. Pour 100 g into the pan vegetable oil and make it very hot. Pour over vegetables, mix, add 1 tbsp. soy sauce. Insist 2-3 hours and serve.

Second courses: recipes with beef heart

There is nothing better than making goulash from the heart: the meat is stewed in a sour sauce and becomes soft pretty quickly.

Need to take:

heart - 500-600 g;
onion - 100 g;
flour - 2 tablespoons;
tomato paste - 2 tablespoons;
vegetable oil - 3 tablespoons;
salt, pepper, bay leaves to taste.

Cut the raw beef heart and fry in vegetable oil. Add the onion and fry for 5 minutes along with the onion. Sprinkle the meat and onion with flour, mix well so that everything is covered with it evenly, pour in water or broth so that the meat is covered with liquid, and simmer over low heat for about an hour.

Add tomato paste, bay leaf to the goulash, salt to taste and sprinkle with pepper. Simmer for another half an hour and serve with a side dish of rice or mashed potatoes.

cutlets

From the heart, you can make minced meat and fry cutlets.

Both boiled and raw offal are suitable for them.

heart passed through a meat grinder - 1 kg;
onion - 150-200 g;
raw egg - 2 pcs.;
semolina - 2-3 tablespoons;
flour for breading;
vegetable oil for frying cutlets;
salt, pepper, spices.

Chop the onion and fry until transparent, mix with minced beef heart. Whisk the eggs with salt and pour into the minced meat. Pour semolina, knead, adding spices to taste.

Leave the minced meat to brew, and then take it with a spoon and bread in flour. Cutlets from the heart can be fried in the usual way in a frying pan or bake in the oven, pouring with your favorite sauce, the recipes of which every housewife has. You can serve them with potatoes and vegetables, rice, buckwheat and any other side dish of your choice.

Pate - a quick and healthy breakfast

Such a pate can only be made from the heart, or you can add other offal:

heart, liver, lungs - 200 g or 600 g of heart (optional);
onion - 150-200 g;
carrots - 200 g;
garlic - 2-3 cloves;
hot chili sauce or adjika;
dill or other greens;
ground walnut - 150 g;
salt, vinegar, spices - to taste.

Cut offal into small pieces and simmer in a small amount of liquid until soft with carrots and onions.

Pass everything together with vegetables and liquid through a meat grinder with a fine grate. Add the rest of the ingredients and mix. The pate can be stored in the refrigerator for several days and used for sandwiches or served with festive table in tartlets and as a separate dish.

Recipes for dishes made from beef heart different nations, are very diverse. But the basic cooking methods remain the same: you can boil, stew and cook minced meat from offal. Combining different combinations of ingredients in dishes, experimenting, you can get amazing results.

beef heart- by-product, saturated with vitamins and useful microelements. Helps maintain the balance of these substances in the human body. The ratio of benefits and harms of beef heart depends on the quality of the meat and the frequency of use.

The chemical composition of beef heart

The product contains vitamins A, B1, B2, B5, B6, B9, B12, C, H. It also contains useful trace elements such as:

magnesium;
potassium;
zinc;
phosphorus;
sodium and calcium.

Nutritional value and calorie content of beef heart

The calorie content of beef heart per 100 grams is 96 kcal. This property makes the offal useful in diets. The nutritional value:

16 g of proteins;
3.5 g fat;
2 g carbohydrates.

The benefits of beef heart

Useful properties of the product when regular use lead to positive effects:

strengthening of cardio-vascular system . Zinc, present in the composition, contributes to the formation of stronger muscles of the heart and vessel walls. And the properties of magnesium normalize the heartbeat.
Mineral balance regulation. Due to the combination of properties of useful micro- and macroelements contained in the offal, the body is able to recover from illnesses in a shorter time. Mineral balance is maintained.
High stress resistance. The properties of B vitamins help a person to cope with psychological stress more easily and prevent chronic fatigue syndrome.
healthy appearance. Complex of properties beneficial vitamins and minerals strengthens nails and hair. Improving appearance skin and complexion.
Recovery and growth muscle mass . Since the product is rich in proteins, consumption on a regular basis helps muscles grow and recover from damage.
Improving the composition of the blood. The properties of iron increase the amount of hemoglobin and carry oxygen.
Good immunity. Vitamins C and B6, together with chromium, enhance the regenerating properties of tissues. The immune system becomes stronger human body can better resist infections and viruses. It also accelerates the healing of abrasions and cuts.
Improving the digestive process. Contained useful trace elements, normalize the acid-base balance in the human body and speed up the metabolism. The offal contributes to the favorable functioning of the digestive tract. Helps to effectively deal with intestinal disorders that can develop due to harm from vitamin deficiency.

Important! There are 140 mg of cholesterol per 100 g of beef heart, so you can’t abuse it - it will be harmful.

Is beef heart good for weight loss?

Food made from beef heart is well suited for a diet, as the product is low in calories. A significant protein content will help to reduce weight without reducing muscle mass. Eliminated only body fat. The substances contained in the beef heart, due to their properties, will benefit both women and men in the process of losing weight.

Beef heart in cooking

How to cook beef heart

The product is rarely included in the regular diet, despite the fact that its properties allow the use of meat as an ingredient for various delicious and healthy meals. To avoid harm, before you start cooking, you must remove all layers of fat, large accumulations of blood vessels and blood clots. Sometimes the offal can be bought in stores already processed. In any case, the meat must be washed well under running water.

The next step in preparation is soaking. To do this, you need to salt a little ice water and leave the offal in it for 2-3 hours. After soaking, you need to cook for 1.5 hours. Careful cooking minimizes possible harm.

Important! If the animal was old, then the heart must be soaked for at least 4–5 hours. You need to boil for 3 hours - otherwise the meat will be tough.

Prepared both whole and cut into pieces. To enhance the taste of the dish, add onion rings or mushroom sauce. good side dish vegetables will serve, as the carbohydrates contained in them will balance the properties of beef heart proteins. This combination is optimal, beneficial for digestive system and eliminates possible harm to health.

What can be cooked from beef heart

A useful product can be used in boiled, stewed, fried. For dietary purposes, it is recommended to bake in the oven. Boiled offal is often used as an ingredient for an appetizer or salad. It can be used as a raw material for pâté, fillings for pies and pancakes. Also obtained delicious meatballs and goulash.

Beef heart broth, which is more effective than chicken, is popular with housewives. Benefit such an extra remedy brings only if the meat is lean. Fatty broth can be harmful.

How and how much to cook beef heart

In order for the consistency of the product to become similar to boiled tongue, it must be cooked for at least 4-5 hours. However, 2.5 hours is enough for the useful by-product to become soft enough and suitable for cutting or grinding in a meat grinder. Such time will minimize possible harm.

Brewing steps:

Cut into several pieces and rinse thoroughly.
Soak in cool salted water for 2-3 hours.
Boil water in a suitable bowl and place the sliced \u200b\u200bpieces there.
After the formation of foam, remove it, reduce the heat and cover the pan with a lid.
Cook for at least 2.5 hours.
40-60 minutes before the end of the process, add salt, onion, bay leaf and black peppercorns to boiling water with offal.

Beef heart harm and contraindications

A beef heart can bring a person both good and bad. Typically, it can Negative influence on the state of the body due to poor-quality meat or violations of storage rules. Excessive consumption of the product can also cause harm - provoke kidney disease, digestive disorders, increased hemoglobin levels and arterial hypertension.

There is another serious contraindication - individual intolerance, which occurs in a small number of people. Beef heart is not recommended for children as it can lead to early intestinal problems. And then instead of good, harm will be done.

How to choose and store beef heart

To prepare a tasty and healthy offal dish, it must be borne in mind that it must be fresh. It is recommended to purchase meat only from a reliable seller who does not neglect sanitation standards and complies with all required storage conditions. It is best to give preference to a young veal heart, the benefits and properties of which are much superior to the meat of an old animal. You should choose a product in accordance with the signs:

nice smell;
absence of spots on the surface;
red-brown color;
elasticity.

Between chilled and frozen product, you should always choose the first option. Beef heart in this form does not lose its beneficial properties, but it can not be stored in the refrigerator for more than two days.

Conclusion

The benefits and harms of a beef heart depend primarily on the freshness and age of the animal. It is recommended to eat from this product no more than 3 times a week. Then there will be no harm, and beneficial features hearts will help maintain the balance of vitamins and microelements necessary for the human body.

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Beef heart is a popular by-product that has a low calorie content and rich taste, nutritionally and satiety is not inferior to meat. Dishes from it are considered real delicacies. Many restaurants offer snacks based on beef heart. A homemade recipe can be chosen from a range of options.

beef heart - valuable source iron and trace elements of group B, containing in comparison with meat 5 times less fat and only 87 kilocalories. Experts recommend that this offal be included in the menu for those who are engaged in heavy physical labor and the elderly. In cooking, beef heart is valued for its taste and good compatibility with vegetables, sauces and seasonings.

How to prepare the future delicacy?

The quality of the offal is the key to delicious ready meal. Therefore, when buying Special attention pay attention to freshness and appearance. The uncut beef heart should be a rich burgundy color, without spots or a grayish coating.

Before heat treatment, the product is washed under running water, the fat is removed, cut in half and the aorta, blood vessels, and clotted blood are removed. Regardless of how you cook the heart (boil, fry, stew, mince, etc.), it is advisable to soak it in cold water for at least 2 hours.

Raw offal is used only for the preparation of minced meat for cutlets and meatballs. In other cases, it must be pre-boiled so that it becomes soft. This can be done in two ways.

For tasty and rich broth the heart is boiled like this: completely immerse it in cold water and bring to a boil for strong fire. The first, cloudy, broth is drained, poured over again with cold water, brought to a boil, and then boiled over low heat for about 2 hours; the foam must be removed.
In order to cook delicious heart for salad, stewing or frying, use the following cooking technology: the heart is placed in boiling water for 5 minutes. The first broth is drained. Then a new batch of water is brought to a boil again, the fire is reduced to the very minimum and the offal is boiled for 2 hours, constantly removing the foam.

Aromatic boiled beef heart: a simple recipe

A boiled heart is the easiest way to cook an offal. It can be served at the table as an independent dish, a light snack.

Ingredients:

1 beef heart;
1 large onion;
2 pcs. bay leaf;
7 black peppercorns;
salt.

Cooking:

The method of preparing the offal is simple, and the result is incredibly tasty and hearty lunch or dinner.

Ingredients:

1 boiled beef heart (about 500 g);
3 pickles;
4 potatoes;
2 onions;
500 g of tomatoes;
greenery;
salt.

Cooking:

Finely chop the onion and sauté it until translucent.
Cut the potatoes into wedges and fry over high heat until golden brown.
Put the previously fried vegetables in a thick-walled dish.
Add chopped cucumbers, tomatoes, herbs and beef heart (pre-cut it into pieces).
Pour in some water, salt and simmer over medium heat until the potatoes are soft (about 20 minutes).

Recipe for beef heart in a slow cooker

Cooking this offal in a slow cooker is a great opportunity to cook up a surprisingly delicious delicacy without spending a lot of time.

Ingredients:

600 g beef heart;
200 g of onions;
200 g carrots;
90 g of odorless vegetable oil;
100 g of tomato paste;
0.5 l of water;
salt pepper.

Cooking:

A step-by-step cooking recipe with a photo will tell you how to cook a fragrant delicacy from a healthy offal in a pan.

Ingredients:

400-600 g beef heart;
2 medium onions;
2 tbsp. l. flour;
herbs, salt, pepper.

Cooking:

Cut the pre-boiled heart into oblong pieces, salt, pepper and roll in flour.
Heat the oil in a frying pan and lay out the offal.
Fry over moderate heat until browned.
Finely chop the onion and fry it separately until translucent or golden brown.
2 minutes before the offal is ready, add the onion to the pan, mix, hold the remaining time on the fire and turn off the stove, sprinkle with herbs.

beef heart goulash recipe

The dish will surely delight you and its taste and simplicity cooking. In his case, you can use interchangeable products. For example, tomato paste can be replaced ripe tomatoes, add garlic for spiciness, etc.

Ingredients:

500 g beef heart;
1 st. l. flour;
2 carrots;
1 st. l. tomato paste;
1 onion;
1 pepper;
salt pepper.

Cooking:

Beef heart very rarely appears on our tables and not all housewives know that dishes from it turn out to be amazingly tasty and healthy. In this article, we will tell you a few recipes and you will learn how to properly cook beef heart.

beef heart salad recipe

Ingredients:

beef heart - 355 g;
water - 105 ml;
- 35 ml;
fresh parsley;
onion - 165 g;
spices;
table vinegar- 1 tbsp. the spoon.

Cooking

We clean the onion, chop it into thin strips and pour boiling water for 20 minutes. Then drain the liquid, dry the onion and marinate in a mixture of diluted vinegar. Cut the boiled heart into strips and send to a bowl. Add chopped herbs, pickled onions, season with spices and season with mayonnaise.

beef heart vegetable stew recipe

Ingredients:

beef heart - 505 g;
water - 2 l;
potatoes - 345 g;
carrots - 165 g;
- 115 g;
spices;
onion - 1 pc.;
butter - 45 g.

Cooking

We process the heart, fill it with cold water and boil until cooked, adding peeled onion. Then finely chop the heart and fry on butter. Add chopped carrots, chopped cucumbers and potatoes, chopped into strips, and pour in a little water. Cover with a lid and simmer for about an hour.

Braised beef heart recipe

Ingredients:

beef broth - 305 ml;
beef heart - 485 g;
onion - 65 g;
flour - 10 g;
oil - 25 ml;
spices;
sugar - 5 g;
tomato paste;
Apple vinegar- 1 teaspoon.

Cooking

The recipe for beef heart is quite simple. We wash the offal, process it, soak it for several hours in cold water, and then dry it and cut it into cubes. We spread the blanks in a frying pan with oil and fry for 10 minutes over low heat. Then sprinkle the heart with flour, mix and pour hot broth. Cover the pan with a lid and simmer the meat for 1.5 -2 hours.

We clean the onion, finely chop and sauté separately until golden brown. Adding tomato puree, vinegar, throw a little sugar and simmer the mass for several minutes. After that, we shift the resulting gravy to the heart and cook the dish for another 35 minutes.

Recipe for beef heart cutlets

Ingredients:

Cooking

Pour the slices of loaf with milk, mark for 15 minutes, and then squeeze the bread. Finely chop the salo and twist it through a meat grinder along with boiled heart, peeled onion and bread crumb. We drive an egg into the minced meat, pour semolina, throw spices and mix. We form even cutlets, roll them in ground breadcrumbs and fry in sunflower oil from two sides.

Now you know delicious recipes beef heart dishes and you can please your household with an original dish.

Not all housewives know how to cook a beef heart correctly and how much. After all, this offal rarely appears on our table. In the meantime, you can cook a huge number of nutritious, tasty and healthy dishes from it. The heart is a muscle that works continuously. Therefore, muscle tissue is very dense, requiring a lot of time to cook it to full readiness.

How to choose

A chilled beef heart is a more valuable product than a frozen one. Chilled products are usually sold by local livestock breeders, but frozen ones are more often brought from abroad. It needs to be treated with more caution.

Like any livestock product, fresh beef heart should have a smell and look. fresh meat. There should be no stains, excess moisture or plaque. Their presence indicates the staleness of the product. Quality product has a dark red color. The presence of a small amount of blood in the chambers also indicates its freshness. Before sale, fat and hard vessels must be removed. Pay attention to this, because they can spoil the taste of the product that you are going to cook.

Advice! When choosing a beef heart, try to put pressure on it. The muscle tissue of fresh products must have a sufficient degree of elasticity so that after pressing it immediately restores its shape.

The heart of an adult animal can weigh 1.5 - 2 kilograms. If it is smaller, then you are probably lucky enough to buy an offal from a young calf, which is softer and tastier. Be sure to ask how much to cook a veal heart. It will take a little less time to cook.

in a saucepan

The by-product must be washed well, cut off the remnants of fat, hard vessels that can spoil the taste during cooking. The heart is cut into four pieces to get rid of the remaining blood. For the same purpose, it is soaked in cold water for about 3 hours. Frequent water changes during soaking will allow this to be done more thoroughly.

Soaked offal should be placed in a pot of cold water and put on fire. After boiling, the water must be changed. Repeat the procedure three times. While the heart is cooking, you need to regularly remove the foam. The total cooking time is from two to two and a half hours. Toward the end of cooking, you can add spices, bay leaves, root vegetables.

Veal heart is cooked in the same way. But the cooking time is reduced to one and a half hours. Boiled offal after cooling is added to different snacks and salads, make casseroles, goulash, stews on its basis.

On a note! While the heart is boiling, it should not be salted. Salt is added when preparing dishes based on this boiled offal.

In pressure cooker and multicooker

You can cook the heart much faster if you use a pressure cooker or slow cooker. All preparatory work, such as cleaning, soaking, butchering, is carried out in the usual manner.

In a pressure cooker, the heart of an adult animal will be ready in an hour, and the veal heart is cooked until tender in just 45 minutes. As with cooking in a saucepan, you can add spices and root vegetables to it, which are placed in a pressure cooker along with offal. Salt also should not be done during cooking.

In a slow cooker, it must be cooked in the "Cooking / stewing" mode for two hours. fragrant herbs and root crops can be put right away. During the entire cooking process, no participation from you is required.

During cooking in a pressure cooker or multicooker, you do not have to drain the water and remove the foam. This greatly simplifies the task.

The technology for preparing boiled beef or veal heart is quite simple. But it won't take more than an hour. Experienced chefs do not recommend rushing in this matter in order to get the perfect palatability and stiffness useful and nutritional product, which can be included in the diet menu. Its calorie content after cooking is approximately 96 kcal per 100 grams.