Glazed Stuffed Beef Heart Recipe
In my opinion there's not another recipe better than this Glazed Stuffed Beef Heart that is the reason I am so thrilled about introducing it to you. Beef is the main ingredient in this Glazed Stuffed Beef Heart. It is an ideal Side Dish. Whenever I have Canadian friends visiting I always prepare Glazed Stuffed Beef Heart which is most loved by them. I thought of Simply yummy, what are the words that come to your mind instantly on tasting this Glazed Stuffed Beef Heart recipe?
Ingredients
3- to 3 1/2 lb. beef heart
1/4 cup butter or margarine
1/4 cup finely chopped onion
1 qt. soft bread crumbs
1 tablespoon minced parsley
1 teaspoon poultry seasoning
1/4 teaspoon salt
Few grains pepper
3 tablespoons fat
1 cup finely chopped onion
3 cups hot water
3 cups beef broth
2 teaspoons salt
1/4 teaspoon pepper
1 teaspoon celery salt
1 teaspoon marjoram
1/2 cup red currant jelly
1 tablespoon water
Gravy
Directions
Cut arteries, veins, and any hard parts from beef heart; wash and set aside to drain.
Heat 1/4 cup butter in a skillet; add 1/4 cup chopped onion and cook until soft.
Turn contents of skillet into a large bowl containing a mixture of the bread crumbs, parsley, poultry seasoning, 1/4 teaspoon salt, and few grains pepper; mix lightly.
Stuff heart with the mixture and fasten with skewers; set aside.
Heat fat in a Dutch oven.
Add 1 cup onion and cook until onion is soft; remove onion and set aside.
Put beef heart into the Dutch oven; brown lightly on all sides.
Add water, beef broth, salt, pepper, celery salt, and cooked onion to Dutch oven.
Bring liquid rapidly to boiling; reduce heat, cover and simmer 2 1/2 to 3 hours, or until heart is tender.
Mix in marjoram 15 minutes before end of cooking.
Heat jelly and water together over very low heat until jelly is melted, stirring occasionally.
Remove heart from liquid.
Strain and reserve cooking liquid for gravy.
Brush beef heart with the jelly to glaze; serve with Gravy.
Heat 1/4 cup butter in a skillet; add 1/4 cup chopped onion and cook until soft.
Turn contents of skillet into a large bowl containing a mixture of the bread crumbs, parsley, poultry seasoning, 1/4 teaspoon salt, and few grains pepper; mix lightly.
Stuff heart with the mixture and fasten with skewers; set aside.
Heat fat in a Dutch oven.
Add 1 cup onion and cook until onion is soft; remove onion and set aside.
Put beef heart into the Dutch oven; brown lightly on all sides.
Add water, beef broth, salt, pepper, celery salt, and cooked onion to Dutch oven.
Bring liquid rapidly to boiling; reduce heat, cover and simmer 2 1/2 to 3 hours, or until heart is tender.
Mix in marjoram 15 minutes before end of cooking.
Heat jelly and water together over very low heat until jelly is melted, stirring occasionally.
Remove heart from liquid.
Strain and reserve cooking liquid for gravy.
Brush beef heart with the jelly to glaze; serve with Gravy.
