Braised Beef Heart

momthecook #2's Note:

This is by request. Remember beef heart is NOT organ meat. It is the purest cut of muscle, just like your steaks, except there is very little fat, no gristle and it doesn't have a definite grain, which means it is tender no matter which way you cut it. The gravy is to die for, it is so flavourful.

• Total Time: 4 hrs 15 mins
• Prep Time: 15 mins
• Cook Time: 4 hrs

Ingredients:

Servings: 6

• 3 lbs beef heart
• 3 tablespoons onion soup mix
• 1 cup water
• 2 tablespoons vegetable oil
• 1 medium onion
• 1 teaspoon prepared mustard
• 1 cube beef bouillon
• ½ cup breadcrumbs

Directions:

1. 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.
2. Roll into a roast form and tie with string.
3. Brown in the oil on all sides.
4. Put in a dutch oven and add the onion, cut into about 8 pieces, and all the other ingredients, except the bread crumbs.
5. Bring to a boil, reduce heat and simmer for 4 hours, turning every hour.
6. After 2 hours, add the bread crumbs.
7. 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.
8. Slice the heart lengthwise into 1/4" slices.

Reviews

[Chef #1413596]

I am not a fan of weird meat, but this was fantastic. We slaughtered a cow this spring and after splitting it with the neighbor, I ended up with the heart. I meant to give it to the dogs, but thought I would try this, and then if I didn't like it, they could have it. NO WAY! I added a few carrots and a leek to the stew, and used French Onion Soup mix, otherwise no changes. FANTASTIC.

[Chef #1393754]

I used a 5# moose heart instead of beef, and it was FANTASTIC! I added another onion during the second hour of cooking, and turned the heart before I sprinkled it with bread crumbs - it was wonderfully moist in my french oven. I added some cornstarch to the gravy as a thickener at the end (after removal from the oven) - I'll be making this again for certain!

[Kamark]

This is a wonderful recipe. We hadn't tried beef heart before and were given one when we purchased part of a local cow with some coworkers. It had a different taste than any cut of beef we've had before; I almost want to say it was more complex (but I suppose that could have been due to the way the cow was raised and butchered). This is a very easy recipe for beef-heart newbies to follow, and the gravy it creates is absolutely fabulous. We served it over rice.