How to cook a heart?

Pork or beef heart, the product is prettyspecific, but very tasty and useful, provided that it is properly prepared. Many mistresses sooner or later think about how to properly cook the heart, so that its taste and aroma will please your loved ones. To make the dish really delicious, it is necessary to prepare it taking into account some ingredients.

How to Cook a Pork Heart

The heart consists of muscle tissue, which is distinguished by its special strength and peculiar aroma. To eventually get a gently cooked heart, it is necessary not only to cook, but also to extinguish.

The recipe for a delicious pork heart

Ingredients of the dish:

  • pork heart;
  • black pepper;
  • Bay leaf;
  • carrot;
  • onion;
  • leek;
  • beans;
  • parsley;
  • potato;
  • cabbage.

Cooking method: Cut the pork heart and clean it of blood vessels and film, and rinse under running water. Put a pot of water on the gas, if the vegetables are cooked on the broth from the heart, then boil the water also in the kettle. When the water boils, put in it pieces of the heart. Boil the by-product for about 10 minutes, then get it and pour it with boiling water from the kettle.

Dirty broth drain, wash the saucepan of foam andpour boiling water from the teapot into it. Water should be slightly salted and lowered there heart, which will continue to prepare. All the foam that will appear, take off with a noise, and turn the heart periodically. Cook the heart you need, about 2 hours. Before the broth is ready, put there carrots, black pepper, bay leaves and parsley. Then put the peeled onion head. Heart cool in the broth so that there is no black crust. On the remaining broth, cook all the vegetables, and serve them with sliced ​​by-product, sprinkled with herbs.

How to Cook Beef Heart

It is necessary to observe several rules in the preparation of this by-product:

  1. Before you cook the heart, it must be soaked for 3 hours in water, then rinsed.
  2. After this procedure, put the beef heart in a saucepan with cold water and put on the fire.
  3. When the heart boils, control the appearance of foam, which should be removed.
  4. Never salt a beef heart while cooking - you must salt it before serving.

After proper preparation, the heartreminds of boiled tongue taste. The main aspect of the preparation is the correct steeping of the heart, used to remove all the blood and make the muscle more soft. By its structure, the beef heart is four-chambered, therefore it is necessary to make several cuts in the middle of the organ so that a whole unfolded layer is formed. Rinse the heart under running water and leave for a long time in a saucepan filled with fresh water. After soaking, the heart should be rinsed again and cook for 2-2.5 hours. In broth you can add a little celery or cilantro.

After the heart is ready, cut itslices and decorate at will with herbs, salt.

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