Offal is necessary in the organization of proper nutrition of a person, they are a source of useful trace elements - magnesium, selenium, iron. Beef heart is useful for those who want to raise the level of hemoglobin in the blood, it is used in diet food, as it has few calories. The meat is not only rich in protein, in the heart there are enough vitamins A, E, K, PP, group B, which are antioxidants. Having bought a beef heart, the recipe can be selected for various methods of its preparation.
It should be borne in mind that the heart muscle is dense, fibrous, and the heat treatment takes a long time to get a pleasant taste of the product. The simplest way is boiling. The beef heart takes longer to cook than the rest of the meat. The recipe recommends cooking it for three hours, then use it in salads, brine soup or on your own.
It turns out a festive dish if you cook a beef heart with prunes. For a half heart weighing 700-800 g, you will need 2 large onions, 200 g pitted prunes, 2 tablespoons of tomato and flour. This dish can be prepared with raw or pre-cooked meat. From a raw heart, the aroma of the finished dish is more saturated, and the taste is thick and velvety. Pre-boiling speeds up the cooking process, the dish turns out more dietary. The situation dictates whether a beef heart is boiled or raw, the recipe is democratic in this matter - in any case, the original product must be cut into small pieces, as for goulash.
In a deep cauldron with a thick bottom, two onions should be fried, cut into large half rings. As soon as the onion begins to golden, add flour, continue to fry, stirring frequently, for 2-3 minutes. Continuing to stir, pour half a liter of hot water or broth in which the heart was boiled, bring to a boil, add tomato paste, salt, black pepper and allspice, several peas. Many spices should not be put, because the heart itself will give a pleasant and rich aroma.
Put the prepared heart in the prepared gravy and simmer until the meat is soft. 10-15 minutes before cooking is completed, add prunes washed in hot water to the cauldron. Serving on the table, sprinkle the dish with plenty of finely chopped parsley.
A low-fat product is widely used in snacks. In many salads, instead of meat, you can put a boiled beef heart. The recipe for the familiar Olivier salad involves the use of chicken, but in the new version, it will acquire no less pleasant original taste.
Some more simple salad recipes:
1/4 part of the boiled heart cut into small strips, add 100-150 g of Korean carrots, 2-3 tomatoes, cut into medium cubes. You do not need to salt the salad, just pepper and season with mayonnaise.
Cut 1/4 of the boiled heart into small cubes, add 2 red lettuce peppers, chopped noodles, 100 g feta cheese or feta cheese, 2 onions, finely chopped and pickled in warm candied water with vinegar. Season with a mixture of sour cream or natural yogurt with mayonnaise.
Finely chop 1/4 part of the boiled heart, marinate 2 onions with salt and vinegar, cut a quarter into rings, boil 4 eggs, also cut, grate 100 g of cheese on a medium grater. This salad is laid out on a flat dish in layers in the following order: onion, heart, eggs, cheese. Each layer, except the last, is slightly pressed by hand and smeared with mayonnaise. 250-300 g of mayonnaise will be needed for this amount of lettuce, the lettuce should stand for soaking for at least 2 hours.
In baby food, beef heart is mainly used in the form of minced meat. Boiled and chopped meat is added to vegetable stew, baked with mashed potatoes, it makes a delicious filling in pancakes and dumplings.