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Stuffed Heart

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Ingredients
  Beef heart 3 Pound
  Chopped celery 1⁄4 Cup (4 tbs)
  Chopped onion 2 Tablespoon
  Butter 2 Tablespoon
  Dry bread cubes 3 1⁄2 Cup (56 tbs)
  Snipped parsley 1 Tablespoon
  Dried thyme 1⁄4 Teaspoon, crushed
  Salt 1⁄8 Teaspoon
  Dry red wine 1⁄4 Cup (4 tbs)
  Instant beef bouillon granules 2 Teaspoon
  Boiling water 1 3⁄4 Cup (28 tbs)
  Whole black peppercorns 3
  Whole cloves 2
  Bay leaf 1
  All purpose flour 1⁄4 Cup (4 tbs)
Directions

Remove hard portions of heart.
Close silt with short skewers.
Lace string around skewers; tie ends.
Cook celery and onion in butter till tender.
Mix with bread, parsley, thyme, salt, and 1/8 teaspoon pepper.
Toss with wine.
Place heart, pocket end up, in a bowl.
Hill pocket with stuffing.
Cover opening with foil; tie securely.
Place in Dutch oven.
Dissolve bouillon in boiling water; add peppercorns, cloves, and bay leaf.
Pour into Dutch oven.
Cover; simmer till heart is tender, about 2 1/2 hours.
Remove skewers and string.
Remove to hot platter.
Skim fat from juices; add water to make 1 1/2 cups.
Blend 1/2 cup cold water into flour.
Stir into juices; cook and stir till thick.
Season to taste.
Simmer 2 to 3 minutes.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Onion

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