What can be done from the heart of beef. Boiled and stewed beef heart: recipes for cooking in a saucepan and a slow cooker. Heh from the heart

Boiled beef heart: cooking secrets with a detailed step-by-step description. How to cook beef heart: recipe with photo.

Time for preparing- 2-3 hours (and also 3 hours for soaking).

Calories per 100 g- 100 kcal.

Beef heart is not the most frequent guest on our tables, although you can cook a lot of delicious dishes from it. This product belongs to the offal of the first category, but in some properties it even outstrips meat. For example, it has much more iron, almost the same amount of protein, but little fat. It is low in calories and well absorbed by the body.

When buying, try to give preference to a chilled rather than a frozen product. First, an unfrozen heart contains many more nutrients. And secondly, frozen products most often end up on our shelves from abroad, while chilled products are usually delivered from local farms. It is clear that the second option will be much more preferable and safer. The freshness of this product can be determined by its appearance. It should be bright red in color, without spots and white bloom. It is desirable that there are traces of blood in the heart chambers. It should also look firm and not too hydrated. The product should smell like fresh meat. The approximate weight of one heart is about 1.5 kg. It is advisable to acquire the heart of young animals. It is softer and cooks faster.

How to boil beef heart

Most often used in recipes. It is used as a filling for various pastries, salads, snacks, pates are prepared with it. The meatballs and are very tasty. It is also used for cooking first courses, for example, borscht, kharcho soup, pickle.

To prepare it, take the following products:

• Beef heart.
• Bulb.
• Head of garlic.
• A few peas of allspice.
• 2 bay leaves.
• Salt.

Before, it must be properly prepared. To do this, it should be cut in half, rinsed with running water. Cut off all vessels and excess fat, remove blood clots. Then pour cold water and leave for 3 hours. This procedure is necessary in order to remove excess blood. The heart will then be ready for further preparation.

The water in which the heart was soaked should be poured out and filled with new cold water. Put the pot on the stove. Bring to a boil. Take out the heart, drain the water again. Rinse the pan and the heart, return the offal to it, fill it with water again and now cook over low heat until tender. How long to cook beef heart? There is no exact answer to this question (we eat and lose weight info). Most often, 1.5-2 hours is enough. But sometimes it may take 3 hours if you got the heart of an old animal. The finished product should be soft, so be sure to taste it before removing it from the heat.

An hour before the end of cooking, salt the broth, put in it a whole peeled onion head and a few cloves of garlic. 15-20 minutes before removing from heat, add lavrushka and peas.

Put the finished heart on a plate and cool. Do not pour out the broth, you can cook the first course from it, for example,

It cannot be said that fresh beef heart is a product that is constantly present on the table. However, if you know how to properly cook a beef heart, amazing dishes are obtained from it. The heart itself is an offal belonging to the first category, which, due to its properties, is quite often valued above meat.

In modern cooking, the heart is used extremely widely. It is baked, fried, boiled and even stewed. It is prepared whole and chopped. The boiled heart is ideal for salads, appetizers and pâtés. Often at home, in boiled form, it is used as a filling for pancakes and pies.

4 beef heart recipes

Cooking beef heart stew at home

Almost any housewife can cook stew. I will reveal the secret of stewing a tasty and healthy heart.

Ingredients

Servings: 4

• beef heart 500 g
• flour 3 art. l.
• onion 1 PC
• sugar ½ st. l.
• vinegar 2 tbsp. l.
• vegetable oil 2 tbsp. l.
• tomato paste 2 tbsp. l.

per serving

Calories: 106 kcal

Proteins: 13.2 g

Fats: 5 g

Carbohydrates: 1.8 g

4 o'clock 10 minutes. Video recipe Print

Wash the beef heart well and cut into pieces.

Pre-salted, fry it in oil. At the end of frying, sprinkle with flour and hold on fire for about two minutes. Then transfer everything to a bowl.

Pour water into the pan and bring to a boil. The result is a sauce. Strain it and add it to the pan with offal. Next, add one and a half glasses of clean water and leave on low heat for three hours.

Chop the onion and fry in a pan. Then add tomato paste, vinegar, sugar and bay leaf, let it boil, and leave to stew for half an hour. When the stewing is over, we send the contents of the pan to the pan and add salt.

As a side dish, I recommend serving buckwheat porridge, rice, potatoes or pasta cooked in any way. For dessert, a classic biscuit is perfect. Finally, we add that in addition to this method, beef heart can be cooked like beef stew.

Beef heart the classic way

Beef heart, kidneys and liver are considered foods that require the right handling and preparation. The simplest method of preparation is boiling in lightly salted water.

It is worth noting that before the preparation itself, the product must be properly prepared. The list of works is represented by washing, removing excess fat and films. Before the cooking procedure, it is better to soak for several hours in water at room temperature. As a result, excess blood will come out of the product. During the specified time, change the water several times.

To make the boiled meat soft, it is lightly beaten with a special kitchen hammer. At the same time, you need to try to ensure that the integrity remains intact. As soon as the preparatory procedures are completed, you can start cooking.

1. To cook, take a medium saucepan, pour cold water into it. The water should completely cover it.
2. Cook over low heat for about three hours. During cooking, salt, whole bay leaf, seasonings and pepper are added.
3. When the heart is cooked, remove from the pan and let cool.

It remains to divide the dish into portions. The heart boiled in this way goes well with mashed potatoes.

Beef heart stuffed with cheese and mushrooms

Now I will tell you the secret of cooking beef heart stuffed with mushrooms and cheese. Let's get started.

Ingredients:

• one big beef heart
• hard cheese - 150 grams
• mushrooms - 250 grams
• tomato sauce - 2-3 tablespoons
• vegetable oil
• young cabbage, leek, greens.

Cooking:

1. Wash fresh offal thoroughly, remove blood vessels and cut lengthwise. Mushrooms, you can oyster mushrooms, chop and fry well.
2. Add chopped onion or rings, grated cheese, spices and salt to the pan. Fill the heart with the resulting mixture, then tie it with a special thread to make a roll.
3. Send the dish to the oven, preheated to medium temperature, for 120 minutes. During cooking, periodically pour over the meat with the juice that drains from it.
4. A quarter of an hour before readiness, put finely chopped cabbage and leek into the fat, and pour the sauce over the roll. Then everything is again sent to the oven to form a crust and bake vegetables.

beef heart goulash recipe

If you cook goulash actively, it will take only half an hour. In passive mode, cooking takes an hour and a half. There are four servings in total.

Ingredients:

• big beef heart
• three bell peppers
• large onion
• can of canned tomatoes 200 g
• two glasses of broth
• 5 slices of bacon
• frying oil, bell pepper, starch, salt, paprika and chili pepper

Cooking:

1. Wash the beef heart well and remove the film and veins. It's better to do it with bare hands. If there is no time to mess with it, you can purchase a product prepared for processing on the market.
2. Cut the by-product into cubes, the size of a cherry. Cut the onion into thin half rings, and the bacon into small cubes. Bulgarian pepper is recommended to be cut into slices, and chili - into small pieces.
3. Preheat the oven or oven to 200 degrees. Heat oil in a roaster or large pot, add chopped bacon and fry for a few minutes. Only then add the onion. Once it becomes translucent, add paprika and chili. After a minute, the bacon and onion can be put on a plate. Next, add a drop of vegetable oil and fry the heart pieces.
4. When the meat becomes ruddy, return the onion to the pan, add the tomatoes and bell pepper. After the dish is salted, peppered and the broth is added. It is important to ensure that the liquid completely covers the pieces of the heart. Next, send the pan to the oven for 90 minutes.

Video recipe for the Dukan Diet

Is beef heart healthy?

Finally, we recall that beef heart is considered a product of the first category. In other words, it is practically not inferior to beef in terms of nutritional value. And, in some moments, the meat is even inferior. So, it contains much more vitamins and iron than beef.

There is an opinion that this offal is difficult for digestion. I dare to assure you, in reality this is far from the case. The amount of fat in it is 4 times less than in meat. At the same time, it contains about the same amount of minerals, vitamins and proteins. Plus, it's low calorie. No wonder it is recommended by professional nutritionists.

Boiled beef heart is widely used in cooking. This offal has a high nutritional value, and even outperforms meat in taste. The heart is quite dense and difficult to boil, therefore, in order to obtain edible softness, the product must be cooked correctly and for a long time.

How long does it take to cook beef heart

In order for the beef heart to acquire a consistency like that, experienced chefs recommend cooking it for 4-5 hours. If you boil it less - 2.5-3 hours, this will be enough to make the by-product completely edible and ready for cutting or chopping with a meat grinder.

Step by step instructions for boiling beef heart

1. Large heart cut into 2-4 parts.
2. Rinse it from blood clots and remove excess fat, as well as films and vessels. If something is difficult to remove from a raw product, it will then be easily cut off from an already boiled heart.
3. Soak the prepared offal in cold water for 2-3 hours. When soaking, it is recommended to change the water several times.
4. Take an almost full pot of cold water and place the heart there.
5. Bring to a boil, remove foam and reduce heat to medium.
6. Boil the heart under the lid to the degree of softness that is required for further processing, but from 2.5 hours.
7. An hour before the end of boiling, salt, add a whole onion, bay leaf and peppercorns.

• In order to completely remove all the foam from the broth and eliminate the rather specific aroma of the offal, it is advisable to drain the water after the first boil, and also rinse the heart and pan. Then again fill the heart with cold water and boil until tender.
• Since the beef heart is usually large, it can be boiled as a whole or cut into 2-4 parts. It is not recommended to cut the product smaller, as the meat will boil out and become not so juicy.
• During pre-treatment, it is imperative to remove tendons, rigid partitions, vessels, a layer of fat and blood from the beef heart.
• The boiled heart must be cut just before use, as it quickly becomes dry. Because of this, cooked meat is best kept in broth if you don't plan to cook anything from it anytime soon.
• The broth remaining after cooking has a characteristic aroma and taste. It can be poured out, but you can also make meat sauce or spicy dressing soup, etc.

Simple beef heart recipes

A variety of salads are prepared from the boiled heart, cuts for assorted cuts, pates, fillings for stuffed dishes and pastries are made. Each dish from this delicious offal is unforgettable.

Beef heart in sour cream

This recipe calls for foods such as 500 g beef heart, 4 tbsp. spoons of sour cream, 4 tbsp. spoons of tomato paste, one large onion and one carrot.

Cooking process:

1. Boil the beef heart until tender.
2. Cut off fat and tendons. Cut into small pieces.
3. Fry chopped onion in a pan.
4. Peel and grate carrots. Add to onion.
5. Pour the heart pieces into the pan. Fry.
6. Salt, pour sour cream, tomato paste and water (0.5 cup).
7. Simmer, stirring, for 10 minutes.

Salad with beef heart and carrots

To prepare this simple salad, you need to have 1 heart, 2 onions, a couple of carrots, mayonnaise and salt in stock.

Cooking process:

1. Boil offal until cooked. Cut into cubes.
2. Peel, grate raw carrots on a coarse grater.
3. Peel the onion, chop and fry in a pan.
4. Put the ingredients in layers in serving bowls: first the meat, then the fried onions and carrots. Each layer must be greased with mayonnaise.

Beef heart patties

To prepare delicious meatballs, you will need 2 eggs, 1 boiled heart, 1 onion, 2 tbsp. spoons of semolina, sunflower oil, salt, pepper.

Cooking process:

1. Cut the finished heart into large pieces, chop with a meat grinder into minced meat.
2. Peel, chop finely, fry the onion in vegetable oil.
3. Add onion, semolina to minced meat, mix well.
4. Add eggs and spices to it. Mix and set aside for 15 minutes.
5. Form cutlets from the meat, roll in flour, fry until browned on both sides. You can use another cooking method - bake meatballs on a baking sheet in the oven.

Vegetable stew with beef heart

This recipe calls for 500 g beef heart, 30 black peppercorns, 6 potatoes, 5 carrots, 2 pickles, 2 onions, 4 tbsp. tablespoons of creamy mala, tomato paste, bay leaf, parsley root, garlic and salt.

Cooking process:

1. Prepare the heart and boil in water with the addition of onions until tender.
2. Cut the boiled offal into small cubes. Fry in oil.
3. Peel and cut carrots and raw onions. Add the vegetables to the pan along with the chopped parsley root. Fry a little.
4. Peel the cucumbers, remove the seeds, cut into cubes and add to the main mass.
5. Peel and cut the potatoes into small pieces. Add to skillet.
6. Pour everything with tomato paste and simmer until the potatoes are ready.
7. Peel the garlic, chop and grind with salt. Add to dish, stir.
8. Sprinkle with herbs before serving.

Beef heart is an infrequent guest on the table, and in vain, because in some respects it even wins when compared with meat. Low calorie content, low fat content, a large amount of protein, a rich vitamin composition - these are just a few of the advantages of the by-product. You can cook from it a variety of dishes and snacks. Today we will look at recipes for beef heart dishes, and also share the secret of how to cook a soft heart.

How to cook tender beef heart?

1. Long cooking - it's simple. The longer the product is cooked, the softer it becomes. At the same time, it should be boiled on low heat. Ask how much time to cook beef heart? The exact cooking time cannot be called, since it all depends on the age of the animal. A calf's heart can be fully cooked and soft in an hour, while an adult cow's heart takes longer to cook (2-3 hours).

2. Pre-soak in cold water or milk. Put the product in a pot of water overnight, then it will become softer.

3. Some housewives soak this offal in water with the addition of vinegar. The acid does its job - softens the fibers. But this method is suitable if you want to get marinated meat, for example, for barbecue or roasting with onions in the oven. If you are preparing a child, this method should not be used.

4. To make the heart soft, cut it into layers and beat it with a hammer on both sides.

How to cut a beef heart?

Cutting a heart is a simple matter. First of all, you should wash it, remove the hymen and fatty growths. Then cut it open and manually get rid of the blood vessels.

Blood clots also need to be removed. After such procedures, the offal can be soaked and cooked. And what dishes are prepared from it? Let's look at a few recipes.

Recipes from the Heart

The list of dishes from this offal is very diverse - these are all kinds of nutritious salads, goulash, fillings for pies, meatballs and meatballs, in addition, the heart is eaten boiled, fried and baked, and also stuffed.

Oven baked heart in foil

Ingredients: heart - 1 pc.; salt, spices, garlic (2-3 cloves); carrots and onions - 2 fruits each; sour cream - 3 tbsp. l.

We wash the meat, remove the fat, film, cut it into 2 halves, get rid of the arteries. Soak the product in water (at least 3 hours). Then we mix sour cream with salt, chopped garlic and spices (you can take pepper, aromatic herbs). We cut the onion into rings, carrots into circles, put the vegetables on the foil. Put both halves of the heart on top, wrap tightly. We send the bundle for 2 hours in the oven, heating it to 200 degrees. 20 minutes before the end, unfold the package and let the meat brown.

Salad with beef heart

Ingredients: heart - 500 g; red onion - head; cheese (pigtail) - 100 g; eggs - 5 pcs., sour cream and mayonnaise - 50 g each; mustard - 1 tsp; salt.

Beef heart is boiled until tender, cut into thin strips. The onion is chopped very thinly, preferably in half rings, the cheese braid is cut into strips and cut so that its slices are the same size as the meat ones. Hard-boiled eggs, cut into cubes. Then prepare the dressing by combining mayonnaise with mustard and sour cream.

After dressing, the salad is mixed and tasted for salt. If necessary, add salt to the dish. You can also add a little pepper for spiciness (if you like).

Goulash

Ingredients: heart - 600 g; onions - 3 heads; carrots - 3 pcs.; flour - 2 tbsp. l.; vegetable oil; salt, spices, bay leaf; tomato paste and sour cream - 1 tbsp. l.

We cut the heart, wash it, cut it into bars, fry in oil until a light blush, salt, pepper. Add chopped vegetables, mix, fry until a golden hue appears on the onion. Then put the tomato paste and sour cream in the pan, mix the meat with vegetables again. You can leave the goulash to stew in a pan, but it is better at this stage to transfer it to a thick-walled dish and simmer there. Add a little water (about one and a half glasses), put the spices you like, crush the surface with flour, mix and try the gravy for salt. Cover with a lid and leave to simmer on the lowest heat for about an hour and a half.

If you have a slow cooker, the quenching process can be carried out in it, since the offal will cook faster there due to the effect of steam pressure. The meat will turn out soft and juicy, while the gravy will almost not evaporate. You can also stew meat in the goose in the oven. If desired, the recipe can be diversified by adding from vegetables not only onions and carrots, but bell peppers, tomatoes. We have presented you a classic recipe for beef heart goulash with vegetables.

By-products of the first category are almost in no way inferior to meat, and in some cases even have advantages over it. If you are looking for a figure or play sports, protein foods are very important for you. Therefore, be sure to periodically include offal in your menu. Then you will reduce the consumption of fats, improve blood counts, and also replenish the supply of some vitamins in the body.