Braised Calfs Heart Recipes

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BEEF HEART BRAISED IN WINE



Beef Heart Braised in Wine image

Beef heart has a strong flavor and is not for the faint of heart. But for those that love its robust flavor this recipe shines through.

Provided by Daisy

Categories     100+ Everyday Cooking Recipes

Time 1h10m

Yield 7

Number Of Ingredients 10

4 pounds beef heart
¼ cup all-purpose flour
salt and pepper to taste
3 tablespoons butter
1 onion, chopped
2 carrots, chopped
2 potatoes, chopped
2 teaspoons dried thyme
1 cup beef broth
½ cup red wine

Steps:

  • Wash the heart and remove any fat and arteries. Slice the heart in half, then slice it into 1/2 inch thick slices.
  • Dredge heart in flour and season with salt and pepper.
  • Heat the butter in large saute pan over medium-high heat. Add the heart slices and cook for 30 to 45 seconds per side.
  • Stir in the onion, carrots, potatoes, thyme, beef broth and wine. Reduce heat to low, cover and simmer for 1 hour. Serve.

Nutrition Facts : Calories 429.8 calories, Carbohydrate 18.6 g, Cholesterol 334.8 mg, Fat 15.4 g, Fiber 2.5 g, Protein 48.5 g, SaturatedFat 6.8 g, Sodium 421.5 mg, Sugar 2.2 g

BRAISED BEEF HEART



Braised Beef Heart image

This is by request. Remember beef heart is NOT organ meat. It is the purest cut of muscle, just like your steaks, except there is very little fat, no gristle and it doesn't have a definite grain, which means it is tender no matter which way you cut it. The gravy is to die for, it is so flavourful.

Provided by momthecook 2

Categories     Beef Organ Meats

Time 4h15m

Yield 6 serving(s)

Number Of Ingredients 8

3 lbs beef heart
3 tablespoons onion soup mix
1 cup water
2 tablespoons vegetable oil
1 medium onion
1 teaspoon prepared mustard
1 cube beef bouillon
1/2 cup breadcrumbs

Steps:

  • Trim any fat off the heart. Use a pair of kitchen scissors to cut off any large pieces of the connective tissue around the top of the meat.
  • Roll into a roast form and tie with string.
  • Brown in the oil on all sides.
  • Put in a dutch oven and add the onion, cut into about 8 pieces, and all the other ingredients, except the bread crumbs.
  • Bring to a boil, reduce heat and simmer for 4 hours, turning every hour.
  • After 2 hours, add the bread crumbs.
  • When done, remove heart and use an immersion blender or regular blender to smooth the gravy. If desired, you can thicken the gravy some more with a water and flour mixture, bringing it to the boil.
  • Slice the heart lengthwise into 1/4" slices.

Nutrition Facts : Calories 339.3, Fat 14, SaturatedFat 3.9, Cholesterol 281.3, Sodium 400.7, Carbohydrate 8.9, Fiber 0.7, Sugar 1.5, Protein 41.7

BRAISED CALF'S HEART



Braised Calf's Heart image

Provided by Mimi Sheraton

Categories     dinner, one pot, sauces and gravies, main course

Time 2h45m

Yield 4 to 6 servings

Number Of Ingredients 14

2 2-to-3-pound calves' hearts
Salt and black pepper
2 cups minced parsley
1 cup finely minced onion
2 tablespoons grated lemon rind
6 tablespoons butter
1 large carrot, scraped and minced
1 medium size onion, finely chopped
1 stalk celery, finely chopped
1 tablespoon sweet paprika
1 bay leaf
1 cup beef stock, or as needed
1 tablespoon flour
3/4 cup sweet cream

Steps:

  • Using scissors, cut all inner tubes, sinews and arteries from inside of hearts to leave clear, hollow shell. Wash inside under running cold water. Pat dry.
  • Sprinkle inside of each heart with salt and pepper. Combine parsley, onion and lemon rind. Place half of filling in each heart. Add 1 tablespoon butter, diced, to each heart. Sew opening closed across top. Sprinkle salt and pepper on outside of hearts.
  • Place remaining butter in casserole and melt. Slowly brown hearts on all side. Remove when brown. Add minced carrot, onion and celery to pan and saute slowly until vegetables just begin to turn golden brown - about 10 minutes. Stir in paprika and saute for 2 minutes.
  • Place browned hearts on top of vegetables, add bay leaf and pour in beef stock. Cover and simmer gently but steadily over moderate heat for about 2 hours, or until hearts are completely tender when pierced. Turn hearts about every 20 minutes during cooking, adding stock if needed.
  • Remove hearts when tender and remove thread.
  • Skim fat off pan juices, then strain juices, rubbing vegetables through sieve. Discard bay leaf.
  • Return strained juices to casserole. Stir flour into sour cream and stir into pan juices. Adjust seasonings.
  • Cut hearts in half and serve with sauce on side. Noodles, spatzle or boiled potatoes go well with this.

Nutrition Facts : @context http, Calories 251, UnsaturatedFat 7 grams, Carbohydrate 10 grams, Fat 23 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 14 grams, Sodium 402 milligrams, Sugar 4 grams, TransFat 0 grams

BRAISED CALF'S LIVER



Braised Calf's Liver image

This recipe comes from a little book called ABC Jiffy Cookery. I've had it for over 50 years. I haven't tried any of the recipes yet. I'm putting tyhem here so I can find them easier. Hopefully, I will be able to make some of them after changing some of the ingredients (such as shortening to fry) and see how they turn out.

Provided by CJAY8248

Categories     Beef Organ Meats

Time 30m

Yield 1 1/2 lbs. liver, 4 serving(s)

Number Of Ingredients 6

1 1/2 lbs calf liver
1 cup onion, finely chopped
1/4 cup shortening
1 tablespoon paprika
1 tablespoon tomato paste
1/2 teaspoon salt

Steps:

  • Slice liver in small, thin pieces. Brown the onions in shortening. Stir in the paprika and tomato paste. Add the liver. Cover and simmer over a low flame for 15 minutes, or until the liver is done. Add salt just before serving.

Nutrition Facts : Calories 375.5, Fat 21.3, SaturatedFat 5.9, Cholesterol 566.1, Sodium 454.7, Carbohydrate 10.7, Fiber 1.4, Sugar 2.4, Protein 34.6

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