Beef heart

Beef heart is a very healthy, valuable and nutritious product. To make it soft and suitable for eating with potatoes, vegetables and other dishes, it needs to be cooked for a long time. The taste of beef heart is very tender and airy. It contains little fat and, accordingly, calories.

Salad with beef heart and pickles

A very tasty and satisfying meat salad with the addition of pickles, eggs and onions. The secret to cooking the heart is that it must be kept in cold water before cooking.

1. 
   Before cooking the beef heart, wash it and cut it in half. Then place it in a saucepan and fill it with cold water. Place the container with the heart in the refrigerator for 8 hours. During the soaking process, we constantly change the water.Before cooking, pour a portion of clean cold water into the pan and place the pre-washed heart in it. Add ½ teaspoon of salt. When the liquid boils, remove the foam from the surface of the broth, and then cook the heart for at least two hours.
2. 
   We wash the carrots with running water. We choose the container in which we will cook it. If the root vegetable does not fit into the cooking vessel, it will need to be cut in half. Cook the carrots until soft (do not peel them first), check the readiness of the ingredient with a knife.
3. 
   Place the eggs (take them out of the refrigerator in advance so they come to room temperature) into a saucepan and fill with warm water. Lightly add salt to the water. All these manipulations are necessary to ensure that the eggs do not crack during the cooking process. When the water boils, cook the eggs for about ten minutes until cooked. Then drain the boiling water and cool the eggs in cold water.
4. 
   Cut the pickled cucumbers into strips. Cut the peeled onion into thin half rings. Place the onions and cucumbers in a salad bowl, mix the ingredients so that they are saturated with each other’s juice.
5. 
   When the carrots and eggs have cooled, you need to peel them and cut them into strips. Transfer the ingredients to the salad bowl, along with the onions and cucumbers.
6. 
   Remove the beef heart from the broth. When the meat has cooled, remove fat and vessels. Cut the heart into strips and place in a salad bowl. Wash and chop the parsley. Add it to the salad, season the dish with mayonnaise and mix. Season it with salt and pepper. Mix and put in the refrigerator for an hour.

Bon appetit!

How and how long to cook beef heart?

How and how long to cook beef heart? This question is asked by many novice housewives.Cooking time depends on the dish for which the beef heart is intended. The main thing is to give the ingredient enough time to cook so that it does not remain tough.

Cooking time – 5 hours 20 minutes.

Cooking time – 20 minutes.

Number of servings – 1.

Ingredients:

• Beef heart – 1 kg.
• Bay leaf – 3 pcs.
• Black peppercorns – 5 pcs.
• Allspice peas – 5 pcs.
• Onion – 100 gr.
• Water – 9 l.
• Salt - to taste.

Cooking process:

Step 1. To cook beef heart, you need to choose a large saucepan - 5-6 liters. We wash the product with running water. We clean it of fat, veins and vessels.

Step 2. Pour 3 liters of water into the pan with the heart. Bring the liquid to a boil. Continue cooking the product for 15 minutes. We remove the resulting foam, and then drain the water into the sink.

Step 3. Fill the meat ingredient again with three liters of water. Return the pan to the stove and cook the heart, first until the liquid boils, and then for another 1 hour. We repeat the procedure of draining and adding liquid. Bring water to a boil on the stove.

Step 4. Peel the onion. An hour later, after boiling the beef heart again, put the onion in the pan, add black and allspice peas, bay leaf.

Step 5. After a couple of hours, salt the meat product and boil for another 15-20 minutes. Drain the broth and let the heart cool. Then we use the product for its intended purpose.

Bon appetit!

Beef heart with onions and carrots in a frying pan

We suggest preparing a tasty and satisfying dish of beef heart with aromatic gravy. The recipe is very simple and requires minimal effort and time.

Cooking time – 1 hour 30 minutes.

Cooking time – 25 minutes.

Number of servings – 2-3.

Ingredients:

• Beef heart – 400 gr.
• Vegetable oil – 80 ml.
• Onion – 1 pc.
• Carrots – 1 pc.
• Garlic – 2-3 teeth.
• Salt - to taste.
• Ground black pepper - to taste.
• Tomato paste – 2 tsp.
• Water – 250-300 ml.

Cooking process:

Step 1. First rinse the offal with cold running water. Then cut the heart in half lengthwise with a knife. Rinse the heart halves again with cold tap water. At the same time, put a frying pan with vegetable oil on the stove to heat and cut the heart into pieces. Place the offal in a container and fry for about ten minutes. During the frying process, constantly stir the pieces. Season the ingredient with salt and pepper.

Step 2. Peel the onion and cut into small pieces. Place the onion in the frying pan. Fry it together with the heart pieces for about five minutes.

Step 3. Peel the carrots with a sharp knife and wash them thoroughly with running water. Peel the garlic cloves and grate both ingredients: carrots on a coarse grater, garlic on a fine grater. Place carrots and garlic in a container. Mix the ingredients and continue frying over medium heat for five minutes.

Step 4. Season the contents of the pan with tomato paste. After 5 minutes, pour water into the container. Simmer the goulash covered for 35-40 minutes.

Step 5. Serve the dish with buckwheat, vegetables, potatoes or spaghetti (you can choose any other types of pasta).

Bon appetit!

Beef heart stewed in sour cream

The recipe will be interesting to those who love variety in food. Beef heart requires long-term heat treatment before consumption. If you boil the offal in advance, the cooking process will not take much time.

Cooking time – 2 hours 10 minutes.

Cooking time – 30 minutes.

Number of servings – 3.

Ingredients:

• Beef heart – 0.5 pcs.
• Salt - to taste.
• Garlic – 2 teeth.
• Ground black pepper – 1 pinch.
• Vegetable oil - for frying.
• Onion – 1 pc.
• Mustard – 1 tsp.
• Sour cream – 3-4 tbsp.

Cooking process:

Step 1. Rinse the beef heart with running water. We wipe the offal dry with a paper towel and use a knife to remove blood vessels and various blood formations. Place the product in a large saucepan. Fill it with cold water. Place the container on the stove and wait for the liquid to boil.

Step 2: Boil the heart for about five minutes and then pour the broth into the sink. Fill the ingredient with cold water again. When the liquid boils, salt it to taste. Continue cooking the offal for 30 minutes.

Step 3. Drain the broth and let the product cool for a while. Then cut it into pieces of any shape - cubes, bars or strips.

Step 4. Separate two cloves from the garlic head and peel them. We do the same with the onion head. Roughly chop the ingredients.

Step 5. Take a frying pan and pour vegetable oil into it. When it is heated on the stove, add the onion and garlic to the container. We fry the food.

Step 6. When the ingredients become soft, transparent, with a golden hue, add pieces of beef heart to the pan. Season the dish with sour cream, mustard, black pepper and salt. Mix the mass thoroughly.

Step 7. When the dish boils, cover the pan with a lid and reduce the heat to low. Simmer the mixture for 20-25 minutes. Serve the delicacy with potatoes, rice or vegetables.

Bon appetit!

A simple and tasty recipe for beef heart with potatoes in a frying pan

For many housewives, a familiar recipe for making stewed potatoes with meat - chicken, pork, beef or even turkey. It will take more time to prepare potatoes with beef heart, but you will be pleased with the result: the dish will turn out very tasty and unusual.

Cooking time – 40 minutes.

Cooking time – 1 hour.

Number of servings – 4-5.

Ingredients:

• Beef heart – 1 kg.
• Potatoes – 1 kg.
• Cabbage – 700-800 gr.
• Carrots – 300 gr.
• Onion – 100 gr.
• Garlic – 2-3 teeth.
• Salt - to taste.
• Rosemary - to taste.
• Bay leaf – 1-2 pcs.
• Ground black pepper - to taste.
• Vegetable oil - for frying.
• Water is for extinguishing.

Cooking process:

Step 1. Cut the heart (first wash it with warm running water) lengthwise and remove the vessels. Cut the ingredient across the grain into pieces (you can cut the heart into strips, cubes, bars). We wait for the heart pieces to dry.

Step 2. Peel the required amount of onion. Cut it into pieces of arbitrary shape. Pour vegetable oil into the frying pan. When it warms up, add the onion to the container. After the ingredient becomes soft and transparent, add pieces of beef heart to it. Mix and fry the products until the offal changes color.

Step 3. Cut the peeled and washed carrots into slices. Remove the peel from the garlic cloves. Place the carrots in the pan along with the rosemary, bay leaf and garlic. Salt and pepper the mixture to taste. Mix thoroughly.

Step 4. Remove the washed cabbage from the top leaves and stalks. We chop the product. Peel the potatoes and wash thoroughly with water. Chop coarsely. Place potatoes and cabbage in a frying pan. Salt and pepper the dish.Pour in water (it should completely cover the cabbage).

Step 5. Simmer the dish for an hour over low heat. The container must be covered with a lid. We serve the delicacy to the table as an independent dish (you can supplement it with vegetable salad).

Bon appetit!

How to cook beef heart in a slow cooker?

Beef heart must be heat treated for a long time before being eaten. You will significantly reduce the cooking time of offal if you use a multicooker for this purpose.

Cooking time – 9 hours 50 minutes.

Cooking time – 20 minutes.

Number of servings – 2-3.

Ingredients:

• Cold water – 3 l.
• Onion – 1-2 pcs.
• Beef heart – 500 gr.
• Black peppercorns - to taste.
• Parsley - to taste.
• Bay leaf - to taste.
• Salt - to taste.
• Sour cream – 3 tbsp.
• Vegetable oil – 2 tbsp.

Cooking process:

Step 1. Wash the beef heart and place it in a saucepan. Fill with cold water and leave for several hours. Then drain the liquid into the sink (it is advisable to constantly change it during the soaking process). We cut the heart lengthwise and remove all vessels and fat. Cut both halves in half (we will only need one part of the offal - 500 grams).

Step 2. Pour water into the multicooker bowl (the indicated amount can change either up or down - it depends on the volume of the bowl). Cut the heart into large pieces (3-5 pieces). Place them in water and cook in “Soup” mode for 1 hour.

Step 3. During the cooking process, when the broth begins to boil, you need to remove the foam with a slotted spoon. Also, don’t forget to change the water at least a couple of times. Add pepper, bay leaf and salt to the broth. When the heart becomes soft, put it on a plate, cool, and then cut into strips.

Step 4.Do not pour out the remaining broth. Strain it into any convenient container through gauze folded in several layers. Wash the multicooker bowl and wipe dry. Then turn on the frying mode and add vegetable oil.

Step 5. Cut the peeled onion (one large or a couple of medium-sized heads) into half rings. Place it in hot oil and fry until golden brown. Then add the heart pieces to the onion and simmer the ingredients together for about ten minutes.

Step 6. Season the dish with sour cream. Mix the ingredients. If you see that there is not enough frying liquid, add some broth. Mix the products again. Simmer the dish in the same mode for 5 minutes (do not cover the multicooker with a lid). Decorate the finished dish with fresh parsley (pre-washed and chopped) and serve.

Bon appetit!

How to deliciously bake beef heart in the oven?

The secret to cooking beef heart in the oven is quite simple: to make it juicy and soft, place it in a baking sleeve. To taste, the finished offal resembles boiled pork.

Cooking time – 10 hours 15 minutes.

Cooking time – 30 minutes.

Number of servings – 1.

Ingredients:

• Beef heart – 1.5-2 kg.
• Garlic – 4 teeth.
• Khmeli-suneli - to taste.
• Ground black pepper - to taste.
• Olive oil – 3 tbsp.
• Mustard – 1 tbsp.
• Paprika - to taste.
• Salt - to taste.

Cooking process:

Step 1. Cut out the vessels, fat and membranes from the beef heart. We wash the offal in a stream of running water.

Step 2. Separate the required number of cloves from a whole head of garlic. We clear them of husks. We grind the slices in any convenient way - cut them, grate them on a fine grater or pass them through a press.

Step 3.In a separate container, mix the ingredients for the sauce with which we will rub the offal: chopped garlic, suneli hops, black pepper, olive oil, mustard, paprika and salt. Rub the mixture over the heart. Transfer it to a bowl and put it in the refrigerator (for several hours or overnight).

Step 4. Remove the container with the beef heart from the refrigerator. Place the offal in a baking sleeve. Preheat the oven to 200 degrees. After a few minutes, place the heart in the sleeve on a baking sheet and put it in the oven.

Step 5. The dish will be ready in 1.5 hours. We take it out of the oven and cut the sleeve. When the heart has cooled, cut it into thin slices and use it to make salads or sandwiches.

Bon appetit!

Beef heart goulash with gravy

We suggest preparing a very satisfying and healthy dish that contains a small amount of calories and many useful substances. Before stewing, the offal must be boiled, and we will achieve juiciness and tenderness in the process of simmering the heart with vegetables.

Cooking time – 1 hour 30 minutes.

Cooking time – 1 hour.

Number of servings – 4-5.

Ingredients:

• Beef heart – 1 kg.
• Carrots – 2 pcs.
• Onion – 2 pcs.
• Sweet bell pepper – 1 pc.
• Garlic – 3 teeth.
• Tomato paste – 2 tbsp.
• Ground black pepper – 0.5 tsp.
• Khmeli-suneli – 0.5 tsp.
• Bay leaf – 1 pc.
• Vegetable oil - for frying.
• Salt - to taste.
• Water is for gravy.

Cooking process:

Step 1. Cut out unnecessary parts of the offal: blood vessels, blood clots, fat. Then thoroughly wash the beef heart with running water and wipe with a paper towel. Transfer the heart to a cutting board and cut into pieces 2 centimeters thick.

Step 2.Place the offal pieces in a frying pan and fill them with purified water (the water should completely cover the product). Cook the heart for about an hour - the liquid should boil away. If the heart is old, the cooking time can increase to two hours, so you will have to add water if necessary.

Step 3. Peel both onions and cut into cubes.

Step 4. Cut off the top layer of carrots and thoroughly wash the root vegetable. Cut it into cubes approximately the same size as the onion.

Step 5. Wash and remove the stalk and seeds from the bell pepper. We cut it in the same way as onions and carrots.

Step 6. We do the same with peeled garlic cloves.

Step 7. Pour vegetable oil into the frying pan with the offal. Fry the heart pieces for 2-3 minutes, and then add the onion to them. When the onion becomes transparent, place the carrot cubes in the pan. Mix the ingredients during the frying process.

Step 8. It remains to add bell pepper to the ingredients, which is what we do. Fry the mixture for about 5-7 minutes.

Step 9. Place the tomato paste in a glass and dilute it with a small amount of water. Pour tomato paste over goulash. Add bay leaf, suneli hops, pepper and salt to taste. Stirring, simmer the delicacy for 5 minutes. Then season the dish with garlic and mix again. Cover the pan with a lid and let the mixture sit for 10 minutes. Serve the dish to the table with a side dish.

Bon appetit!

Stewed beef heart with vegetables

Beef heart is a source of vitamins and various beneficial compounds: protein, iron, zinc, phosphorus and B vitamins. To prevent the heart from being tough, it is boiled for a very long time. There is another option - to stew the offal along with vegetables.

Cooking time – 2 hours 50 minutes.

Cooking time – 40 minutes.

Number of servings – 3-4.

Ingredients:

• Beef heart – 800 gr.
• Potatoes – 700 gr.
• Carrots – 200 gr.
• Celery (root) – 150 gr.
• Onions – 100 gr.
• Red onion – 100 gr.
• Vegetable oil – 30 ml.
• Dry red wine – 3 tbsp.
• Garlic – 2 teeth.
• Bay leaf – 1 pc.
• Allspice peas - to taste.
• Salt - to taste.

Cooking process:

Step 1. Peel both types of onions (white and red) and cut into small cubes.

Step 2. We wash the beef heart with water and wipe it with a paper towel. We remove films, vessels and fat. Cut the offal into cubes (as for making goulash).

Step 3. Peel the carrots. We rinse it together with the celery root with running water. Cut the ingredients into bars.

Step 4. Pour vegetable oil into any container with thick walls and bottom - a cauldron or frying pan. After heating, put the onion in the cauldron and fry until transparent. Then we put the carrots and celery into the container. Mix the vegetables and fry for about three minutes.

Step 5. Reduce heat and add beef heart bars to the vegetables. Next we send peeled garlic cloves, bay leaves, allspice (4-5 peas). Add salt and mix the mixture. Simmer it under the lid for an hour and a half. Then add wine and simmer again. Peel the potatoes, wash and cut into cubes.

Step 6. Add the root vegetables to the cauldron and continue to simmer the mixture for 20-30 minutes (until the potatoes are ready).

Bon appetit!

Beef heart salad with mushrooms

To prepare the salad, pork or beef heart is usually used. In this recipe, we chose beef offal and supplemented it with mushrooms.

Cooking time – 1 hour 40 minutes.

Cooking time – 30 minutes.

Number of servings – 3-4.

Ingredients:

• Beef heart – 500 gr.
• Mushrooms (boletus) – 300 gr.
• Cucumber – 200 gr.
• Onion – 100 gr.
• Greens - to taste.
• Mayonnaise - to taste.
• Salt - to taste.
• Ground black pepper - to taste.
• Black peppercorns - to taste.
• Bay leaf – 2 pcs.
• Vegetable oil - for frying.

Cooking process:

Step 1. Rinse the beef heart with running water. Using a knife, remove blood vessels, blood clots and fat. Place the offal in a pan, and then fill it with cold purified water. Salt the liquid and add bay leaf and peppercorns. Cook the beef heart on the stove for an hour.

Step 2. Remove the offal from the broth and let it cool. Cut into strips using a knife.

Step 3. Place mushrooms in a separate container. We process them in the same way as hearts: fill them with cold purified water, salt the liquid, season it with black peppercorns and add bay leaves. Boil the butter on the stove for 30 minutes.

Step 4. Drain the mushroom broth into the sink. Pour vegetable oil into the frying pan and, after heating, fry the mushrooms in it. Cut the peeled onion into half rings.

Step 5. Wash the fresh cucumber and herbs with running water. Wipe them with a paper towel. Cut the cucumber into strips and chop the greens.

Step 6. Place all the ingredients in a salad bowl and season them with black pepper, salt and mayonnaise. Mix the mixture thoroughly and serve.

Bon appetit!