Beef heart salad

Recipes: 9

beef heart - 1 kg.
garlic - 3 teeth.
mayonnaise

happylana

15 August 2011, 20:35

veal heart 500-600 g
pickled cucumbers 5 pcs.
Chinese pear 1 pc.
reddish onion 1 pc.
lettuce 1 bunch
dill 1 bunch

naumovec

May 10, 2010, 11:25 pm

700-800 gr.
heart (pork or beef) 250 gr.
cheese "pigtail" 2 eggs
mayonnaise
1.5 tsp.
mustard salad leaves

mellorn

06 August 2009, 23:15

beef heart 1 pc.
onion 1 pc.
garlic 3 cloves,
radish 1-2 pcs.
(or radishes), lemon juice,
salt,

panama

17 June 2009, 02:10

I took the ingredients included in the salad in equal quantities.
boiled potatoes
boiled eggs veal
heart
mushrooms canned
seasonings

Tamara Agapitova

May 11, 2009, 00:38

pork (beef) heart – 2 pcs.
onion – 1 pc.
pickled mushrooms (our own production) – 200 gr.
vegetable oil
sour cream – 2 tbsp.
mayonnaise – 2 tbsp.

dimok

March 22, 2009, 02:10

beef heart – 600 g
mushrooms – 300 g
potatoes – 2, 3 pcs.
cheese – 100 g
pickled cucumber – 1, 2 pcs.
garlic – 2 cloves

olibia

12 February 2009, 13:38

500 gr.
beef or pork heart 1 large onion, oil for frying
1 raw carrot
80-100 gr.
cheese greens
3-5 pickles (depending on size)

liliana68

December 26, 2008, 6:38 pm

beef heart - 700-800 g
carrots - 1 kg, 1 small cucumber, 1 bell pepper onion
- 2 small heads garlic
- 3 cloves
vegetable oil, vinegar, salt, soy sauce, dark and reddish pepper (hot), coriander, herbs ( I have parsley)

zev

09 August 2008, 16:17

Nina and Ulyana Tarasova “And we have cookies!”

Recipes Beef Heart Salad

Salad with tongue and heart

Chicken egg – 7 pcs.

Beef tongue – 400 g

Boil the heart and tongue.

Cut the heart into cubes.

Also cut your tongue.

Add eggs, cucumbers and green onions.

Beef heart salad

Carrots – 2 pieces

Mayonnaise - to taste

Beef heart – 1 piece

Onions – 2 pieces

Grate the boiled beef heart.

Beef heart salad with eggs

Beef heart – 1 kg

Ground dark pepper - to taste

Chicken eggs – 8 pieces

Light mayonnaise – 200 g

Boil the heart, cool, cut into narrow strips.

Boil the eggs, peel and cut into strips.

Salad “Hot Heart”

Soy sauce – 2 tbsp.

Beef heart – 1 pc.

Fresh cucumber – 2 pcs.

Garlic – 2 cloves.

The most difficult thing about this salad is boiling the heart for 2 hours.

Next, everything is simpler and quicker - cut the boiled heart into strips and fry. While it is fried, grate the cucumbers and finely chop the garlic.

Heart salad with vegetables

Carrots – 3 pieces

Butter – 30 g

Mayonnaise - to taste

Onions – 2 pieces

Chicken eggs – 3 pieces

Beef heart – 1 piece

Boil the heart, cool and cut into strips. Grate the carrots on a large grater, finely chop the onion and fry both in butter. Cool, stir with the heart.

“Hearty” salad

Beef heart 500 gr.

1/2 cup walnuts

3-4 cloves of garlic

Peel the boiled beef heart from the membranes and finely cut into cubes. Grate the walnuts. Finely chop the garlic (you can use a press). Finely chop the greens. Mix everything, add mayonnaise and salt to taste. Place in a salad bowl. Bon appetit.

Beef heart salad with prunes

Beef heart – 300 g

Pine nuts – 70 g

Prunes – 200 g

Vegetable oil – 1 tablespoon

Reddish onion – 2 pieces

Mayonnaise - to taste

Wash the heart, remove films, boil for 2 hours. Cut the cooled heart into strips.

Fry the pine nuts in a dry frying pan until they smell pleasant.

Cut the onion into half rings, fry until soft in vegetable oil (in the same frying pan where the pine nuts were fried).

Heart salad with cheese

heart (pork or beef)

You need a lot of greens... We thoroughly wash the pork (or beef) heart and boil it until tender. Balykov cheese - “pigtail” - divide into fibers and cut. Clean the boiled heart from films and fat and cut into strips. Season the cheese, heart with mayonnaise, add a teaspoon of mustard. Stir well and let stand for 10 minutes (due to...

Beef heart salad based on “Jumble”

Mayonnaise – 3 tbsp. l.

Dutch cheese – 100 g

Boil the beets or bake them in the oven. I baked it on the advice of the cooks, for which I thank them, in fact, beets are much tastier than boiled ones.

Boil the heart for 2-2.5 hours. Cut into strips.

You can create Korean carrots yourself, but I had a harmful store-bought one in the refrigerator..))).

Salad “Beloved Heart”

Bay leaf - 2 pcs.

Mayonnaise (sour cream) - 70g.,

Salt - 1/2 teaspoon,

Salad “Dog Heart”

Mayonnaise – To taste

Heart (pork or beef) – 300 G

Canned corn – 150 G

Ground dark pepper – to taste

Fresh cucumber – 1 piece (if it’s large, then half is enough)

Paprika – 1 piece (or bell pepper)

Large testicle – 2 pieces

Prepare the ingredients for the salad. Boil the pork heart in advance in salted water with spices (flavored peppercorns and bay leaf). Boil the eggs. Wash the cucumber. Open the can of corn and drain the liquid.

Cut paprika (bell pepper) and heart into small cubes.

Cut the cucumber and eggs into cubes.

Collect all ingredients in a salad bowl and add salt.

How to make beef heart salad

You can prepare a tasty salad from a healthy product - beef heart. Its value lies in its moderate calorie content and the content of a large amount of necessary substances. Salad with beef heart occasionally appears on the table, which should definitely be corrected. When properly prepared and combined with ingredients, beef by-product retains all its beneficial characteristics.

How to cook beef heart

The freshness of the product when selected must have characteristics similar to beef meat. The property of the purchased product is determined by:

color (red);
elasticity (when pressed, it takes on its previous shape);
smell (raw meat);
presence of foreign parts (lack of fat, vascular tubes,).

Ask the merchant to cut the product. The presence of blood in the internal chamber (the internal environment of the human and animal body) indicates freshness. A salad with beef offal will be even more beneficial if used from a young animal (no more than 2 kilograms).

The heart should be cooked after 3 hours of soaking in water, having previously been rinsed with running water. Beef heart dishes are made more tender by replacing water with milk. After soaking, put the meat on the stove, before boiling, remove the foam and place on medium heat. The function must be repeated 2-3 times (1.5-2 hours). How long to cook depends on the weight of the product and the age of the animal. The degree of readiness is determined simply: take it out, cut off a piece and try it.

Cooking in a slow cooker is even easier. We put it in the “Soup” mode, setting the temperature to 180 degrees. After shutting down, the action must be repeated, replacing the water. The decision to salt or not to cook a product is made based on personal preference. It is best to add salt 15 minutes before the end of cooking or during the salad making process, then the product will not lose its beneficial characteristics.

The usefulness of salads with beef heart is hard to dispute. Product contains:

vitamins (a group of low molecular weight organic compounds of relatively simple structure and varied chemical nature) A, E, C, PP, K;
minerals (magnesium, zinc, phosphorus, potassium, calcium, sodium).

The offal must be combined with other ingredients correctly. It is recommended to use vegetables, mushrooms, and herbs. Eggs, cheese, and mayonnaise increase the fat and calorie content of the salad. There are a huge number of recipes for making:

not enough components;
complex;
puff pastry

Recipes for salads with beef heart for any day

The most delicious dish is the ordinary one. Every day the body wastes a huge amount of energy and becomes exhausted in stressful situations. You can restore the balance of power with ordinary salads for any day. Having prepared a semi-finished product in advance, you can easily turn some ordinary products into a culinary masterpiece. The main thing is not to overdo it in salads with beef heart.

With pickled cucumber

Everyone has a pickled cucumber in their refrigerator. This product mixes perfectly with the taste of beef heart. We offer a simple recipe for a delicious dish. Salad ingredients:

beef heart (boiled) – 600 g;
pickled cucumbers – 3 pcs.;
carrots – 2 pcs.;
onions – 2 pcs.;
butter – 100 g;
salt, dark pepper to taste, mayonnaise at the discretion of the hostess.

The product should be boiled with the addition of dark peppercorns and bay leaves.
Chop the onion into half rings and fry in oil; grate the carrots and fry them separately from the onions; Cut the cucumbers into cubes, chop the heart on a grater or with a knife.
In a deep cup we place the prepared products in layers: heart, onion, carrot, cucumber. Coat with mayonnaise and sprinkle with herbs.

With mushrooms

Heart salad with mushrooms is very filling and high in calories. We use champignons according to our ability, although you can substitute any other type. It is better to take light mayonnaise with the lowest percentage of fat content. Components:

beef heart (boiled) – 0.5 kg;
pickled mushrooms – 200 g;
fresh cucumber – 1 pc.;
cheese – 100 g;
canned peas – 200 g;
testicle – 3 pcs.;
mayonnaise;
dill, basil.

The boiled egg and heart should be cut into cubes, the cucumber into strips, and the cheese into three on a large grater.
Having prepared the ingredients, we begin the salad design process. You can mix all the ingredients, season with mayonnaise or lay out in separate layers, lubricating with any mayonnaise. Sprinkle chopped herbs on top.
Place in the refrigerator for a couple of hours. When the salad is soaked and becomes juicy, serve.

With heart and Korean carrots

Those who love a special taste can take note of a spicier salad. Korean-style carrots can be purchased ready-made or prepared independently. Reddish onions are preferable; if not available, we replace them with snow-white ones, marinated beforehand. For production we will take:

beef heart (boiled) – 1 pc.;
carrots – 200 g;
cheese (hard) – 150 g;
onion – 1 pc.;
mayonnaise;
vinegar.

Cut the carrots and heart into strips, chop the onion into half rings, and grate the cheese on a large grater.
Marinade for onions/carrots:

water – 100 g;
sugar – 1 tbsp;
vinegar - 1 tbsp.

Having previously scalded the onion with boiling water, pour in the marinade, add carrots, and let it brew for 10-15 minutes.
When the time is up, drain the marinade, add the remaining ingredients, and mix everything.

Ceremonial salads from beef heart

The table for holidays is set with special care, and dishes are thought out in advance. Not the extreme space is occupied by salads made from beef by-products. It is seasoned with the most complex ingredients, special flavor notes are added, decorated and served in a special way. Often in the photo, dishes look appetizing, but sometimes when cooked, they don’t taste very good. We offer recipes that will not disappoint.

Recipe with prunes and pine nuts

beef heart (boiled) – 1 pc.;
cheese – 150 g;
testicle – 3 pcs.;
peas (canned) – 100 g;
onion – 1 pc.;
cucumber (salted) – 1 pc.;
prunes – 80 g;
pine nuts – 50 g;
mayonnaise.

Mix grated products: cheese and egg. Lay out the first layer, grease with mayonnaise.
Next layer: finely chopped prunes and nuts in the center, cheese-egg mixture on the sides.
Next, place the crushed heart in the center of the plate, cheese and eggs on the sides, and grease with mayonnaise.
Outer layer: straws of cucumbers, onions, mixed with peas, seasoned with mayonnaise.
Let stand for 30 minutes.

Hot appetizer with eggplant

beef heart – 1 pc.;
bell pepper – 3 pcs.;
chili pepper – 2 pcs.;
eggplants – 4 pcs.;
vegetable oil – 100 ml;
soy sauce – 2 tbsp;
hot sauce – 1 tbsp;
cilantro;
salt.

Cut the eggplants and peppers into thick strips, add salt, crush and leave for 1-2 hours.
Then we wash the vegetables and fry with the addition of soy sauce with the lid closed until half cooked.
Add the remaining ingredients and cook until done with the lid open.
Season with oyster sauce and cilantro.

Video: How to deliciously prepare heart salad with onions and cheese

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Recipe: Beef Heart Salads

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Usually, already processed beef hearts are sold on store shelves. Their hard tubes, films and blood vessels have been removed. The weight of an average-sized heart is about 2 kilograms. The color of this by-product is a fundamental indicator of freshness. Thus, the red color indicates its freshness, and spots and a bluish coating warn of the onset of decay and decomposition. In addition, the rich meaty smell and elastic mixture of the product play a huge role. By focusing on these reasons when choosing, you can purchase fresh beef heart.

The hearts of young animals are much more tender and tastier than those of old ones. Old beef hearts have the hardest texture and are difficult to cook. As for the young ones, their manufacturing process is also quite long: you need to cook the offal in two waters, then drain the broth.

In cooking, boiled beef heart has found use in various dishes: roasts, hot dishes, casseroles, baked goods and, of course, in salads. You can find recipes for the most delicious beef heart salads on our website.

Korean-style beef heart and carrot salad

Ingredients needed to make the salad:

beef heart - 1 pc.
Korean carrots – 125 g
hard cheese – 140 g
reddish onion - 1 pc.
mayonnaise provencal

Boil the beef heart and cut into narrow strips. Grate the cheese. Finely chop the onion. Combine all ingredients. Add carrots in Korean style. Combine everything, season with Provencal mayonnaise. Mix.

Unique beef heart salad in wine

Ingredients needed to make this unique salad:

beef heart – 300 g
canned green peas - optional
eggplants – 70 g
onions – 60 g
reddish wine – 170 ml
mayonnaise provencal
dill
parsley
olive oil – 90 g

Marinate part of the beef heart in wine and mayonnaise for 12 hours. Then cut into cubes. Cut the eggplants into slices. Cut the onion into half rings.

Combine the prepared ingredients and fry in olive oil. Add greenish canned peas to taste. Season with mayonnaise. Mix the salad thoroughly. Garnish with fresh parsley.

Beef heart salad – “Bull heart”

Ingredients needed to make the salad:

beef heart – 450 g
purple onions - 4 pcs.
chicken egg – 4-5 pcs.
Provencal mayonnaise - 1 jar
ground dark pepper
sea salt
cherry tomatoes
dill

Country salad with beef heart and dandelions

Ingredients needed to make rustic salad:

beef heart – 250 g
dandelion leaves – 3-4 handfuls
crushed walnuts - 9-10 pcs.

vegetable oil - 1 tablespoon
cranberry juice - 1 tablespoon
onion – 0.5 tablespoons

Cut the dandelion leaves randomly or even tear them with your hands. Grind the walnut kernels in a blender. Chop the boiled beef heart into strips. Chop the onion. As a dressing, use a mixture of sunflower oil and cranberry juice. Combine everything in a salad bowl and mix carefully.

Beef heart salad with garlic

Ingredients needed to make the salad:

beef heart - 1 pc. (1-1.5 kg)
garlic – 1 pc.
mayonnaise dressing
cilantro

Cut the heart into several pieces and boil. When it is boiled, cut into the smallest slices. Pass the garlic through a garlic press. Finely chop cilantro or any other fresh herbs. Mix the salad ingredients and pour over the mayonnaise dressing. Mix well.

Light salad with raisins and beef heart

Ingredients needed to make raisin salad:

beef heart – 190 g
onions - 1 pc.
soaked raisins – 60 g
vegetable oil - 2 tablespoons
mayonnaise – 120 g

Boil the heart and chop it. Finely chop the onion and fry in vegetable oil until golden brown. Carefully dry the raisins soaked for several hours. Connect everything. Drizzle with mayonnaise. Briskly stir the light salad.

Wonderful salad with fennel, pears and beef heart

Ingredients needed to make the salad:

extra virgin olive oil – 75 ml
vinegar - 55 ml
mustard - 1 tablespoon
salt
dark pepper
sweet pears - 5 pcs.
fennel – 900 g
greenish salad
walnuts (roasted and coarsely chopped) - 75g.
beef heart – 1 kg

First you need to prepare a homemade dressing: mix olive oil, vinegar, mustard, pepper and salt. Whisk until smooth. Cut the pears into thin slices.

Chop the boiled heart into strips.
Chop the fennel as desired. Tear the green lettuce with your hands. Mix all the prepared ingredients in a spacious salad bowl for a wonderful salad. Season with homemade sauce. Mix. Sprinkle chopped walnut kernels over the salad.

Beef heart and onion salad

Ingredients needed to make the salad:

beef heart – 0.5 kg
purple onions – 4-5 pcs.
carrots - 3 pcs.
dill
parsley
mayonnaise

Boil the beef heart, then cut into small cubes of similar size. Chop the onion and fry. Grate the carrots on a large grater and lightly fry in oil.

Refrigerate all ingredients before mixing. Place in layers in a salad bowl in the following sequence: heart - onion - carrot - onion - heart - carrot.

Be sure to create a mayonnaise layer between each layer. Let the salad sit for an hour. Then garnish with the freshest dill and parsley and serve.

Regular salad with beef heart

Ingredients needed to make the salad:

beef heart - 900 g
garlic – 5 cloves
carrots – 800 kg
hard cheese – 175 g
sunflower oil
olive mayonnaise
sea salt
white ground pepper

Boil the heart and cut into strips. Grate the carrots on a medium grater. Cut the onion into slices. Sauté the prepared ingredients in oil.

Let cool and combine. Add garlic, passed through a press. Drizzle with olive mayonnaise. Season with salt and pepper at your own discretion. Sprinkle with grated cheese. Chill the regular salad before serving.

Balkan salad with beef heart

Ingredients needed to make the salad:

beef heart – 350 g
anchovies – 60 g
pickled cucumbers – 2 pcs.
mild mustard
mayonnaise
reddish onion - 1 pc.
dill
salt

Boil the heart and finely chop into strips. Chop the pickled cucumbers and onions. Combine all the salad ingredients in a beautiful salad bowl. Add crushed anchovies. Add mustard to taste. Season with mayonnaise. Mix carefully. Garnish with fresh dill.

Salad with apples and beef heart

Ingredients needed to make the salad:

beef heart – 450 g
sour apples – 3 pcs.
potatoes – 3 pcs.
eggs – 5-6 pcs.
cilantro
freshly ground pepper
salad dressing – 240 g
young carrots – 2 pcs.

Finely chop the boiled beef heart. Chop the hard-boiled eggs. Peel the apples and cut into cubes. Chop the cilantro.

Also cut the boiled potatoes into cubes. Combine everything and season with salad dressing. Mix well. Serve here.