A delicious beef heart recipe. Recipe: Roast Beef Heart - Long Cook

How to cook beef heart Beef heart is an offal of the first category, that is, in its own way nutritional value it is almost as good as meat, and in some moments even surpasses it: for example, the heart has 1.5 times more iron and 6 times more B vitamins (B2, 3, 6.9 and 12) than in beef itself. Many consider this offal to be heavy, but this is not entirely true: the heart has 4 times less fat than beef, but the same amount of protein, a lot of vitamins and minerals, and with all this, it is also low in calories (only 87 kcal per 100 g of the heart). In addition to those already noted, the heart contains the following beneficial substances: vitamins A, E, C, PP, K, minerals such as magnesium (improves the functioning of the heart muscle, with a lack of it, a person is irritable), zinc, phosphorus, calcium, sodium, potassium. Doctors recommend eating this product to everyone who is faced with increased physical exertion, as well as the elderly. Of course, in order to appreciate the full benefits of using this product, you need to choose it correctly. Let's say right away: chilled beef heart contains many times more useful substances than frozen, which is usually cheaper, so it is better to choose the first option in stores (usually they are brought from local farms, and frozen from abroad). By appearance this offal, like others meat products should look fresh and smell fresh meat, it should not have plaque and stains, it should not be excessively moistened. The color should be dark red, it’s good if there is a little blood in the heart chambers - this indicates the freshness of the product, but the fat that covers the heart in the thickest part is usually removed along with hard tubes before sale. In general, the structure of a fresh heart is very elastic, it should immediately take its former shape after pressing. The mass of a beef heart is usually 1.5-2 kg, it is believed that the hearts of young cows and bulls are tastier. Before cooking, the heart should be thoroughly rinsed with running cold water, cut in half lengthwise, remove all blood clots and blood vessels, as well as fat if you bought an unprepared product. It will be better if you soak it in cold water for 2-3 hours before cooking. But whether it is necessary to boil it depends on the dish that will be prepared. The beef heart is cooked like this: pour it with cold water and boil for 1.5-2 hours, changing the water every half hour. You can cook a lot of dishes from the heart, including it is baked, fried, stewed whole or sliced. With a boiled heart is usually done variety of salads and appetizers, pâtés, fillings for pies and other culinary products. Among the dishes that are perfectly obtained from the heart, one can single out goulash, meatballs, chops, stews, etc. How to cook these dishes? Very simple. Beef heart goulash recipe Required: 500g beef heart, 1 onion, 1 tbsp tomato puree, vegetable oil and flour, pepper, salt, bay leaf. Rinse and prepare the heart, cut into cubes of about 30-40g each, rinse again, season with salt and pepper. Put the heart in a thick-walled pan with hot oil, fry, add the onion cut into half rings, fry for another 5-10 minutes, add flour evenly, fry for another 3-5 minutes, pour in hot boiled water (it should only cover the meat), add tomato, laurel . Stew goulash from the heart under a lid over low heat for 1-1.5 hours, serve with a side dish of vegetables. To make the goulash more tender, soak the chopped heart in milk for 2 hours in advance. Recipe delicious meatballs(chops) from beef heart You will need: 1 beef heart, 2 eggs, 1 large onion, 2 tbsp. semolina, vegetable oil, ground pepper, salt. Prepare and boil the heart until cooked, then twist in a meat grinder for minced meat. Add finely chopped and fried onion, semolina to the minced meat, mix, beat raw eggs, pepper and salt, add spices to taste, mix and leave the cooked minced meat for 15 minutes. Form cutlets from minced meat and fry them, breaded in flour, on both sides in hot oil until browned. If you want the meatballs to turn out to be less fat and high-calorie, bake them until browning in the oven on a baking sheet. Recipe for beef heart chops You will need: 1 beef heart, 100 g of mayonnaise, flour, pepper, salt, vegetable oil. Cut the prepared heart into slices 1 cm thick, not thicker, pour them with cold water for 1-2 hours, change it 2 times. Carefully beat off each slice on one side, wrapping it in foil, grate with pepper and salt, coat with mayonnaise, leave for marinating for half an hour. Put the marinated chops in the pan (after breading them in flour), fry for 7-9 minutes on each side. Next, put the chops on a baking sheet covered with foil and bring to readiness in the oven for an hour. Don't want to use mayonnaise? Replace it with any other sauce of your choice: mustard, tomato, etc. Recipe vegetable stew with beef heart You will need: 500 g of beef heart, 34 black peppercorns, 6 potato tubers, 5 carrots, 2 bay leaves and pickles, 1 large onion and parsley root, 4 tbsp. butter, tomato paste, garlic and salt to taste, roots for cooking the heart. Prepare the heart, cut it lengthwise, pour cold water over it and boil, adding roots and onions, until tender. Finely chop the boiled heart into cubes, fry in oil, add chopped carrots, parsley root and onions, fry a little more together, put diced (peeled and seeds) cucumbers, medium-sized potatoes, pour tomato paste, simmer until the potatoes are ready, put garlic chopped and mashed with salt, mix, sprinkle with herbs before serving. Recipe for beef heart stewed with mushrooms and ginger You will need: 500g beef heart, 50g dried mushrooms, 4 tbsp. vegetable oil, 2 tbsp. chicken broth, 1 tbsp. soy sauce, 1 tsp. minced garlic and ground ginger, black pepper, salt. Cut the prepared heart into strips, pour cold water for 2 hours, boil until half cooked. Fry the heart in butter, put ginger, pre-soaked and boiled until half cooked mushrooms, garlic, pour in the broth and soy sauce, salt and pepper, stew everything until tender. The dish is best served hot. Recipe for spicy beef heart stewed in beer You will need: 300g beef heart, 1 onion and a glass of beer, 0.5 lemon (juice), 2 tbsp. vegetable oil, ginger and cardamom to taste, salt. Cut the washed and prepared heart into slices, pour beer mixed with cardamom and ginger and onion (it must be cut into half rings and mashed with your hands until the juice is released), cover and put in the refrigerator for marinating for 6-8 hours. Sprinkle the heart before cooking with lemon juice, put in a saucepan with thick walls and a bottom, cover with onions, pour in half the marinade, bring to a boil, simmer for half an hour, pour in vegetable oil, simmer for another 20-30 minutes. You can serve this heart with any sauce. With the preparation of such a seemingly complex product as a beef heart, if desired, even an inexperienced culinary specialist who has never cooked it before will cope. Try and enjoy the aroma, benefits and great taste beef heart dishes.

You can cook delicious dishes from beef heart, but many housewives refuse this component only because they do not know how to handle it correctly. In fact, everything is not so difficult, you just need to understand how and how much to cook a beef heart so that it reaches its optimal state. With the traditional approach, it takes 2-3 hours to boil the beef heart, depending on the quality of the product and its size. A little more time will have to be spent when using a multicooker. But in a pressure cooker, the product will reach readiness about twice as fast.

Features of the selection and preparation of beef heart

A not too popular offal is not inferior in nutritional value to pure meat, and even surpasses it in the content of some vitamins. Boiled beef heart is recommended to be included in the diet of the elderly, children and all those who are actively involved in sports on an ongoing basis.
But to receive from the product maximum benefit, you need to learn how to choose it correctly:

• A chilled product is many times healthier than a frozen one. In addition, it also has a more pleasant taste.
• Outwardly, a high-quality component should resemble ordinary raw meat, without spots, inclusions, plaque.
• The surface of a fresh heart is moist, elastic, dark red. An additional factor that speaks in favor of its quality is the presence of blood in the chambers.

Tip: For boiling, the best option is to buy the heart of young bulls or cows. Such a product can be easily distinguished by the absence of fat on the surface and by clean vessels.

• Do not purchase too large offal. An instance weighing 1.5-2 kg is considered optimal for boiling.

Particular attention should be paid pretreatment component, the quality of the final result and the texture of the whole dish largely depend on it. All traces of fat, vessels and seals are cut off from the surface of the product. Despite the fact that many housewives prefer to do this after bringing the heart to readiness, such a decision can spoil the aroma of the product. The heart is then washed and soaked for at least 3 hours. During this time, you need to change the water at least three times. Then we wash the product again and subject it to the selected type of processing.

How and how much to cook beef heart in a pot or pan?

The easiest way is to boil the heart in a saucepan. This approach allows you to control the process, make changes to it, if necessary, add ingredients. The manipulation is very simple, it takes 2-3 hours in time and looks like this:

• We cut the component into two or four parts, place it in a saucepan with cold water and put it on the stove. Turn on the maximum heat and bring the liquid to a boil.
• If necessary, remove the foam, remove coagulated blood clots, reduce the heat to a minimum and cover the container with a lid.
• During cooking, the water must be changed at least 3-4 times. It is better to use boiling water immediately, otherwise the processing time of the heart will increase. After the liquid is poured for the last time, it is recommended to add bay leaf, spices and herbs to taste.

If you plan to use the heart for making pate or pie, it is better to boil it in a pan according to the rules of the following method:

• In a deep pan, heat a little vegetable oil, fry a sprig of rosemary or a couple of bay leaves on it. Then add water and bring to a boil.
• We lower the heart pieces into the resulting broth (it is better to cut them smaller), reduce the heat and cover the product with a lid.
• You need to cook such a composition for about 2 hours, changing the water three times during this time and each time making a new “frying”. Then finished product will retain a delicate pleasant aroma even after being crushed with a meat grinder or blender.

By the way, in the process of boiling offal at the last stage, vegetables can be added to the water. Then, after extracting the heart, a very tasty and hearty soup. It remains only to salt it and season with herbs.

Rules for boiling offal in a pressure cooker and multicooker

Fans of working with kitchen gadgets can try these options for cooking beef heart:

• In a pressure cooker. Not only to save time, but also to get tasty result, heart, after mandatory processing, should be cut into large pieces. Next, you need to place the mass in the bowl of the device and start processing it using the standard parameters for cooking meat (many pressure cookers today have a special mode). Additionally, the use of spices and bay leaves is allowed. The duration of treatment is 50-60 minutes.

• In a multicooker. We soak the soaked and cut into pieces beef heart for another two hours, changing the water several times during this time. Then we dry the product, put it in the bowl of the device and fill it with cold water. We also add aromatic herbs to taste. We close the lid and start processing the product for 2 hours using the “Cooking” or “Extinguishing” mode. After that, it remains only to wait for the beep and pull out the finished product.

Practice shows that the quality of the product and its gastronomic characteristics do not suffer at all from this type of processing. The main thing is to follow the instructions and refrain from dubious experiments. Otherwise, instead of the boiled component, you can get baked or even fried.

How to cook goulash from a boiled component?

There are such options for boiling beef heart, which allow you to get a full-fledged meat dish. Here is one such approach:

• For 0.5 kg of boiled offal, we take an onion, a tablespoon of flour, tomato paste and vegetable oil, bay leaf, salt and spices, a little butter.
• We cut the heart into small pieces or straws, salt, pepper, sprinkle with spices and pour over with vegetable oil. All this is thoroughly kneaded.
• Hot butter lightly fry the finely chopped onion. We spread the heart, carefully knead and fry it all for a couple more minutes. Then add flour and tomato paste to the mass, pour the composition with water and stir well.
• Put a couple of bay leaves on top and simmer the product under a lid over medium heat for no more than 10 minutes. During this time, the liquid should evaporate a little.
• Season the finished dish with herbs and serve with your favorite side dish.

Boiled or stewed beef heart goes well with vegetables and buckwheat porridge. Do not serve the product with rice, such a combination may be too heavy for the body.

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, low fat content, a large number of protein, rich vitamin composition- these are just a few advantages of the by-product. You can cook from it the most different 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, cutlets 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 pepper, tomatoes. We have presented you classic recipe 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.

About the choice of the heart
What you should pay attention to: - color - dark red, pure. Whitish spots indicate staleness, yellow ones indicate the old age of the cow, which means you need to cook the heart more until soft;
- lack of large veins and fat - veins are inedible, fat is also usually cut off;
- a minimum of liquid in the package - pay only for the by-product itself.

About the soaking of the heart
The beef heart is not soaked before cooking: it is a muscle that is not clogged (unlike the liver, kidneys and other offal). Soak the heart only before frying or stewing, so that blood comes out and the cooked heart does not have a pungent odor, and also if you bought the heart of an old cow or stale - for half an hour in water or milk.

How to boil a heart faster
If after cooking the heart will be fried or stewed, then the cooking time should be reduced to 1 hour. Also, to cook beef heart faster, you can cut it into pieces.

Beef heart or meat?
Beef heart has a low calorie content, so in some cases it is more appropriate than meat. For example, in the summer, when the body needs light foods, a salad with beef offal will saturate the body, but will not load much. digestive system. Serve the offal hot, in salads, chilled sliced ​​on sandwiches or fried with vegetables.

What to do with decoction
The broth left from cooking the heart can be used to cook gravy, and if you have a dog, you can add it to the porridge. Of course, the very heart of the dog is very fond of: cook for pets in just 10 minutes, cut into pieces.

The cost of a beef heart (on average in Moscow as of December 2018) - from 270 rubles / kilogram.

beef heart recipe

Products
Beef heart - 1 piece (0.7-1.3 kilograms)
Sour cream - 4 tablespoons
Ketchup or tomato paste - 4 tablespoons
Onion - 1 large onion head or 2 small ones
Potato - 5 pieces
Carrots - 1 large carrot or 2 small ones

beef heart recipe
1. Wash the beef heart, cut off the fat and veins, clean the blood from the chambers, boil and cut into small pieces.
2. Fry the onion in a pan, add peeled and grated carrots, fry for 10 minutes.
3. Add heart, fry for 3 minutes.
4. Salt, add sour cream and ketchup, half a glass of water.
5. Simmer under the lid for 10 minutes, stirring occasionally.

Cooking is a fascinating process, and fantasy here can last for a long time. Hundreds of different dishes are made from just one meat. What can be cooked from beef heart, how to do it, is described in this article. This product has no less nutrients than meat. Salads, all kinds of snacks, first courses are easily prepared from the heart. The list of second courses is even more varied.

The nutritional value

Due to its composition, beef heart is useful for both children and adults. The product contains twice as much iron as meat. Also, the composition of the beef heart includes:

Salads

What can be cooked from beef heart for breakfast or light dinner? Perfect option- a variety of salads. They can be with the addition of mushrooms, seafood, herbs, etc. For example, for a classic snack you will need:

• 500 g of finished boiled heart;
• 150 g of onion;
• 100 g carrots;
• 150 g mushrooms;
• 2 tbsp. l. sunflower oil;
• 1 tsp vinegar;
• seasonings to taste.

The salad is done very quickly if dried mushrooms soaked in advance (twelve hours before cooking). They are boiled in the same water where they were for fifteen minutes. Next, they need to be pulled out, then cooled and cut. The onion is chopped in half rings, half is marinated in vinegar.

The rest of the mass and grated carrots are fried in a pan until golden brown. The boiled heart is cut into thin slices and laid out in a container. Roasted vegetables, pickled onions and spices are added there. Everything is mixed, and the salad is dressed with mayonnaise.

Light snacks

What can be cooked from a beef heart (recipes with photos are in this article) for light snacks? For example, liver pate. For him are taken:

• 600 g of heart and 200 g of liver;
• 150 g of onion;
• 100 g carrots;
• 50 g of garlic;
• adjika or spicy sauce(taste);
• 150 g ground walnuts;
• spices to taste.

Heart, liver, onion and carrots are cut into pieces and stewed in a small amount of liquid until the offal is soft. Then everything is passed through a meat grinder, the remaining ingredients are added, and everything is thoroughly mixed. The pate is put in the refrigerator. The dish can be stored for several days. It is served at the table in tartlets, on sandwiches or as a separate dish.

First meal

What can be cooked from a beef heart and how is the dish served correctly? Beef heart is also recommended for first courses. The heart is well washed out. All film and veins are removed. Then the heart is cut into small cubes in a pan. Product splashes lemon juice and left to infuse for an hour.

During this time, onions and carrots are peeled. Everything is finely shredded. Potatoes are cut into large cubes. Water is added to the pot with meat, which must be brought to a boil. Then salt is added, and the heart is cooked for another 2.5 hours. Sunflower oil is poured into a pan, and carrots and onions are fried in it.

Potatoes are added to the pot with the heart. Then fried carrots and onions are reported. The soup is cooked for another 20 minutes. At the very end of cooking, bay leaves, chopped herbs and pepper are thrown into the pan. Served hot. Chopped greens can be additionally poured into each plate.

Main dishes

What can be cooked from a beef heart for the second? The list of these dishes is very diverse and has more than a dozen. Goulash is most often prepared, but there are more interesting recipes. For example, beef offal stewed in beer. This will require:

• 300 g of heart;
• 100 g of onion;
• a glass of beer;
• 2 tbsp. l. vegetable oils;
• various spices to taste.

The heart, washed and freed from the film and veins, is cut into small pieces. They are placed in a pot and filled with beer. Topped with chopped onions, salt and spices. The pan is covered with a lid and removed for eight hours in the refrigerator.

Then the pickled heart is sprinkled with lemon juice and laid out in another pan with a thick bottom and walls (preferably in cast iron). It is sprinkled with onion from the marinade on top, it is poured only halfway. The dish is brought to a boil and stewed for 30 minutes. Then vegetable oil is poured in, and everything is cooked for another half an hour.

What else can be cooked from beef heart? There are very delicious recipes Georgian cuisine. For example, kuchmachi, which are made from beef heart, lungs and liver. The Kazakhs also have a similar dish. Main meat ingredients the same, the dish is called kuyrdak with potatoes.

Multicooker Recipes

There are a lot of recipes that can be prepared from a beef heart in a slow cooker. The advantage of the method is less time consuming. In order for the heart to turn out soft, it is cooked for at least three hours. In a slow cooker, this time is almost halved. To prepare a dish with vegetables you will need:

• 1 kg heart;
• 2 carrots;
• 200 g of onion;
• 2 tbsp. l. sunflower oil;
• various seasonings are added to taste.

The heart is cleared of the film, the fat is cut off and the vessels are removed. Cut into cubes, salted and sprinkled with spices. Then vegetable oil is added to the container. The heart is infused for half an hour. The mass is laid out in a multicooker and poured hot water. It is stewed in the “cooking” mode for an hour.

Then the scale is removed, a little oil is added and chopped vegetables are added. Half a glass of water is added. The “cooking” mode is selected again, and the dish is stewed for another thirty-five minutes. Then the tomato paste is added. The heart with vegetables continues to stew for another ten minutes.

Microwave Recipes

What can be cooked from a beef heart (recipes with a photo in the microwave are in this article) yet? For example, one of them will require:

• 400 g of heart;
• 150 g of onion;
• 25 g butter;
• 1 st. l. 3% vinegar;
• various spices are added to taste.

The heart is washed, cleared of films and vessels. Then it is lowered into a pot of cold water and boiled for an hour over normal heat. The broth is then drained and no longer used. The boiled heart is washed in cold water and cut into pieces. Sprinkle with salt and put in a special bowl in the microwave for fifteen minutes.

Peeled and chopped onion. He and the rest of the ingredients are added to the container with the heart. Everything goes into the microwave. The maximum power is turned on. The dish takes about fifteen minutes to cook. Further, the power is reduced by a third, and the second is extinguished for another three minutes.

Variety of dishes

What can be cooked from a beef heart? Many dishes are prepared from it. The heart is baked in the oven, pates and salads are made from it, scrambled eggs are fried with it. The boiled product can simply be served sliced ​​​​on the table. With a heart they turn out very delicious pies and pancakes. Anything is used as a side dish: spaghetti, green salads, potatoes, buckwheat, rice and much more.