Beef heart salad: the best recipes

By-products from poultry and livestock are less popular than the main parts: breast, thigh, back, etc. But they are by no means the least useful, especially in terms of the iron content needed by the circulatory system. In addition, they are often the least caloric, which is why they are recommended for dietary nutrition. Beef heart is a successful option for salads, first courses and casseroles.

How to prepare it for work and what can you do quickly with it?

How to prepare beef heart for use in salads?

The main difficulty in working with this by-product is the multi-stage nature of its preparation. Experts recommend boiling beef heart in 2-3 batches in order to remove dirt and harmful components from it, and also to make it very tender: after all, compared to veal heart, it is quite hard.

Pour cool water over the beef heart and leave for 3-4 hours. After this, change the water and leave it again, but for 1.5-2 hours.
Wash the offal, leave it on a cardboard towel while water boils in a large saucepan. When the water (with the heart already in it) comes to a boil again, drain it and fill the pan with a new portion of water.
After boiling, cook the beef heart for 3-4 hours at medium power under the lid, occasionally removing any foam that appears from the surface.

As for salt, it is usually added 45-60 minutes before. until the end of cooking, but in the case of a beef heart prepared for a salad, you may not do this at all if it is then covered in sauce or marinade.

Traditional beef heart salad: recipe with photo

Beef heart {by itself} is a very filling product, so it doesn’t require the addition of heavy ingredients. The most common combination involves the presence of onions and oil (or mayonnaise) for dressing. This is something you can quickly prepare for a hearty dinner or when guests arrive. But if you have the opportunity to do a little magic in the kitchen, add spicy carrots, spices, chicken eggs: not the least ordinary, but tasty set.

Compound:

Beef hearts – 500 g
Raw carrots - 2 pcs.
Onion - 1 pc.
Chicken eggs - 2 pcs.
Mayonnaise - 2 tbsp.
Olive oil - for sautéing
Ground dark pepper - 1 tsp.
Salt, sugar - to taste
Apple vinegar - 1 tbsp.

Manufacturing:

Boiled beef hearts in advance must be divided into large pieces and cut into strips 4-5 cm long. It is better to adhere to these dimensions for all ingredients so that the salad looks whole.
Divide the carrots in half crosswise, then make a longitudinal cut and also chop into not very long strips. Place it in a deep bowl, sprinkle with ground pepper and sprinkle with vinegar, leave for 15-20 minutes.
Chop the onion into thin half rings; Heat olive oil in a large frying pan and add onion. Sauté it for 2-3 minutes until it becomes transparent and acquires a golden color.
When the onion is ready, add carrot sticks to it, stir the ingredients and cover with a lid. At medium power, simmer them for 5-7 minutes so that they do not have time to become very soft.
Boil the chicken eggs hard, let them cool and also cut into strips. Combine all the ingredients in a large salad bowl, add salt and add sugar as needed. Season with mayonnaise, stir and let stand for 15-20 minutes. for complete impregnation.

It is recommended to serve this salad with fresh herbs or crushed walnuts.

Offal salad with pickled onions and olives

If you are preparing this recipe for a special occasion, take the advice of experts and do not mix all the ingredients in a common bowl: lay them out in layers in the shape of a heart on a flat dish covered with lettuce leaves. Just don’t forget to coat any layer (including the top one) with sour cream.

Compound:

Beef hearts – 400 g
Onion - 1 pc.
Greenish olives without pits - 250 g
Large meaty tomatoes - 2 pcs.
Parsley - bunch
Lettuce - bunch
Sour cream - 2 tbsp.
Medium hard cheese - 100 g
Apple vinegar - 2 tbsp.
Sugar - 1 tbsp.
Spices - to taste

Manufacturing:

First you need to work with the onion: peel it and cut it into half rings, put it in water (200 ml), add salt and sugar, and bring to a boil. After this, immediately turn off the burner, but do not remove the container from the heat (for owners of gas stoves, reduce the heat to low), add apple cider vinegar and cover with a lid. Approximate marinating time: 25-30 minutes.
While the onions are pickling, take care of the hearts: peel them from films, wash them, dry them with cardboard towels, cut them into small cubes (approximately 2*2 cm). Wash the tomatoes and scald them with boiling water, then peel them and chop them. The olives can be cut in half, or left in their original form. Tear a bunch of parsley with your hands.
Line a large flat dish around the circumference with lettuce. In a separate bowl, combine pickled onions, beef hearts, olives, tomatoes and parsley. Season with sour cream and grated cheese, season with spices, stir, place on a prepared flat dish.

Diet snack with pickled cucumber

The attractiveness of this recipe is that it is ideal for those who watch their own figure and try to avoid excess fat, even in the form of salad dressing. The most “calorie-dense” ingredient here is beef heart, and it is also the most satisfying. Other components only highlight its taste and add notes of freshness. If desired, the pickled cucumber can be replaced with a fresh one.

Compound:

Beef hearts – 600 g
Pickled cucumbers - 5 pcs.
Dill - bunch
Greenish onion feather - bunch
Soy sauce - 2 tbsp.
Reddish bell pepper - 1 pc.

Manufacturing:

In a bowl, combine soy sauce and chopped dill, and add half of the peeled and cut into strips beef heart. Leave for 15-20 minutes so that it is soaked in the sauce.
Chop the onion feathers separately, cut the peppers and cucumbers into strips lengthwise, and cut the rest of the beef hearts into the same thin strips.
Combine all ingredients in a salad bowl and stir.

This salad can be a good addition to any side dish. And if you want to create it as an independent dish, add 200 g of stewed white cabbage to the indicated amount of ingredients - this will increase its nutritional value.

Spicy salad with ginger and sesame seeds

Such recipes are typical of the cuisine of eastern countries and often complement ordinary side dishes like soba or rice noodles, since the most colorful flavor spot is salad.

Compound:

Boiled beef hearts - 300 g
Canned ginger – 100 g
Fresh large cucumber - 1 pc.
Carrots - 1 pc.
Sweet pepper - 1 pc.
Sesame seed - 1 tbsp.
Herbs, spices - to taste
Apple vinegar - 1 tsp.
Soy sauce - 1 tbsp.

Manufacturing:

Cut the boiled beef heart into thick slices, place on a grid and bake in a hot (200 degrees) oven for 5-7 minutes.
While this is happening, mix vinegar and soy sauce in a small cup, add any spices. Chop the carrots and bell peppers into narrow and long strips, disassemble the ginger into slices, and turn them into strips as needed. Remove the core and seeds from the cucumbers, cut into slices and break in half.
Combine beef hearts, carrots, peppers and cucumbers in a salad bowl and place in portions among dishes. Add chopped herbs on top, fluff with a fork, gently mixing the ingredients. Drizzle with dressing and garnish with sesame seeds.

In conclusion, it must be emphasized that the right choice of beef heart and its subsequent preparation is the main factor in the success of the upcoming salad. Make sure that the offal does not have a grayish coating or spots that indicate decay. The true healthy color is red. And the cooking of beef heart, even during the next baking or frying, must take place in at least 2 waters.

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

Found an error in the text? Select it, press Ctrl + Enter and we will fix everything!

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.

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,

Ground dark pepper - to taste.

Sugar - 1 teaspoon,

Lemon (or vinegar 9% - 1 teaspoon) - 1/2 pcs.,

Onions (preferably reddish) - 1 pc.,

Vegetable oil - 1-2 tablespoons,

Lettuce leaves - 100-150 g.,

Pork (beef) heart - 1 pc.,

The recipe for this salad is very simple and yet incredibly delicious. The festive salad “Lover’s Heart” will decorate your festive table and is especially suitable for the holiday “Valentine’s Day”. Confess your love to your lover.

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.