Beef heart in a slow cooker. Pork heart in a slow cooker: cooking recipes How to cook a pork heart in a redmond slow cooker

Beef heart is one of the most valuable meat by-products used in cooking. You can prepare various dishes with it by simply boiling, stewing, frying or baking with vegetables or sauces.

It is very convenient to use a slow cooker for this, as it not only saves time, but also makes the heart tender, soft and juicy. You can serve it with any side dish: the dish goes well with potatoes, cereals, pasta, and noodles.

Stewed beef heart in a slow cooker recipes

Ingredients:

vegetable oil;
600 grams of beef heart (you can also take a frozen product, but fresh is better);
2 onions;
spoon of flour;
a glass of sour cream;
glass of water;
spices, pepper, seasonings and salt to taste.

Cooking:

It is recommended to pre-wash the meat, dry it thoroughly with a napkin or paper towel, and then cut it into small pieces.
Pour oil to the bottom of the multicooker, set the “Baking” program and fry the beef heart in it, adding salt and seasonings to it. When the slices are half ready, pour flour into the bowl and mix thoroughly.
5 minutes after this, the dish is combined with water and sour cream, as well as chopped onions (half rings, rings or just small pieces). Mix everything.
Set the “Quenching” program for an hour and a half. After this period, you will get an amazing dish with sour cream sauce and onion aroma. Serve hot with any side dish.

In addition to onions, you can add various vegetables to this recipe, for example, bell peppers, zucchini, corn, peas, eggplants and others, as well as mushrooms. With sour cream, the stew is much tastier than without it, but you can experiment with the gravy by mixing it with tomato paste, spices or ready-made sauces (spicy, sweet and sour, Thai, Korean).

Pork heart is an offal that deserves attention not only because of its taste. Essential nutrients in optimal ratios are contained in this product.

What are the benefits of pork heart and how to choose it

Doctors recommend consuming this by-product for people with low hemoglobin levels, nervous system disorders, and patients with the disease – anemia. The offal is rich in vitamins: E, B, PP, C. Pork heart is the leader in iron content. It also contains a large amount of phosphorus, iodine and potassium.

Calorie content is 118-120 kcal per hundred grams of heart.

A fresh pork heart should be dark red in color. It feels dense and hard. The weight of one organ is approximately 320-360 grams. At the top there is a thick layer of fat with tubes of blood vessels.

Processing the product before cooking

Before cooking, it is necessary to carry out the following actions with the offal:

So, how and for how long should you cook a pork heart until done? Now we'll find out everything.

Basic cooking methods

Most often, pork heart is boiled. Frying, baking and stewing are allowed. To cook, you need to fill it with water in an amount of 500-800 ml and put it on fire. Every half hour you need to remove the foam. Total cooking time is 1.5 hours.

During the entire process, you need to occasionally turn the product over so that it does not stick to the walls of the dish. After an hour of cooking, you need to drain the broth and pour new water into the pan - 3 cups of water. And cook the offal again for another half hour. 15-20 minutes before the end of the cooking time, you can add salt and spices.

To cook a heart in a slow cooker you need:

Prepare the product for cooking as described above;
Cut into any pieces;
Place the pieces into the multicooker container and fill them with water to the top mark;
Add bay leaf, peppercorns and salt;
Select the item “Extinguishing” in the menu; the time is set to 70 minutes; if necessary, it can be increased.

To cook pork heart in a double boiler you need:

By the way, pork lung is also a healthy and easily digestible by-product with a low calorie content. Its cooking time depends on the size and on the stove is approximately 2.5-3 hours. Before heat treatment, the trachea must be removed from the organs.

Recipes using offal

The heart, cooked in any way, is an excellent base for gravies, salads, minced meat, sauces, and snacks. In industry, the heart is used to make sausages and pates.

Braised pork heart with garlic

You will need:

Finely chopped and fried onions and carrots for two minutes;
Medium size heart;
Vegetable oils – olive and sunflower – 50 ml in total;
Garlic – several cloves;
Spices, salt;
Water;
Deep frying pan.

The washed and dried heart must be cut into pieces and all vessels removed.

Fry onions and carrots in a frying pan with high sides, then add pressed garlic.

Combine offal pieces in a frying pan with fried vegetables and fry for about 26-31 minutes with salt and spices. Then add water so that two fingers can be removed from the bottom of the dish. Re-salt the prepared dish. Remove the pan from the stove after 1-1.5 hours.

Warm boiled heart salad

This by-product makes an original and nutritious snack. To prepare it you will need:

Boiled pork heart;
Processed cheese (for example, “Druzhba” or special for salads);
Onion - 1 turnip;
Carrot – 1 root;
Flour 1-2 tablespoons;
Thick tomato paste - 1 spoon;
Mineral water;
Vegetable oil 1 spoon;
Spices and salt.

Wash the heart, process and cut into small pieces. Pour oil into a deep frying pan. Place the heart pieces into the heated fat. They need to be fried for 5-9 minutes, stirring occasionally with a wooden spatula.

Add onions and carrots, finely chopped. Salt and add spices as desired. Reduce the stove heat to minimum and fry for 5-7 minutes. Then tomato paste and flour go into action. Along with them, you need to add mineral water to the dishes.

So that the water covers all the ingredients in the pan. Simmer everything under a closed lid for 38-55 minutes. Depends on the size of the pieces and the age of the heart.

When there are 10 minutes left for cooking, you need to add processed cheese to the stewed ingredients. Before doing this, it is recommended to grate it on a coarse grater; you can also chop it finely.

This salad is especially delicious with greens and warm, fresh. But even after some time, when cold, this dish retains its taste and literally melts in the mouth.

Exquisite recipe for pork heart with mushrooms

A very nutritious and tasty dish is made from mushrooms and pork heart.

Ingredients:

Heart;
Onion - one head;
Mushrooms – about 1.5 kg of champignons;
Tomato;
Parsley, basil or dill and onion;
Refined deodorized vegetable oil;
Half a glass of sour cream, or more at the discretion of the cook;
Salt to taste.

How to cook:

Prepare the offal for further culinary processing as described above;
You can leave it whole, or you can cut it into pieces to speed up the cooking process;
Cook the product for about an hour, then drain the water. Clean the pan and put the heart back in, add water and cook for another one and a half to two hours;
Add salt strictly 15 minutes before the end of cooking, otherwise the heart will become hard;
Chop the champignons and fry them, you can also take oyster mushrooms. If there are chanterelles or russula, then before frying they need to be cooked for 15-30 minutes;
The heart, boiled and cooled, is cut into cubes;
Mushrooms and tomatoes can also be cut in any way;
Make thin half rings from the onion;
Chop the greens coarsely;
Pour oil into a frying pan and heat it, then add half rings. Fry them until translucent. Salt everything;
Add pieces of offal to the frying and fry them over low heat for 5 minutes;
Add greens and tomatoes to the pan and fry for 3-7 minutes;
After adding the mushrooms, fry for another six minutes;
A minute or two before the end of cooking, add sour cream and spices.

The calorie content of the dish per hundred grams is 180 kcal.

Although pork heart has its own slight difficulties in preparation, it is worthy of the respect and attention of culinary experts. It is recommended to prepare dishes from offal if you want something unusual and new. Moreover, the amount of vitamins and nutrients makes this product unique.

Bon appetit!

Hello, today I am offering a dish made from offal for consideration. I really like to cook pork hearts and, of course, eat them. The pork heart in the slow cooker turned out very tasty and tender. It’s very easy to prepare, and most importantly, very tasty. Here you can see the recipe for stewed pork with vegetables. Svi new heart in a slow cooker We will cook it in sour cream sauce.

For preparation:

1–3 pork hearts
2 - onion
1- carrots
4 – 5 tbsp. spoon of sour cream
spices and salt to taste
vegetable oil
greenery

How to cook pork heart in a slow cooker:

Turn on our miracle saucepan to the “frying” program and fry the onions in vegetable oil.

Then add grated carrots and fry.

Wash the pork hearts well, trim off excess fat, veins and cut into small slices. Place them in a bowl and fry a little ( only a little) The main thing is not to fry it, otherwise it will be tough. The entire frying took 20 minutes.

Add sour cream and 1-2 cups of hot water.

Turn off the “frying” program and turn on the “stewing” mode for 2 hours. Add spices and salt to taste and close the lid. 5 - 10 minutes before the end of the program, add finely chopped greens. For a side dish I boiled spaghetti, you can use any other side dish.

A multicooker is a unique device that was invented just for those who are not good at cooking. With its help you can cook anything. For example, an ordinary pork heart in a slow cooker turns into an original and very tasty dish without much effort. Moreover, this can be done in different ways.

Goulash for the lazy

Cooking pork heart in a slow cooker is not difficult, since this product itself is very convenient in cooking. Due to the special structure of the tissue and the large amount of internal fat, it can be stewed even without prior preparation. Making a delicious pork heart in a slow cooker will take some time and a minimum of effort. In addition, you need to collect the following products on the workbench: pork heart weighing 1 kilogram, 2 carrots, 2 tomatoes, 1 sweet pepper, salt, 2 large onions, bay leaf, bunch of parsley, 5 allspice peas, 30 grams of tomato paste and tea a spoonful of a mixture of Provencal herbs.

The dish is prepared as follows:

First, the offal must be soaked a little in water, and then the outer film must be removed from it. Roughly cut the remaining pulp into pieces.
Cut the onion and pepper into medium-sized cubes, and chop the tomatoes and carrots on a coarse grater. You can simply chop the parsley finely with a knife.
Place all recipe ingredients in a slow cooker.
Cover the lid and set the “quenching” mode.

It will take no more than two hours to prepare the dish. This time will be enough for the vegetables to turn into an excellent sauce, and for the heart to be saturated with the unique aromas of spices.

Simple and tasty

It’s even easier to prepare pork heart in a slow cooker with sour cream. To work, you will need the simplest ingredients: 300 grams of pork heart, a glass of water, 50 grams of fresh onions and carrots, a little salt, 25 grams of sour cream and a little black pepper.

The whole process consists of several simple operations:

First of all, the heart must be thoroughly washed and then cut into pieces.
You can simply finely chop onions and carrots without using any additional equipment.
Collect all products in a multicooker bowl.
Pour water in there, add sour cream and other spices.
The dish is prepared for one hour in the “stew” mode. No additional actions are required.

Free time can be spent preparing side dishes. Mashed potatoes or boiled pasta are perfect for this dish. Here everyone makes a choice depending on their own food preferences. In addition, heart stewed in sour cream is classified as a low-calorie dish. Therefore, there are no prohibitions on its use.

Juicy cutlets

To deliciously cook pork heart in a slow cooker, you can come up with recipes yourself or use already known options. For example, this by-product produces aromatic and very juicy cutlets. To prepare them you need:

500 grams of pork heart, 2 onions, a small piece of lard, 1 egg, 3 cloves of garlic, 50 grams of semolina, some crackers, salt, milk and pepper.

The cutlets are prepared as follows:

First, the crackers need to be soaked in milk for 10 minutes so that they swell properly. When finished, they must be squeezed out so that excess moisture does not get into the minced meat.
Grind the washed and cut into pieces heart in a meat grinder.
Do the same with lard, onions, garlic and breadcrumbs.
Collect the products in one container.
Beat in the egg, add the rest of the ingredients and knead into a homogeneous mixture.
Pour a little vegetable oil into the multicooker bowl and set the “baking” mode.
Form cutlets from the freshly prepared minced meat, bread them in breadcrumbs, and then fry until a characteristic crust appears.
Turn the workpiece over to the other side, and place a small piece of butter on top of each of them.

Ready-made cutlets can be eaten immediately with or without a side dish.

Vegetable stew with offal

There is another interesting option for how to cook pork heart in a slow cooker. To do this, you can take a mixture of different offal and vegetables available in the house. To prepare this dish you can use the following ingredients:

300 grams each of pork heart, liver and lung, carrots, 2 onions, 4 fresh tomatoes, salt, bay leaf and any spices.

To prepare this you need:

Wash the by-products thoroughly and then cut into medium-sized pieces.
Vegetables can be chopped as desired. Everyone may have their own ideas on this matter.
Place all products into the multicooker.
Close the lid tightly and set the panel to “quenching” mode.

It will take an hour and a half to prepare this dish. After this, it can be placed in deep plates and served, pouring over the juicy broth that formed during stewing. The stew turns out juicy, soft and very aromatic. In this case, no side dish is required.

List of recipes

A multicooker is a real helper in the kitchen. Cooking in a slow cooker preserves the beneficial properties of foods and significantly saves time spent in the kitchen. This article presents the best recipes for preparing pork heart dishes in a slow cooker. Our recipes can also be cooked in a pressure cooker. The recipes are very easy and tasty.

Pork heart in a slow cooker

Basic recipe for making pork heart.
Ingredients:

1 piece each carrots and onions;
3 pcs. pickled cucumbers;
0.5 kg pork heart.

Preparation:

Boil the heart: put it in a bowl, add water and cook for an hour and a half, selecting the “Soup” program.
Then remove from the bowl and cool.
Cut the vegetables into strips and fry for 10 minutes in the “Baking” mode.
Cut the offal into arbitrary pieces and add to the vegetables.
Pour in a small amount of brine and simmer for 15 minutes, selecting the “Stew” program.
Place the diced cucumbers in a bowl and simmer the dish for another 5 minutes.
A delicious dish is ready.
Can be served with potatoes.

Bon appetit!

Braised heart with mushrooms

Recipe for cooking pork heart in a slow cooker with mushrooms.

Ingredients:

1 tbsp. spoon of vegetable oil;
150 ml water;
0.5 kg champignons;
onion head;
pork heart – 2 pcs.;
salt and pepper to taste.

Preparation:

Cut the washed offal into cubes.
Cut the champignons in the same way.
Roughly chop the onion.
Place the prepared products into a bowl.
Sprinkle with salt and pepper.
Fill with water and vegetable oil.
Cook for 1 hour.

Braised heart with adjika

Pork heart can be stewed in a slow cooker with adjika.

Ingredients:

onion and carrot;
adjika – 6 tbsp. l.;
sour cream – 3 tbsp. l.;
pork heart – 3 pcs.;
garlic – 3 cloves;
some herbs and vegetable oil;
salt and pepper to taste.

Preparation:

Place the chopped onion in a bowl with heated oil and fry until golden brown.
Chop the garlic, grate the carrots on a coarse grater and add to the bowl.
Lightly fry the vegetables.
Add diced and pre-washed offal to them.
Fry until the color changes slightly.
Pour water, lightly covering all products, and add adjika.
Sprinkle with salt and pepper and close the lid.
Select the “Stew” program and leave for two hours.
Garnish with chopped herbs.

The stew in the slow cooker is ready. This recipe can also be prepared in a pressure cooker. Bon appetit!

Heart with buckwheat

Pork heart can be cooked in a slow cooker with buckwheat or potatoes.

Ingredients:

0.2 kg buckwheat;
3 pcs. onions and carrots;
1 kg of hearts;
one bell pepper;
20 g each of salt and spices to taste;
70 ml vegetable oil;
0.6 l of water.

Preparation:

Wash and peel the offal, cut into small cubes.
Chop the onion finely and the carrots into slices.
Peel the pepper from seeds and membranes, then cut into cubes.
Place the prepared products in a bowl (can be cooked in a pressure cooker) with vegetable oil.
Add buckwheat to them and sprinkle with salt and spices.
Add water and stir.
Select the “Stew” program and cook for two hours.

Bon appetit!

Heart in a slow cooker with potatoes

Ingredients:

onion and bell pepper;
1 kg of hearts;
0.8 kg potatoes;
two tomatoes;
2 tablespoons vegetable oil;
pepper and salt to taste.

You can cook both in a slow cooker and in a pressure cooker:

Clean the washed pork heart and cut into small cubes.
Place the offal in a bowl with vegetable oil and cook for 10 minutes in the “Express” mode.
Add chopped onion and cook for another 10 minutes.
Pour water, lightly covering the food, sprinkle with salt and pepper, select the “Stew” program.
After 45 minutes, add the diced potatoes, tomato and pepper.
Fill with water again.
Cook for about an hour until the potatoes are done.
The dish is ready.

Ingredients:

three pickled cucumbers;
two onions;
0.7 kg hearts;
150 g yogurt;
3 tbsp. l. tomato paste;
salt and pepper to taste.

Preparation:

Cut the pork heart into small pieces.
Cut the onion into strips and the cucumbers into cubes.
Place in a bowl and top with yoghurt and tomato paste.
Sprinkle with salt and pepper and add various seasonings if desired.
Mix thoroughly and select the “Stew” program.
Simmer for 1 hour until the offal is ready.

Serve with a side dish of your choice. Bon appetit!

Pilaf recipes are very diverse, because it can be prepared from almost any meat. Delicious pilaf is also made from pork heart.

Ingredients:

onion and carrot;
50 ml sunflower oil;
50 g brown rice;
two pinches of cumin and one pinch of coriander;
0.7 l of boiled water;
one by-product;
300 g Basmati rice;
one teaspoon of barberry;
a third of a teaspoon of ground turmeric;
3 cloves of garlic;
ground pepper and salt to taste.

Preparation:

Wash the offal and cut into arbitrary and uniform pieces.
Cut the carrots into strips and the onion into cubes.
Place the offal in a bowl with sunflower oil and select the “Frying” program.
After 5 minutes, add chopped carrots and onions.
Add salt and pepper, fry for another 10 minutes.
Add two types of rice, coriander and cumin.
Add barberry, turmeric and peeled garlic cloves.
Mix thoroughly and pour boiling water.
Cook for no more than 40 minutes in the “Pilaf” mode.

Before serving, you can garnish with chopped vegetables or chopped herbs.
You can cook pilaf in a pressure cooker in a similar way. Bon appetit!

Ingredients:

two onions;
one carrot;
heart – 0.8 kg;
salt and bay leaf;
allspice – 4 peas;
a mixture of Provencal herbs - a teaspoon;
200 g tomatoes;
130 g bell pepper;
70 g of greens.

Preparation:

Grind the greens with peppers and tomatoes in a blender. Prepare a delicious sauce.
Cut the washed offal into uniform pieces.
Cut the carrots into small strips and cut the onion into cubes.
Add all the ingredients to the bowl, pour over the sauce and sprinkle with herbs and spices.
Mix thoroughly and set to “Stew” mode.
Cook for 2 hours.

Bon appetit!