Boil the heart for 1,5 hours: cook in the first water for 30 minutes, removing the foam with a slotted spoon, then change the water, cook the heart in the second broth over low heat for another 1 hour after the water boils. Boil the veal heart for 1 hour.
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 slowly the water will 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 the lid.
6. The heart is cooked!
Delicious facts
About the choice of the heart
What you should pay attention to: – color – dark red, clean. 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, fat is also usually cut off;
– minimum of liquid in the package – pay only for the offal itself.
About soaking the heart
Beef heart is not soaked before cooking: it is a muscle that is not clogged (unlike liver, kidneys and other entrails). 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 an old one – 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 cut 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
The broth left over from cooking the heart can be used for cooking gravy, and if you have a dog, you can add it to the porridge. Of course, the very heart of the dog is very fond of: boil the pets for only 10 minutes, cut into pieces.
The cost of a beef heart (on average in Moscow for June 2020) is from 270 rubles per kilogram.
Beef heart recipe
Products
Beef 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 the blood from the chambers, boil and cut into small pieces.
2. Fry the onions in a skillet, add peeled and grated carrots, fry for 10 minutes.
3. Add the 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.