Beef Heart Braised in Wine17 Reviews
- Prep: 10 min
- Cook: 1 hr
- Ready In: 1 hr 10 min
“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.” - by Lola
Original recipe yields 6 to 8 servings
- 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.
Amount Per Serving (7 total)
- 430 cal
- 15.4 g
- 18.6 g
Based on a 2,000 calorie diet
Reviews (17)Rate This Recipe
"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 preparing ..." See moreheart). I too added garlic. If you don't have red wine, red wine vinegar works well too. I've made it with apple cider vinegar once in a pinch and it was good. Also, just about any root vegetable works well. "
"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...." See more"
"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 great ..." See morerecipe to do with a cut of meat which isnt too expensive, reminds me of my upbringing always taking the cheaper meets and creating masterpieces."
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