2006-10-29 04:18:45 · 4 answers · asked by David G 2 in Food & Drink ➔ Cooking & Recipes
I used to cook it when I was a chef, it is similar to shoulder or leg meat, it is best braised, like goulash, stroganoff or cut into pieces, dredged in flour, sauted then stewed with onions, dark beer and fresh mushrooms.
Stuffing in with a bread stuffing, adding bacon or other ground meats, tied and browned ,like a pot roast and like the one suggested, cooked in a pressure cooker, serve with a gravy made from the accumulated juice thickened or with the addition of a tin of gravy and a splash of brandy, carved like turkey...
2006-10-29 06:57:25 · answer #1 · answered by The Unknown Chef 7 · 0⤊ 0⤋
Veal Hearts
2017-01-11 14:04:36 · answer #2 · answered by ? 4 · 0⤊ 0⤋
I don't know about the veal heart but, I'm sure it would be similar to beef heart.
What I do with Beef heart is dredge it in flour & seasoning then saute it just until browned. Next I cook it in a pressure cooker for about 30 minutes with 1 C beef broth. It comes out tender and then make gravy from the drippings.
2006-10-29 04:25:14 · answer #3 · answered by Smurfetta 7 · 0⤊ 0⤋
i dont know but hope theres good answers about that here, 2 points please.
2006-10-29 04:20:24 · answer #4 · answered by Anonymous · 0⤊ 1⤋