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Nutrition Facts

Serving Size 1 (299g)

Recipe makes 6 servings

The following items or measurements are not included below:

3 tablespoons onion soup mix

Calories 339
Calories from Fat 126 (37%)
Amount Per Serving %DV
Total Fat 14.0g 21%
Saturated Fat 3.9g 19%
Monounsaturated Fat 4.0g
Polyunsaturated Fat 3.9g
Trans Fat 0.4g
Cholesterol 281mg 93%
Sodium 400mg 16%
Potassium 698mg 19%
Total Carbohydrate 8.9g 2%
Dietary Fiber 0.7g 2%
Sugars 1.5g
Protein 41.7g 83%

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Braised Beef Heart

Recipe #143249 | 4¼ hours | 15 min prep | add private note

By: momthecook #2
Oct 31, 2005

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.

SERVES 6 (change servings and units)

Ingredients

Directions

  1. 1
    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.
  2. 2
    Roll into a roast form and tie with string.
  3. 3
    Brown in the oil on all sides.
  4. 4
    Put in a dutch oven and add the onion, cut into about 8 pieces, and all the other ingredients, except the bread crumbs.
  5. 5
    Bring to a boil, reduce heat and simmer for 4 hours, turning every hour.
  6. 6
    After 2 hours, add the bread crumbs.
  7. 7
    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.
  8. 8
    Slice the heart lengthwise into 1/4" slices.

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Featured Reviews for This Recipe

From: Kamark

On Mar 19, 2009

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.

0 people found this review helpful

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  • From: Chef #934009

    On Aug 25, 2008

    This was a great recipe. I love organ meats but can never get my family to eat it. Before I served it I cut it up and told them it was a roast. Even my picky 3-year old ate it up. Thanks.

    0 people found this review helpful

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  • From: Chef #821933

    On Apr 20, 2008

    the greatest heart recipe ever a definate must try by all heart lovers

    0 people found this review helpful

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  • From: KissaMew

    On May 31, 2006

    Four stars right now because I haven't made it, but I really like beef heart! Thanks for pointing out the nutritional side and it looks like a terriffic recipe!

    1 person found this review helpful

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  • Read all 4 reviews

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