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Beef Heart Casserole

Meat.World's picture
Ingredients
  Beef heart, fat, tubes 4 Pound, fibrous tissue removed (1 Piece)
  Tripe 1 Pound, rinsed and sliced into strips
  Calfs foot 1 , cleaned, rinsed, split and blanched
  Salt pork with rind removed 1⁄2 Pound, thinly sliced, half the slices cut into lardons
  Onion 1 Large, stuck with 3 whole cloves
  Garlic 1 Clove (5 gm), finely chopped
  Thyme sprig 1 Small
  Bay leaves 2
  Black peppercorns 2 Teaspoon
  Salt To Taste
  Freshly grated nutmeg 1 Teaspoon
  Dry white wine 3 Cup (48 tbs)
  Water 3 Cup (48 tbs)
Directions

With a sharp-pointed knife, make slits in the outer surfaces of the heart, and lard it with the salt-pork lardons.
Place the heart in a heavy 5-to-6-quart [5-to-6-liter] casserole and add the onion, garlic, thyme, bay leaves, peppercorns, salt, nutmeg, and the tripe and the calf s foot.
Cover the ingredients with the salt-pork slices.
Press the ingredients down.
Pour in equal quantities of white wine and water so that the liquid covers the ingredients.
Cover the casserole, seal it with a flour paste and bake in a 250° F. [130° C] oven for seven to eight hours, or until the meats are tender.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Beef
Interest: 
Healthy
Servings: 
10

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