6 Reviews of Braised Beef Heart

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!

From: Chef #821933

On Apr 20, 2008

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

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.

From: Chef #1393754

On Sep 24, 2009

I used a 5# moose heart instead of beef, and it was FANTASTIC! I added another onion during the second hour of cooking, and turned the heart before I sprinkled it with bread crumbs - it was wonderfully moist in my french oven. I added some cornstarch to the gravy as a thickener at the end (after removal from the oven) - I'll be making this again for certain!

From: Chef #1413596

On Oct 12, 2009

I am not a fan of weird meat, but this was fantastic. We slaughtered a cow this spring and after splitting it with the neighbor, I ended up with the heart. I meant to give it to the dogs, but thought I would try this, and then if I didn't like it, they could have it. NO WAY! I added a few carrots and a leek to the stew, and used French Onion Soup mix, otherwise no changes. FANTASTIC.

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.