Heart is beef
Beef heart – an offal of high category and nutritional value. Heart for preparation of snack, salads, the first, second courses is used.
Advantage of beef heart
Heart beef has high nutritional value thanks to the content of vitamins A, B, E, K, iron, magnesium, phosphorus, calcium, potassium, zinc.
The use of this offal helps at an anemia, heart diseases, promotes strengthening of a nervous system, organism in general that especially urgent at advanced age. Besides, dishes from heart promote improvement of a metabolism.
Heart beef is recommended to give periodically to children and teenagers, to include in structure of the supporting diet after prolonged treatment, surgical intervention, injuries, thermal burns.
Caloric content of beef heart – 96 calories.
As prepare dishes from beef heart
Before preparing a dish from beef heart, it needs to be cut correctly. The fact that on heart there is a lot of fat distinguishes this offal, it needs to be removed, as well as vessels, and blood clots. Therefore at first cut off all superfluous, and then carefully wash out heart. It is possible to train him whole, or cut on a part. Usually heart is cooked, baked, fried.
Before boiling beef heart, it is presoaked in water on two or three hours then cook. At the same time the first water is merged in 10 minutes of boiling as protein is turned, and a lot of foam and gray flakes turns out.
That transparent broth turned out, water in process is merged once again – in an hour of cooking. Preparation time of beef heart depends on age of an animal. On average, the offal is cooked an hour and a half, but if the cow or a bull were old, process of cooking can take three hours.
From boiled heart beef it is possible to cook hot and cold salads, paste, a stuffing for pies and pancakes, or to give as a separate dish, having cut, previously on plates. To boiled heart it is possible to serve greens, potatoes, rice or any other boiled grain.
Different sauces – sweet, sweet-sour, tomato, creamy and others are well combined with boiled beef heart.
From crude heart it is possible to prepare chops and goulash. Stewed heart is perfectly supplemented by roots of a celery and parsley, vegetables, any spices.
Gourmets prefer to eat heart of young animals as it after preparation turns out softer, and taste at it more gentle. Also such offal quicker and more simply, than heart of an old animal prepares.
Caloric content of beef heart is insignificant, but to prepare really dietary dish, it is important not to use fat gas stations, not to fry heart but only to cook it or to bake.
It is good to make breakfasts with heart: spaghetti with subfrying, sandwiches with boiled beef heart, stewed potatoes with fried heart and carrots. These dishes from heart beef perfectly sate, feed with energy for the whole day.
Especially advantage of beef heart as the foodstuff giving forces, the athletes and people occupied with intellectual and physical work will be able to appreciate.
Harm of beef heart
It is impossible to abuse this offal anyway as in it there is a lot of protein which in a large number can cause problems with kidneys, a digestive tract, heart. The protein surplus can also provoke a hypertension.
Cases of individual intolerance of beef heart are known, but there is it infrequently.
Not to do much harm to itself, using heart beef, it is important to choose an offal correctly. It is sold fresh-frozen or cooled. On heart there should not be a plaque or spots, and it has to have a fresh smell, meat.
If your liver ceased to work, death would come within a day.
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