Recipe: Beef ham heart step by step with pictures | Handy.Recipes

Beef ham heart

Cooked Beef Ham Heart

Nutritional Value

Beef Heart Ham. Can't find it in the store. Tastes like tongue, a famous delicacy.

Author of the recipe

Ingredients for beef heart ham:

  • Heart (beef) - 500 g
  • Salt (4 g of which - nitrite salt) - 8 g
  • Black pepper (peas) - 1/2 teaspoon
  • Coriander (seeds) - 1/2 teaspoon

How to cook ham beef heart step by step with photos

I bought a beef heart at the supermarket.

I washed it, trimmed off the fat on the outside and cut out the large vessels.

Chopped spices and burned in a pan - to avoid mold on the meat during the salting process. Mix spices with salt. I used half of the salt, common salt, and half of the nitrite salt. Nitrite salt gives the meat a beautiful reddish-burgundy color. If you do not have nitrite salt, you can use common salt. It is important that the weight of salt used for salting should be 2% of the weight of the meat (heart). In this case the saltiness of the ready product will be optimum and there will be no need to soak the meat after salting (as is usually done).

I rubbed the heart thoroughly with a mixture of salt and spices and put it in a sachet of thick polyethylene. Gently deflate the sachet and seal it carefully with a hot iron. To prevent the polyethylene from sticking to the hot iron, I covered the welding spot with newspaper (it is more convenient to use aluminum foil instead of newspaper).

I put the sealed sachet with the meat in the refrigerator, in the coldest place (preferably not more than 6 degrees Celsius). The salting lasted 5 days. Twice a day I took the sachet and meat out and massaged it gently. This helps to salt it evenly and well. You can salt longer than 5 days - up to three weeks. This only improves the taste of the final product. But still, if you used only table salt, without nitrite salt, it is better not to salt longer than a week (to avoid botulism).

I took the heart out of the pot, rinsed it and put it to boil. Boiled it at a very low boil for about two hours. I salted the boiling water at the rate of 1 teaspoon per 1 liter of water.

Drain water from the pot, let the heart cool down to room temperature in the pot, under the lid. Then put the heart into a container and put it in the fridge - it's ready to eat.

Nutritional Value:

Whole Dish:
750 Calories
75 g
50 g
0 g
147.1 Calories
14.7 g
9.8 g
0 g

Meat, Salt, Black Pepper, Ham, Coriander, Starters, Snacks

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