Beef heart
Beef heart is a high-grade and nutritious offal. The heart is used for preparing snacks, salads, first and second courses.
The benefits of beef heart
Beef heart has a high nutritional value due to the content of vitamins A, B, E, K, iron, magnesium, phosphorus, calcium, potassium, zinc.
The use of this offal helps with anemia, heart disease, helps to strengthen the nervous system, the body as a whole, which is especially important in old age. In addition, heart meals help to improve metabolism.
Beef heart is recommended to be given periodically to children and adolescents, included in the maintenance diet after long-term treatment, surgery, trauma, thermal burns.
The calorie content of beef heart is 96 calories.
How to cook beef heart dishes
Before preparing a dish of beef heart, it must be properly cut. This offal is distinguished by the fact that there is a lot of fat on the heart, it must be removed, as well as blood vessels and blood clots. Therefore, at first they cut off all excess, and then thoroughly wash the heart. You can cook it whole, or cut into pieces. Usually the heart is boiled, baked, fried.
Before boiling the beef heart, it is soaked in water for two or three hours, after which it is boiled. In this case, the first water is drained after 10 minutes of boiling, since the protein curls up, and a lot of foam and gray flakes are obtained.
To get a transparent broth, the water is drained in the process again - after an hour of cooking. The cooking time of the beef heart depends on the age of the animal. On average, the offal is boiled for an hour and a half, but if the cow or bull was old, the boiling process can take three hours.
Boiled beef heart can be used to prepare hot and cold salads, pâté, filling for pies and pancakes, or serve as a separate dish, cut into plates. You can serve greens, potatoes, rice or any other boiled cereal to the boiled heart.
Different sauces go well with boiled beef heart - sweet, sweet and sour, tomato, creamy and others.
Raw hearts can be used to make chops and goulash. The stewed heart is perfectly complemented by celery and parsley roots, vegetables, any spices.
Gourmets prefer to eat the heart of young animals, because after cooking it turns out to be softer and tastes more delicate. And such an offal is prepared faster and easier than the heart of an old animal.
The calorie content of the beef heart is insignificant, but in order to prepare a truly dietary meal, it is important not to use fatty dressings, not to fry the heart, but only to boil it or bake it.
It is good to cook breakfasts with a heart: spaghetti with toasted, sandwiches with boiled beef heart, stewed potatoes with toasted heart and carrots. These dishes from the heart of beef perfectly saturate, energize the whole day.
Especially the benefits of the beef heart, as an energizing food product, will be appreciated by athletes and people engaged in mental and physical labor.
Beef heart harm
In any case, it is impossible to abuse this by-product, because it contains a lot of protein, which in large quantities can cause problems with the kidneys, digestive tract, and heart. An excess of protein can also trigger hypertension.
There are known cases of individual intolerance to the beef heart, but this does not happen often.
In order not to harm yourself by eating beef heart, it is important to choose the right offal. It is sold fresh frozen or chilled. There should be no plaque or stains on the heart, and the smell should be fresh, meaty.
YouTube video related to the article:
Found a mistake in the text? Select it and press Ctrl + Enter.
