What to cook from beef heart

Beef heart, along with beef tongue, is considered a “noble” member of the offal family. Juicy and dense, soft and firm, beef heart will replace meat in many dishes, and even surpass veal in benefits. One standard heart size is enough to prepare a meal for a family of four.

 

When choosing a beef heart, carefully inspect it so that the color of the product is uniformly red, without dark spots and blotches. Before cooking, the heart must be thoroughly rinsed with cold water, remove fat and vessel walls.

What to cook from a beef heart is asked by everyone who is going to buy this product. We will present several recipes, both for every day and for a festive table.

 

Boiled beef heart

Ingredients:

  • Beef heart – 1 pc.
  • Onions – 1 pc.
  • Carrots – 1 pieces.
  • Parsley root – 1/2 pc.
  • Bay leaf – 2 pcs.
  • Salt – to taste.

Rinse the beef heart, add cold water and bring to a boil. Remove the resulting foam, reduce heat, cook for 40 minutes. Add peeled vegetables and bay leaves, cook for one hour. Salt, cook for 10 minutes. Cool the heart without removing it from the broth. Serve hot as a main course with boiled rice or potatoes, or cold, thinly sliced ​​and seasoned with mustard and horseradish. Use the broth to make soups (especially good for hodgepodge) or serve in cups with pancakes.

Pancakes with beef heart filling

Ingredients:

 
  • Beef heart – 1 pc.
  • Onions – 1 pc.
  • Butter – 1 tbsp. l.
  • Sunflower oil – 2-3 tbsp. l.
  • Pancakes with milk – 15-20 pcs.
  • Salt, ground black pepper – to taste.

Boil the beef heart (see the previous recipe), cool and grind with a blender or meat grinder. Finely chop the onion, fry in butter for 2 minutes, add the minced meat from the heart, mix and cook for 3-4 minutes. You can add a few tablespoons of the broth in which the heart was boiled. Put two tablespoons of the filling on each pancake, roll up with a tube or envelope, fry for 2-3 minutes on each side. Serve with sour cream or a cup of broth. Tip: prepared pancakes can be refrigerated or frozen, a quick dinner will always be at hand.

Beef heart cutlets

Ingredients:

 
  • Beef heart – 1 pc.
  • Onions – 1 pc.
  • Egg – 2 pcs.
  • Manka – 2 st. l.
  • Wheat flour – 2 tbsp. l.
  • Sunflower oil – for frying
  • Salt, ground black pepper – to taste.

Boil the beef heart, grind with a meat grinder or blender. Finely chop the onion, fry over medium heat until transparent, mix with minced meat from the heart. Beat eggs lightly with salt and pepper, add to the minced meat, add semolina, mix well and set aside for 10-15 minutes. Dip a tablespoon in cold water, scoop up the minced meat and mold the patties. Dip in flour, fry until golden brown or bake in the oven.

Beef heart salad

Ingredients:

 
  • Beef heart – 1 pc.
  • Onions – 2 pc.
  • Carrots – 1 pieces.
  • Sunflower oil – 3 tbsp. l.
  • Vinegar – 2 tsp
  • Mayonnaise – 150 gr.
  • Salt, ground black pepper – to taste.

Boil the beef heart, cool in the broth. Cut the onion into thin half rings, pour half of the vinegar diluted in half a glass of water. Fry the remaining onion and grated carrots in oil for 4-5 minutes. Cut the heart into strips, mix with vegetables, season with pepper and season with mayonnaise.

Beef heart goulash

Ingredients:

 
  • Beef heart – 1 pc.
  • Onions – 1 pc.
  • Tomato paste – 2 Art. l
  • Wheat flour – 2 tbsp. l.
  • Bay leaf – 2 pcs.
  • Sunflower oil – 3 tbsp. l.
  • Salt, ground black pepper – to taste.

Rinse the beef heart, cut the films, cut into medium pieces. Dip in flour, fry for 5-6 minutes, add onion, chopped in half rings, cook for 3 minutes, cover with water, put bay leaf and simmer for about an hour. Add tomato paste, salt and pepper, mix well and cook for 30 minutes.

It is quite possible to please friends and loved ones with an original hearty dish made from beef heart on holidays. What to cook for the New Year’s table or on the occasion of a family celebration, each hostess decides for herself, we will be glad if the dishes from the beef heart offered by us will please you.

Beef heart shashlik

 

Ingredients:

  • Beef heart – 2 pc.
  • Onions – 2 pc.
  • Garlic – 5 teeth
  • Chili pepper – 1 pcs.
  • Wine vinegar – 4 tbsp. l.
  • Olive oil – 2 tbsp. l.
  • Salt, ground black pepper – to taste.

Rinse the beef hearts, cut into small pieces and mix with the onions, cut into rings. Mix vinegar and olive oil, add chopped garlic and chili, salt. Pour the resulting marinade over the heart, tighten with cling film and put in the refrigerator for 8-10 hours. Fry on well-heated coals, turning over, for 15-20 minutes. Serve with herbs and pomegranate seeds.

Korean beef heart

Ingredients:

  • Beef heart – 1 pc.
  • Onions – 1 pc.
  • Carrots – 1 pieces.
  • Cucumber – 1 pcs.
  • Sweet bell pepper – 1 pcs.
  • Garlic – 3 teeth
  • Parsley – 1/2 bunch
  • Sunflower oil – 100 gr.
  • Vinegar – 5-6 tbsp l.
  • Soy sauce – 1 tbsp. l.
  • Ground coriander – 1/2 tsp
  • Ground red pepper – 1/2 tsp.
  • Salt, ground black pepper – to taste.

Rinse the beef heart, peel thoroughly and cut into large strips, add vinegar, add salt and pepper, marinate in the refrigerator for 10-12 hours. Peel and grate the carrots for Korean carrots, add a little salt. Cut onion into thin half rings, pepper into strips, cucumber into thin cubes. Remove the heart from the marinade, squeeze out excess liquid and put in an enamel container. Put chopped vegetables, chopped garlic and red pepper on it. Heat the oil to a boil and pour over the salad. After cooling, pour in the soy sauce, sprinkle the dish with finely chopped parsley. Refrigerate for 2-3 hours.

Look for unusual ideas and mouth-watering recipes of beef heart dishes in our “Recipes” section.

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