How much time and how to cook beef heart?

Beef heart is a healthy and tasty by-product, it turns out a lot of very tasty dishes. Different salads, stuffings for stuffing and baking are prepared from the boiled heart.

Unfortunately, so far for our Russian hostesses beef heart has not become a popular by-product. It should be noted that in terms of its nutritional properties, it is not only not inferior to meat, but in terms of the content of certain vitamins and microelements, it even considerably exceeds it. Because of the many beneficial properties of a dish with a boiled heart, it is necessary to include it in your diet. Especially by-product is useful for children, the elderly, as well as those who are engaged in physical labor and sports.

Many housewives refuse to prepare the heart only because they do not know how to cook it properly. In fact, there are no difficulties in the preparation of this product. To prepare a heart that would be soft and in its structure became like boiled tongue, it must be cooked for at least 4-5 hours. If it is necessary to prepare the heart for cutting or for filling the pie (for scrolling through a meat grinder), then the cooking time in an ordinary saucepan will be approximately 3 hours.

For comparison, we present the cooking time of beef meat in a slow cooker:

• calf meat is cooked from 40 to 60 minutes;
• The meat of an adult animal will be ready in at least two hours.

To get the maximum benefit and the best taste, you need to know how to approach the choice of beef heart. It should be noted that it is necessary to give preference to the cooled product and try not to buy a frozen heart, because after freezing its taste qualities are lost. In addition, it is necessary to pay attention to the appearance of the product, it should look very fresh (not weathered), it should not be any plaque and stains. The by-product should be moist, elastic and have a pleasant dark red color.

For cooking, it is best to choose a heart from young bulls and cows, on the surface of such a product there is a small amount of fat. There are large specimens on sale; one should prefer a small heart that does not exceed 1.5 - 2 kilograms. Some housewives believe that all the necessary processing and cleaning should be done after the heart is welded.

In the process of soaking, you need to change the water several times, then rinse the heart, cut it in half or into four parts, put it in a saucepan, pour cold water over it. At maximum temperature, bring to a boil, and when foam appears on the surface, immediately remove it with a slotted spoon. After boiling the stove switch to low fire, cover the pan with a lid and cook.

In the process of cooking it is necessary to change the water 3 or 4 times, at the same time it is best to use boiled water prepared in advance, otherwise cooking over time can be significantly delayed. After the last time boiling water is poured in to boil the heart, add the bay leaf, peeled onions, peas, various spices to your taste, and cook for another hour. The caloric value of 100 grams of boiled beef heart is 109 calories.

To get rid of the foam completely and remove the peculiar peculiar smell inherent in the beef heart, it is necessary immediately to pour out the water immediately after boiling, to wash the heart and the pan very well in running water. Then the heart must again put to cook, pre-fill it with cold water. The heart of small size is cooked whole, and if it is large, then it can be cut into two or four parts. It is not recommended to cut it into small pieces due to the fact that after cooking it will be inconspicuous and will significantly lose its taste qualities.

Due to the fact that the boiled heart quickly loses its juiciness, it should be cut immediately before serving. Store the product in broth until sliced. Although the broth after boiling the heart has its own specific smell and taste, note that some housewives make very tasty sauces for meat, vegetable and mushroom dishes. In addition, it makes excellent spicy soups.

We offer beef heart recipe with sour cream, for the preparation of which the following products are necessary:

• a pound of beef boiled heart;
• 1/3 cup sour cream;
• 2 tablespoons of tomato paste;
• onions - one head medium size;
• one small carrot.

Finely chop the onion and fry in a skillet in vegetable or butter until golden brown. Peeled carrots grate on a coarse grater and fry with onions. Diced heart pieces, add to overcooked vegetables and lightly fry. Add sour cream, half a glass of water and salt. Stew for 10 minutes, stirring with a wooden spoon.

Delicious chops are made from the beef heart. Ingredients:

• a pound of boiled heart;
• two chicken eggs;
• one onion;
• 2 tablespoons of semolina;
• 15 grams of olive or corn oil;
• salt and pepper to taste.

Prepare the minced meat from the boiled offal. Onions cut very finely and overcook in preheated oil. Add the semolina to the prepared mince, break eggs, put pepper and salt to taste. All mix well and let stand 15 minutes. We form round bits and evenly roll them down in flour, fry until a beautiful crust, turning them on both sides. Also bitochki can be baked in the oven for 30 minutes at a temperature of 180 C.

We present a very delicate and tasty salad with a beef heart, a special flavor to which is attached to red canned beans and garlic. We will need the following ingredients:

• a pound of boiled heart;
• 3 tbsp. spoons of vinegar;
• 3 onions;
• 20 grams of olive or butter (depending on preference);
• a jar of canned red beans;
• 50 grams of durum cheese;
• 100 grams of good village sour cream;
• 3 cloves of garlic;
• salt and pepper to taste.

It is necessary to marinate onions, for this purpose it should be cut into thin rings and put in a bowl with vinegar for one hour. After the onion is pickled, it must be squeezed out of the liquid. To beef heart, cut into small cubes, add pickled onions and beans. The next step is to prepare the sauce: for 100 grams of sour cream we take 3 cloves of garlic, which we cut very finely, add salt and pepper. Dress the salad with prepared sauce.

Surely you will greatly please your loved ones if you cook vegetable stew with beef heart and potatoes. To prepare the stew should prepare the following products:

• a pound of boiled heart;
• potatoes - 6 pieces of medium size;
• carrots (small size) - 5 pieces;
• two pickled cucumbers;
• onions - 2 heads;
• 30 grams of butter or vegetable oil (according to your taste);
• 30 grams of tomato paste;
• 20 black peppercorns;
• Bay leaf;
• 3 cloves of garlic;
• salt to taste

Beef heart cut into cubes of medium size and lightly fry in vegetable or butter. Fry chopped onions in a skillet, as well as carrots, parsley root (pre-grated). Slightly salted cucumbers should be peeled, if they contain large seeds, they should be removed. Cucumbers cut into small cubes and add to the pan to the fried foods.

Put cubed potatoes into a griddle. Add tomato paste, mix everything thoroughly and simmer until potatoes are ready. Garlic cloves very finely cut with a sharp knife, rub with salt and add to the ready slightly cooled vegetable stew, well mixed.

Beef heart recipe see below.