Stuffed Beef Heart
Beef heart with mushroom stuffing
Stuffed Beef Heart
Beef Heart In Wine Sauce
Anticuchos (Grilled Beef Heart)




Stuffed Beef Heart

Servings: 4

1 large beef heart (about 3 pounds, split lengthwise)
Salt and pepper to taste
2 cups bread or cracker crumbs (seasoned, optional)
1/4 pound pork sausage
1/4 cup minced onion
1/2 cup all-purpose flour
4 tablespoons vegetable oil, divided
1/8 teaspoon pepper
1/2 teaspoon sage
1 tablespoon minced parsley
2 cups water
1 teaspoon beef base

Wash heart. Trim fat and remove arteries and soak in cold salted
water for half hour. Drain and pat dry with paper towels. Brush outside
with 2 tablespoons oil. Sprinkle inside cavity and outside with salt
and pepper. Set aside.
Combine bread crumbs, sausage, sage and parsley together. Fill
inside cavity with dressing. Skewer or tie together. Dredge with flour
and brown in remaining oil, turning to brown well. Remove from pan and
place in a roasting pan or crock-pot.
Make a thin gravy by adding the remaining flour (from dredging) to
drippings in pan. Add the water and beef base. Pour gravy over the beef
heart.
Bake in slow oven at 250*F (120*C) for eight hours or in crock-pot
cook on HIGH for 1 hour and then on LOW for 7 to 9 hours.

Source: http://www.grasslandbeef.com/recipe_stuffed_heart.html





Beef heart with mushroom stuffing

Mushroom Stuffing:
10 slices bacon, diced
1 medium onion, finely chopped
2 (4-ounce) cans sliced mushrooms, drained

Beef Heart:
1 beef heart (about 3 pounds, split lengthwise)
1 garlic clove, minced
1/2 cup oil and vinegar style salad dressing
1 cup beef broth (or 1 cup water mixed with 1/2 teaspoon beef base)


To prepare stuffing, fry bacon, onion and mushrooms in large skillet
until onion is softened. Drain grease and set mixture aside to cool.
Wash heart. Trim fat and remove arteries and soak in cold salted
water for half hour. Drain and pat dry with paper towels. Fill heart
cavity with mushroom stuffing. Skewer or sew with string to fasten.
Place in crock-pot. Add garlic, salad dressing and beef broth. Cover
and cook on HIGH for 1 hour, then on LOW for 7 to 9 hours. Thicken
gravy before serving if desired.

Makes 4 servings.

Source: http://www.vfth.com/stories/storyReader$486






Stuffed Beef Heart

1 large beef heart (about 3 pounds, split lengthwise)
Salt and pepper to taste
2 cups bread or cracker crumbs (seasoned, optional)
1/4 pound pork sausage
1/4 cup minced onion
1/2 cup all-purpose flour
4 tablespoons vegetable oil, divided
1/8 teaspoon pepper
1/2 teaspoon sage
1 tablespoon minced parsley
2 cups water
1 teaspoon beef base

Wash heart. Trim fat and remove arteries and soak in cold salted
water for half hour. Drain and pat dry with paper towels. Brush outside
with 2 tablespoons oil. Sprinkle inside cavity and outside with salt
and pepper. Set aside.
Combine bread crumbs, sausage, sage and parsley together. Fill
inside cavity with dressing. Skewer or tie together. Dredge with flour
and brown in remaining oil, turning to brown well. Remove from pan and
place in a roasting pan or crock-pot.
Make a thin gravy by adding the remaining flour (from dredging) to
drippings in pan. Add the water and beef base. Pour gravy over the beef
heart.
Bake in slow oven at 250*F (120*C) for eight hours or in crock-pot
cook on high for 1 hour and then on LOW for 7 to 9 hours.


Makes 4 servings.

Source: http://www.vfth.com/stories/storyReader$486






Beef Heart In Wine Sauce

4 pounds beef heart
1/4 cup all-purpose flour
salt and pepper to taste
3 tablespoons butter
1 onion, chopped
2 carrots, chopped
2 potatoes, chopped
2 teaspoons dried thyme
1 cup beef broth
1/2 cup red wine

Wash the heart and remove any fat and arteries. Slice the heart in
half, then slice it into 1/2 inch thick slices.
Dredge heart in flour and season with salt and pepper.
Heat the butter in large saute pan over medium-high heat. Add the
heart slices and cook for 30 to 45 seconds per side.
Stir in the onion, carrots, potatoes, thyme, water and wine. Reduce
heat to low, cover and simmer for 1 hour. Serve.

Makes 6 to 8 servings

Source: http://www.vfth.com/stories/storyReader$486



Anticuchos (Grilled Beef Heart)

8 dried Puya chiles or 4 dried California chiles, wiped clean
4 Chiles de Arbol
2 tablespoons Annatto seeds
1 garlic cloves, peeled
1 teaspoon cumin seeds
1/2 cup red wine vinegar
1 jalapeno chile, stemmed, seeded and roughly chopped
1/2 cup olive oil
2 teaspoons salt
1 pound beef hearts, trimmed of all sinew and silverskin

Remove stems from chiles and shake out and discard seeds. In small
saucepan place chiles with enough water to cover. Bring to a boil,
remove from heat and let sit 20 minutes to soften.
Drain and discard water. In a blender combine dried chiles, annatto
seeds, garlic, cumin, red wine vinegar and jalapeno. Puree at high
speed 1 - 2 minutes, or until thick and smooth. Add olive oil and salt
and blend again until mixed.
Cut beef hearts into 2 x 1/4-inch strips. Place in a bowl, pour over
chile mixture and toss to coat evenly. Cover and marinate in the
refrigerator at least 4 hours or overnight.

Preheat grill or broiler. Thread 4 - 5 pieces of beef heart on a bamboo
skewer. Grill until seared on all sides, about 3 - 5 minutes. Serve
hot.

Prep Time: 5 hours 0 minutes
Cooking Time: 30 minutes
Difficulty: Easy

Source: http://www.vfth.com/stories/storyReader$486


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