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How to cook a heart with vegetables. Beef heart with vegetables

INGREDIENTS

  • 1 beef heart, approximately 600 g
  • 2 medium potatoes
  • 3 medium carrots
  • 3-4 medium onions
  • 2 medium turnips
  • 1 medium parsley root
  • 2 medium pickled cucumbers
  • a small bunch of parsley

For the sauce:

  • 5 large ripe tomatoes
  • 1 large onion
  • 1 clove of garlic
  • 1 tbsp. l. olive oil Extra virgin
  • 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 over the heart with plenty of cold water and leave for 2 hours. Then rinse, place in a saucepan with fresh boiling water and simmer at a minimum boil for 50-60 minutes. Add salt half an hour before the end of cooking.

While the heart is cooking, prepare the sauce. Cut the tomatoes into very small pieces. Peel and chop the onion and garlic. Place tomatoes, onions, garlic, bay leaves, 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 under the lid for 30 minutes. Then beat with a blender and / or pass through a sieve.

Prepare your vegetables. Peel potatoes, carrots, onions, parsley root and turnips and cut into small wedges. Steam vegetables until almost cooked, 15 minutes.

Cut the pickles lengthwise into 3-4 pieces and remove the seeds if desired. Cut the pulp into small pieces. Disassemble the parsley into leaves (the stems can be added to a saucepan with a boiling heart).

When the heart is ready, transfer it from broth to cold water 5 minutes, then cut into thin slices across the grain, place in a clean saucepan and cover with sauce. Add prepared vegetables and pickles. Simmer, covered, until vegetables are fully cooked, about 10 minutes. In 2-3 minutes. add chopped parsley leaves until tender.

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So - Heart with vegetables in a restaurant style I called this dish a restaurant style, because it takes only 10-15 minutes to cook, not counting the time for cooking meat in advance and preparing vegetables (and in restaurants they know how to prepare vegetables quickly) It is not entirely correct to consider it as a separate dish and it is best of all the dish goes with a side dish in the form of rice.

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First, let's cook the heart. You can cook the heart as you like, or you can use my version. Rinse your heart thoroughly in running water. If there are black clots, remove them. Place a pot of cold water over medium heat and place the heart in it. Bring to a near boil. Remove foam very carefully. Note that there will be more foam than boiling regular meat. Some people recommend changing the water several times, but if the foam is thoroughly removed, 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. Put peeled onions with cloves stuck in, carrots, celery (optional), garnia bouquet in a saucepan. I usually add a dash of thyme (thyme). Season the broth with salt. Simmer over low heat, covered, for about two hours. Remove all vegetables and herbs. Such a semi-finished product (in broth) can be stored in the refrigerator until the moment when you need to prepare a dish.

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Now we are preparing the dish itself. Cut the onion into half rings. Slice Bell pepper into slices measuring 1 centimeter by 3 centimeters. Cut the tomatoes, if they are small, into 8 pieces, after removing the core with the tip of a knife. It is best to cut the tomato in half and then cut it into quarters and halve each quarter again. you get the same even segments. Now slice the heart. The thickness of the slices should be about half a centimeter, and the length should not be more than three to four.

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Pour oil for frying into a preheated pan (I have this refined sunflower oil). Saute the onions over medium heat for a couple of minutes, stirring gently. The onion should not be completely browned. Sprinkle a teaspoon on the onion balsamic vinegar... Stir and cook for a couple more minutes. Add the meat to the onion. Stir 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, special dish, or portioned pans (as is usually done in cafes). Top with tomatoes and peppers and spoon with olive oil. Season lightly with salt and pepper.

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Place the dish in an oven well preheated to 220 degrees. If you have an overhead grill in your oven, turn it on and place the baking sheet on the top shelf. Bake until vegetables are done. This will take 5 to 15 minutes. Remove the baking sheet from the oven and stir the ingredients. Try it. Drizzle with lemon juice if you think the acid isn't enough (if the tomatoes aren't good enough). Let the dish stand for about five minutes in a warm place.

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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. Add salt half an hour before the end of cooking.

While the heart is boiling, prepare the sauce. Wash the tomatoes, chop very finely, peel and chop the onion and garlic. Put vegetables in a saucepan, pour 0.5 cups of water, put bay leaf and sugar. Season with salt and pepper and simmer for 5 minutes. Let stand for 30 minutes, then rub through a sieve. Cool down. Add cream and stir.

Transfer the finished heart to cold water for 10-15 minutes. Then remove and slice thinly across the fibers. Pour over the prepared sauce.

Rinse, peel and cut the potatoes, carrots, onions and turnips. Chop the parsley root. Heat 2 tbsp in a skillet. l. vegetable oil, put vegetables and fry them for 6-7 minutes, until half cooked.

Peel the pickles, cut them lengthwise into 3-4 pieces, remove the seeds and cut into cubes. Rinse the parsley, chop.

Mix cucumbers and sauteed vegetables in a saucepan with pieces of boiled heart in sauce. Season to taste, stir and simmer, covered, 15–20 minutes. over low heat, until vegetables are cooked. Serve with parsley.

Beef heart, although it belongs to the first category of by-products by nutritional value not lower than ordinary meat.
Nutritional value of beef heart: proteins - 16 g, fats - 3.5 g, carbohydrates - 2 g
The calorie content of beef heart is 87 kcal.

Stewed heart with vegetables in Kazakh style

(original heart recipe in tomato sauce)

For 1 kg of heart (beef):
0.5 kg of carrots,
0.5 kg of onions,
2 heads of garlic,
100 ml of 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 tasted a heart prepared like this with my classmate, a Kazakh by origin. We did not serve hot hearts, but used only boiled as part of the ingredients for salads (Salad with hearts, festive version, Salad "Heart friend"). Therefore, I was very surprised at the stewed heart and asked for a recipe, it turned out that it was traditional for their people.

Before cooking, the beef heart, cut in half, is soaked in slightly acidified water for 1 hour. Then it is cut into strips and sent to the kettle for frying. But since the heart immediately releases liquid, then first all the liquid must be evaporated, and then only it will turn out to brown. This will take approximately 20 minutes. Throw in the salt and spices immediately so that the heart is completely saturated with their aroma.

While the heart is steaming, cut the carrots and onions into half rings into strips. Put the carrots into the cauldron first, and after 10 minutes - the onions. Brown and pour in 100 ml of water, cover and simmer for about 30 minutes until cooked, making sure that all the liquid boils away, but the meat does not burn. We send 4 tablespoons of tomato puree to the cauldron and simmer for another 5 minutes.

The last to be sent to the cauldron are the garlic, cut into slices and herbs, and immediately turn off the heat. Cover with a lid and let it brew for 10 minutes. That's it, the dish is ready. It is served with fresh vegetables and hot. Delicious, 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 depressive state.

Beef heart - very a good product: it contains six times more B vitamins than itself beef, it is less fatty, and at the same time it tastes like meat, but it costs much less. And you can cook a lot from the heart different dishes, for example, stew 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 by adding clean water. After that, we drain the water in which the heart was soaked, fill it with fresh cold water and put it on the stove. Bring to a boil and drain the first broth. We wash the heart under running water, put it back in a saucepan and fill it with cold water again. Bring to a boil, then reduce the heat to medium and cook for half an hour, constantly removing the resulting foam.
After half an hour, the foam will cease to appear, and then you can already add a few black peppercorns and a couple of bay leaves to the heart in the pan to the heart. It is better to salt the heart at the very end of cooking. And it will take a long time to cook it - at least three hours.

We take the boiled heart out of the broth and cool it, but we don't need the broth, it can later be used to prepare some other dish, for example, squash puree soup.


The very same boiled heart must be processed, and, first of all, the fat must be cut off from it. Cut the prepared heart into small pieces.

We cut the onions at random, and then send them to a dry frying pan without oil, where they will be fried for ten minutes. Add the heart to the fried onion and the heart slices and fry them together for five minutes.


Add chopped peppers and frozen beans to the pan. You do not need to defrost the beans beforehand, they will defrost themselves directly in the pan.


So that vegetables with a heart continue not to be fried, but to stew, add two tablespoons to the pan soy sauce and reduce the fire to a quarter of the possible power.


Since our heart is already ready, and vegetables do not need much time to reach full readiness, it is enough to stew everything together for another ten minutes, and you can already remove your dish from the stove, adding to it, if desired, a little black ground pepper.

We serve this dish, of course, hot, garnished with fresh herbs when serving.