Braised Beef Heart

"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."
 
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Ready In:
4hrs 15mins
Ingredients:
8
Serves:
6
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ingredients

  • 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
  • 12 cup breadcrumbs
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directions

  • 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.

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Reviews

  1. 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.
     
  2. 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.
     
  3. Nice to see a heart recipe that doesn't involve wine. Mu hubby & I can't drink and even though the alcohol itself gets cooked out, neither of us care for the taste wine offers anyway. this sounds fab. Thank you!
     
  4. 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!
     
  5. 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.
     
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Tweaks

  1. If anyone in the family objects to the slightly strong flavor of the blood still in the muscle, soak for 1-2 hours in buttermilk. That will take the "gaminess" out of about anything.
     
  2. Delicious. I saw veal hearts at the market and finally bought one and then had to figure out what to do with it. My heart was just over 3/4 lb, plenty for two. I browned it, then threw it into the crockpot. I avoid soup mixes, so added some dried onion flakes along with the fresh, thyme, paprika, whole peppercorns, a bay leaf, chicken broth instead of water, and a squirt of tomato paste. It made a fantastic gravy. I think adding some mushrooms would also be great.
     

RECIPE SUBMITTED BY

April, 28 2006: Sadly, the Recipezaar community lost of our members last Saturday. Momthecook #2 will be missed, especially by her friends in the Saturday night chats. --Recipezaar Editor ***************************************************** I am a housewife and mother of a beautiful son and twin daughters. I have a 6 month old grandson. I have self-published a cookbook, titled "Mom's Cookbook", and have sold over 300 copies, some as far away as Hong Kong. I am currently working on a second cookbook, aimed at today's young people, who don't seem to be getting any training at home. <img src="http://i23.photobucket.com/albums/b399/susied214/purplechefhat.gif" alt="Image hosted by Photobucket.com"> <img src="http://i23.photobucket.com/albums/b399/susied214/projects/chef3.jpg" alt="Image hosted by Photobucket.com">
 
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