Braised Stuffed Beef Heart Recipes

BEEF HEART BRAISED IN 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.

BRAISED STUFFED BEEF HEART

Steps:

• Season meat inside and out with salt and pepper.
• Stuff heart with prunes and chopped apple.
• Close opening with skewers.
• Melt 2 tablespoons of the shortening in a heavy pan with a lid.
• Brown meat on all sides,
• Remove meat from pan.
• Add onion and remaining shortening.
• Saute onion until softened.
• Return meat to pan.
• Add water.
• Cover and simmer 1 1/2 hours, or until meat is tender, adding more water if necessary.
• Add apple halves to pan.
• Cover and simmer 15 minutes, or until tender.
• Remove meat and apples to serving plate and keep warm.
• Place onion and pan drippings in bowl of food processor and puree.
• Place 2 teaspoons jelly in each apple half.
• Slice meat across the grain and serve with pureed onion mixture.
• Variation: Instead of fruit, stuff heart with fresh parsley.

BAKED, STUFFED BEEF HEART WITH PARSLEY STUFFING

Steps:

• 1. Preheat oven to 350 degrees. Have a small roaster with lid ready.
• 2. Clean heart of any excess fat and veins.
• 3. In bowl, mix bread crumbs, egg, parsley, and onion. Add salt to taste. Add more moisture if too dry.
• 4. Lay heart open and place stuffing in center. Wrap heart around stuffing and sew together with needle and heavy thread. You could probably wrap heavy thread around heart to close if you prefer.
• 5. Place heart in roaster with a little beef stock or fat for moisture. Bake covered for 1 to 1 1/2 hour or until tender. Check during cooking and baste if necessary.
• 6. Cut into crosswise slices to serve.

POTTED STUFFED BEEF HEART AND MADEIRA GRAVY

Steps:

• Heat 2 tablespoons butter in Dutch oven and saute onions and celery until tender.
• Stir in rice.
• Add poultry seasoning, salt, and pepper, and set aside.
• Remove cords and excess fat from heart.
• Season with salt and pepper.
• Sew heart partially closed with large needle and heavy thread, leaving a pocket.
• Fill with rice mixture (if any is left over, heat separately).
• Sew closed.
• Heat remaining butter and oil in Dutch oven until bubbly.
• Add heart and brown on all sides.
• Add water.
• Cover and simmer over low heat until tender, about 3 hours.
• Remove heart and let rest 15-20 minutes.
• Remove threads and slice thin.
• For gravy:.
• Blend flour and wine.
• Stir flour mixture into pan juices and cook and stir until slightly thickened.
• Sprinkle parsley over meat and serve with gravy.

STUFFED HEART

Steps:

• Wash heart and trim fat, sprinkle inside with salt and pepper.
• Fry bacon until almost crispy, add bread crumbs, celery, onion, egg, 1/2 tsp salt, thyms, sage and 1/2 tsp pepper.
• Stuff heart and tie with cooking string or secure with skewers.
• Place in small roasting pan, cover with broth and add bay leaf.
• Cover and bake at 325 for 2 1/2 hours.
• Can be done in a crock pot for 9 hours on low.

BRAISED BEEF HEART

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.

BRAISED STUFFED HEARTS

Steps:

• Preheat the oven to 180C or 350°F.
• Wash the hearts thoroughly and with a pair of scissors cut out all the tubes and the dividing wall in the centre of each heart to make a neat pocket.
• Prepare the stuffing by melting the butter in a small pan and gently frying onion until softened. Mix in rest of stuffing ingredients and stuff into the hearts securing them at the top with small skewers.
• Roll the hearts in seasoned flour and brown in a casserole dish in the remaining butter and oil.
• Stir in the chopped onion and cook till softened, then add stock and cider.
• Bring to simmering cover and cook in oven for 21/2 to 3 hours or until very tender. Drain and arrange in a warm serving dish.
• Bring remaining pan juices to a boil add redcurrant jelly and taste and season. You may prefere to thicken the juices slightly with a roux if you wish.
• Pour sauce over the hearts and serve with lots of buttery mashed potatoes and something green!