Braised Stuffed Beef Heart
|Soft bread crumbs||375 Milliliter (1 1/2 Cup)|
|Chopped onion||75 Milliliter (1/3 Cup)|
|Crumbled cooked bacon||75 Milliliter (1/3 Cup)|
|Egg||1 , slightly beaten|
|Evaporated milk||30 Milliliter (2 Tablespoons)|
|Salt||1⁄2 Teaspoon (2 Milliliters)|
|Pepper||1⁄4 Teaspoon (1 Milliliter)|
|Hot water/Beef broth||500 Milliliter (2 Cups)|
|Diced turnip||250 Milliliter (1 Cup)|
|Diced carrots||250 Milliliter (1 Cup)|
|Diced celery||250 Milliliter (1 Cup)|
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 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.
Taste for seasoning.