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Braised Stuffed Beef Heart

Canadian.kitchen's picture
Ingredients
  Beef heart 1
  Soft bread crumbs 1 1⁄2 Cup (24 tbs)
  Chopped onion 1⁄3 Cup (5.33 tbs)
  Diced celery 1⁄2 Cup (8 tbs)
  Crumbled cooked bacon 1⁄3 Cup (5.33 tbs)
  Egg 1 , slightly beaten
  Evaporated milk 2 Tablespoon
  Salt 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Thyme 1⁄4 Teaspoon
  Hot water/Beef broth 2 Cup (32 tbs)
  Diced turnip 1 Cup (16 tbs)
  Diced carrot 1 Cup (16 tbs)
  Diced celery 1 Cup (16 tbs)
  Bay leaf 1
Directions

Wash heart thoroughly, then wipe with a damp cloth and cut away connective tissue from the opening.
Sprinkle inside and out with salt and pepper.
Combine the next 6 ingredients and add seasonings.
Fill the opening with this stuffing and lace together loosely with skewers and twine.
Place heart in a deep kettle or Dutch oven and add 1 1/2 to 2 cups hot water or beef broth.
Cover and simmer slowly for 3 hours or until almost tender.
Add vegetables and bay leaf.
Cover again, continue simmering until tender.
Lift out heart and keep warm.
Thicken gravy by stirring in a smooth flour-water mixture (2 tablespoons flour and 2 tablespoons water will thicken each cup of broth).
Taste for seasoning.
Serve in slices with riced potatoes.

Recipe Summary

Cuisine: 
American
Method: 
Sprinkling
Ingredient: 
Beef

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