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Braised Or Seared, Then Cooked, Stuffed Beef Heart Recipe

Ingredients

How to make it

  • 1. Your beef heart should look red, firm and healthy. If it’s soft or a sickly gray color, don’t buy it or throw it out.
  • 2. Mix up the marinade and set that aside.
  • 3. Using a very sharp paring or filleting knife, trim and clean the beef heart, inside and out. A good rule of thumb here is to remove everything you don’t think you want to eat; fat, connective tissue, valves, membranes, etc.
  • 4. Do the outside first then make a slit down one side of the heart, top to bottom. This should give you four, connected, sections, see picture See Photo. Same rule here; remove everything from the inside of the heart you don’t think belongs. This makes for a lot of trimmings. Don’t worry, boil em a tad and your cat and dog will love em.
  • 5. When the heart is trimmed and cleaned, put it, and the marinade in a plastic bag and expel all the air. Marinate on the counter top for four hours or in the fridge overnight.
  • 6. Take the heart out of the marinade, fire up the BBQ and give it a good sear, inside and out. A bit of extra work but the heart stays moist during cooking and the flavor seems better.
  • 7. Let the heart cool while you get the stuffing ready. Combine all the stuffing ingredients and add just enough chicken stock to moisten. Stuffing should be moist, not soggy.
  • 8. When the heart’s cool enough to handle, use bamboo or steel skewers and butcher’s twine to lace the cut you made closed.
  • 9. Stuff the heart and then lace the top closed. Stuffing should be packed medium firm but not overstuffed.
  • 10. Place the heart in a Dutch oven, cover with the cooking liquid and simmer for about 2½ Hrs. Or you can put it in a Crock Pot, cover it with the cooking liquid and cook on low for about 8 hours.
  • 11. Remove from the cooking liquid, remove the lacing and skewers, slice and serve.
  • Crickey: This looks like a lot of work and it really isn’t. I must have gotten wordy.
  • Serve this with mashed potatoes and a steamed green veggie. We always have the rest of the cornbread. Use the cooking liquid as is over the heart and potatoes or use a few spoons of the cooking liquid along with some water or milk to make a gravy for the heart and spuds. Save the rest of the cooking liquid as the base for a fantastic veggie soup.
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elgourmand2 APia, Samoa

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