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Braised Stuffed Heart

Chef.at.Home's picture
Ingredients
  Beef heart 3 Pound
  Salt 1 Teaspoon
  Soft fresh bread crumbs 2 Cup (32 tbs)
  Sage 1⁄2 Teaspoon
  Pepper 1⁄8 Teaspoon
  Chopped celery 2 Tablespoon
  Chopped onion 2 Tablespoon
  Melted butter/Melted margarine 2 Tablespoon
  Egg 1 , well beaten
  Water 1⁄2 Cup (8 tbs)
Directions

1. Wash the heart in warm water, split in half lengthwise, remove veins and arteries. Rinse in running cold water, drain and dry on paper towels. Sprinkle half of the salt over the cut surface of the heart.
2. Mix the bread crumbs with the rest of the salt, sage, pepper, chopped onion and celery, melted butter or margarine, and the well-beaten egg. Spread this stuffing over the inside surface of the heart, roll it up and tie it or sew it together.
3. Place in a saucepan. Add 1/2 cup of boiling water. Cover the pan and simmer 3 to 3 1/4 hours or until the heart is tender when pierced with a fork. Remove the heart to a warmed serving plate, take off the string binding it or cut the stitches which sewed it together and slice it.

Recipe Summary

Difficulty Level: 
Bit Difficult
Cuisine: 
European
Course: 
Side Dish
Method: 
Simmering
Ingredient: 
Beef
Servings: 
8

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