Beef Heart Recipes

Heart skewers on the grill marinated with chili peppers

beef heart – 1kg; for marinade: vegetable oil – 3 tbsp; sweet bell pepper – 2 pcs.; chili pepper (dried, flakes) – 1/2 tsp; onion – 1 pc.; garlic – 1 clove; lemon – 1/2 pcs.; salt - to taste.

Beef heart skewers marinated in vinegar

beef heart – 1kg; for marinade; onions – 2-3 pcs.; vinegar (9%) – 2 tbsp; water – 6 tbsp; salt - to taste; ground cumin – 1/2 tsp; ground coriander – 1/2 tsp; butter; garlic;

Beef heart shish kebab

beef heart – 1kg; for marinade; onions – 2-3 pcs.; salt - to taste; ground cumin – 1/2 tsp; ground coriander – 1/2 tsp; butter - to taste; garlic – 1-2 cloves.

Beef heart stewed with vegetables in a cauldron

beef heart – 800g; potatoes – 700g; carrots – 200g; celery (root) – 150g; onion – 100g; reddish onion – 100g; vegetable oil – 30 ml; dry wine (reddish) – 3 tbsp; garlic – 2 cloves; Bay leaf; allspice; salt - to taste

Goulash with heart

beef heart – 1 kg; onions – 2 onions; sweet pepper – 4 pcs.; pork fat – 4 tbsp; tomatoes – 3 pcs.; garlic – 1 clove; cumin – 1 tsp; paprika – 1 tsp; reddish hot pepper – 1/2 tsp; salt - to taste; broth (or water) – 1 cup

Heart salad with cheese

heart (pork or beef); cheese; testicle; mayonnaise; mustard; greenery

section: Meat salads

Anticuchos

potatoes, beef heart, light beer, garlic, monosodium glutamate, paprika, dark pepper (ground), cumin, vinegar, salt.

section: Beef dishes, Peruvian cuisine

Satay Padang

onion, garlic, peanut or corn oil, beef or veal heart, beef shoulder, veal tongue, beef tripe, grated chili, salt, turmeric, ginger, coriander, cumin, salam leaves (or bay leaf), laos (or saffron), cinnamon, .

section: Indonesian cuisine

Beef heart goulash

beef heart, flour, butter, tomato puree, onion.

section: Dishes from the heart, Goulash

Braised beef heart

beef heart, flour, onion, tomato puree, vinegar, sugar, butter.

section: Dishes from the heart

Old Russian dumplings

beef heart, beef lung, dried mushrooms, onions, butter, wheat flour, milk, egg, sugar, butter, sour cream, salt.

Heart baked with brisket

pork or beef heart, smoked lard or brisket, butter, onion, dark pepper, flour, dry white wine, lemon.

section: Dishes from the heart

Beef heart in beer with sauce

beef heart, beer, onion, vegetable oil, lemon juice, cardamom, ginger, salt.

section: Dishes from the heart

Heart salad with onion and egg

beef heart, onion, egg, mayonnaise, pepper, salt.

section: Meat salads

Heart stewed with vegetables

beef heart, potatoes, carrots, onions, turnips, parsley (root), pickled cucumbers, tomato sauce, sour cream, bay leaf, salt, pepper, parsley.

section: Dishes from the heart

Heart salad with garlic

beef heart, garlic, mayonnaise, herbs.

section: Meat salads

Stuffed heart

beef heart, onion, pulp cut from the heart, carrots.

section: Dishes from the heart

Beef with liver

beef, liver, beef kidney, heart, vegetable oil, red pepper, coriander (ground), salt.

section: Beef dishes

Solyanka made from offal

tongue, heart, beef kidneys, udder, meat bones, onions, pickled cucumbers, capers, olives, tomato puree, butter, sour cream, lemon, herbs, salt.

Beef heart in Russian style

heart, butter, carrots, parsley (root), onions, pickles, potatoes, bay leaves, garlic, dark peppers (peas), salt.

section: Dishes from the heart

Stuffed beef heart

beef heart, smoked brisket, vegetable oil (for meat), carrots, parsley (root), celery (root), dark pepper (ground), salt, wheat flour, tomato paste, sour cream, meat broth.

section: Dishes from the heart

Beef heart with marinade

heart, vinegar, onion, fat, carrots, celery, tomato paste, flour, bay leaf, pepper, salt.

section: Dishes from the heart

Veal or beef heart kebab

heart, fat, onion, carrots, celery, flour, tomato paste, snow-white wine, bay leaf, red and dark pepper, salt.

section: Dishes from the heart, Kebabs

Heart with stewed mushrooms

beef heart (boiled), green onion (chopped), olive oil, mushrooms, chickpeas (sprouted), soy sauce, meat broth, potato starch, honey, fruit vinegar, mixture of 5 spices, dark pepper (ground), salt.

section: Dishes from the heart

Heart with mushrooms

beef heart, mushrooms (dried), garlic (chopped), vegetable oil, chicken broth, soy sauce, ginger (ground), dark pepper (ground), salt.

Heart and onion salad

beef heart, onion, carrots, mayonnaise.

Beef heart dishes

Beef heart is used in the preparation of first and second courses, appetizers and salads. In this collection, our chefs share recipes for beef heart dishes with photos and step-by-step instructions.

Sort recipes by .

How to cook beef heart?
Recipes in the section: 11 pcs.

Ingredients

Beef heart – 700 g

Pickled cucumbers – 50 g

Fresh cucumber – 50 g

Champignons – 3-4 pcs.

Onions – 1 pc.

Pepper, h.m. - taste

Light mayonnaise - to taste

Vegetable oil – 1 tbsp.

Ingredients

Beef heart – 400 g;

Onion – 1 piece;

Wheat flour – 1 teaspoon;

Sour cream – 2 tbsp. spoons;

Refined sunflower oil – 2 tbsp. spoons;

Dry vegetable seasoning – 1 teaspoon;

Ingredients

Beef heart – 400 g

Pickled cucumber – 2 pcs.

Onions – 1 pc.

Ground black pepper – 1 pinch

Ingredients

Flour – 2 cups (200 ml each)

Dry yeast – 12 g

Butter or margarine – 150 g

Interior:

Beef heart – 1 kg

Onions – 2 pcs.

Champignons – 150 g

Vegetable oil - for frying

Yolk - for greasing

Ingredients

Pancakes:

Wheat flour – 2.5 cups

Water (boiling water) – 500 ml

Chicken eggs – 2 pcs.

Baking powder – 2/3 tsp.

Vegetable oil – 2 tbsp.

Interior:

Heart (veal) – 500 g

Bay leaf – 3 pcs.

Dark pepper – 5 peas

Celery – 1 stem

Onions – 0.5 pcs.

Ingredients

Beef heart – 700 g;

Korean carrots – 200 gr;

Onions – 2 pcs;

Mayonnaise – 2-3 tbsp. spoons;

Vinegar – for marinade;

Greenery is for decoration.

Ingredients

Beef heart – 600 g

Onions – 235 g

Sunflower oil – 85 g

Tomato paste – 100 g

Ground black pepper - to taste

Ground coriander - to taste

Bay leaf – 1 pc.

Ingredients

Pork – 250 g (undercuts)

Beef heart – 0.5 pcs.

Garlic – 3 cloves

Salt and pepper - to taste

Dried thyme – 2 pinches

Ground hot pepper – 2 pinches

Salty intestines – 1.5 m

Ingredients

Beef heart – 350 g

Potatoes – 250 g

Pickled cucumbers – 150 g

Pearl barley – 60 g

Onions – 1 pc.

Ground pepper - to taste

Peppercorns – 4-5 pcs.

Parsley, dill – 1/3 bunch (5 g)

Vegetable oil – 2 tbsp.

Ingredients

Beef heart – 500 g

Rosemary – 1/2 tsp.

Ground dark pepper - to taste

Ingredients

Beef heart – 600 g

Onions – 1 pc.

Tomato paste – 1 tsp.

Vegetable oil – 4 tbsp.

Parsley – 5 sprigs

Garlic – 1 clove

Khmeli-suneli – 1/2 tsp.

Pepper - to taste

Share a selection of recipes with friends

Latest Recipes

Chinese knuckle (in soy sauce)

Beetroot and carrot caviar

Homemade banana liqueur

Oatmeal sticks with cheese (in the oven)

Vegetable caviar in a slow cooker

Waffles with spinach

Warm salad with eggplant and chicken

Puff pastry pie with mushrooms

Buckwheat bread (made from wheat flour and buckwheat)

Caviar from apples, carrots, peppers and tomatoes for the winter

Egg noodles with minced meat

Pollock with mayonnaise in the oven

IMCUK © 2007-2020.
All rights reserved. The introduction of website materials without written permission is prohibited by the Copyright Law of the Civil Code of the Russian Federation of December 18, 2006 N 230-FZ

Savory and satisfying dishes from beef heart

Beef hearts can be used wonderfully in the kitchen. In addition to being very useful, you can cook simply amazing dishes from it. They are perfect for a formal or everyday table. Let's look at several options for what dishes you can prepare from beef heart.

Salad from the heart

2 pieces of beef heart;
1 reddish onion;
2 tablespoons of soy sauce;
1 laurel;
5 grams of dark peppercorns;
salt - to taste;
dark ground pepper - to taste;
reddish ground pepper (hot) - to taste;
mayonnaise - to taste.

1. For the salad, the hearts must be boiled. Before this, wash them well, remove blood clots (internal environment of the human and animal body) . Boil the hearts in a small amount of water. You need to put salt, bay leaf and peppercorns in it. After they are cooked, cool them.

2.Now peel the onion and cut it into half rings. Pour soy sauce over them. It should be marinated until the spiciness is enough for you. Taste it.

Braised beef heart

500 grams of beef heart;
1 tablespoon wheat flour;
1 onion;
2 tablespoons vinegar;
2 tablespoons of tomato puree;
1 teaspoon sugar;
2 bay leaves;
vegetable oil.

1.Wash the heart and cut it into pieces. Add salt and place in a heated frying pan. Fry.

2. At the end of frying, put the flour in the pan and fry for another two minutes.

3.Place the hearts in a saucepan, pour water into the frying pan and boil it. Then strain into the lined hearts and add another one and a half glasses of water. It must simmer over low heat for two or three hours.

4. Meanwhile, fry the chopped onion, then add tomato puree, sugar, vinegar, and bay leaves. Simmer everything until done.

5.5 minutes before the end of stewing the heart, add the onion and tomato to the saucepan. Taste for salt and add if necessary. All is ready.

Fried heart

200 grams of beef heart;
1 teaspoon flour;
1 teaspoon melted butter;
2 teaspoons of tomato paste;
¼ onion head;
parsley, garlic - to taste;
bay leaf - to taste;
reddish and dark ground pepper - to taste;
salt - to taste.

1.Wash and cut the heart into medium pieces. Add salt and pepper to taste, place in a frying pan, add chopped onion and fry everything together.

2.Add tomato paste and simmer briefly.

3.After some time, drain the liquid from the pan. Fry the flour and put it in it. Stir.

4. Pour this sauce over the heart again and bring to a boil. Add garlic to taste and salt. At the end of production, add a bay leaf. Sprinkle the parsley over the heart already placed on plates. All is ready.

Heart stewed in sour cream

120 ml water;
1 onion;
1 carrot;
120 g sour cream;
300 grams of beef heart;
vegetable oil;
dark ground pepper, salt - to taste.

1. The heart must be boiled in advance. Afterwards, cool it and cut it into cubes.

2. Peel the onions and carrots, then cut the onion into cubes and grate the carrots on a coarse grater. Fry the vegetables, after they become soft, put the heart in there. Fry for another 5 minutes.

3. Meanwhile, mix sour cream with water, then pour into the frying pan. Salt and pepper to taste. Simmer everything, covered for about 10 minutes. The dish is ready.

Benefits of beef heart and how to cook it

Beef heart is an offal rich in vitamins and beneficial microelements. Helps maintain the balance of these substances in the human body. The ratio of benefits and harms of beef heart depends on the quality of the meat and the frequency of consumption.

Chemical composition of beef heart

The product contains vitamins (a group of low molecular weight organic compounds of relatively simple structure and varied chemical nature) A, B1, B2, B5, B6, B9, B12, C, H. It also contains useful microelements such as:

magnesium;
potassium;
zinc;
phosphorus;
sodium and calcium.

Nutritional value and calorie content of beef heart

The calorie content of beef heart per 100 grams is 96 kcal. This property makes the offal useful in diets. The nutritional value:

16 g proteins;
3.5 g fat;
2 g carbohydrates.

The benefits of beef heart

The beneficial characteristics of the product with constant use lead to positive effects:

Strengthening the cardiovascular system. Zinc, present in the composition, contributes to the formation of the strongest heart muscles and vascular walls. And the characteristics of magnesium normalize heartbeat.
Regulation of mineral balance. Thanks to the combination of parameters of the necessary micro- and macroelements contained in the offal, the body is able to recover from diseases in the shortest possible time. Mineral balance is maintained.
Highest stress resistance. The characteristics of B vitamins help a person cope more easily with mental stress and prevent the syndrome (a set of symptoms with a common pathogenesis) of acquired lethargy.
Healthy appearance. A complex of essential vitamins and minerals strengthens nails and hair. The appearance of the skin and complexion improves.
Restoration and growth of muscle mass. Since the product is rich in proteins, regular consumption helps muscles grow and recover from damage.
Improving blood composition (internal environment of the human and animal body) . The characteristics of iron increase the amount of hemoglobin and oxygen transport.
Good immunity. Vitamins (a group of low-molecular organic compounds of relatively simple structure and varied chemical nature) in combination with pyrites enhance the regenerative characteristics of tissues. The immune system becomes more stable - the human body can better resist infections and viruses. The healing of abrasions and cuts is also accelerated.
Improving the digestion process. Contains beneficial microelements that normalize the acid-base balance in the human body and speed up metabolism. The by-product promotes proper functioning of the digestive tract. Helps to fight digestive disorders that can develop due to damage from a lack of vitamins.

Is beef heart good for weight loss?

Food made from beef heart is excellent for a diet (Diet is a set of rules for human consumption of food) because the product is low in calories. A significant protein content will help you lose weight without reducing muscle mass. Only fat deposits are eliminated. Due to their properties, the substances found in beef heart will be beneficial in the process of losing weight for both ladies and guys.

Beef heart in cooking

How to properly cook beef heart

The product is rarely included in a regular diet, despite the fact that its characteristics allow the use of meat as an ingredient for various tasty and necessary dishes. To avoid harm, before you start cooking, you need to remove all layers of fat, large accumulations of blood vessels and blood clots. From time to time, the offal can be purchased in stores already processed. In any case, the meat must be thoroughly washed under running water.

The next step in preparation is soaking. To do this, you need to lightly salt ice water and leave the offal in it for 2-3 hours. After soaking is completed, cook for 1.5 hours. Careful cooking minimizes potential harm.

Prepared either whole or cut into pieces. To enhance the taste of the dish, add onion rings or mushroom sauce. Vegetables are a good side dish, because the carbohydrates they contain balance the characteristics of beef heart proteins. This combination is good, benefits the digestive system and eliminates possible harm to health.

What can you cook from beef heart?

The desired product can be consumed boiled, stewed, or fried. For dietary purposes, it is recommended to bake in the oven. Boiled offal is often used as an ingredient for a snack or salad. Can be used as a raw material for pate, insides for pies and pancakes. You also get tasty cutlets and goulash.

Beef heart broth, which is more effective than chicken broth, is popular among housewives. This additional healing agent is beneficial only in this case if the meat is lean. Fatty broth can be harmful.

How and how much to cook beef heart

In order for the product mixture to become identical to boiled tongue, it must be cooked for at least 4–5 hours. But 2.5 hours is enough for the desired offal to become quite soft and suitable for cutting or grinding in a meat grinder. This time will minimize the potential harm.

Cut into several pieces and wash thoroughly.
Soak in cold salted water for 2-3 hours.
Boil water in a comfortable container and place the chopped pieces there.
After foam forms, remove it, reduce heat and cover the pan with a lid.
Cook for at least 2.5 hours.
40–60 minutes before the end of the process, add salt, onion, bay leaf and dark peppercorns to the boiling water with the offal.

Damage to beef heart and contraindications

Beef heart can bring both benefit and harm to a person. Usually, it can have a negative impact on the body due to poor meat or violations of storage rules. Consumption of the product in excess can also cause harm - provoke kidney diseases (disturbances in normal functioning, performance) , digestive disorders, increased hemoglobin levels and arterial hypertension.

There is another severe contraindication - personal intolerance, which occurs in a small number of people. Beef heart is not recommended for children because it can lead to early problems with the intestinal tract. Then instead of benefit, harm will be caused.

How to select and store beef heart

To make a tasty and healthy dish from offal, you need to take into account that it must be fresh. It is recommended to obtain meat only from a reliable dealer who does not compromise on sanitation standards and observes all required storage conditions. It is best to give preference to a young veal heart, the usefulness and characteristics of which are significantly superior to the meat of an old animal. The product should be selected in accordance with the following characteristics:

nice smell;
no stains on the surface;
red-brown color;
elasticity.

Between chilled and frozen products, you should always choose the first option. Beef heart in this form does not lose the necessary parameters, but it cannot be stored in the refrigerator for more than 2 days.

Conclusion

The usefulness and harm of beef heart depends first on the freshness and age of the animal. It is recommended to consume dishes from this product no more than 3 times a week. Then there will be no harm, and the beneficial characteristics of the heart will help maintain the balance of vitamins and microelements necessary for the human body.