How to cook beef heart? This question is asked by housewives who want to please their loved ones with a healthy and tasty dish, but have never used this product. There are special features in preparing this offal so that the meat turns out soft and juicy. For example, pre-soak the heart in milk. Let's look at this recipe in detail, with step-by-step photographs.
1. Choosing heart is not much different from choosing any other meat. It’s worth starting with the fact that it is better to buy chilled offal rather than frozen. This product is much healthier. The heart should be elastic, with a minimum of fat. The smell should be the same as regular meat. When pressing on the product, it should immediately restore its shape, since the heart itself is quite elastic. It is very good if some blood remains inside the heart muscle. This fact also confirms the freshness of the product.
2
. First, the heart must be cut lengthwise into two parts, rinsed thoroughly with cold or lukewarm water and removed any remaining blood. Then you can remove excess fat, vessel tubes (if you purchased an unprepared product) and films. By the way, if you couldn’t cut something right away, it’s okay. Any excess will be easy to separate after cooking. Cut into pieces 1.5*1.5.
3
. Pour in milk.
4
. You can place a press on top so that all the pieces are immersed in milk. Leave for 3-4 hours.
5.
Then drain the liquid.
6
. Pour a little vegetable oil into a frying pan, heat it and place the heart pieces. Add salt.
7
. Simmer the meat under a closed lid. Gradually the juice will begin to release. You need to wait until the liquid has almost evaporated.
8
. Add onion cut into half rings.
9
. Sprinkle with spices to taste. You can add paprika, ground black pepper, curry, turmeric.
10
. Add 1 glass of water.
11
. Next we add flour. Mix.
12
. Then add tomato paste or ketchup.
13.
Stir and simmer over low heat for 1-1.5 hours. Add fresh herbs before serving.
From such an offal as a heart, you can prepare a myriad of the most luxurious dishes. The simplest and most common recipe is goulash. This originally Hungarian dish can be prepared in several ways. It’s worth talking about the most common and relatively fast ones.
In order to prepare goulash, it is best to soak the beef heart, and at the final stage, not in water, but in milk (as described above). But you can lightly beat it off after thorough washing. For goulash you need to take the following products:
onion – head (large);
tomato paste - on average 1-2 tablespoons are enough;
pepper, bay leaf and salt - to taste.
Cut the heart soaked in water and milk into small pieces (no more than 50 g each), put in a colander and rinse under running water. Place the offal pieces in a saucepan or other thick-bottomed container in which vegetable oil has been preheated. You need to fry the heart for about 10 minutes, after which add the onion, previously cut into half rings. Fry the mixture for another 10 minutes, sprinkle with flour (evenly), mix thoroughly and continue cooking for another 5 minutes. Then add water to the saucepan to cover all the meat, semi-cooked tomatoes, salt and spices. Cover the dish with a lid. The dish should be simmered for about 1.5 hours on the lowest heat.
In general, making beef heart goulash in a frying pan is a little more difficult than in a saucepan. The only difference is that flour is added at the very end of cooking. So.
For this goulash you will need the same products and in the same proportions as in the previous recipe. Chop the heart, fry in hot oil, add onion half rings and fry as described above. After this, pour water, tomato paste, spices into the frying pan and cover with a lid and simmer for about 1.5 hours. Shortly before the end of cooking, fry the flour in a separate dry frying pan until golden brown, then add it to the meat and stir thoroughly, cook the goulash for another 5-7 minutes.
You can very easily make beef heart goulash in a slow cooker. This dish will require almost the same ingredients as the previous two. True, there are differences:
Beef heart - a piece weighing about 0.5 kg;
onion – head (large);
carrots – 1-2 root vegetables (about 200 g);
garlic – 2-3 cloves;
tomato paste - on average 3-4 tablespoons are enough;
wheat flour – 1-2 heaped tablespoons;
water – 200 ml (slightly less than a standard glass);
vegetable oil - for frying;
pepper and salt - to taste.
Rinse the heart and cut into relatively small pieces. Cut the onion into half rings or quarter rings if the onion is large. It is better to grate the carrots on a coarse grater, or you can cut them into strips. Finely chop the garlic with a knife.
Pour oil into the bowl of the device, put all the chopped ingredients, add spices, tomato paste and water. Mix everything, close the lid and put in the “Stew” mode for an hour. When this time has passed, leave the almost finished dish alone for 15 minutes, then open the lid and carefully pour in the flour. Mix everything thoroughly and turn on the device in the “Fry/Deep Fry” mode for 5 minutes. When the sauce thickens, the goulash can be taken out for testing.
Many people don’t even suspect that goulash can be cooked not only on the stove, but also inside it, that is, in the oven. This method is good because the dish turns out very tasty and tender. For this lunch/dinner you need to prepare almost the same products as for other versions of beef heart goulash:
Beef heart - a piece weighing about 0.5 kg;
bacon – 5 slices (about 100 g);
onion – head (large);
bell pepper – 3 pcs.;
tomato paste - on average 4-5 tablespoons are enough;
starch – 1-2 tablespoons;
broth – 0.5 l (about 2 glasses);
vegetable oil - for frying;
chili pepper, paprika and salt - to taste.
Heat vegetable oil in a frying pan and lightly fry the bacon slices. Then add the onion, which you finely chop in advance, paprika and chili. Fry the contents of the pan until the color of the onion changes to golden.
Place the finished mixture on a separate plate, and put the beef heart cut into medium-sized pieces into a frying pan (in the same oil). After a couple of minutes, add the cut sweet pepper and tomato paste to the offal. Fry for another five minutes and remove from heat.
Transfer the contents of the frying pan into a duck roaster, add fried onions and bacon, pour broth over everything, cover with a lid and place in a preheated “oven”, the temperature of which is 200°C. After an hour and a half, you can turn off the fire in the oven, take out the duckling pan and pour starch diluted with a small amount of water into it. Mix the goulash thoroughly and put it back into the now cooling oven for 3-5 minutes.
Beef heart is a rather rare guest on our tables. This product cannot be considered cheap, but it would also be wrong to say that it is super expensive. Well, in terms of price/quality ratio, despite the fact that it is an offal, in some respects it surpasses even meat.
Beef heart contains the same amount of protein as the meat itself, but significantly less fat. As for vitamins, in this regard, the heart is healthier than the tenderloin. In particular, there are 6 times more B vitamins in this product. And the calorie content of the heart is not too high: 100 g of offal contains no more than 90 kcal.
The heart also contains a lot of minerals, especially magnesium. That is why doctors advise giving dishes made from this product to children and the elderly more often. This menu will strengthen the cardiovascular system of all family members. Beef heart is also rich in other microelements: zinc, potassium, phosphorus, calcium, sodium, etc. So this product must be present in the diet of people whose work involves heavy physical activity.
The heart muscle is quite dense and elastic. Therefore, in order for the finished dish to be soft and juicy, the beef heart must first be properly prepared.
Before starting heat treatment, it is best to keep the heart in cool water for a couple of hours. In this case, the water needs to be changed approximately every half hour. To improve the taste, you can keep the offal in milk rather than water for the last 30 minutes. But this is not at all necessary. However, like the soaking itself. This procedure is necessary only to clear the product of blood clots.
You can cook the heart immediately after thoroughly washing and removing all excess. In this case, you need to cook it as follows. Pour the offal with water, and when it boils, remove the foam that appears and cook for 30 minutes. After this, pour the liquid from the pan and repeat the procedure again. After draining the second broth, rinse the heart, add water again, lightly salt and cook for another 2-3 hours until fully cooked.
By the way, the broth obtained as a result of cooking does not have to be poured out. You can use it to prepare a first course or a wonderful sauce.
And one more nuance. If the beef heart was not soaked before heat treatment, you can lightly beat it with a wooden mallet. This way the finished offal will be much softer.
A healthy and inexpensive product is veal heart. The recipe for its preparation is not difficult. You can create many different and delicious dishes from veal heart. We offer several cooking methods.
Veal heart: recipe with sour cream
Required Ingredients:
Cooking technology
How's your heart? Initially, you need to wash the meat, cut off all the excess veins from it and cook in salted water. There is no need to bring the product to readiness; boil it by half. Then cut into thin pieces. Heat the oil and fry the onion in it. Once it becomes translucent, place the heart in the pan. Fry for 5 minutes. If desired, you can add chopped garlic. Pour water over the onion and veal heart. The recipe calls for simmering over medium heat for 20-30 minutes. Season the finished dish with salt and sprinkle. Add sour cream, parsley, simmer for another 10 minutes. Remove the stewed heart from the heat and serve. As a side dish, you can cook rice, mashed potatoes, or boil cauliflower and then bake it in breadcrumbs.
Veal heart: recipe for kebab on skewers
To prepare the heart this way, you need:
Cooking technology
Cut the heart into two halves. Rinse. Remove the veins and cut the meat into cubes. Prepare the marinade. To do this, chop the garlic, green bell pepper, hot pepper, salt and vinegar. Mix everything well and pour over the heart. Keep it in the marinade for several hours. Then thread the pieces onto skewers and bake in a grill pan or in the oven. If you cook the heart on coals, then the skewers should be soaked in water for several hours so that they do not burn.
Barbecue sauce
For the veal heart, serve the sauce prepared according to this recipe: in a bowl you need to mix olive oil, vinegar, lemon juice and onion, which is crushed until mushy in a blender or on a grater. To obtain a homogeneous substance, it needs to be stirred only in one direction. Pour the prepared sauce over the fried heart and serve.
Veal heart: recipe with buckwheat and vegetables
Ingredients:
Cooking technology
Cut the onion into pieces of any size and fry in oil. Chop the tomatoes and peppers and add to the onions. Sauté for 2-3 minutes. Cut the heart into pieces and add to the vegetables. Sprinkle with pepper and salt. Season with a spoonful of mustard seeds, coriander, and a few peppercorns. Stir. Simmer the meat for 10 minutes. Then fill it with water (it should cover the heart by 4 centimeters). Add bay leaf and simmer for 40 minutes. Time has expired - rate the dish for salt. Add water if necessary. Separately, boil the buckwheat until tender. Serve together, sprinkling the dish with a little herbs.
Beef heart contains almost no fat, but it contains minerals and vitamins, and its calorie content is only 90 kcal per 100 g of raw product. To cook beef heart, it should be boiled for 2-3 hours; there are practically no other methods. Here are a few recipes for its preparation.
The washed heart is cut into small pieces or thin slices. Place the pieces on a cabbage leaf, sprinkle with salt and pepper. Cabbage leaves are placed in the pan, hot water is poured into them, like in bowls, cabbage leaves with heart pieces are again placed, and so on until the pan is filled. Place it over high heat, bring to a boil, cook without stirring for 12-15 minutes, remove from heat, place the pan on a wooden board and leave without heating for 40-50 minutes. And they are immediately served to the table. The seasoning for this dish will be mayonnaise or sour cream.
Cabbage leaves should be filled with heart pieces mixed with other vegetables (zucchini, tomatoes, carrots, onions, cucumbers and others). This method of preparing the heart again allows you to rationally use products, cook quickly, with minimal losses.
Recipe: Veal heart kebab. Clean the heart from fat and films and rinse well. Cut into cubes, put in a pan and fry with half a glass of fat. Then chop, add successively and lightly fry 5-6 onions, 1 carrot and a slice of celery, tbsp. spoon of flour and tbsp. a spoonful of tomato puree; salt, sprinkle with red and black pepper, add a bay leaf, 2 cups of boiling water and half a glass of wine. Cook over low heat until all the water has evaporated and only the fat remains. As a side dish you can prepare boiled rice, boiled carrots, seasoned with heated oil, mashed potatoes, etc.
Recipe: Beef heart with marinade sauce. Clean the heart from fat and films and rinse well. Place in a saucepan, add 3 cups of water and vinegar and cook over moderate heat for about an hour and a half along with a head of coarsely chopped onion, bay leaf, black peppercorns and salt to taste. Remove the heart and fry in half a glass of fat along with carrots and a slice of celery, grated on a coarse grater. When the heart is fried, add a tablespoon of tomato puree and add a little marinade. Simmer until fully cooked. Remove and cut into slices with a sharp knife. Add a tablespoon (without top) of flour diluted with a small amount of water to the sauce and cook for 5-6 minutes. Place the heart slices on a plate and pour over the sauce. Serve with a side dish - mashed potatoes or rice and salad.
Recipe: Fried beef heart. Soak the beef heart, dry it in a napkin, cut it into small pieces, add salt, sprinkle with sugar and fry in its juice and fat in a well-heated frying pan for 10 minutes, turning all the time. Then add fat, onions and keep on fire for another 8 minutes. Before the end of frying, at about the 18th minute, sprinkle the heart pieces with flour and fry for another 1-2 minutes, then place in a shallow pan. Pour hot broth or water into a frying pan and boil, scrape off any remaining stuck meat with a spatula, strain the resulting meat sauce into the pan, add a little more broth or water, cover with a lid and, together with the fried onions, keep for 1-2 minutes over low heat. Add tomato puree, 2 tbsp. spoons of wine vinegar or citric acid, 1 teaspoon of sugar, bay leaf, salt and spices, bring to a boil. For a side dish, you can prepare buckwheat porridge (boiled rice, pasta, fried and boiled potatoes). Sprinkle with parsley, onions, and pour over the sauce.
400 g beef heart, 40 g flour, 160 g onions, 40 g citric acid, 80 g parsley, 80 g melted butter, hot and allspice to taste, 20 g salt and sugar each, 400 g tomato puree, 200 g buckwheat, 40 g green onion.
Recipe: Heart in a flour pan. Cut the heart in half, rinse, then soak in cold water for an hour, rinse again, add hot water and cook. Strain the broth. Cut the vegetables and heart into cubes, place in a saucepan or clay pot and pour in broth. Cook until almost done. Use part of the broth to dilute the flour sauté, which is then poured into the bowl where the dish is being prepared, add cucumber brine, sour cream, chopped cucumbers, peeled and seeded, bay leaf, peppercorns, chopped garlic and bring to readiness.
Heart - 600 g, onions - 100 g, turnips - 60 g, carrots - 120 g, white roots - 60 g, flour - 20 g, pickled cucumbers - 120 g, sour cream - 80 g, spices.
It is unlikely that beef heart can be called a product that regularly appears on our tables - as a rule, it is prepared infrequently, even though the dishes from it turn out simply amazing when properly prepared. In this collection we have collected some of the best recipes for cooking beef heart - simple, straightforward and delicious!
Beef heart is an offal of the first category, that is, in its nutritional value it is almost as good as meat, and in some aspects 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 the beef itself. Many consider this offal to be heavy, but this is not entirely true: the heart contains 4 times less fat than beef, but the same amount of protein, many vitamins and minerals, and at the same time it is also low in calories (100 g of heart contains only 87 kcal).
In addition to those already noted, the heart contains the following useful substances: vitamins A, E, C, PP, K, minerals such as magnesium (improves the functioning of the heart muscle; if it is deficient, a person is irritable), zinc, phosphorus, calcium, sodium, potassium. Doctors recommend eating this product to everyone who faces increased physical activity, as well as older people.
Of course, in order to appreciate all the benefits of using this product, you need to choose it correctly.
Let's say right away: a chilled beef heart contains many times more useful substances than a frozen one, which is usually cheaper, so it is better to choose the first option in stores (usually they are brought from local farms, and frozen ones from abroad). In appearance, this offal, like other meat products, should look fresh and smell like fresh meat, there should be no plaque or stains on it, and it should not be overly moistened. The color should be dark red, it’s good if there is some 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 the hard tubes before sale. In general, the structure of a fresh heart is very elastic; it should immediately take its previous shape after pressure.
The weight 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 must be thoroughly rinsed with running cold water, cut in half lengthwise, and all blood clots and vessels removed, 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 starting cooking. But whether it needs to be boiled depends on the dish that will be prepared.
Beef heart is cooked like this: pour cold water over it and boil for 1.5-2 hours, changing the water every half hour.
You can prepare a lot of dishes from the heart, including baking it, frying it, stewing it whole or chopped. A variety of salads and snacks, pates, fillings for pies and other culinary products are usually made with boiled heart. Among the dishes that come perfectly from the heart are goulash, meatballs, chops, stews, etc. How to prepare these dishes? Very simple.
You will need: 500g beef heart, 1 onion, 1 tbsp. tomato puree, vegetable oil and flour, pepper, salt, bay leaf.
How to cook goulash with beef heart. Wash and prepare the heart, cut into cubes of approximately 30-40g in weight, rinse again, season with salt and pepper. Place the heart in a thick-walled pan with hot oil, fry, add 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 just cover the meat), add tomato, bay . Simmer the 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.
You will need: 1 beef heart, 2 eggs, 1 large onion, 2 tbsp. semolina, vegetable oil, ground pepper, salt.
How to cook beef heart meatballs. Prepare and boil the heart until tender, then grind into minced meat in a meat grinder. Add finely chopped and fried onion and semolina to the minced meat, mix, beat in raw eggs, pepper and salt, add spices to taste, stir and leave the cooked minced meat for 15 minutes. Form cutlets from the minced meat and fry them, breaded in flour, on both sides in hot oil until browned.
If you want the meatballs to be less fatty and high in calories, bake them in the oven on a baking sheet until browned.
How to cook beef heart chops. Cut the prepared heart into slices 1 cm thick, no thicker, fill them with cold water for 1-2 hours, change it 2 times. Carefully beat each slice on one side, wrap it in foil, rub with pepper and salt, coat with mayonnaise, and leave to marinate for half an hour. Place the marinated chops in a frying pan (after breading them in flour), fry on each side for 7-9 minutes. Next, place the chops on a baking sheet lined with foil and cook in the oven for an hour.
Don't want to use mayonnaise? Replace it with any other sauce of your choice: mustard, tomato, etc.
You will need: 500g beef heart, 34 black peppercorns, 6 potato tubers, 5 carrots, 2 bay leaves and pickled cucumbers, 1 large onion and parsley root, 4 tbsp. butter, tomato paste, garlic and salt to taste, roots for cooking the heart.
How to cook vegetable stew with beef heart. Prepare the heart, cut it lengthwise, cover with cold water and boil, adding roots and onions, until tender. Finely chop the boiled heart into cubes, fry in oil, add chopped carrots, parsley root and onion, fry a little more together, add diced cucumbers (peeled and seeds removed), medium-sized chopped potatoes, pour in tomato paste, simmer until the potatoes are ready, add chopped and mashed garlic with salt, mix, sprinkle with herbs before serving.
You will need: 500g beef heart, 50g dried mushrooms, 4 tbsp. vegetable oil, 2 tbsp. chicken broth, 1 tbsp. soy sauce, 1 tsp. chopped garlic and ground ginger, black pepper, salt.
How to stew beef heart with mushrooms. Cut the prepared heart into strips, cover with cold water for 2 hours, and boil until half cooked. Fry the heart in oil, add ginger, pre-soaked mushrooms and boiled until half cooked, garlic, add broth and soy sauce, add salt and pepper, simmer until done. It is better to serve the dish immediately hot.
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.
How to cook beef heart in beer. Cut the washed and prepared heart into pieces, pour in beer mixed with cardamom and ginger and onion (it needs to be cut into half rings and mashed with your hands until the juice comes out), cover with a lid and put in the refrigerator for marinating for 6-8 hours. Sprinkle the heart with lemon juice before cooking, place in a saucepan with thick walls and 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.
Even an inexperienced cook who has never cooked it before can cope with the preparation of such a seemingly complex product as beef heart. Try and enjoy the aroma, benefits and wonderful taste of beef dishes
Boiled beef heart: cooking secrets with a detailed step-by-step description. How to cook beef heart: recipe with photo.
Cooking time- 2-3 hours (and also 3 hours for soaking).
Calorie content per 100 g- 100 kcal.
Beef heart is not the most frequent guest on our tables, although many delicious dishes can be prepared from it. This product belongs to the by-products of the first category, but in some properties it is even ahead of meat. For example, it contains much more iron, almost as much protein, but little fat. It is low in calories and is easily absorbed by the body.
When purchasing, try to give preference to chilled rather than frozen products. First, unfrozen heart contains much more nutrients. And secondly, frozen products most often reach our shelves from abroad, while chilled products are usually delivered from local farms. It is clear that the second option will be much preferable and safer. The freshness of this product can be determined by its appearance. It should be bright red, without spots or white deposits. It is desirable that there are residual blood in the heart chambers. It should also look firm and not too wet. The product should smell like fresh meat. The approximate weight of one heart is about 1.5 kg. It is advisable to purchase the heart of young animals. It is softer and cooks faster.
Most often used in recipes. It is used as a filling for various baked goods; salads, snacks, and pates are prepared with it. The meatballs and... are very tasty. It is also used for preparing first courses, for example, borscht, kharcho soup, and rassolnik.
To prepare it, take the following products:
Before that, it needs to be properly prepared. To do this, cut it in half and rinse with running water. Trim all blood vessels and excess fat, remove blood clots. Then add 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 cooking.
The water in which the heart was soaked should be poured out and filled with new cold water. Place the pan on the stove. Bring to a boil. Remove the heart and drain the water again. Rinse the pan and 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 from heat.
An hour before the end of cooking, add salt to the broth, add a whole peeled onion and a few cloves of garlic. 15-20 minutes before removing from heat, add bay leaf and peas.
