Boiled heart
Beef heart, a source of protein and iron, supports cardiovascular health and promotes improved blood formation. Its tender taste and texture make it an excellent addition to various dishes.
Defrost the beef or pork heart (1 piece).
Trim excess fat, membranes, and large vessels. Cut the heart into 3-4 pieces. Place the heart in a pot, cover with water (4 liters), and add salt (10 g).
Bring to a boil. Skim off the foam. Cover the pot with a lid. Cook the heart on low heat for 2.5-3 hours until it becomes tender.
Cool the heart directly in the broth. This will keep it juicier.
Remove the heart from the broth. Slice it or use it for salads, appetizers, and hot dishes.
Store the cooked heart in the refrigerator for up to 3 days. Freeze any leftovers in portions.
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