/ / Cooking, recipes - beef offal

Cooking, recipes - beef offal

Liver</ P>

Useful substances and properties of the by-product:

It is used for medicinal purposes with anemia andLiver diseases. Contains B vitamins, essential amino acids, heparin, regulating blood clotting and preventing heart attacks and thrombosis. Necessarily introduced into the diet of pregnant women, children and diabetics. Weekly rate: 200-300 g.

How to choose:

Bright, shiny, smooth texture without color changes. The darker the liver, the less its nutritional value.

How to cook:

Fry, stew, boil until half cooked: inside the pieces it should remain pinkish.

A heart

Useful substances and properties of the by-product:

Contains a large amount of potassium, phosphorus,Magnesium, necessary for the normal functioning of the cardiovascular system. Also in the composition - copper compounds, important for the synthesis of hemoglobin and healthy work of the nervous system. Weekly rate: 100-200 g.

How to choose:

Must have the smell of fresh meat, smooth pink color without bruising. Do not buy a heart with a lot of fat.

How to cook:

Remove the connecting valves and large blood vessels. Cook like meat.

Kidneys

Useful substances and properties of the by-product:

Contain vitamin B, PP calcium, magnesium,Iron, phosphorus, enzymes. A record amount of zinc per 100 g of product makes the kidney an important element in maintaining the genitourinary system, reproductive functions and health of the skin and nails. Weekly rate: 100-200 g.

How to choose:

In ideally fresh kidneys, the fat is light, white and has a uniform structure.

How to cook:

Before preparing the kidney, you should soak in water for 2-3 hours or in vinegar (1: 2 with water) for 30 minutes. Fry, stew, bake.

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Useful substances and properties of the by-product:

Strengthens the activity of the digestive glands,Is well absorbed and recommended for dietary and baby food. Iron and zinc in its composition improve the condition of the skin and hair, supply cells with oxygen and increase the overall tone. Weekly rate: 200-300 g.

How to choose:

Clean, without external damage, the tongue should be light colored.

How to cook:

Soak 10-12 hours (night) in cold water. After boiling remove the upper hard cover, and use meat for jelly or cold snacks, add to salads.

Brain

Useful substances and properties of the by-product:

They contain twice as much protein as normalMeat, so are useful for ischemic disease, gout, atherosclerosis. Do not abuse them with hypertension and diabetes. Contain the phosphorus necessary to maintain concentration. Weekly rate: 100-200 g.

How to choose:

Only a single organ with a uniform texture and even color.

How to cook:

Soak for two hours, regularly changing the water. Remove the films and boil, stew or bake with spices, cream or tomato sauce.

Tail

Useful substances and properties of the by-product:

Meat from the tail is useful for the prevention of cardiovascular diseases and in the nutrition of people with gastroenterological problems. Weekly rate: 100-200 g

How to choose:

Smell, cleanliness, even color, homogeneous texture indicate a quality product.

How to cook:

Before preparation, it should be cut intoSeveral parts and soak in cold water for five to six hours. After that, let the broth, boil and bake like a pork roll or cook a stew. Perhaps the preparation will take more time than usual, but the result is worth the effort: the right combination of iron-rich and protein by-products with vegetables will help the assimilation of nutrients without compromising taste. And what could be better than an appetizing vitamin complex?

Veal liver with apples and onions

Ingredients:

700 g of purified calf liver, 100 g of whiteDry wine, 30 g of butter, 30 g of vegetable oil, 2 large onions, 2 tbsp. L. White wine vinegar, 3 large sweet and sour apples, 1 tsp. Sugar, salt, pepper.

Preparation:

In a frying pan, melt the butter, addVegetable. Sliced ​​onion rings to fry until it becomes soft and golden, add peeled and cut into slices of the same thickness slices apples. Stew for another 5-7 minutes, stirring regularly. Add vinegar, sugar, white wine and boil over high heat for 3-4 minutes. Liver cut into slices, lightly beat off, salt and pepper, then put on a frying pan with apples and onions. Cover and keep on medium heat for 5-7 minutes: the liver should remain inside pinkish. The dish can be served with rice, but it is quite independent and very tasty even the next day - on sandwiches.

Vegetable stew with calf's tongue

Ingredients:

1 veal tongue (500-700 g), 500 ml water, 10Peas of black pepper, 5 pcs. Carrots, 5 stalks of celery, 3 medium stalks of leeks, 3 roots of parsley, 3 cloves of garlic, 1 onion, 1 bouquet of garnishes (two sprigs of parsley, rosemary, thyme, sage and bay leaf), 1/2 tsp. Salt.

Preparation:

Rinse the tongue, pour it with cold water, bringTo a boil and drain. Pour again with water, add whole washed and peeled vegetables: stalks of leeks, carrots, parsley root, onion and celery. Send a bouquet of garnishes, unpeeled cloves of garlic, black pepper to the pan. Cook for 1.5 hours at low heat or 30 minutes in a pressure cooker. Remove the tongue, and while it's hot, peel off the skin (make an incision at the base and pull it with a fork - if the tongue has cooked well, the skin is peeled off easily). Cut the tongue across pieces 1-1.5 cm thick. Broth the broth, remove the parsley root, garnish bouquet, garlic and pepper. Vegetables to get and cut into large pieces, put in a plate, add tongue slices, pour a small amount of broth. Before serving, you can decorate with fresh herbs. This dish is equally good both in hot and cold.

Omelet with brains of lamb and green salad

Ingredients

400 ml of water, 250 g of brains of lamb, 4 tbsp. L. White dry wine, 2 eggs, 1 clove of garlic, 1 bouquet of garnishes (two sprigs of parsley, rosemary, thyme, sage and bay leaves), 1 celery stalk, 1 carrot, 1 parsley root, 1/2 onion, 1/2 h L. Nutmeg, 1/2 bunch of dill, 1/2 a bunch of parsley.

For garnish:

50 g of salad grasses (arugula, romaine, lettuce - to choose from).

For sauce

4 tbsp. L. Olive oil, 1 tbsp. L. White wine vinegar, 1 tsp. Mustard, salt, black pepper.

Preparation:

Brain wash thoroughly, pour cold water andWithstand 2-3 hours, changing the water every 15-20 minutes. Then clean from the vessels and top film. Put in a saucepan, add white wine, chopped celery, parsley root, carrots, half a bulb, bouquet garnish. Pour water and cook for 20-30 minutes. Brains get it, cool it. Eggs slightly beat, add nutmeg, chopped greens of dill and parsley, salt, pepper and mix. In the mixture, enter the diced dice and fry everything in butter. Beat with a whisk wine vinegar with mustard, add olive oil and beat again. With this sauce fill the mixture of lettuce leaves and serve with an omelette.

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