Braised Beef Heart Recipe #143249
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.
4¼ hours | 15 min prep
SERVES 6
- 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
- 1/2 cup breadcrumbs
- 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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5 stars