Beef Heart Braised in Wine

Beef Heart Braised in Wine

22

"Beef heart has a strong flavor and is not for the faint of heart. But for those that love its robust flavor this recipe shines through."

Ingredients

1 h 10 m servings 430 cals
Serving size has been adjusted!

Original recipe yields 7 servings

Adjust

Nutrition

  • Calories:
  • 430 kcal
  • 21%
  • Fat:
  • 15.4 g
  • 24%
  • Carbs:
  • 18.6g
  • 6%
  • Protein:
  • 48.5 g
  • 97%
  • Cholesterol:
  • 335 mg
  • 112%
  • Sodium:
  • 421 mg
  • 17%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  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.
  • profile image

Your rating

Cancel
Submit

Reviews

22
  1. 29 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

Although obviously an organ, heart is not organ meat. It is a muscle. I soak it in cold, salted water for about an hour before cooking (I can't remember why, I just learned to do that when prep...

My husband loved it! The only suggestion would be to cook the heart at least 90 minutes, rather than 60. The prep time for cleaning the heart took more than 10 minutes.

this recipe was great my only addition to it is garlic but thats just me im a fanatic and 60mins is plenty of time and finally not as strongly flavored as most may think thank you lola it was a ...