beef heart?

Question

I just got a bunch of beef hearts and have no idea how to cook them. I would like to try it but am a little scared. does anyone have a recipe for this. wish me luck!!!!

Answer 1

Slice into 1/2 inch thick pieces. Coat with seasoned flour. Brown on all sides in small amount of hot shortening. Add a small amount of water. Cover tightly and cook on low heat for about two hours or until tender. Add more water during cooking, if needed.

Answer 2

Generally, you would cook a beef heart like beef liver. I have attached a good recipe for you to try.

BEEF HEART STEW

INGREDIENTS
1 medium beef heart, rinsed and cubed
2 tablespoons all-purpose flour
2 tablespoons vegetable oil
1 large onion, peeled and sliced
1 cup water
2 teaspoons salt
1/2 teaspoon seasoned salt
DIRECTIONS
Dredge the beef heart in flour until coated. Heat the oil in a Dutch oven over medium-high heat. Fry the pieces of heart until browned. Stir in onions and water. Season with salt and seasoning salt. Cover, reduce heat to low, and simmer for 2 to 3 hours, or until the meat is very tender. Serve over noodles or mashed potatoes.
Note

This recipe can also be made in a pressure cooker. Once the beef has browned, transfer to a pressure cooker, and add remaining ingredients. Cook for 45 minutes.

Answer 3

first you boil the beef heart app. 1/2 -hr. depending on how large they are. I would put garlic. bay leaf,thyme , chopped up onion and celery, salt and pepper to taste in the water when doing this.Do not boil the hearts on a rolling boil when it come to the boiling point lower heat and simmer. Remove hearts from water,reserve juice. Now if you like you can stuff the heart ,using the same type of stuffing that you would for a chicken or turkey or and easier way is just buy some stove top.cut the heart in half but not all the way through and place the stuffing in it.Place the stuffed heart in a baking dish, stuffing side up, with a little of the reserved juice,cover. Bake at 300degrees FH. The key is to slow cook or it will be tough.depending again the weigh of the hearts about 2hrs. you will be able to tell when you insert sharp knife, if it goes in easy it is done. now remove cover for about 10 mins. to brown. remove heart from dish pour in the rest of the reserve juice and make gravy with it ...............................Good Luck

Answer 4

Oh my gosh! I love beef heart. I wonder though if yours have already been sliced. I usually got a couple whole beef hearts. You can do this even if they are already sliced. I put them in a roasting pan with about a couple inches of water, some diced onion, salt and pepper. I cover the pan with foil and roast them in the oven at 350' until they are tender. Then I take the juices and either cook noodles in the broth or make a cornbread dressing. I slice the heart to serve it. You can also thicken the broth with a little cornstarch to make gravy and serve with creamed potatoes. OH IT IS SOOOO GOOD!

Answer 5

Hot German Sweet and Sour Beef Heart

1 large beef heart
1 tsp. salt
1 whole onion
1 bay leaf
1 rib celery (optional)
2 Tbsp. butter
2 Tbsp. flour
1 Tbsp. sugar
1 Tbsp. vinegar


Cut heart in half and trim; cover with water. Add 1 teaspoon salt, onion, bay leaf and celery. Cook about 1 hour; cool and remove heart and vegetables (discard vegetables). Trim off waste and cut into approximately 1/2-inch cubes.

Meanwhile make a roux of butter and flour; cook slowly until medium brown color, stirring constantly. Add hot broth, slowly, stirring constantly until light to medium thick consistency is reached (you may have broth left over). Add sugar and vinegar. Add cubed heart and simmer 15 to 20 minutes.

Adjust salt, vinegar and sugar to taste.

Serve over boiled or mashed potatoes.



Swiss Beef Heart

beef heart (have store slice and run through cuber--looks like cube steak)
onion
catsup
your favorite flour mixture (such as flour, salt, pepper, oregano, thyme, parsley, horseradish, bay leaf, etc.)


Turn beef heart in flour mixture. Place in skillet with shortening and brown on both sides. When brown put onion slices on top of meat.

Sprinkle a couple tablespoons of flour mixture and water over onion. Add catsup.

Let simmer for about 2 hours or until tender. Turning meat at least once. Tastes like steak.



Beef Heart Burger

3 oz. ground beef heart
2 Wasa bread, crushed
1 egg, beaten
salt and pepper to taste


Combine beef heart, egg and Wasa bread. Form into patty and cook in a Teflon skillet, sprayed with Pam. Add salt, pepper and any other seasonings to taste.

Variation: Add 6 tablespoons minced vegetables, such as green pepper, celery and onion (not to exceed 2 tablespoons) to heart mixture.



Beef Heart/Rice

1/2 onion, cubed
4 peppercorns
2 whole cloves
2 tsp. salt
1/2 lb. beef heart
1 cup thinly sliced celery
1 cup cubed onion
1 cup rice
1/2 tsp. rosemary
1/2 tsp. thyme
3 slices bacon, crumbled
2 Tbsp. bacon drippings
1 (10 1/2 oz.) can chicken noodle soup


Cover beef heart with cold water; add onion, pepper- corns, cloves and salt. Bring to rolling boil; cover with lid until fork tender. Let cool in water.

Cut off outer covering of heart. Cut meat into 2-inch cubes 1/2-inch thick.

Bring 2 cups water and 2 chicken bouillon cubes to a boil; add 1 cup rice, stir well and turn down to simmer. Cover; cook for 20 minutes. Don't lift lid. Remove from heat and stir.

Saute 2 tablespoons margarine or butter, until crunchy tender. Add onion and celery to rice and beef heart. Add rosemary, thyme, bacon and drippings and chicken noodle soup. Stir, place on low heat for 5 minutes.

Serves 8 to 12 people.