Nutritional value of beef heart: proteins – 16 g, fats – 3.5 g, carbohydrates – 2 g
The calorie content of beef heart is 87 kcal.
Heart stewed with vegetables in Kazakh style
(original heart recipe in tomato sauce)
For 1 kg of heart (beef):
0.5 kg carrots,
0.5 kg onions,
2 heads of garlic,
100 ml vegetable oil,
100 g parsley,
1 tsp. salt,
2 tbsp. l. tomato paste or 4 tbsp. l. tomato puree,
A mixture of white and black pepper to taste.
For the first time I tried a heart prepared this way from my classmate, who was Kazakh by origin. We didn’t serve the heart hot, but used it only boiled as part of the ingredients for salads (Salad with Heart, holiday version, Salad “Heart Friend”). Therefore, I was very surprised by the stewed heart and asked for the recipe, it turned out that it was traditional for their people.
Before cooking, beef heart cut in half is soaked in slightly acidified water for 1 hour. Then it is cut into strips and sent to the cauldron for frying. But since the heart immediately releases liquid, all the liquid must first be evaporated, and only then can it be browned. This will take approximately 20 minutes. Add salt and spices immediately so that the heart is completely saturated with their aroma.
While the heart is evaporating, cut the carrots and onions into half rings. First we throw the carrots into the cauldron, and after 10 minutes - the onions. Brown and add 100 ml of water, cover with a lid and simmer for about 30 minutes until cooked, making sure that all the liquid has boiled away but the meat does not burn. Add 4 tablespoons of tomato puree to the cauldron and simmer for another 5 minutes.
The last things to add to the cauldron are the chopped garlic and herbs, and immediately turn off the heat. Cover with a lid and let sit for 10 minutes. That's it, the dish is ready. It is served with fresh vegetables and hot. Very tasty, try it.
Bon appetit.
Read about the benefits of beef heart.
Beef heart has a very high magnesium content, namely magnesium deficiency in the body
increases irritability and tendency to depression.
INGREDIENTS
- 1 beef heart weighing approximately 600 g
- 2 medium potatoes
- 3 medium carrots
- 3–4 medium onions
- 2 medium turnips
- 1 medium parsley root
- 2 medium pickled cucumbers
- small bunch of parsley
For the sauce:
- 5 large ripe tomatoes
- 1 large onion
- 1 clove of garlic
- 1 tbsp. l. extra virgin olive oil
- 1 bay leaf
- salt, freshly ground black pepper
STEP-BY-STEP COOKING RECIPE
Cut the heart in half, remove all fat, cut off the vessels. Pour the heart with plenty of cold water and leave for 2 hours. Then rinse, place in a pan with fresh boiling water and cook at a minimum boil for 50–60 minutes. Half an hour before the end of cooking, add salt.
While the heart is cooking, prepare the sauce. Cut the tomatoes into very small pieces. Peel and chop the onion and garlic. Place tomatoes, onion, garlic, bay leaf and half a glass of water in a heavy-bottomed saucepan. Season with salt and pepper and cook over high heat for 5 minutes. Remove from heat, pour in olive oil and leave covered for 30 minutes. Then blend with a blender and/or pass through a sieve.
Prepare the vegetables. Peel potatoes, carrots, onions, parsley root and turnips and cut into small slices. Steam vegetables until almost done, 15 minutes.
Cut the pickles lengthwise into 3-4 pieces and remove the seeds if desired. Cut the pulp into small pieces. Separate the parsley into leaves (the stems can be added to the pan with the boiling heart).
When the heart is ready, transfer it from the broth to cold water for 5 minutes, then cut it across the grain into thin slices, place it in a clean saucepan and pour over the sauce. Add prepared vegetables and pickles. Simmer, covered, until the vegetables are fully cooked, about 10 minutes. In 2–3 minutes. Add chopped parsley leaves until done.
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So - Heart with vegetables, restaurant style. I called this dish restaurant style, because... it takes only 10-15 minutes to prepare, not counting the time for cooking the meat in advance and preparing the vegetables (and in restaurants they know how to prepare vegetables quickly). It is not entirely correct to consider it as a separate dish and this dish is best served with a side dish in the form of rice.
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First, let's cook the heart. You can cook the heart the way you like, or you can use my version. Rinse the heart thoroughly in running water. If there are black clots, remove them. Place a saucepan of cold water over medium heat and place the heart in it. Bring almost to a boil. Remove the foam very carefully. Please note that there will be more foam than when cooking regular meat. Some people recommend changing the water several times, but if you thoroughly remove the foam, this is not necessary. Don't let the water boil. Reduce heat and add cold water. Remove foam several times. As a result, the foam should remain completely white. Place peeled onion with cloves inserted, carrots, celery (optional), bouquet of garnia into the pan. I usually add a pinch of thyme. Salt the broth. Cook over low heat, covered, for about two hours. Remove all vegetables and spices. This semi-finished product (in broth) can be stored in the refrigerator until the moment when you need to prepare the dish.
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Now let's prepare the dish itself. Cut the onion into half rings. Cut the bell pepper into 1cm x 3cm slices. If you have small tomatoes, cut them into 8 pieces, after removing the core with the tip of a knife. It is best to cut the tomato in half, then into quarters and each quarter in half again. You will get identical, even segments. Now cut the heart. The thickness of the slices should be about half a centimeter, and the length should not be more than three or four.
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Pour frying oil into a preheated frying pan (I use refined sunflower oil). Fry the onion over medium heat for a couple of minutes, stirring lightly. The onion should not be completely fried. Sprinkle a teaspoon of balsamic vinegar on the onions. Stir and fry for a couple more minutes. Place the meat on the onion. Mix well and heat the mixture for a couple of minutes. Don't forget to add salt. The meat should already be properly salted. Place the meat in a deep baking sheet, a special dish or portioned pans (as is usually done in a cafe). Top with tomatoes and peppers and drizzle with a spoonful of olive oil. Lightly salt and pepper the top of the dish.
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Place the dish in an oven well preheated to 220 degrees. If your oven has a top broiler, turn it on and place the baking sheet on the top rack. Bake until the vegetables are done. This will take from 5 to 15 minutes. Remove the pan from the oven and stir the ingredients. Give it a try. Add lemon juice if you think there is not enough acid (if the tomatoes are not good enough). Let the dish sit for about five minutes in a warm place.
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Beef heart is a very good product: it contains six times more B vitamins than beef itself, it is less fatty, and at the same time it still tastes like meat, and is much cheaper. And you can cook a lot of different dishes from the heart, for example, stewing it with vegetables.
Fill the beef heart with water and leave for 2-3 hours. During this time, you need to change the water several times, adding clean water. After this, drain the water in which the heart was soaked, fill it with fresh cold water and place it on the stove. Bring to a boil and pour off the first broth. We rinse the heart under running water, put it back in the pan and fill it with cold water again. Bring to a boil, and then reduce the heat to medium and cook for half an hour, constantly skimming off any foam that forms.
After half an hour, the foam will stop appearing, and then you can add a few black peppercorns and a couple of bay leaves to the pan near the heart. It is better to salt the heart at the very end of cooking. And it will take a long time to cook - at least three hours.
We take the cooked heart out of the broth and cool it; we don’t need the broth; it can later be used to prepare some other dish, for example, squash puree soup.
The cooked heart itself needs to be processed, and, first of all, the fat must be cut off from it. Cut the prepared heart into small pieces.
Chop the onion as desired, and then place it in a dry frying pan without oil, where it will fry for ten minutes. Add heart pieces to the fried onion and fry them together for five minutes.
Add chopped peppers and frozen beans to the pan. There is no need to defrost the beans first; they will defrost themselves right in the pan.
So that the vegetables with the heart continue to be stewed rather than fried, add two tablespoons of soy sauce to the frying pan and reduce the heat to a quarter of the possible power.
Since our heart is already ready, and the vegetables don’t need much time to reach full readiness, it’s enough to simmer everything together for another ten minutes, and you can already remove your dish from the stove, adding to it, if desired, a little ground black pepper
We serve this dish, of course, hot, garnished with fresh herbs when serving.
Rinse the heart, cover with cold water and leave for 2-3 hours, changing the water from time to time. Wash again, put in boiling water and cook at low boil for 3 hours. Half an hour before the end of cooking, add salt.
While the heart is cooking, prepare the sauce. Wash the tomatoes, chop very finely, peel the onion and garlic, chop. Place the vegetables in a saucepan, add 0.5 cups of water, add bay leaf and sugar. Season with salt and pepper and simmer over low heat for 5 minutes. Let stand for 30 minutes, then rub through a sieve. Cool. Add cream and stir.
Place the finished heart in cold water for 10–15 minutes. Then remove and thinly slice across the grain. Pour over the prepared sauce.
Wash potatoes, carrots, onions and turnips, peel and cut into slices. Chop the parsley root. Heat 2 tbsp in a frying pan. l. vegetable oil, add vegetables and fry them for 6–7 minutes, until half cooked.
Peel the pickled cucumbers, cut them lengthwise into 3-4 pieces, remove the seeds and cut into cubes. Wash the parsley and chop it.
Mix cucumbers and fried vegetables in a saucepan with pieces of boiled heart in the sauce. Season to taste, stir and simmer, covered, for 15–20 minutes. over low heat until the vegetables are done. Serve to the table, sprinkled with parsley.