A product like beef heart not so often present on our everyday table. And from it, by the way, you can prepare a lot of delicious dishes. In addition, the product takes pride of place among offal and beef itself, thanks to its valuable chemical composition. For example, beef heart contains twice as much iron as meat. Not to mention other microelements and vitamins, which together improve metabolism and strengthen nervous system and help the body quickly restore strength. So, I’ll tell you how to cook beef heart correctly and for how long until it’s done.

Ingredients

1,300 grams

Preparation

Ideally, it is better to cook the heart of a young individual; it takes less time to cook and as a result it turns out juicier and softer. If you use frozen offal for boiling, let it thaw first. It's best to give it to him slowly. Then this process will be the most gentle. Remove blood, film, fat and hard partitions.

After that, rinse and fill it big amount clean cold water and leave for 2 hours.

Drain the water, replace it with clean water and place the boiling pan on high heat.

Be sure to skim off the foam once it starts boiling. Cook for 30 minutes. Drain the water, refill with clean water, and cook again for half an hour from the moment it boils. Then repeat the procedure again.

After an hour and a half of cooking, the beef heart was cooked and became soft. Now with salt and pepper, it can be used as a preparation, cut thinly and made excellent. Moreover, many delicious dishes are prepared from properly cooked beef heart.

Let's summarize:

How long does it take to cook beef heart? At least 1.5 hours, excluding boiling time. It is impossible to say exactly how long it takes to boil, since it depends on the volume of water in the pan.

How to properly cook beef heart? Before heat treatment, the product should be soaked for several hours. Then, during the above-mentioned cooking time, it is necessary to remove the foam and change the water every half hour.

Store the finished offal in broth and cut it only before use, as it dries out quickly.

Beef heart is an infrequent guest on the table, and in vain, because in some respects it even wins when compared with meat. Low calorie, low fat content, a large number of protein rich vitamin composition- these are just a few of the advantages of the offal. You can cook from it the most different dishes and snacks. Today we will look at recipes for beef heart dishes, and also share the secret of how to cook a soft heart.

How to cook soft beef heart?

1. Long cooking - it's simple. The longer the product cooks, the softer it becomes. In this case, it should be boiled over low heat. You ask, how long does it take to cook a beef heart? The exact cooking time cannot be given, since it all depends on the age of the animal. A veal heart can be completely cooked and soft in an hour, but the heart of an adult cow takes longer to cook (2-3 hours).

2. Pre-soaking in cold water or milk. Place the product in a saucepan with water overnight, then it will become softer.

3. Some housewives soak this offal in water with the addition of vinegar. The acid does its job - softens the fibers. But this method is suitable if you want to get marinated meat, for example, for barbecue or baking with onions in the oven. If you are cooking for a child, this method should not be used.

4. To make the heart soft, cut it into layers and beat it with a hammer on both sides.

How to properly cut a beef heart?

Cutting a heart is a simple matter. First of all, you should wash it, remove the hymen and fatty growths. Then cut it and manually get rid of it blood vessels.

Blood clots also need to be removed. After such procedures, the offal can be soaked and cooked. What dishes are prepared from it? Let's look at a few recipes.

Recipes for dishes from the heart

The list of dishes made from this offal is very diverse - these include all kinds of nutritious salads, goulash, pie fillings, cutlets and meatballs, in addition, the heart is eaten in boiled, fried and baked, and also stuffed.

Baked heart in the oven in foil

Ingredients: heart – 1 pc.; salt, spices, garlic (2-3 cloves); carrots and onions - 2 fruits each; sour cream – 3 tbsp. l.

We wash the meat, remove fat and film, cut it into 2 halves, and get rid of the arteries. Soak the product in water (at least 3 hours). Then mix the sour cream with salt, chopped garlic and spices (you can take pepper, aromatic herbs). Cut the onion into rings, carrots into slices, and place the vegetables on foil. Place both halves of the heart on top and wrap tightly. Place the bundle in the oven for 2 hours, preheating it to 200 degrees. 20 minutes before the end, unwrap the package and allow the meat to brown.

Beef heart salad

Ingredients: heart – 500 g; red onion - head; cheese (pigtail) – 100 g; eggs – 5 pcs., sour cream and mayonnaise – 50 g each; mustard – 1 tsp; salt.

Boil the beef heart until tender and cut into thin strips. The onion is chopped very finely, preferably in half rings, the cheese braid is disassembled into strips and cut so that its slices are the same size as the meat ones. Eggs are hard boiled and chopped into cubes. Then prepare the dressing by combining mayonnaise with mustard and sour cream.

After dressing, mix the salad and taste for salt. If necessary, add salt to the dish. You can also add a little pepper for spiciness (if you like).

Goulash

Ingredients: heart – 600 g; onion – 3 heads; carrots – 3 pcs.; flour – 2 tbsp. l.; vegetable oil; salt, spices, Bay leaf; tomato paste and sour cream - 1 tbsp. l.

We cut the heart, wash it, cut it into bars, fry in oil until lightly browned, add salt and pepper. Add chopped vegetables, mix, fry until the onion turns golden. Then put tomato paste and sour cream in the pan, mix the meat with vegetables again. You can leave the goulash to simmer in the frying pan, but it is better at this stage to transfer it to a thick-walled vessel and simmer there. Add a little water (about one and a half glasses), add the spices you like, dust the surface with flour, mix and taste the gravy for salt. Cover with a lid and leave to simmer on low heat for about an hour and a half.

If you have a slow cooker, the stewing process can be carried out in it, since the offal will cook faster there due to the effect of steam pressure. The meat will be soft and juicy, and the gravy will hardly evaporate. You can also stew meat in a casserole dish in the oven. If desired, the recipe can be diversified by adding not only onions and carrots from vegetables, but bell pepper, tomatoes. We presented to you classic recipe beef heart goulash with vegetables.

By-products of the first category are almost in no way inferior to meat, and in some cases even have advantages over it. If you watch your figure or play sports, protein foods are very important for you. Therefore, be sure to periodically include offal in your menu. Then you will reduce your fat intake, improve your blood counts, and also replenish the supply of some vitamins in your body.

Today I want to talk about a recipe for making hearts. The entrails of large and adult animals cannot be eaten often, but sometimes you really want to, and therefore you can. Take 500 grams of beef heart.

We rinse it and clean it as much as possible of veins and anything unnecessary. Then cut into pieces 1.5 by 1.5 cm, maybe a little larger, and pour a glass of milk.

You can put a plate on top with a glass of water on it. This press should stand for three to four hours. Closer to direct frying, prepare one onion.

We will cut it into feathers; I like this cutting method in dishes that require stewing in a frying pan. Place the heart in a frying pan with a small amount oil, as the meat will release the absorbed milk.

At this point, you can salt the heart to help it release all its 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 salt and add spices at once.

So let the heart fry for 20-25 minutes. After this time, all the released liquid will evaporate and we can add the onion.

Fry everything together for 5 minutes, then 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.

Mix everything in the frying pan, the water will become sticky, forming a gravy for the heart, in which it will simmer for the next one and a half to two hours. At this point, we reduce the heat to low and cover the pan with a lid. For beauty and taste, there are only three items left to add:
The first of them 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 every half hour to mix the contents.
So, after two hours of thermal treatment, the beef heart is ready! You can serve it with mashed potatoes, pasta, vegetables or anything else... I can’t even imagine what you can’t eat such a delicious thing 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.
What, Bon appetit, Friends! And see you on the pages of new recipes!

Cooking time: PT02H00M 2 hours

Beef heart is not as popular as regular beef meat or liver, but those who know it taste qualities And beneficial features, regularly use it to prepare delicious dishes. In this article we will try to figure out how to properly and for how long to cook a beef heart until tender, so that it is soft and more tasty.

How long does it take to cook beef heart?

Cooking a beef heart takes place in several stages and takes a lot of time, but the average cooking time for a beef heart is different ways like this:

• How long does it take to cook beef heart in a saucepan? In a saucepan, beef heart must be cooked for an average of 2.5-3 hours after the water boils.
• How long does it take to cook beef heart in a slow cooker? In a slow cooker, beef heart should be cooked for 3-4 hours in the “Stew” mode.
• How long does it take to cook beef heart in a pressure cooker? In a pressure cooker, beef heart can be cooked in 45-60 minutes.

Having found out how long to cook a beef heart, we will next consider how to do it correctly, because cooking a beef heart deliciously is not so easy.

How to cook beef heart in a saucepan?

Boiling beef heart is different from cooking regular meat, since you need to know several secrets and features of its preparation so that when cooked it is tasty and soft. Let's take a closer look at how to properly cook beef heart in a pan:

• First of all, the heart must be prepared for cooking; to do this, it is cut in half or into 3-4 equal parts, the veins, fat and large vessels are cut off, after which the cleaned beef heart must be soaked in cold water for 2-3 hours.
• After soaking, the heart is thoroughly washed in cold water, placed in a pan of a suitable size, and poured cold water and bring to a boil over high heat, then reduce the heat and cook for 30 minutes, periodically removing the foam that forms on the surface of the water.
• Next, all the water is drained from the pan, the heart is additionally washed in cold water and refilled with cold water in the pan and brought to a boil. To make the cooked heart tastier and more aromatic, add peeled whole onions and carrots, as well as bay leaves and peppercorns (black and allspice) to the pan.
• Cook the beef heart over low heat (the water should not boil too much) for 2.5-3 hours. You can salt the heart at the end of cooking or already when preparing a dish from it.
• After cooking, leave the cooked beef heart to cool in the broth so that it is more tender, juicy and soft.

Note: it is better to store boiled beef heart in broth (if it is not used immediately) so that the meat does not become dry and tougher. The broth itself, after boiling the beef heart, can be used to prepare the sauce, but more often it is simply poured out due to its specific smell.

We also read articles

Products:

beef heart (pork can also be used) - 0.5 kg (1 kg in the photo, but I used half)

carrots - 1-2pcs

onion - 2 pcs (if small, then more)

sweet peppers (I used frozen)

frying oil

salt, spices

1. Wash my heart and put it in a saucepan. Don't forget to add salt. Cook the heart for a long time, 2-3 hours. Don't forget to remove the foam during cooking. Towards the end of cooking it looks like this:

2. When the heart is cooked, we begin to prepare for frying it. First, peel and cut the onion. Well, fry it on any vegetable oil. Those who like it spicy can also add garlic to taste.

3. Add carrots

4. And don’t forget to add pepper

5. Meanwhile, we cut ours boiled heart into small pieces, cutting it off excess fat and tendons. 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 a little dry, you can add a couple of tablespoons of broth. Simmer covered for a few more minutes. The end result should be something like this:

Goes well as a side dish boiled potatoes. I had stewed cabbage.

Enjoy eating :)

BON APPETIT!