roast ox heart recipe?

Question

just bought one, now just have to prepare it properly

Answer 1

I do it slowly in the oven, with onions, garlic and herbs, slow to make it even more tender...good to hear its still being eaten!

Answer 2

Make Ox heart brochettes. Cut the ox heart into small 2 cm cubes (making sure to remove all the tendons). Thread onto a skewer alternating with cubes of streaky bacon - the thicker the better. Grill for 5-7 minutes each side - even better if you barbeque them.

Serve with Harissa (a hot spicy sauce) and some Rose.

Answer 3

I would not eat roast ox heart, no I would not. If I HAD to, I would grind it up into sawdust and mix it with 200 pounds of hamburger and add about 50 pounds of crushed hot red pepper.

I almost think I'd rather eat a can of cat food than a roast ox heart.

Answer 4

Cover in water, simmer for an hour, then feed to the dog..... they are totally digusting. If you want to try hearts, go and buy some lambs hearts. Get your butcher to remove as much of the membrane as possible, then when you get home, use small sissors to get inside the hearts and snip away as much of the venous material as possible. stuff with pre-cooked spicey rice. put upright in a baking dish and add about an inch of stock around meat. Bake for a couple of hours Gas 4. Uncover, reserve hearts on warm plate... pour the juices into a saucepan. Add some mint jelly salt and pepper to taste and thicken a little with some cornflour and water. gorgeous with crusty bread!!!!

Answer 5

I have never had beef heart but have had both pig heart and elk heart. Both of those were fried in butter with salt and a little onion. I would say that the elk heart along with an elk steak ( cooked the same way) was some of the best meat I've ever et.

Answer 6

never had ox heart but when i was growing up on the farm with my granparents we had the beef heart and we roasted itlike you would a beef roast but with a lot of onions and covered at a loww tempature we used it cold sliced thin for lunch meat ......sio that would be 325 degrees for about 1 to 11/2 hrs ...i would check it at 1 hr...

Answer 7

Take an ox heart and season it inside with salt and pepper, and fill it quite full of herb stuffing*; fasten it up with a needle and string, rub the heart over well with oil or margarine and fold it up in greaseproof paper; tie it up, put heart in a baking tin in the oven, keeping it well basted, then remove the paper and dish upon a hot dish, and serve round it a good brown sauce or tomato sauce or brown caper sauce, and garnish with olive potatoes.
This should be served while hot.


*herb stuffing: I cup breadcrumbs, mixed with dry or fresh herbs of your choice and salt and pepper, to which you add boiling water and allow to soak for 20-30 minutes. Sage is particularly good with ox heart. You could, of course, use stuffing from a package.

An alternative recipe:


1 large beef heart (about 3 pounds, split lengthwise)
Salt and ground black 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 use
1/8 teaspoon ground black pepper
1/2 teaspoon sage
1 tablespoon minced parsley
2 cups water
1 teaspoon beef base
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.
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.
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.
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.

Answer 8

You can fry the lean pieces and season with black pepper and salt. Tastes like a cross between steak and lambs liver.

Answer 9

i would stuff mine first with rice and herbs, garlic and onions. the wrap it in foil and slowly roast it in the oven

Answer 10

Yuk, why buy something you have no idea how to cook, I would feed that kind of food to a dog.