How to cook beef heart?

In recent years, beef heart has become a rather rare guest on our tables - and it is in vain.By its nutritional value, it not only does not lose, but even wins over ordinary meat. The product is low in calories, rich in vitamin and mineral composition and a significant amount of protein, while the dishes from it are tasty and healthy.

Our mothers and grandmothers cooked their hearts quite often - they cooked, stewed and fried them, and stuffed pancakes and pies with stuffing from this by-product. The heart enjoyed the deserved love of the Russians due to its low cost and exceptional nutritional value. It is composed of vitamin PP, as well as C and A, and in addition, it has a high content of magnesium and iron, which are necessary for the body to maintain normal nervous and circulatory systems, especially its use with low hemoglobin levels.

The increased content of protein and amino acids is another of its advantages, because of which pediatricians are advised to use it for feeding babies from 9 months. It contains magnesium, which is so necessary for the maintenance of the heart and blood vessels.

In addition, this product is rich in sodium, as well as phosphorus, manganese, sulfur and many other trace elements that support the normal balance of salts and minerals in the human body. However, in order for the beef heart to benefit the body, it must be chosen correctly. Experienced cooks recommend purchasing a product obtained from the carcass of a young calf; in this case, the ready dish is prepared fairly quickly and turns out to be exceptionally tender and soft.

Meat is best purchased chilled, while before buying it should be carefully considered. It is important that the meat has a completely homogeneous structure and a rich shade of bright red. The presence of various dark spots and points on the surface of the heart is strictly unacceptable.

From the calf's heart you can cook a lot of delicious dishes, while they turn out appetizing, tender and soft.

For the preparation of this second dish you need the heart itself, carrots, onions, sour cream, as well as salt and spices. The meat must be thoroughly washed, remove the film, blood clots and remove fat, then cut it into halves and get rid of the arteries. Before cooking, the by-product is usually soaked in water for at least 2.5 hours. After that, fatty sour cream is mixed with salt, as well as with favorite spices and garlic and coated with the heart, placed on a foil and sprinkled with chopped vegetables.

You need to tightly wrap the meat and send it to the oven for a few hours. 20-30 minutes before the end of cooking, the foil should be turned so that the meat can lightly browned.

To prepare a meal you need such a simple set of products, like:

• a heart;
• pig-smoked cheese;
• Red onion;
• chicken eggs;
• mayonnaise with sour cream;
• salt and mustard.

Beef heart is pre-boiled and cut into thin strips, onions are cut into half rings, and the cheese braid is taken into separate strips and cut so that their size coincides with the size of the meat. Eggs are boiled and cut into small cubes. All ingredients are mixed and seasoned with sour cream and mayonnaise with the addition of mustard. Let the salad stand for a few minutes, then salt and mix thoroughly.

Goulash is considered a classic dish that is often made from the heart. To make it especially tasty, you should first soak it, and at the final stage - in milk, and not in water. After the final rinsing it should be slightly repelled with a kitchen hammer. To prepare the meal, you need the following ingredients:

• a heart;
• tomato;
• bow;
• Wheat flour;
• sunflower oil;
• salt with spices.

The soaked and broken heart should be cut into small pieces so that each does not exceed 50 g in weight, after which the meat should be washed again under cool running water. Prepared pieces are placed in a cooking bottom with a thick bottom, preferably in a saucepan, in heated sunflower or olive oil. The heart is fried with constant stirring for about 10 minutes, after which the onions are added to it with rings and heated for another 15 minutes.

Next, all the contents of the pan are sprinkled with flour, then mixed and continue cooking for another 5-7 minutes. Next, pour water into a saucepan, add tomato paste, salt and sprinkle with ground pepper.

The cooking pot is covered with a saucepan and stewed on the lowest heat for about an hour and a half. If you wish, you can cook goulash in a simple pan, the only difference in this case will be that flour is added at the very end of frying. In this case, the heart is cut into slices, fried in a hot frying pan, and in the same way as in the first recipe, it combines with onions.

The contents of the pan are roasted, after which water with tomato, salt and seasonings is added to it and stewed for another 1.5 hours.

For the preparation of offal stuffed with mushrooms and vegetables It is necessary to prepare ingredients such as:

• offal - 1 pc .;
• hard cheese - 150–200 g;
• champignons or oyster mushrooms;
• tomato - 3 spoons;
• onions, herbs, salt with spices.

The heart must be thoroughly cleaned, rinsed and soaked in water for about 3 hours. Mushrooms are crushed and fried in sunflower oil, after the appearance of golden brown crust, vegetables are added to the mushrooms: onions, carrots, as well as grated cheese and salt with spices. Obtained zazharka begin by-product, tightly tied with rope so that formed a kind of roll. The dish is sent to the oven, which was preheated, and incubated for two hours. During cooking, it is necessary from time to time to pour the meat with the juice that flows from it under the action of temperature. 15-20 minutes before full readiness, lay chopped cabbage and leeks on a baking sheet in draining fat and leave until vegetables roast.

This rather original shish kebab that prepares in a fatty grid. At its core, this is not a classic meat on charcoal, the product is baked boiled, and fry it in two large pieces. The fatty net enriches it with taste and gives the desired juiciness. To begin with, the heart is soaked for several hours in cool water, after which the fat is cut off and boiled with the addition of allspice and bay pepper.

The finished product is necessary to roll in spices to taste, give a little marinate and wrap in a fat grid, after which the heart is baked on the coals until the fat is completely melted and the meat is crusty.

Well and, of course, from the heart you can cook delicious soups and one of the most delicious dish is hodgepodge. To make such a soup, you will need the following ingredients:

• 1 kg of beef on the bone;
• 0.5 kg of heart:
• 100 g of bacon;
• 5–6 hunting sausages;
• 2 medium sized pickles;
• 1 spoon of tomato;
• 0.5 cups cucumber pickle;
• onions, carrots;
• salt with spices.

Step by step cooking recipe looks like this:

• the beef on the bone is placed in a saucepan, brought to a boil, completely removed the foam, add the onions with carrots and cook for about one and a half hours on medium heat;
• the broth is filtered, the meat is removed from the bones, and the sausages are cut into 1–1.5 cm slices;
• Bacon is cut into small cubes, placed in a pan, the fat is completely melted, onions are added and fry for about 10 minutes; after that pour out a slightly boiled heart cut into small cubes and fry it all together for another 10 minutes. before the appearance of golden brown;
• the roast is added to the boiling broth and cooked over low heat for about 30 minutes, and in the meantime, the salted or pickled cucumbers and sausages with the addition of brine and tomato are slightly fried in melted butter;
• after boiling, they shift the contents of the pan to the pan, salt and stew on low heat for another quarter of an hour; the dish is served hot with finely chopped greens, olives and sour cream.

A very tasty heart is obtained in a slow cooker. To begin with, offal should be thoroughly washed and cleaned of all films, as well as fat and blood vessels, after which it is left in water for 3-4 hours. Prepared meat is transferred to the multicooker bowl and stewed for about 3 hours. 15-25 min. before the end of cooking should be salted heart. The finished product is cut into cubes, and the slow cooker is loaded with diced potatoes, onion rings and chopped carrots. All this is mixed with butter and cooked on the Multipovar mode for about 20 minutes.

After the beep, pickled cucumbers with tomatoes are added to the vegetables, as well as a finely chopped heart, salted, sprinkled with spices and stewed for another half hour in the Multipovar mode.

The heart of any mammal is muscle tissue, which has a rather fibrous structure. That is why it should be properly cooked, otherwise the finished dish will be hard and tasteless. Experienced cooks give a few recommendations, following which will keep the heart tender and soft.

• It is very important to properly cut offal, this is a simple affair, but it is important to give it the closest attention. First you need to remove the chaff and remove all existing fat growths, after which the product is cut into 2-3 pieces and eliminate all internal arteries. After that, all blood clots should be removed and only after that should be soaked.

• Long boiling - everything is simple, the longer the product is boiled, the softer and more tender the heart is. Keep in mind that you can cook it only on the smallest fire. As for a specific time, there are no general recommendations here, the heart of a young animal can reach readiness in an hour, and a product taken from an adult cow can take three hours.

• Pre-soaking can significantly improve the taste of the finished dish. Usually it is kept in water for about 3 hours, but experienced cooks recommend replacing water with milk at the end and placing the product in it for about an hour. Some experienced housewives suggest soaking the heart in water with a minimal addition of vinegar, in which case the acid softens the fibers. However, this method can only be used if you plan to bake the meat on the coals or in the oven, but this method is unacceptable for obtaining dietary or children's dishes.

To learn how to cook beef heart goulash, see the video below.