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 content, low fat content, a large amount of protein, a rich vitamin composition - these are just a few of the advantages of the by-product. You can cook from it a variety of 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 tender beef heart?
1. Long cooking - it's simple. The longer the product is cooked, the softer it becomes. At the same time, it should be boiled on low heat. Ask how much time to cook beef heart? The exact cooking time cannot be called, since it all depends on the age of the animal. A calf's heart can be fully cooked and soft in an hour, while an adult cow's heart takes longer to cook (2-3 hours).
2. Pre-soak in cold water or milk. Put the product in a pot of 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 roasting with onions in the oven. If you are preparing 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 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 open and manually get rid of the blood vessels.
Blood clots also need to be removed. After such procedures, the offal can be soaked and cooked. And what dishes are prepared from it? Let's look at a few recipes.
Recipes from the Heart
The list of dishes from this offal is very diverse - these are all kinds of nutritious salads, goulash, fillings for pies, cutlets and meatballs, in addition, the heart is eaten boiled, fried and baked, and also stuffed.
Oven baked heart 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 the fat, film, cut it into 2 halves, get rid of the arteries. Soak the product in water (at least 3 hours). Then we mix sour cream with salt, chopped garlic and spices (you can take pepper, aromatic herbs). We cut the onion into rings, carrots into circles, put the vegetables on the foil. Put both halves of the heart on top, wrap tightly. We send the bundle for 2 hours in the oven, heating it to 200 degrees. 20 minutes before the end, unfold the package and let the meat brown.
Salad with beef heart
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.
Beef heart is boiled until tender, cut into thin strips. The onion is chopped very thinly, preferably in half rings, the cheese braid is cut into strips and cut so that its slices are the same size as the meat ones. Hard-boiled eggs, cut into cubes. Then prepare the dressing by combining mayonnaise with mustard and sour cream.
After dressing, the salad is mixed and tasted 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; onions - 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 a light blush, salt, pepper. Add chopped vegetables, mix, fry until a golden hue appears on the onion. Then put the tomato paste and sour cream in the pan, mix the meat with vegetables again. You can leave the goulash to stew in a pan, but it is better at this stage to transfer it to a thick-walled dish and simmer there. Add a little water (about one and a half glasses), put the spices you like, crush the surface with flour, mix and try the gravy for salt. Cover with a lid and leave to simmer on the lowest heat for about an hour and a half.
If you have a slow cooker, the quenching process can be carried out in it, since the offal will cook faster there due to the effect of steam pressure. The meat will turn out soft and juicy, while the gravy will almost not evaporate. You can also stew meat in the goose in the oven. If desired, the recipe can be diversified by adding from vegetables not only onions and carrots, but bell peppers, tomatoes. We have presented you a classic recipe for 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 are looking for a 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 the consumption of fats, improve blood counts, and also replenish the supply of some vitamins in the body.
Fried Pork Heart with Onions is an extremely tasty and simple dish that you can cook for dinner for your family. In this recipe, the heart is not boiled, but marinated, and then fried. Combined with fried onions, it tastes great! Mashed potatoes are perfect as a side dish.
To prepare a fried pork heart with onions, you will need:
pork heart - 1 pc.;
large onion - 1 pc.;
soy sauce - 3-4 tbsp. l.;
table vinegar 9% - 0.5-1 tsp;
ground coriander, ground black pepper, salt - to taste;
sugar - 0.5 tsp;
refined sunflower oil - 3 tbsp. l.
Wash the pork heart well, remove fat and films. Cut the heart into thin sticks, place in a bowl. Pour in soy sauce, add vinegar and sugar. Mix everything and leave for 1.5-2 hours to marinate. The heart should be stirred several times.
Heat a frying pan with 2 tablespoons of sunflower oil, put the pieces of the heart and pour the marinade. Sprinkle the heart with black pepper and coriander.
Fry the pork heart over medium heat for about 15 minutes, stirring occasionally. When all the liquid has evaporated, the heart is ready! Transfer the pieces to a platter.
Pour the remaining sunflower oil into the same pan and fry the onion on it, slightly salting it, until golden brown.
Lay the fried onion on top of the heart pieces. Serve a delicious pork heart with onions to the table! It works great!
Enjoy your meal!
Let's talk about how to cook beef heart. It is rich in vitamins, and in terms of its beneficial properties is equated to meat. Along with the liver, kidneys, it is considered an offal, and therefore it is necessary to approach its processing and preparation competently. The easiest way to cook a delicious beef heart is to boil it in lightly salted water. Before cooking, the heart must be carefully processed: rinse in warm water, remove thin films and excess fat.
boiled heart
Here we will look at the recipe for making beef heart by boiling it.
You will need:
- prepared beef heart
- seasonings to taste
- Bay leaf
- pepper
Cooking method:
- We soak the product before cooking for 2-3 hours, always in warm water. This is necessary in order to remove excess blood clots. Water will take on a specific color, so it needs to be changed from time to time.
- After that, it is recommended to beat the heart with a wooden mallet, this procedure should be done carefully so as not to damage the integrity of the product.
- Let's start cooking. Take an enamel pan, pour cold water into it and put the heart so that it is covered with liquid.
- Cook for 2.5 - 3 hours on low heat.
- Add bay leaf and seasonings during the cooking process, salt and pepper to taste.
- When the heart is ready, cut it into portions.
This dish goes well with mashed potatoes.
Beef heart in a slow cooker
You will need:
- beef heart
- mushrooms
- carrot
- parsley root
- sour cream
Cooking method:
- Beef heart pre-boiled
- Let's boil the mushrooms
- Fry in the "Soup" mode for 10 minutes in vegetable oil carrots, onions and parsley root
- Add the boiled and chopped heart, fry for 5 minutes
- Let's add mushrooms
- We also add a package of sour cream, 100 ml of water, 2 tablespoons of flour, spices.
- We set the "Extinguishing" mode and cook for another 30 minutes.
This is a recipe for a very simple and delicious beef heart dish.
Braised heart
Let's move on to how to cook beef heart stew
You will need:
- beef heart, 0.5 kg
- carrots, 2 pcs.
- bulb, 2 pcs.
- Sweet pepper
- vegetable oil
- salt to taste
- spices to taste
Cooking method:
- Wash the heart and place in a saucepan. Let's add salt. Cook for 2-3 hours, removing the foam during cooking.
- Preparing a boiled heart for frying. Peel and cut the onion. Fry the onion in vegetable oil. For spiciness, you can add garlic to the onion.
- Add peppers and carrots.
- Finely chop the heart, cut off excess tendons and fat from it. Add it to vegetable stir-fry.
- Add spices and salt to taste.
fried heart
We will need:
- beef heart
- greens
- melted fat
- pepper
- sugar
- tomato puree
- buckwheat grain
- green onion
Cooking method:
- Beef heart, fill it with cold water and soak for 3 hours. After it gets wet, take it out of the water, wipe it with a napkin and cut into pieces.
- In a heated pan, fry the chopped heart in fat. Add peeled, chopped and washed onions and fry for another 10 minutes.
- Sprinkle the heart with flour and after 2 minutes pour a little boiling water.
- Add tomato puree, sugar, salt, pepper.
- Sprinkle the finished dish with green onions and parsley.
Goulash from the heart
Beef heart goulash is a fairly simple and inexpensive dish to prepare.
You will need:
- beef heart, 500 g
- flour, 1 tablespoon
- vegetable oil, 70 g
- tomato puree, 1 tablespoon
- bulb, 1 pc.
- potatoes, 800 g.
- Bay leaf
- salt to taste.
Cooking method:
- We cut out blood vessels from the heart, wash it, cut it into cubes.
- Rinse again, sprinkle with salt and pepper.
- Fry in a frying pan in hot oil with onions.
- Sprinkle with flour and continue frying for a few more minutes.
- Put the fried pieces in a saucepan and fill with water, which should completely cover the meat.
- Add mashed potatoes and bay leaf, cover the pan with a lid and simmer for 1-1.5 hours until cooked.
Goulash is best served with potatoes fried in oil.
Now you know how to cook a beef heart deliciously, and you can delight your loved ones with wonderful dishes! It contains a lot of vitamins and is very useful for both adults and children. Our varied recipes will help you surprise your family every night with a delicious hot dish. We wish you success and good luck in the kitchen!
Hi all!
How are you? Recently, we have written a lot about vegetable dishes. And yes, it's summer. Heavy food is reluctant. I want light and cold soups, for example. Or perfect for dinner.
But among the abundance of vegetables and fruits, do not forget about meat. It is a source of proteins - building blocks for our body. Therefore, once or twice a week in the summer you can afford a meat dish. And today I propose to consider healthy recipes for fried chicken hearts.
Why hearts, you ask? Yes, because they are quite affordable and offal can be bought at any butcher shop. In addition, they are not too fatty and yet satisfying. And these offal go well with vegetables, cereals and pasta as a side dish. Pilaf, soups and pates are prepared from them. And I haven't even listed all the dishes yet.
I will add that chicken hearts cook very quickly, unlike other types of meat. Therefore, it takes a little time to cook, from 15 to 40 minutes. And this is another plus when in the summer you don’t want to bathe at a hot stove.
A step-by-step recipe for cooking fried hearts with onions in a pan
The first recipe is the easiest to prepare. And here I will tell you how to properly clean chicken offal from the film and excess vessels. I will not describe this process further. Therefore, with subsequent options, you can return here and just remember how this is done.
We need:
- Chilled chicken hearts - 800-900 gr;
- Onion - 2 large pieces;
- Vegetable oil - 4-5 tablespoons;
- Salt and pepper - to taste.
Cooking:
1. Not always, but on some by-products there is a film. It can be easily removed with a sharp knife. And from the thick part of the heart we cut off excess fat and veins.
2. At the top of each heart, we make 2 longitudinal cuts. There are vessels with blood. We clean the stagnant blood a little with our fingers, and rinse the rest under water.
3. The next step is to wash each giblet under the tap. To do this, take a colander and put all the meat there.
4. All excess blood will drain. We leave the hearts in a colander for a few minutes so that the water leaves. You can leave it in the sink or place a water bowl under it.
5. We clean the onion turnip from the husk. Cut it into quarters of rings on a kitchen board.
6. We put a wide frying pan with a thick bottom on the fire. Pour oil into the bottom and heat up. We place the cut onion.
7. We do not waste time and put our hearts in the pan. Add salt and ground black pepper to taste. These spices are sufficient for a simple recipe.
Do not forget to stir the fragrant mass with a spatula from time to time.
8. Cover with a lid and simmer for 25 minutes on a medium flame.
9. After 25-30 minutes, fry the dish for 5-7 minutes with the lid open over high heat. During this time, excess moisture will evaporate.
The finished dish is served hot to the table. For a side dish, you can boil potatoes with dill or boiled buckwheat porridge with butter.
Fragrant and tender chicken hearts and attract to feast on. Enjoy your meal!
Chicken hearts cooked with onions and carrots
We complicate the cooking and add more ingredients. They will make the dish brighter and even more fragrant. Here, according to the recipe with carrots, we need 2 pans. It would be better, of course, if there is a cauldron and a frying pan.
We need:
- Chicken hearts - 500 gr;
- Carrots - 1 large piece;
- Onion - 1 large head;
- Vegetable oil;
- Sour cream 15% - 150 gr;
- Salt and pepper - to taste.
Cooking:
Both frozen and chilled giblets will do. But frozen ones must first be thawed with gentle defrosting in the refrigerator.
1. We clean and wash the hearts from blood and films. Remove excess fat.
2. Cut each across into 2-3 parts.
3. We throw them into the pan and over high heat. Add salt and dry in this way without oil for several minutes. At the same time, we often interfere so that the pieces do not stick to the bottom. Excess juice will just evaporate during this time.
It is convenient to use a wok type pan for cooking. It is quite deep and at the same time has a thick bottom, which warms up well.
4. When the offal becomes dry, pour vegetable oil and fry for 15-20 minutes. Don't forget to stir too.
5. At this time, stew onions and carrots in another pan.
6. Remove the husk from the onion. Cut the vegetable into quarters on the cutting board. It can also be semicircles or vice versa even smaller. This is who loves.
7. We send it to fry in oil until golden brown.
8. In a separate bowl, three carrots on a grater.
9. Attach the carrot gruel to the onion and mix with a spatula. Cover with a lid and simmer over medium heat for 10 minutes.
10. Mix the finished frying with hearts. Add sour cream and at this stage you can pepper if you want a little spice in the dish.
11. Once again, we combine everything with a spatula into a homogeneous mass. Cover with a lid and simmer for 10 minutes.
Lunch is ready. The dish turned out very appetizing and juicy. These chicken hearts are good with mashed potatoes or boiled rice. You can also separately serve a salad of fresh cucumbers and tomatoes with herbs.
Appetizing recipe for fried giblets in sour cream
Another recipe for delicious hearts with sour cream. By the way, it is with her that chicken giblets are most often cooked. This is because too many ingredients can overwhelm the delicate taste of the dish. And sour cream will always give it a creamy aroma and exquisite taste.
We need:
- Chicken hearts - 800 gr;
- Onion - 3-4 heads;
- Garlic - 3-4 cloves;
- cilantro - 1 bunch;
- Sour cream 15% - 200 gr;
- Hard cheese - 100 gr;
- Vegetable oil;
- Salt and pepper - to taste.
Cooking:
1. It is always convenient to immediately put all the foods for food on the table. Vegetables need to be washed and peeled. And we remove the film from the hearts and clean the blood from the vessels.
2. We heat the pan over medium heat and pour in a little vegetable oil.
3. Fry the hearts in oil for about half an hour. We stir them from time to time with a spatula.
4. When the giblets acquire a persistent golden color, add the onion cut into half rings.
We cook with the lid open so that excess moisture from the food evaporates.
5. Mix the whole mass with a spatula. We leave to fry for another 20 minutes.
6. Then pour sour cream and add finely chopped garlic. By the way, the latter can be passed through a garlic press.
7. Rub the cheese on top and mix with a spatula until smooth. The cheese will melt during this time.
8. After about 2-3 minutes, turn off the fire. Sprinkle finely chopped cilantro on top. We cover the pan with a lid so that the dish stands for 3 minutes and is filled with the aromas of fresh herbs and the creamy taste of hearts.
9. Distribute cilantro along with meat. Serve hot with piping heat to the table. And for a side dish, you can quickly boil pasta.
Enjoy your meal!
How to cook hearts in tomato sauce?
I wonder if there are people who don't like tomatoes? For example, I just adore them in any form. Such tasty berries always harmonize in dinners and give them a slightly sour taste. And hearts in tomato sauce are very fragrant and appetizing. Here, according to the recipe, there is tomato paste, but it is easy to replace it with 3-4 grated sour tomatoes.
We need:
- Chicken hearts - 600 gr;
- Onion - 1 head;
- Water - 200 ml;
- Garlic - 2 cloves;
- A mixture of dry herbs;
- Olive oil;
- Sea salt and pepper - to taste.
Cooking:
1. Boil the cleaned and washed chicken offal in slightly brackish water for 30-40 minutes. How to clean them properly I described in the first recipe.
2. We put a deep saucepan on the fire and add a little olive oil.
3. Fry finely chopped onion in a saucepan until transparent. Add a pinch of sea salt.
4. Fry a little, stirring with a spatula. Add dry herbs and freshly ground pepper to taste. Fill the roast with a glass of water.
5. Fall asleep our hearts, chopped garlic and stir with frying. Cover with a lid and simmer for 3 minutes.
6. Put the finished fragrant hearts in portions on plates and serve hot to the table.
We feast with pleasure and move on to the next method of cooking in a slow cooker.
Video on how to make hearts for dinner in a slow cooker
Almost every kitchen has a wonderful assistant - a slow cooker. She will always make delicious food. All you need to do is chop all the ingredients and put them in. Of course, chicken hearts were not spared either. With a set of vegetables, you can prepare an amazing dish for lunch or dinner. And just a nice and quick recipe I propose to look.
Delicious recipe for giblets in soy sauce
Soy sauce gives chicken hearts a savory and delicate taste. Well, it also replaces salt, since it is salty in itself. This oriental dish should be served with unleavened boiled rice, as they do in China.
We need:
- Chicken hearts - 500 gr;
- Onion - 1 head;
- Soy sauce - 2 tablespoons;
- Tomato paste - 1.5 tablespoons;
- A mixture of suneli hops;
- Vegetable oil.
Cooking:
1. Boil the washed hearts in boiling water for 4-5 minutes. Drain them into a colander and let cool slightly.
2. Then we cut each giblet into 2 parts.
3. Pour a little oil into the saucepan and put on fire. We move the hearts into it and fry, stirring, for 5-7 minutes. They will become a nice golden color.
4. Cut the onion into cubes and add to the saucepan. Also fry for 5 minutes.
5. Pour in 2 tablespoons of soy sauce. Pour in a pinch of suneli hops and black pepper. Add tomato paste.
Instead of suneli hops, you can add your favorite spices. A little imagination and you can get your new taste.
6. The last ingredient, by the way, can be replaced with sour cream. With it, the food will turn out to be no less tasty, and maybe even more appetizing on the contrary.
7. We cook the dish for another five minutes. Then turn off and you can serve with a side dish and fresh herbs.
It took less than 20 minutes to cook. Enjoy your meal!
Cooking chicken hearts with onions and garlic
Our selection is completed with chicken hearts in onion-garlic sauce. The dish is prepared very quickly, literally in 15 minutes. Therefore, it is good to cook it for dinner if you come tired after work. And the family needs to be fed. Therefore, this number van method (number one) in terms of speed!
We need:
- Chicken hearts - 900 gr;
- Onion - 2 heads;
- Garlic - 4 cloves;
- Parsley - a bunch;
- Zira (cumin), paprika, turmeric;
- Vegetable oil;
- Salt and pepper - to taste.
Cooking:
1. Pour vegetable oil into a deep saucepan or frying pan. We put it on a big fire. We put the onion, which is cut into quarters, to fry. Also add garlic. It can be finely chopped or simply pressed through a garlic press.
2. Add washed chicken hearts to it. Fry over high heat for 2-3 minutes. Stir alternately to cook evenly.
3. Add ground cumin, turmeric and ground paprika. Salt and pepper to your taste. Mix the mass and fry with the lid open for 10 minutes.
We serve a treat to the table, sprinkled with chopped parsley on top. Enjoy your meal!
That's all!
As you can see, chicken hearts are easy to cook and pair well with a variety of vegetables. For new tastes, you can add potatoes and bell peppers. But the first ingredients with which offal is best in harmony in a dish are turnip onions and sour cream.
I wish you delicious food! Write your reviews and recommendations. Bye Bye!
Beef heart contains almost no fat, however, minerals and vitamins are present here, and its calorie content is only 90 kcal per 100 g of raw product. To cook a beef heart, it should be boiled for 2-3 hours, there are practically no other ways. And here are a few recipes for its preparation.
The washed heart is cut into small pieces or thin slices. Lay the pieces on a cabbage leaf, sprinkle with salt and pepper. Cabbage leaves are placed in a saucepan, hot water is poured into them, like in bowls, again cabbage leaves with heart pieces are placed, and so on until the saucepan is full. It is put on a strong fire, brought to a boil, boiled without stirring for 12-15 minutes, removed from heat, put the pan on a wooden board and insisted for 40-50 minutes without heating. And immediately served to the table. Seasoning for such a dish will be mayonnaise or sour cream.
Cabbage leaves should be filled with pieces of the heart mixed with other vegetables (zucchini, tomatoes, carrots, onions, cucumbers and others). This method of cooking the heart again allows you to rationally use the products, cook quickly, with minimal losses.
Recipe: Veal heart kebab. Clean the heart of fat and films and rinse well. Cut into cubes, put in a saucepan and fry with half a glass of fat. Then chop, add sequentially and lightly fry 5-6 onions, 1 carrot and a slice of celery, art. a spoonful of flour and st. a spoonful of tomato puree; salt, sprinkle with red and black pepper, add bay leaf, 2 cups boiling water and half a glass of wine. Cook over low heat until all the water has evaporated and only the fat remains. For a side dish, you can cook boiled rice, boiled carrots seasoned with heated oil, mashed potatoes, etc.
Recipe: Beef heart with marinade sauce. Clean the heart of fat and films and rinse well. Put in a saucepan, pour 3 cups of water with 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. Put the heart slices on a dish 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 into small pieces, salt, sprinkle with sugar and fry in your juice and fat in a well-heated pan for 10 minutes, turning all the time. Then put 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 put them in a shallow saucepan. Pour hot broth or water into the pan and boil, scrape off the remains of stuck meat with a spatula, strain the resulting meat sauce into a saucepan, add a little more broth or water, cover with a lid and keep 1-2 minutes with fried onions on 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 cook buckwheat porridge (boiled rice, pasta, fried and boiled potatoes). Sprinkle with parsley, onion, pour sauce.
400 g of beef heart, 40 g of flour, 160 g of onion, 40 g of citric acid, 80 g of parsley, 80 g of melted butter, bitter and allspice to taste, 20 g of salt and sugar, 400 g of tomato puree, 200 g buckwheat, 40 g green onion.
Recipe: Heart in the flour. Cut the heart in half, rinse, then soak for an hour in cold water, rinse again, pour hot water and boil. Strain the broth. Cut the vegetables and the heart into cubes, place in a saucepan or clay pot and pour over the broth. Cook until almost done. Use part of the broth to dilute the flour sauté, which is then poured into the dishes where the dish is being prepared, add the cucumber pickle, sour cream, chopped cucumbers, peeled from seeds and skins, bay leaf, peppercorns, chopped garlic and bring to readiness.
Heart - 600 g, onion - 100 g, turnip - 60 g, carrot - 120 g, white roots - 60 g, flour - 20 g, pickled cucumbers - 120 g, sour cream - 80 g, spices.
