The heart is a by-product that is not inferior to meat in its taste and useful properties, and surpasses it in some respects. Beef heart is widely used in cooking. Stews, meatballs, pates, fillings for pies and pies are prepared from it, and boiled beef heart is also used as an ingredient in various salads.
"Heart" salad recipe
To make a salad of beef heart "Heart", you need to take
- beef heart;
- 1 can of green peas;
- 1 onion;
- vegetable oil;
- ground pepper;
- salt.
First of all, rinse the beef heart very well, clean it from the vessels, cut it in half and soak it in cold water for 2-3 hours. After this time, rinse the heart again, then put it in a saucepan, fill it with cold water so that it covers the meat, and put it on high heat. When the water boils, remove the dishes from the heat, drain the water, rinse the heart and fill it with cold water again. Then put on a quiet fire and cook for 3 hours. The readiness of the heart is determined with a thin knife, if it enters easily into the thickest part of the muscles - the heart is ready. About an hour before the end of cooking, do not forget to add salt. Cool the boiled heart and cut into strips.
If the salad is dressed with vegetable oil, then it is recommended to pour in soy sauce instead of salt. If mayonnaise is used, salt is added.
Peel the onions, cut into half rings and pour over with boiling water. Then combine all the ingredients: boiled beef heart, onions and canned green peas, pepper and mix everything well. Season salad "Heart" with vegetable oil or mayonnaise if desired.
Heart of Bonivour salad recipe
To prepare a salad according to this recipe, you will need:
- 600 g of beef or veal heart;
- 2 heads of onions;
- 500 g of beets;
- 6 pcs. prunes;
- 1 tbsp. l. apple cider vinegar;
- mayonnaise;
- salt.
When choosing a heart, you need to pay attention to its color. The fresh beef heart has a deep deep red color. A bluish bloom and spots signal the beginning of the decomposition process.
Wash the beef or veal heart, remove the vessels and boil until cooked. Then cool and cut into strips. Cut the boiled beets into strips. Peel the onions, cut into thin half rings and cover with apple cider vinegar, marinate the onions for about 20 minutes.
Rinse the prunes and pour boiling water for 15 minutes. Then, after removing the bones from the steamed prunes, cut them into strips. Combine all components, salt, season with mayonnaise and mix.
How to make the Village salad
To prepare the Village salad from beef heart and dandelion leaves, you will need:
- 250 g of beef heart;
- 3 handfuls of dandelion leaves;
- 9-20 walnuts;
- 1 small onion;
- 1 tbsp. l. vegetable oil;
- 1 tbsp. l. cranberry juice.
Rinse dandelion leaves thoroughly under running water, dry, cut at random or tear by hand. Peel the walnuts and grind the kernels in a blender.
Wash the beef heart and boil in salted water until tender. Then refrigerate and cut into strips. Finely chop the peeled onions. Prepare a dressing. To do this, mix vegetable oil with cranberry juice. Combine all salad ingredients, season with cooked dressing and stir gently.
