Beef heart can be used wonderfully in the kitchen. In addition to its great usefulness, you can cook simply amazing dishes from it. They are perfect for the holiday table and everyday. Let's look at several options for what dishes you can prepare from beef heart.
Salad from the heart
Ingredients:
- 2 pieces of beef heart;
- 1 red onion;
- 2 tablespoons of soy sauce;
- 1 laurel;
- 5 grams of black peppercorns;
- salt - to taste;
- ground black pepper - to taste;
- ground red pepper (hot) - to taste;
- mayonnaise - to taste.
1. For the salad, the hearts need to be boiled. Before doing this, rinse them thoroughly and remove any blood clots. 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. You should marinate it until you think its spiciness is enough. Taste it.
3.Now squeeze out the onion from the soy sauce. Place it in a bowl. Cut the hearts and also add it to the onion.
4. Season everything with mayonnaise, add ground pepper. If necessary, add salt. All is ready.
Braised beef heart
Ingredients:
- 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.Rinse 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 should 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. Five minutes before the end of stewing the heart, add the onion and tomato to the saucepan. Taste for salt and add if needed. All is ready.
fried heart
Ingredients:
- 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;
- ground red and black 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 a little.
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 cooking, add bay leaf. Sprinkle the parsley over the heart already placed on plates. All is ready.
Beef heart is considered a noble, tasty by-product that replaces high-quality meat in many dishes. Properly cooked, it will surpass even veal.
The fresh semi-finished product has a slightly sweet aroma and a uniform dark red color. Covered with a small amount of fat with a yellowish tint.
The average weight is 1.5 kg - 2 kg.
Recipe
The offal is placed in a saucepan with cold water, brought to a boil and cooked over low heat with a lid. After 30-60 minutes of cooking, you need to change the water. An hour before the end of cooking, add onion, bay leaf and pepper to the broth.
Cook until done for 2.5-4.5 hours (the older the animal, the longer the cooking time). Can be cooked in a slow cooker.
It is best to store it in broth because the meat dries quickly.
The taste of boiled beef is reminiscent of venison and has a pleasant aroma.
Beef heart dishes
It is boiled with vegetables, baked in the oven, served with the addition of beans, corn, carrots, and pickled cucumbers. Vegetables improve the nutritional value of a dish and neutralize the harmful effects of cholesterol.
From the raw semi-finished product you can make:
- goulash
- steak
- shashlik
The boiled product is used in recipes for a variety of salads, cold appetizers and homemade liver sausage.
Internal organs of animals or offal, from a culinary point of view, most often evoke two opposite feelings - they are loved, they know how to handle them, they know many recipes and are often included in the home menu. The leaders in the “waste-free” use of meat are, naturally, the gourmets and aesthetes of the French. But some people hate liver, and no force will force them to take even one piece of the innards into their mouth. Moreover, everyone knows perfectly well what functions these organs perform in the animal’s body. Our article is about how to cook beef heart, for those who love a variety of flavors and are not afraid of anything.
Benefits of beef heart
Beef heart stands somewhat apart in the list of offal; most often no prejudices apply to it; its properties and capabilities are recognized on a par with ordinary meat - or veal. And according to the classification, it belongs to category 1 by-products, therefore, it is not inferior in nutritional properties to ordinary meat. The main difference between the heart and all other types of internal organs is the complete absence of a state of rest; this strong muscle always works, regardless of what the cow is doing: sleeping, eating, walking or standing. Therefore, beef heart has a special fibrous, dense, elastic structure that, when pressed, easily restores its shape.
Nutritionists respect this product, because it contains one and a half times more iron than regular beef and 6 times more B vitamins. In addition to potassium, phosphorus, zinc and calcium, beef offal contains a lot of magnesium. They advise everyone to learn how to cook beef heart and include it in their menu, especially the elderly and those who have a lot of physical activity in their lives.
When choosing a beef heart, you need to pay attention to the smell - it should smell like fresh natural meat. Color – dark brown. There should be no stains or deposits on the surface. The central part of the heart muscle is usually covered with a small amount of fat, which should be removed before cooking.
Calorie content of beef heart
Calorie content of beef heart: 96 kcal per 100 grams
Beef heart - recipe
In fact, you can cook anything from the heart. The most popular option is stewed stew or goulash with a variety of sauces, or cooked whole for hot or cold appetizers. In addition, boiled or stewed heart in vegetable and cheese, it perfectly replaces all types of meat. Before cooking beef heart, it is usually placed in cold water for a couple of hours, and during cooking (1.5-2 hours) the water is changed twice.
INGREDIENTS for 4 servings:
- beef heart weighing about 500 g
- 2-3 large bell peppers of different colors
- 1 large onion
- 2-3 large tomatoes or 200 g chopped canned tomatoes
- 1-2 carrots
- 4-5 slices bacon (optional)
- 2 cups of meat broth (you can use chicken broth or dilute a cube)
- 1 tbsp. l. paprika
- 1 chili pepper
- starch to thicken the sauce, if desired
- vegetable oil
- salt pepper
Preparation:
Clear the heart of films (as with the liver, you can simply use your hands or pick it up with a sharp knife) and fat, cut out the vessels. Soak in water for 1 hour, remove and dry. Cut the meat into small pieces or cubes of a couple of centimeters. Cut the onion into half rings, cut half the carrots into pieces, and grate half on a fine grater. Cut the bell pepper into half rings or small strips, half the length of the pod. Peel the tomatoes (and seeds, if desired) and cut into half rings. Remove all seeds from the chili pepper and chop finely.
In a Dutch oven or heavy-bottomed saucepan that can be placed in the oven, fry the bacon for 1-2 minutes over medium heat (this operation can be omitted, but the addition of smoked meat products not only increases the quantity of the final dish, but adds a complete, voluminous taste). Add the onion, bring to a translucent state, add the grated carrots and after a couple of minutes add the chili and paprika, mix everything and after 1 minute remove the bacon and onions with carrots onto a plate with a slotted spoon. In the same pan, on a higher heat burner, fry the beef heart so that the pieces “grab” on all sides and a crust appears on them, add oil if necessary. After this, put all the remaining vegetables, onions, bacon and carrots into the pan, pour in the broth, bring to a boil, season with salt and pepper. Place the pan, covered with a lid, in an oven preheated to 200°C for 1.5 hours.
If the sauce turns out liquid, you can thicken it with starch. To do this, starch is diluted in 2 tbsp. l. water and pour into the pan, after which it is brought to a boil on top of the stove.
The main side dish for beef heart stew with vegetables is. However, you can prepare a complete dish at once by adding chopped potatoes to the frying pan 40-50 minutes after the start of stewing in the oven or rice, previously half-cooked. In this case, you should not thicken the sauce with starch.
Obviously, the proposed recipe for beef heart stew with vegetables is a basic option. Chili pepper and any spices, such as celery or basil, are added as desired. You can add half a grated sweet and sour apple just before the end of the stew.
Video recipe
Beef heart with vegetables in cream sauce
Ingredients:
- beef heart weighing 500-600 g
- 100g smoked brisket or bacon
- 500 ml meat broth
- 2 carrots
- 50 g celery root
- 1 onion
- 2 tbsp. l. vegetable oil, salt, pepper
INGREDIENTS for the sauce:
- 150 ml cream 22% fat
- 1 tbsp. l. flour, tomato paste, vegetable oil
- 0.5 tsp. dried thyme (thyme)
- salt pepper
Preparation:
Wash the heart, remove all blood vessels and fat, place in cold water for 1-1.5 hours. At this time, cut the brisket into small rectangular pieces. Grate the peeled carrots and celery on a coarse grater, chop the onion. Remove the heart from the water, let it drain, dry it a little on a board or blot it with a cloth towel. Cut lengthwise into 2 equal pieces. Make punctures across the entire surface of the pieces with a very sharp thin knife and stuff into the heart. In a saucepan or low saucepan with a thick bottom, fry both pieces in oil for 15-20 minutes, until a golden brown crust appears on all sides. Salt and pepper. Pour in the vegetables, pour hot broth over everything and simmer under the lid over low heat for at least 1 hour until the meat is tender.
During this time, you need to prepare the sauce for the beef offal dish. Fry the flour in a dry frying pan with high sides, stirring all the time, until the flour turns yellow. In another frying pan, heat the tomato paste in vegetable oil and transfer the mixture to flour, add dried thyme. Mix everything quickly until homogeneous. Pour in cream. When heating over medium heat and stirring continuously so that no lumps remain, heat for 2-3 minutes, season with pepper and salt. When the heart is almost ready, add the sauce to it and simmer for another 10-15 minutes. Serve as a hot dish with any side dish or cut into slices and serve as a hot appetizer with vegetables. In this case, the sauce can be transferred to a gravy boat and served separately.
Video recipe
How to cook minced liver with beef heart
You can’t ignore the variety of liver pies. The remaining giblets are often placed in the minced meat for them along with the beef heart. This does not mean that you cannot use only the heart. Everything is determined by personal taste and preferences. Minced meat filling can be used in potato cutlets and casseroles, stuffed peppers and pancakes, and can also become a navy component.
Cooking method No. 1
Ingredients:
- 500 g beef heart, lung, liver
- 2 tbsp. l. butter or vegetable oil
- 1 onion
- 1 tsp. flour
- salt pepper
Preparation:
Wash the giblets thoroughly, remove veins, films and fat, cut into small pieces. Boil everything together in salted water until tender, at least 1.5-2 hours. During this time, fry the chopped onion and cool. Grind the boiled and cooled beef heart, lung and liver in a meat grinder, mix with onion, salt, flour and pepper. If the minced meat turns out to be very dry, it can be slightly diluted with giblet broth.
Cooking method No. 1
In this case, all prepared by-products in the same quantity as in the previous recipe are ground raw together with onions in a meat grinder and fried in oil until fully cooked. After cooling, the fried minced meat is ground again and seasoned with flour, salt and pepper. Based on this recipe with two stages of grinding, you can prepare meat pate. For this, in the prepared minced beef heart, lung and liver, before the second grinding, add a couple of slices of white bread soaked in milk (the more bread, the more tender the pate is), 1 boiled carrot (optional) and 1-2 tbsp. l. butter, but there is no need to add flour.
Minced beef heart for fried Kuban pies
Ingredients:
- 300 g each beef heart and lung
- 500 g beef liver
- 2 onions
- 2-3 tablespoons lard or ghee
- 200-300 g mashed potatoes with milk
- salt pepper
Preparation:
Rinse and clean the giblets. Chop the heart and lungs and boil in salted water. Chop the liver and fry it together with chopped onion in melted lard or butter, season it with salt and pepper. Mix all prepared meat products and grind with a meat grinder. Add mashed potatoes, which will make the filling of beef heart, liver and lung more flexible, tender and juicy. And pies can be made from ordinary yeast dough, including ready-made ones.
Video recipe for pies
You shouldn’t be afraid to experiment in cooking, and, moreover, you shouldn’t create artificial restrictions in life. There are already enough of them, and with age there will be even more. In life you have to try everything, suddenly it will be unusual and tasty. Knowing how to cook beef heart, you can add variety to your life, save a little and enrich yourself and your loved ones with various useful substances.
Do you like offal dishes?
It is unlikely that beef heart can be called a product that regularly appears on our tables - as a rule, it is prepared infrequently, even though the dishes from it turn out simply amazing when properly prepared. In this collection we have collected some of the most best recipes cooking beef heart - simple, understandable and tasty!
Beef heart is an offal of the first category, that is, in its nutritional value it is almost as good as meat, and in some cases even surpasses it: for example, the heart has 1.5 times more iron and 6 times more B vitamins (B2, 3, 6.9 and 12) than the beef itself. Many consider this offal to be heavy, but this is not entirely true: the heart contains 4 times less fat than beef, but the same amount of protein, many vitamins and minerals, and at the same time it is also low in calories (100 g of heart contains only 87 kcal).
In addition to those already noted, the heart contains the following useful substances: vitamins A, E, C, PP, K, minerals such as magnesium (improves the functioning of the heart muscle; if it is deficient, a person is irritable), zinc, phosphorus, calcium, sodium, potassium. Doctors recommend eating this product to everyone who faces elevated physical activity, as well as older people.
Of course, in order to appreciate all the benefits of using this product, you need to choose it correctly.
HOW TO CHOOSE THE RIGHT BEEF HEART
Let's say right away: a chilled beef heart contains many times more useful substances than a frozen one, which is usually cheaper, so it is better to choose the first option in stores (usually they are brought from local farms, and frozen ones from abroad). By appearance This offal, like other meat products, should look and smell fresh, be free of plaque and stains, and not be overly moistened. The color should be dark red, it’s good if there is some blood in the heart chambers - this indicates the freshness of the product, but the fat that covers the heart in the thickest part is usually removed along with the hard tubes before sale. In general, the structure of a fresh heart is very elastic; it should immediately take its previous shape after pressure.
The weight of a beef heart is usually 1.5-2 kg; it is believed that the hearts of young cows and bulls are tastier.
COOKING BEEF HEART: GENERAL PRINCIPLES AND RECIPES
Before cooking, the heart must be thoroughly rinsed with running cold water, cut in half lengthwise, and all blood clots and vessels removed, as well as fat if you bought an unprepared product. It will be better if you soak it in cold water for 2-3 hours before starting cooking. But whether it needs to be boiled depends on the dish that will be prepared.
Beef heart is cooked like this: pour cold water over it and boil for 1.5-2 hours, changing the water every half hour.
You can prepare a lot of dishes from the heart, including baking it, frying it, stewing it whole or chopped. A variety of salads and snacks, pates, fillings for pies and other culinary products are usually made with boiled heart. Among the dishes that come perfectly from the heart are goulash, meatballs, chops, stews, etc. How to prepare these dishes? Very simple.
RECIPE FOR PREPARING GOULASH FROM BEEF HEART
You will need: 500g beef heart, 1 onion, 1 tbsp. tomato puree, vegetable oil and flour, pepper, salt, bay leaf.
How to cook goulash with beef heart. Wash and prepare the heart, cut into cubes of approximately 30-40g in weight, rinse again, season with salt and pepper. Place the heart in a thick-walled pan with hot oil, fry, add onion cut into half rings, fry for another 5-10 minutes, add flour evenly, fry for another 3-5 minutes, pour in hot boiled water (it should just cover the meat), add tomato, bay . Simmer the goulash from the heart under a lid over low heat for 1-1.5 hours, serve with a side dish of vegetables.
To make the goulash more tender, soak the chopped heart in milk for 2 hours in advance.
RECIPE FOR PREPARING DELICIOUS CUTLETS (BITS) FROM BEEF HEART
You will need: 1 beef heart, 2 eggs, 1 large onion, 2 tbsp. semolina, vegetable oil, ground pepper, salt.
How to cook beef heart meatballs. Prepare and boil the heart until tender, then grind in a meat grinder into minced meat. Add finely chopped and fried onion and semolina to the minced meat, mix, beat in raw eggs, pepper and salt, add spices to taste, stir and leave the cooked minced meat for 15 minutes. Form cutlets from the minced meat and fry them, breaded in flour, on both sides in hot oil until browned.
If you want the meatballs to be less fatty and high in calories, bake them in the oven on a baking sheet until browned.
RECIPE FOR BEEF HEART CHOPS
How to cook beef heart chops. Cut the prepared heart into slices 1 cm thick, no thicker, fill them with cold water for 1-2 hours, change it 2 times. Carefully beat each slice on one side, wrap it in foil, rub with pepper and salt, coat with mayonnaise, and leave to marinate for half an hour. Place the marinated chops in a frying pan (after breading them in flour), fry on each side for 7-9 minutes. Next, place the chops on a baking sheet lined with foil and cook in the oven for an hour.
Don't want to use mayonnaise? Replace it with any other sauce of your choice: mustard, tomato, etc.
RECIPE FOR VEGETABLE RAGU WITH BEEF HEART
You will need: 500g beef heart, 34 black peppercorns, 6 potato tubers, 5 carrots, 2 bay leaves and pickled cucumbers, 1 large onion and parsley root, 4 tbsp. butter, tomato paste, garlic and salt to taste, roots for cooking the heart.
How to cook vegetable stew with beef heart. Prepare the heart, cut it lengthwise, cover with cold water and boil, adding roots and onion, until ready. Finely chop the boiled heart into cubes, fry in oil, add chopped carrots, parsley root and onion, fry a little more together, add diced cucumbers (peeled and seeds removed), medium-sized chopped potatoes, pour in tomato paste, simmer until the potatoes are ready, add chopped and mashed garlic with salt, mix, sprinkle with herbs before serving.
RECIPE FOR BEEF HEART STEWED WITH MUSHROOMS AND GINGER
You will need: 500g beef heart, 50g dried mushrooms, 4 tbsp. vegetable oil, 2 tbsp. chicken broth, 1 tbsp. soy sauce, 1 tsp. chopped garlic and ground ginger, black pepper, salt.
How to stew beef heart with mushrooms. Cut the prepared heart into strips, cover with cold water for 2 hours, and boil until half cooked. Fry the heart in oil, add ginger, pre-soaked mushrooms and boiled until half cooked, garlic, add broth and soy sauce, add salt and pepper, simmer until done. It is better to serve the dish immediately hot.
RECIPE FOR SPICY BEEF HEART STEWED IN BEER
You will need: 300g beef heart, 1 onion and a glass of beer, 0.5 lemon (juice), 2 tbsp. vegetable oil, ginger and cardamom to taste, salt.
How to cook beef heart in beer. Cut the washed and prepared heart into pieces, pour in beer mixed with cardamom and ginger and onion (it needs to be cut into half rings and mashed with your hands until the juice comes out), cover with a lid and put in the refrigerator for marinating for 6-8 hours. Sprinkle the heart with lemon juice before cooking, place in a saucepan with thick walls and bottom, cover with onions, pour in half the marinade, bring to a boil, simmer for half an hour, pour in vegetable oil, simmer for another 20-30 minutes. You can serve this heart with any sauce.
Even an inexperienced cook who has never cooked it before can cope with the preparation of such a seemingly complex product as beef heart. Try and enjoy the aroma, benefits and wonderful taste of beef dishes
Cooking is a fascinating process, and imagination can last for a long time. Hundreds of different dishes are made from meat alone. What can be prepared from beef heart and how to do it is described in this article. This product contains no less useful substances than meat. Salads, all kinds of snacks, and first courses are easily prepared from the heart. The list of second courses is even more varied.
The nutritional value
Due to its composition, beef heart is useful for both children and adults. The product contains twice as much iron as meat. Beef heart also contains:
Salads
What can you make from beef heart for breakfast or a light dinner? The ideal option is a variety of salads. They can be with the addition of mushrooms, seafood, herbs, etc. For example, for a classic snack you will need:
- 500 g of ready-boiled heart;
- 150 g onion;
- 100 g carrots;
- 150 g mushrooms;
- 2 tbsp. l. sunflower oil;
- 1 tsp. vinegar;
- seasonings to taste.
The salad is made very quickly if the dried mushrooms are soaked in advance (twelve hours before cooking). They are boiled in the same water they were in for fifteen minutes. Next, they need to be pulled out, then cooled and cut. The onion is chopped into half rings, half is marinated in vinegar.
The rest of the mixture and grated carrots are fried in a frying pan until golden brown. The boiled heart is cut into thin slices and placed in a container. Fried vegetables, pickled onions and spices are added there. Everything is mixed and the salad is dressed with mayonnaise.
Light snacks
What can you prepare from beef heart (recipes with photos are in this article) for light snacks? For example, liver pate. For him we take:
- 600 g heart and 200 g liver;
- 150 g onion;
- 100 g carrots;
- 50 g garlic;
- adjika or hot sauce (to taste);
- 150 g ground walnuts;
- spices to taste.
Heart, liver, onions and carrots are cut into pieces and stewed in a small amount of liquid until the organ meats are soft. Then everything is passed through a meat grinder, the remaining ingredients are added, and everything is thoroughly mixed. The pate is put into the refrigerator. The dish can be stored for several days. Served in tartlets, on sandwiches or as a separate dish.
First meal
What can be prepared from beef heart and how should the dish be served? Beef heart is also recommended for first courses. The heart is well washed. All film and veins are removed. The heart is then cut into small cubes into the pan. The product is sprinkled with lemon juice and left to infuse for an hour.
During this time, the onions and carrots are peeled. Everything is finely chopped. Potatoes are cut into large cubes. Add water to the pan with the meat and bring it to a boil. Next, salt is added and the heart is cooked for another 2.5 hours. Sunflower oil is poured into a frying pan and carrots and onions are fried in it.
Potatoes are added to the pan with the heart. Then fried carrots and onions are added. The soup is cooked for another 20 minutes. At the very end of cooking, bay leaf, chopped herbs and pepper are thrown into the pan. Served hot. You can add additional chopped herbs to each plate.
Second courses
What can you cook from beef heart for main course? The list of these dishes is very diverse and numbers more than a dozen. Goulash is most often prepared, but there are also more interesting recipes. For example, beef offal stewed in beer. For this you will need:
- 300 g heart;
- 100 g onion;
- glass of beer;
- 2 tbsp. l. vegetable oil;
- various spices to taste.
The heart, washed and freed from film and veins, is cut into small pieces. They are placed in a pan and filled with beer. Top with chopped onion, salt and spices. Cover the pan with a lid and put it in the refrigerator for eight hours.
Then the pickled heart is sprinkled with lemon juice and placed in another pan with a thick bottom and walls (preferably cast iron). The onions from the marinade are sprinkled on top; it is poured in only halfway. The dish is brought to a boil and simmered for 30 minutes. Then vegetable oil is poured in, and everything is cooked for another half hour.
What else can you make from beef heart? There are very delicious recipes Georgian cuisine. For example, kuchmachi, which is prepared from beef heart, lungs and liver. The Kazakhs also have a similar dish. The main meat ingredients are the same, the dish is called kuyrdak with potatoes.
Multicooker Recipes
There are a lot of recipes that can be prepared from beef heart in a slow cooker. The advantage of this method is that it is less time-consuming. In order for the heart to be soft, it is boiled for at least three hours. In a slow cooker, this time is reduced by almost half. To prepare a dish with vegetables you will need:
- 1 kg heart;
- 2 carrots;
- 200 g onion;
- 2 tbsp. l. sunflower oil;
- various seasonings are added to taste.
The heart is cleared of film, fat is cut off and blood vessels are removed. Cut into cubes, salt and sprinkle with seasonings. Then vegetable oil is added to the container. The heart is infused for half an hour. The mass is laid out in a multicooker and filled with hot water. Stew in the “cooking” mode for an hour.
Then the scale is removed, a little oil is added and chopped vegetables are added. Add half a glass of water. The “cooking” mode is selected again, and the dish is stewed for another thirty-five minutes. Then tomato paste is added. The heart and vegetables continue to simmer for another ten minutes.
Microwave Recipes
What else can you cook from beef heart (recipes with photos in the microwave are in this article)? For example, for one of them you will need:
- 400 g heart;
- 150 g onion;
- 25 g butter;
- 1 tbsp. l. 3 percent vinegar;
- various spices are added to taste.
The heart is washed and cleared of films and vessels. Then it is placed in a pan of cold water and cooked over normal heat for an hour. The broth is then discarded and is no longer used. The boiled heart is washed in cold water and cut into pieces. Sprinkle with salt and place in a special bowl in the microwave for fifteen minutes.
Peel and chop the onion. He and the rest of the ingredients are added to the container with the heart. Everything goes into the microwave. Maximum power is turned on. The dish takes about fifteen minutes to prepare. Next, the power is reduced by a third, and the second one is stewed for another three minutes.
Variety of dishes
What can you cook from beef heart? Many dishes are prepared from it. The heart is baked in the oven, made into pates and salads, and fried eggs with it. The boiled product can simply be served sliced. With heart you get very tasty pies and pancakes. Anything can be used as a side dish: spaghetti, green salads, potatoes, buckwheat, rice and much more.