Braised Stuffed Beef Heart Recipe
Ingredients
| 1 beef heart | ||
| Soft bread crumbs | 1 1/2 Cup (16 tbs) | |
| Onion | 1/3 Cup (16 tbs), chopped | |
| Celery | 1/2 Cup (16 tbs), diced | |
| 1/3 cup crumbled cooked bacon | ||
| 1 egg, slightly beaten | ||
| 1 or 2 tbs evaporated milk | ||
| Salt | 1/2 Teaspoon | |
| 1/4 tsp each, pepper, thyme | ||
| Hot water or beef broth | ||
| 1 cup each, diced turnip, carrots and celery | ||
| Bay Leaf | 1 | |
Directions
Wash heart thoroughly, then wipe with a damp cloth and cut away connective tissue from the opening.
Sprinkle inside and out with salt and pepper.
Combine the next 6 ingredients and add seasonings.
Fill the opening with this stuffing and lace together loosely with skewers and twine.
Place heart in a deep kettle or Dutch oven and add 1 1/2 to 2 cups hot water or beef broth.
Cover and simmer slowly for 3 hours or until almost tender.
Add vegetables and bay leaf.
Cover again, continue simmering until tender.
Lift out heart and keep warm.
Thicken gravy by stirring in a smooth flour-water mixture (2 tablespoons flour and 2 tablespoons water will thicken each cup of broth).
Taste for seasoning.
Serve in slices with riced potatoes.
Sprinkle inside and out with salt and pepper.
Combine the next 6 ingredients and add seasonings.
Fill the opening with this stuffing and lace together loosely with skewers and twine.
Place heart in a deep kettle or Dutch oven and add 1 1/2 to 2 cups hot water or beef broth.
Cover and simmer slowly for 3 hours or until almost tender.
Add vegetables and bay leaf.
Cover again, continue simmering until tender.
Lift out heart and keep warm.
Thicken gravy by stirring in a smooth flour-water mixture (2 tablespoons flour and 2 tablespoons water will thicken each cup of broth).
Taste for seasoning.
Serve in slices with riced potatoes.
Chef
