Beef Heart Casserole Recipe
Summary
Difficulty LevelMediumHealth IndexHealthy
Ingredients
| One 4 lb. beef heart, fat, tubes and fibrous tissue removed | ||
| 1 lb. tripe, rinsed and sliced into strips | ||
| 1 calf's foot, cleaned, rinsed, split and blanched | ||
| 1/2 lb. lean salt pork with the rind removed, thinly sliced, half the slices cut into lardons | ||
| 1 large onion, stuck with 3 whole cloves | ||
| Garlic | 1 Clove (5gm), finely chopped | |
| Thyme Sprig | 1 Small | |
| Bay leaves | 2 | |
| Black peppercorns | 2 Teaspoon | |
| Salt | To Taste | |
| Nutmeg | 1 Teaspoon, freshly grated | |
| Dry white wine | 3 Cup (16 tbs) | |
| Water | 3 Cup (16 tbs) | |
Directions
With a sharp-pointed knife, make slits in the outer surfaces of the heart, and lard it with the salt-pork lardons.
Place the heart in a heavy 5-to-6-quart [5-to-6-liter] casserole and add the onion, garlic, thyme, bay leaves, peppercorns, salt, nutmeg, and the tripe and the calf s foot.
Cover the ingredients with the salt-pork slices.
Press the ingredients down.
Pour in equal quantities of white wine and water so that the liquid covers the ingredients.
Cover the casserole, seal it with a flour paste and bake in a 250° F. [130° C] oven for seven to eight hours, or until the meats are tender.
Place the heart in a heavy 5-to-6-quart [5-to-6-liter] casserole and add the onion, garlic, thyme, bay leaves, peppercorns, salt, nutmeg, and the tripe and the calf s foot.
Cover the ingredients with the salt-pork slices.
Press the ingredients down.
Pour in equal quantities of white wine and water so that the liquid covers the ingredients.
Cover the casserole, seal it with a flour paste and bake in a 250° F. [130° C] oven for seven to eight hours, or until the meats are tender.
Chef
