A way to boil a beef heart
1. Rinse the beef heart from blood under running water. Then, if necessary, cut into pieces that fit freely in the pan, or cook whole. The heart is covered with a layer of fat - it is easier to remove it from the boiled heart, so do not touch it before cooking.
2. Put the heart in a pot of boiling water - it is boiling water that is used so that the heart retains all the juices as much as possible. Bring water to a boil and watch the foam during the first minutes of cooking, removing it with a slotted spoon.
3. After half an hour of cooking, drain the first broth and pour in fresh boiling water - it is convenient to boil a full kettle by this time. You need a lot of water, since the heart takes a long time to prepare and the water will slowly evaporate from the pan.
4. Wait until it boils and after half an hour of cooking add some salt to the water - just slightly so that the heart does not become hard. At the same stage, if desired, add spices - black pepper, celery root, bay leaf.
5. Cook the beef heart for another 1 hour over low heat under a lid.
6. The heart is cooked!
Fusofacts
About choosing a heartWhat you should pay attention to: - color - dark red, pure. Whitish spots indicate staleness, yellow ones - about the old age of the cow, which means that you need to cook the heart more until soft;
- the absence of large veins and fat - the veins are inedible, the fat is also usually cut off;
- minimum liquid in the package - pay only for the offal itself.
About soaking the heart
Beef heart is not soaked before boiling: this is a muscle that is not clogged (unlike liver, kidneys and other offal). The heart is soaked only before frying or stewing, so that blood comes out and the cooked heart does not have a pungent smell, and also if you bought an old cow's heart or stale - for half an hour in water or milk.
How to quickly cook a heart
If, after boiling, the heart is fried or stewed, then the boiling time should be reduced to 1 hour. Also, to cook the beef heart faster, you can chop it into pieces.
Beef heart or meat?
Beef heart is low in calories, so in some cases it is more appropriate than meat. For example, in the summer, when the body needs light foods, a salad with beef offal will saturate the body, but not overload the digestive system. Serve the offal hot, in salads, chilled sliced on sandwiches or fried with vegetables.
What to do with the broth
Bouillonleft over from boiling the heart can be used to boil gravy, and if there is a dog, then you can add it to the porridge. Of course, the very heart of the dogs is very fond of: boil the pets for only 10 minutes, cut into pieces.
The cost of a beef heart (on average in Moscow in June 2020) is from 270 rubles / kilogram.
Beef heart recipe
ProductsBeef heart - 1 piece (0.7-1.3 kilograms)
Sour cream - 4 tablespoons
Ketchup or tomato paste - 4 tablespoons
Onion - 1 large onion head or 2 small
Potatoes - 5 pieces
Carrots - 1 large carrot or 2 small
Beef heart recipe
1. Wash the beef heart, cut off the fat and veins, clean out the blood from the chambers, boil and cut into small pieces.
2. Fry onions in a skillet, add peeled and shabby carrots, fry for 10 minutes.
3. Add heart, fry for 3 minutes.
4. Salt, add sour cream and ketchup, half a glass of water.
5. Simmer covered for 10 minutes, stirring occasionally.