Prep 15 mins
Cook 4 hrs
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.
- 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.
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.
One reviewer descried that heart is organ meat. By the simplest definition, that is true, but the point is that it is muscle, smooth instead of striated, but not at all like liver, brain, pancreas, or thymus (all of which I love) . I think the point is that liver-phobics may well relish heart. I suspect there is some genetic predisposition to liver flavor. I've not known anyone to grow to like it. But my wife, kids, and grandkids who hate liver, love heart.
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!