Search thousands of recipes reviewed by home cooks like you.

Beef Heart Braised in Wine

Beef Heart Braised in Wine

  • Prep

    10 m
  • Cook

    1 h
  • Ready In

    1 h 10 m
Lola

Lola

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.

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 7 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • 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

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.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

sarahxbee
99

sarahxbee

3/30/2009

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 heart). 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.

COOLCHEFY2K
43

COOLCHEFY2K

8/29/2002

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.

CORCHI
30

CORCHI

8/4/2003

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 recipe to do with a cut of meat which isnt too expensive, reminds me of my upbringing always taking the cheaper meets and creating masterpieces.

Similar recipes