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 features of cooking this offal to make the meat soft and juicy. For example, pre-soak the heart in milk. We will consider this recipe in detail, with step-by-step photographs.
How to cook beef heart in a pan
1. Choosing a heart is not much different from choosing any other meat. It’s worth starting with the fact that it’s better to buy not frozen, but chilled offal. Such a product is much more useful. 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 the remnants of blood are preserved inside the heart muscle. This fact also confirms the freshness of the product.
2
. First, the heart must be cut lengthwise into two parts, thoroughly rinsed with cold or slightly warm water and remove any remaining blood. Then you can remove excess fat, vessel tubes (if you bought an unprepared product) and films. By the way, if something could not be cut off immediately - 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 put a press on top so that all the pieces are immersed in milk. We leave for 3-4 hours.
5.
Then drain the liquid.
6
. Pour a little vegetable oil into a frying pan, heat it up and lay out the pieces of the heart. Salt.
7
. Stew the meat under a closed lid. Gradually, juice will begin to stand out. You need to wait until the liquid has almost evaporated.
8
. Add chopped onions in half rings.
9
. Sprinkle with spices to taste. You can add paprika, black pepper, curry, turmeric.
10
. Add 1 glass of water.
11
. Then we add flour. We mix.
12
. Then add tomato paste or ketchup.
13.
Stir and simmer over low heat for 1-1.5 hours. We fall asleep fresh herbs before serving.
Delicious beef heart is ready
Bon appetit!
From such an offal as the heart, you can cook 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 is worth talking about the most common and relatively fast.
Beef heart goulash, a classic recipe
In order to cook 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 slightly 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, parsley 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 dish, in which vegetable oil was preheated. You need to fry the heart for 10 minutes, after which add the onion, previously cut into half rings, to it. 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, tomato semi-finished products, salt and spices. Cover the dish with a lid. The dish should be stewed for about 1.5 hours on the smallest fire.
In general, making beef heart goulash in a skillet 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 such a goulash, you will need the same products and in the same proportions as in the previous recipe. Cut the heart, fry in hot oil, add onion half rings and fry as described above. After that, pour water, tomato paste, spices into the 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.
Beef heart in a slow cooker
It is very easy to make beef heart goulash in a slow cooker. For such a dish, you will need almost the same ingredients as for the previous two. True, there are differences:
Beef heart - a piece weighing about 0.5 kg;
onion - head (large);
carrots - 1-2 root crops (about 200 g);
garlic - 2-3 cloves;
tomato paste - on average, 3-4 tablespoons are enough;
wheat flour - 1-2 tablespoons with a slide;
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 rub the carrot on a coarse grater, or you can cut it 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 "Extinguishing" mode for an hour. When this time passes, leave the almost ready dish for 15 minutes alone, then open the lid and carefully pour the flour into it. Mix everything thoroughly and turn on the device in the "Frying / Deep Frying" mode for 5 minutes. When the sauce thickens goulash can be taken out for testing.
Beef heart goulash in the oven
Many do not 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 to be very tasty and tender. To prepare for such a lunch / dinner, you need almost the same products as for other options for 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 the vegetable oil in a frying pan and lightly fry the bacon slices. Then add the onion, which is finely chopped in advance, paprika and chili. Fry the contents of the pan until the color of the onion changes to golden.
Put the finished mixture on a separate plate, and put the beef heart cut into medium-sized pieces in the pan (in the same oil). After a couple of minutes, add chopped sweet peppers and tomato paste to the offal. Fry for another five minutes and remove from heat.
Transfer the contents of the pan to the roaster, add the fried onions and bacon there, pour everything with broth, cover with a lid and send it to the preheated “stove”, the temperature of which is 200 ° C. After an hour and a half, the fire in the oven can be turned off, the ducklings can be taken out and the starch diluted with a small amount of water is poured into it. Mix the goulash thoroughly and put it back in the already cooling oven for 3-5 minutes.
Cooking featuresbeef heart
Beef heart is a rather rare guest on our tables. This product cannot be attributed to 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.
The beef heart contains as much protein as the meat itself, but there is much less fat. As for vitamins, in this regard, the heart is more useful than 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.
A lot in the heart and minerals, especially magnesium. That is why doctors advise more often to give dishes from this product to children and the elderly. Such a menu will strengthen the cardiovascular system of all family members. Beef heart is also rich in other trace elements: zinc, potassium, phosphorus, calcium, sodium, etc. So this product must be present in the diet of people whose work is associated with heavy physical exertion.
The heart muscle is quite dense and elastic. Therefore, in order for the finished dish to turn out soft and juicy, first the beef heart must be properly prepared.
Before starting heat treatment, it is best to hold the heart for a couple of hours in cool water. In this case, the water should be changed approximately every half hour. To improve the taste, the last 30 minutes you can hold the offal not in water, but in milk. But this is not at all necessary. However, like soaking itself. This procedure is only necessary to clear the product of blood clots.
You can also 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 about 30 minutes. After that, pour the liquid from the pan and repeat the procedure again. After draining the second broth, rinse the heart, pour 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. Based on it, you can prepare a first course or a wonderful sauce.
And one more nuance. If the beef heart was not soaked before heat treatment, then you can beat it slightly with a wooden mallet. So the finished offal will be much softer.
Video recipe "How to cook a delicious beef heart"
Products:
beef heart (possible and pork) - 0.5 kg (in the photo 1 kg, but I used half)
carrots - 1-2 pieces
onion - 2 pcs (if small, then more)
bell pepper (I used frozen)
frying oil
salt, spices
1. My heart and put in a saucepan. Don't forget to add salt. Cook the heart for a long time, 2-3 hours. Do not forget to remove the foam during the cooking process. Toward the end of cooking, it looks like this:
2. When the heart is cooked, we begin to prepare for its frying. First, clean and cut the onion. Well, fry it in any vegetable oil. Spicy lovers can also add garlic to taste.
3. Add carrots
4. And do not forget to add pepper
5. Meanwhile, we cut our boiled heart into small pieces, cutting off excess fat and tendons from it. And we also add it to our vegetable frying
6. Add salt and spices to taste (I added pepper and dried parsley). If it's too dry, you can add a couple of tablespoons of broth. Simmer covered for a few more minutes. The result should be something like this:
Boiled potatoes go well as a side dish. I also had stewed cabbage.
Eat with pleasure :)
BON APPETIT!
Do you want to diversify your daily menu and surprise your guests with a delicious and nutritious dish? I advise you to cook fried beef heart. It is quite simple to make, but it always turns out appetizing. Step by step recipe with photos. Video recipe.
Recipe content:
Beef heart is a popular offal that is low in calories and rich in flavor. And in terms of nutritional value and satiety, it is not inferior to meat. It is a valuable source of iron and vitamin B. In cooking, it is valued for its taste and goes well with many products. All dishes prepared from it are considered delicacies. Usually the heart is boiled and used for a variety of snacks. But today I propose to fry it. This is an incredibly tasty, easy-to-cook dish that can be prepared for a hearty and hearty lunch or a good dinner. In the recipe, the heart is not pre-boiled, but breaded and fried in a pan in vegetable oil.
Beef heart is a product that rarely appears on our table. But having mastered the technique of its preparation, having studied various recipes, it will become a frequent guest on your dining table. For cooking, you can use not only beef heart, but also pork or chicken. In any case, the food will come out appetizing, fragrant and juicy. Everyone loves it without exception. As a side dish for a fried heart, you can serve potatoes cooked in any form, boiled rice, buckwheat, pasta or baked vegetables.
- Calorie content per 100 g - 119 kcal.
- Servings - 3
- Cooking time - 1 hour 15 minutes
Ingredients:
- Beef heart - 0.5 pcs.
- Black ground pepper - a pinch
- Vegetable oil - for frying
- Eggs - 1 pc.
- Flour - 2-3 tbsp. for breading
- Salt - 0.5 tsp
Step by step cooking fried beef heart, recipe with photo:
1. Wash the beef heart well to wash out all blood clots. After that, dry with a paper towel and clean of protruding blood vessels. Cut off all films and fat from it, if any, and cut lengthwise into thin pieces, like chops, about 5-7 mm thick.
2. Cover the heart with cling film and beat it with a kitchen hammer on both sides so that it becomes twice as thin as its original size. The heart consists of dense and rigid muscle tissue, therefore, it requires a long culinary treatment. And since we cut it thinly and beat it off, the fibers will soften and the heart will cook faster.
3. Pour an egg into a bowl, add a pinch of pepper, salt and mix until smooth so that the protein and yolk are evenly distributed throughout the mass.
4. Dip the beaten piece of pork heart into the egg mixture and turn it over several times so that it is covered with mass on all sides.
5. Transfer the heart to a plate with flour, where it is turned over several times so that it is completely breaded.
6. Put the pieces of beef heart on a hot frying pan with vegetable oil. Fry them over high heat for 3-5 minutes on each side until golden brown.
Today I want to talk about the recipe for making a heart. The insides of large and adult animals should not be eaten often, but sometimes you really want to, and therefore you can. Take 500 grams of beef heart.
We wash it and clean it as much as possible from the veins and all that is superfluous. Then cut into pieces 1.5 by 1.5 cm, a little larger, and pour a glass of milk.
On top you can put a plate on which we put a glass of water. This press should stand for three to four hours. Closer to directly frying, prepare one onion.
We will cut it with feathers, I like this way of cutting in dishes that require stewing in a pan. We spread the heart in a pan with a small amount of oil, as the meat will release the absorbed milk.
At this point, you can salt the heart to help it give up all the moisture. I use Adyghe salt (thanks to my friend who brought a gift for me from one of his trips!), this salt is saturated with herbs, that is, you both salt and add spices at once.
So leave the heart to fry for 20-25 minutes. After this time, all the allocated liquid will evaporate and we can add the onion.
Fry everything together for 5 minutes, after which we take out the flour.
And once again we add liquid to the pan: this time we fill the heart with a glass of filtered water. Now we will add three tablespoons of flour.
We mix everything in a pan, the water will become sticky, forming a gravy to the heart, in which it will languish for the next one and a half to two hours. At this point, we remove the fire to a minimum and cover the pan with a lid. For beauty and taste, it remains to add only three positions:
The first one is tomato paste. Add two tablespoons to the pan.
Mix and add three bay leaves - this is the second position.
And the final touch is a pinch of dried dill.
After adding the dill, leave the pan alone, only coming up every half hour to mix the contents.
So, after two hours of thermal processing, the beef heart is ready! Serve with mashed potatoes, pasta, vegetables or anything else... I can’t even imagine what you can’t eat such yummy with?!
I serve with pasta.
I will set the cooking time to 2 hours, but do not forget that we soaked it in milk for another three hours.
Well, bon appetit, friends! And see you on the pages of new recipes!
Time for preparing: PT02H00M 2 hours
Few people know that the heart (like the tongue) is considered a delicacy offal. It is not difficult to prepare beef heart main dishes, but they take quite a lot of time: the muscle tissue of the heart is quite elastic and dense. It may take about 3 hours to cook the offal, and when preparing a beef heart salad or filling where this ingredient is needed, it is usually boiled in advance. But you can serve boiled beef heart as an independent dish.
Regardless of the time it takes, a goulash or hearty stew will always be worth the effort. And you can’t even talk about the benefits of this meat - a constantly working muscle contains a minimum of fat and a huge amount of protein substances, accumulates various microelements throughout the life of the animal. Dishes from the heart are nutritious and supply the body with iron and zinc, selenium, magnesium and other substances necessary for the human heart.
Before you put the pot with the heart on the fire, you need to prepare this offal for cooking:
- remove a thin, durable film and excess fat from the surface;
- cut the heart into quarters lengthwise and soak it for 2-3 hours in cold water;
- rinse thoroughly and remove blood clots from the chambers;
- remove the arteries and white membranes of the valves inside the chambers.
Put the offal in a saucepan and pour cold water. Bring to a boil quickly and skim off the foam. Reduce heat to low boil and simmer for about 1 hour. After that, add a whole carrot (100-150 g), onion (about 100 g), bay leaf and celery or parsley root to the broth.
Cook for another 1-1.5 hours with vegetables. At the end of cooking, add salt to taste and boil for another 10-20 minutes. Remove from heat and cool in broth. The finished heart can be used to make meat salads or used on sandwiches instead of sausage.
On the festive table, a boiled heart can be served in cold cuts along with the tongue. Hot, with white sauce or sauce with horseradish, mustard and garnished with mashed potatoes or heart rice can be served as a second course.
The broth left over from cooking is a very tasty and valuable product, into which part of the nutrients from the meat passes. It should not be poured in vain: based on it, you can cook a wonderful soup with mushrooms or vegetables.
How to make beef heart salad?
Beef heart salad contains boiled heart. It should be cooked the day before to have time to cook and cool.
For this salad with mushrooms you will need:
- heart ready - 500 g;
- turnip onion - 150 g;
- fresh carrots - 100-150 g;
- dried porcini mushrooms - 100 g;
- vegetable oil - 3 tablespoons;
- vinegar - 2 tsp;
- mayonnaise - 150 g;
- salt, pepper, seasonings to taste.
Soak the mushrooms in advance and boil in the same water, cool and cut arbitrarily. Cut the onion into half rings and pickle about half of the amount received. Fry the rest of the onion and carrots grated on a coarse grater until golden brown. Cut the heart into thin strips, add fried and pickled onions, season with mayonnaise and spices.
A boiled heart can be added to any salad where meat or sausage is required according to recipes. Elastic juicy pieces will be an excellent replacement for them in any case.
Heh from the heart
And you can cook heh - Korean beef heart salad. The specificity of this dish is that the meat is not boiled or fried, but marinated in vinegar, softening at the same time.
Cut 500 g of beef heart into strips and mix it with 5-6 tbsp. vinegar (9%), salt and black pepper powder. Marinate for 10-12 hours in the refrigerator. Squeeze out the liquid and place in a deep bowl.
Then add the carrots grated on a special grater (about 150 g), cut the onion into feathers (100 g), bell pepper and cucumber (150 g each) into thin strips. Push through the press 3-4 cloves of garlic and ½ tsp. ground red pepper. Pour 100 g of vegetable oil into a frying pan and heat it very strongly. Pour over vegetables, mix, add 1 tbsp. soy sauce. Insist 2-3 hours and serve.
Second courses: recipes with beef heart
There is nothing better than making goulash from the heart: the meat is stewed in a sour sauce and becomes soft pretty quickly.
Need to take:
- heart - 500-600 g;
- onion - 100 g;
- flour - 2 tablespoons;
- tomato paste - 2 tablespoons;
- vegetable oil - 3 tablespoons;
- salt, pepper, bay leaves to taste.
Cut the raw beef heart and fry in vegetable oil. Add the onion and fry for 5 minutes along with the onion. Sprinkle the meat and onions with flour, mix well so that everything is covered with it evenly, pour in water or broth so that the meat is covered with liquid, and simmer over low heat for about an hour.
Add tomato paste, bay leaf to the goulash, salt to taste and sprinkle with pepper. Simmer for another half an hour and serve with a side dish of rice or mashed potatoes.
cutlets
From the heart, you can make minced meat and fry cutlets.
Both boiled and raw offal are suitable for them.
- heart passed through a meat grinder - 1 kg;
- onion - 150-200 g;
- raw egg - 2 pcs.;
- semolina - 2-3 tablespoons;
- flour for breading;
- vegetable oil for frying cutlets;
- salt, pepper, spices.
Chop the onion and fry until transparent, mix with minced beef heart. Whisk the eggs with salt and pour into the minced meat. Pour semolina, knead, adding spices to taste.
Leave the minced meat to brew, and then take it with a spoon and bread in flour. Cutlets from the heart can be fried in the usual way in a pan or baked in the oven, pouring over with your favorite sauce, the recipes of which every housewife has. You can serve them with potatoes and vegetables, rice, buckwheat and any other side dish of your choice.
Pate - a quick and healthy breakfast
Such a pate can only be made from the heart, or you can add other offal:
- heart, liver, lungs - 200 g or 600 g of heart (optional);
- onion - 150-200 g;
- carrots - 200 g;
- garlic - 2-3 cloves;
- hot chili sauce or adjika;
- dill or other greens;
- ground walnut - 150 g;
- salt, vinegar, spices - to taste.
Cut offal into small pieces and simmer in a small amount of liquid until soft with carrots and onions.
Pass everything together with vegetables and liquid through a meat grinder with a fine grate. Add the rest of the ingredients and mix. Pate can be stored in the refrigerator for several days and used for sandwiches or served at the festive table in tartlets and as a separate dish.
Recipes for dishes prepared from beef heart by different peoples are very diverse. But the basic cooking methods remain the same: you can boil, stew and cook minced meat from offal. Combining different combinations of ingredients in dishes, experimenting, you can get amazing results.