Braised Stuffed Hearts Recipes

BEEF HEART BRAISED IN WINE

Steps:

• 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, beef broth and wine. Reduce heat to low, cover and simmer for 1 hour. Serve.

BRAISED STUFFED BEEF HEART

Steps:

• Season meat inside and out with salt and pepper.
• Stuff heart with prunes and chopped apple.
• Close opening with skewers.
• Melt 2 tablespoons of the shortening in a heavy pan with a lid.
• Brown meat on all sides,
• Remove meat from pan.
• Add onion and remaining shortening.
• Saute onion until softened.
• Return meat to pan.
• Add water.
• Cover and simmer 1 1/2 hours, or until meat is tender, adding more water if necessary.
• Add apple halves to pan.
• Cover and simmer 15 minutes, or until tender.
• Remove meat and apples to serving plate and keep warm.
• Place onion and pan drippings in bowl of food processor and puree.
• Place 2 teaspoons jelly in each apple half.
• Slice meat across the grain and serve with pureed onion mixture.
• Variation: Instead of fruit, stuff heart with fresh parsley.

BRAISED STUFFED HEARTS

Steps:

• Preheat the oven to 180C or 350°F.
• Wash the hearts thoroughly and with a pair of scissors cut out all the tubes and the dividing wall in the centre of each heart to make a neat pocket.
• Prepare the stuffing by melting the butter in a small pan and gently frying onion until softened. Mix in rest of stuffing ingredients and stuff into the hearts securing them at the top with small skewers.
• Roll the hearts in seasoned flour and brown in a casserole dish in the remaining butter and oil.
• Stir in the chopped onion and cook till softened, then add stock and cider.
• Bring to simmering cover and cook in oven for 21/2 to 3 hours or until very tender. Drain and arrange in a warm serving dish.
• Bring remaining pan juices to a boil add redcurrant jelly and taste and season. You may prefere to thicken the juices slightly with a roux if you wish.
• Pour sauce over the hearts and serve with lots of buttery mashed potatoes and something green!