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Beef Heart recipes

Last post Nov 21, 2011 11:23 AM by kkrausern . 12 replies.


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  • Beef Heart recipes
    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)


    1. To prepare stuffing, fry bacon, onion and mushrooms in large skillet until onion is softened. Drain grease and set mixture aside to cool.


    2. 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.



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  • RE: Beef Heart recipes
    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


    1. 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.


    2. 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.


    3. 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.


    4. 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.



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  • RE: Beef Heart recipes
    Beef Heart In Wine Sauce

    Ingredients * 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


    † †

    1. Wash the heart and remove any fat and arteries. Slice the heart in half, then slice it into 1/2 inch thick slices.

    2. Dredge heart in flour and season with salt and pepper.

    3. Heat the butter in large saute pan over medium-high heat. Add the heart slices and cook for 30 to 45 seconds per side.

    4. 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



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  • RE: Beef Heart recipes
    ANTICUCHOS (GRILLED BEEF HEART) c.1996, M.S. Milliken & S. Feniger, all rights reserved

    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


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  • RE: Beef Heart recipes
    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.

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  • RE: Beef Heart recipes
    Hot German Sweet and Sour Beef Heart

    1 large beef heart
    1 tsp. salt
    1 whole onion
    1 bay leaf
    1 rib celery (optional)
    2 Tbsp. butter
    2 Tbsp. flour
    1 Tbsp. sugar
    1 Tbsp. vinegar


    Cut heart in half and trim; cover with water. Add 1 teaspoon salt, onion, bay leaf and celery. Cook about 1 hour; cool and remove heart and vegetables (discard vegetables). Trim off waste and cut into approximately 1/2-inch cubes.

    Meanwhile make a roux of butter and flour; cook slowly until medium brown color, stirring constantly. Add hot broth, slowly, stirring constantly until light to medium thick consistency is reached (you may have broth left over). Add sugar and vinegar. Add cubed heart and simmer 15 to 20 minutes.

    Adjust salt, vinegar and sugar to taste.

    Serve over boiled or mashed potatoes.


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  • RE: Beef Heart recipes
    PRESSURE COOKER BEEF HEART

    1 lb. well-trimmed beef heart
    1 cabbage leaf
    1 onion, sliced in thick rings
    1 celery stalk, chopped
    1 bay leaf
    1 c. water

    Place all ingredients in pressure cooker and cook 45 minutes. Yield: 4 servings. Each serving equals 1 protein portion. If onion is eaten, allow 2 tablespoons per serving.
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  • RE: Beef Heart recipes
    PICKLED BEEF HEART OR TONGUE

    1 beef heart or tongue
    Garlic
    Onion
    Whole pickling spice
    Cider vinegar
    Water

    Rinse heart or tongue with cold water. With a small knife make 6 to 8 small slits in various places on heart or tongue, fill each with a clove of garlic.
    Place in a 6 quart pressure cooker. Pour cider vinegar into pressure cooker to make it 1/2 full. Add a few more garlic cloves and at least 1 onion, cut up or sliced. Add water to make the pressure cooker 3/4 full; add a handful of pickling spice.

    Put lid and valve on cooker and cook on high heat until the valve rocks vigorously, then lower to a low to medium heat and cook for 40 minutes. Cool. Remove from liquid, slice and return to liquid. Store in a bowl in refrigerator. PLEASE NOTE: For tongue you must peel off the skin before slicing. When thoroughly chilled skim off any excess fat.

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  • RE: Beef Heart recipes
    Beef Heart Braised in Wine
    Submitted by: Lola
    Rated: 4 out of 5 by 4 members Prep Time: 10 Minutes
    Cook Time: 1 Hour Ready In: 1 Hour 10 Minutes
    Yields: 7 servings

    "This strongly flavored organ meat is not for everybody, but those who enjoy it might like to try this version, prepared with carrots, potatoes, and onions in red wine sauce."
    INGREDIENTS:
    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

    DIRECTIONS:
    1. Wash the heart and remove any fat and arteries. Slice the heart in half, then slice it into 1/2 inch thick slices.
    2. Dredge heart in flour and season with salt and pepper.
    3. Heat the butter in large saute pan over medium-high heat. Add the heart slices and cook for 30 to 45 seconds per side.
    4. Stir in the onion, carrots, potatoes, thyme, beef broth and wine. Reduce heat to low, cover and simmer for 1 hour. Serve.
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  • RE: Beef Heart recipes
    Beef Heart with Mushroom Stuffing back to Preparation and Recipes
    Prep & Cook:
    Servings: 4 Ingredients
    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)



    1. To prepare stuffing, fry bacon, onion and mushrooms in large skillet until onion is softened. Drain grease and set mixture aside to cool.

    2. 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.

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  • Re: RE: Beef Heart recipes

    Redraspberrygirl, thanks for posting all the beef heart recipes.I bought some sliced beef heart on sale. Do you have a favorite recipe? I might use the German Sweet and Sour one.We used to make a delicous stew with heart and lung.We can not buy lung anymore. It was called "Beuschel" in Austria and it is nearly the same recipe.The Beef Heart in Wine Sauce sounds great too.

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  • Re: Beef Heart recipes

    Please bump this a few times until I have time to copy it.
    When I was young (under 10), I was asked my favorite meal. 
    It was bee fart with mashed potatoes.

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  • RE: Beef Heart recipes

    hi, raspberry girl,  you just made my month!!!      my husbands mom died last week and he suddenly has a longing for sweet and sour heart and tongue, which she made frequently when he was a child.  of course being the expert country cook that she was, she never wrote the recipe down.  and now here you are to save me with a very close (according to my hubbie) recipe to hers!! all we need to add is the tongue and i can accomplish that!  thank you thank you!!!!

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