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Coeur De Veau Braisé Aux Carottes

chef.pierre's picture
Ingredients
  Veal heart/Lamb hearts - 6 2 (Veal Is Better)
  Butter 4 Ounce (100 Gram)
  Small carrots 2 Pound, scraped (900 Gram)
  Onion 1 Large, finely chopped
  Bouquet garni 1
  Garlic 1 Clove (5 gm), crushed
  Dry white wine 1⁄4 Pint (150 Ml)
  Water 4 Tablespoon
  Salt To Taste
  Pepper To Taste
  Parsley sprigs 1 , chopped
Directions

GETTING READY
1 In a bowl, place the hearts and leave them under cold running water for about 2 hours to clean them throughly.
2 Dry well and trim off the fat.

MAKING
3 In a heavy bottom casserole, seal the hearts with half the butter.
4 Add the whole carrots to the casserole and toss gently until well coated.
5 Add the onion and cook until transparent.
6 Add the bouquet garni along with crushed garlic and pour in the white wine.
7 Place covered in the oven at 350 degrees farenheit (180° C/Gas Mark 4 ) for 25 - 30 minutes for the lamb hearts, or 45 minutes for the veal.
8 Remove the hearts and vegetables when soft and keep warm.
9 To the juices in the same pan, add water and butter .
10 Add salt and pepper for seasoning.
11 Heat until well blended and pass throuh a fine sieve.
12 If using veal hearts, keep the sauce warm and cut the hearts into slices. Leave the lamb hearts whole.

SERVING
13 On a serving dish, place the hearts and pour the sauce over them.
14 Garnish with chopped parsley and serve.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Main Dish
Interest: 
Party
Servings: 
6

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