Few people undertake to prepare a beef heart for the everyday menu and the reason is simple: many simply do not know how much to cook beef heart and how to prepare it before heat treatment. About all the nuances of this process, we will describe in detail in today's material.
How much to cook the beef heart until cooked in a saucepan?
Since beef heart is a by-product of the highest category, in its value it is not inferior to ordinary beef pulp (and by some parameters even exceeds it), but is inferior in price, and therefore often becomes the basic meat ingredient in many snacks.
Before analyzing how much time to cook beef heart, you should understand how to choose it. The characteristics of the fresh heart are similar to those of meat: the product has a light meat flavor, its surface is clean and not too moist, the color is uniform, and the surface is smooth. The only difference is the presence of blood, which is unacceptable in the pulp, but is welcomed in the heart and indicates its freshness.
If you want to focus not only on the taste, but also on the benefits of the prepared dish, it is better to choose a fresh chilled heart instead of a cheaper frozen by-product. Also, the heart of young bulls and cows is noticeably more useful and contains a minimum of fat on the surface.
If the upper part of the heart is still covered with fat, it is cut off, rigid tubes are removed from the heart and washed well. Eliminate the remnants of blood will help pre-soak, which must be repeated at least three times, each time changing the water.
The soaked heart is placed in a pan and boiled for 2 hours, also changing the water at least three times throughout the cooking. Within the very last stage of cooking, spices , laurel and root vegetables can be added to the by-product.
After cooling, the heart can be placed in cold snacks , and can be used as a basic ingredient for hot dishes like casseroles and goulash.
How long does it take to cook a beef heart in a pressure cooker?
If you cook a beef heart with kitchen gadgets like a pressure cooker, then the cooking process will be reduced by about half. After completing all the preparatory procedures, including cleaning, dressing and soaking the pieces of the by-product, place it in the pressure cooker and cook, as usual meat, setting the timer for 45-60 minutes (all depends on the initial mass of the heart).
As well as to the usual heart cooked in a saucepan, you can also add laurels or a bouquet of garnishes for this aroma. Hot pieces can be used immediately for stew, and chilled - for your favorite meat salads.
How much to cook a beef heart multivark?
Another interesting way of cooking the heart with the help of technological devices in the kitchen is cooking in the multivarquet. Multivarka is ideal for long-term stewing / boiling of foods, keeping the maximum of their taste
Pre-prepare the heart by soaking it, cutting the fat and removing the blood vessels. Pieces of by-product pour cold water and soak for at least 2 hours, changing the water twice. After such preparation, beef can be dried and transferred to a bowl filled with water. There, at this stage, you can send and fragrant herbs. Then it remains only to close the device and set the mode "Varka" / "Quenching" for two hours. No involvement on your part is needed until the sound signal. After it, the heart is extracted, cooled, or used immediately, when it comes to cooking hot dishes.