Braised Stuffed Beef Heart Recipes

Steps:

• Wash the heart and remove any fat and arteries. Slice the heart in half, then slice it into 1/2 inch thick slices.
• Dredge heart in flour and season with salt and pepper.
• Heat the butter in large saute pan over medium-high heat. Add the heart slices and cook for 30 to 45 seconds per side.
• Stir in the onion, carrots, potatoes, thyme, beef broth and wine. Reduce heat to low, cover and simmer for 1 hour. Serve.

Steps:

• Season meat inside and out with salt and pepper.
• Stuff heart with prunes and chopped apple.
• Close opening with skewers.
• Melt 2 tablespoons of the shortening in a heavy pan with a lid.
• Brown meat on all sides,
• Remove meat from pan.
• Add onion and remaining shortening.
• Saute onion until softened.
• Return meat to pan.
• Add water.
• Cover and simmer 1 1/2 hours, or until meat is tender, adding more water if necessary.
• Add apple halves to pan.
• Cover and simmer 15 minutes, or until tender.
• Remove meat and apples to serving plate and keep warm.
• Place onion and pan drippings in bowl of food processor and puree.
• Place 2 teaspoons jelly in each apple half.
• Slice meat across the grain and serve with pureed onion mixture.
• Variation: Instead of fruit, stuff heart with fresh parsley.

Steps:

• Tie the heart with string.
• Place it on a rack in an oven proof dish.
• Place in bottom of the dish the stock or diluted tomato soup.
• Place over the heart the bacon strips.
• Cover the dish closely and bake the heart in a moderate oven 325°F until tender, sometimes if beef, a matter of 3-5 hours, if veal about 2 hours.
• Remove heart to a plate and cool it slightly.
• Heat, then fill the cavity with 1 1/2 cups bread dressing or rice dressing.
• Sprinkle the heart with paprika.
• Return it briefly to hot oven 400°F or place it under a broiler to reheat.
• The drippings may be thickened with flour to make gravy.

Steps:

• Wash heart and trim fat, sprinkle inside with salt and pepper.
• Fry bacon until almost crispy, add bread crumbs, celery, onion, egg, 1/2 tsp salt, thyms, sage and 1/2 tsp pepper.
• Stuff heart and tie with cooking string or secure with skewers.
• Place in small roasting pan, cover with broth and add bay leaf.
• Cover and bake at 325 for 2 1/2 hours.
• Can be done in a crock pot for 9 hours on low.

Steps:

• Trim any fat off the heart. Use a pair of kitchen scissors to cut off any large pieces of the connective tissue around the top of the meat.
• Roll into a roast form and tie with string.
• Brown in the oil on all sides.
• Put in a dutch oven and add the onion, cut into about 8 pieces, and all the other ingredients, except the bread crumbs.
• Bring to a boil, reduce heat and simmer for 4 hours, turning every hour.
• After 2 hours, add the bread crumbs.
• When done, remove heart and use an immersion blender or regular blender to smooth the gravy. If desired, you can thicken the gravy some more with a water and flour mixture, bringing it to the boil.
• Slice the heart lengthwise into 1/4" slices.

Steps:

• 1. Preheat oven to 350 degrees. Have a small roaster with lid ready.
• 2. Clean heart of any excess fat and veins.
• 3. In bowl, mix bread crumbs, egg, parsley, and onion. Add salt to taste. Add more moisture if too dry.
• 4. Lay heart open and place stuffing in center. Wrap heart around stuffing and sew together with needle and heavy thread. You could probably wrap heavy thread around heart to close if you prefer.
• 5. Place heart in roaster with a little beef stock or fat for moisture. Bake covered for 1 to 1 1/2 hour or until tender. Check during cooking and baste if necessary.
• 6. Cut into crosswise slices to serve.

Steps:

• Preheat the oven to 180C or 350°F.
• Wash the hearts thoroughly and with a pair of scissors cut out all the tubes and the dividing wall in the centre of each heart to make a neat pocket.
• Prepare the stuffing by melting the butter in a small pan and gently frying onion until softened. Mix in rest of stuffing ingredients and stuff into the hearts securing them at the top with small skewers.
• Roll the hearts in seasoned flour and brown in a casserole dish in the remaining butter and oil.
• Stir in the chopped onion and cook till softened, then add stock and cider.
• Bring to simmering cover and cook in oven for 21/2 to 3 hours or until very tender. Drain and arrange in a warm serving dish.
• Bring remaining pan juices to a boil add redcurrant jelly and taste and season. You may prefere to thicken the juices slightly with a roux if you wish.
• Pour sauce over the hearts and serve with lots of buttery mashed potatoes and something green!