Any recipes using beef hearts?

Answer 1

Braised Beef Heart:

4¼ hours 15 min prep
6 servings

3 lbs beef heart
3 tablespoons onion soup mix
1 cup water
2 tablespoons vegetable oil
1 medium onion
1 teaspoon prepared mustard
1 cube beef bouillon
1/2 cup breadcrumbs

1. Trim any fat off the heart. Use a pair of kitchen scissors to cut off any large pieces of the connective tissue around the top of the meat.
2. Roll into a roast form and tie with string.
3. Brown in the oil on all sides.
4. Put in a dutch oven and add the onion, cut into about 8 pieces, and all the other ingredients, except the bread crumbs.
5. Bring to a boil, reduce heat and simmer for 4 hours, turning every hour.
6. After 2 hours, add the bread crumbs.
7. When done, remove heart and use an immersion blender or regular blender to smooth the gravy. If desired, you can thicken the gravy some more with a water and flour mixture, bringing it to the boil.
8. Slice the heart lengthwise into 1/4" slices.

Answer 2

If you'd like to play with some spice:

Spiced Ox Heart

Ingredients:
1 kg (2 lb) ox heart, hard parts and sinews removed, cut into cubes
1 tbsp cooking oil
3 tbsp (1 1/2 oz) 40 g butter
2 large onions, chopped
1 clove garlic, crushed
2 tsp salt
freshly ground black pepper to taste
375 ml (12 fl oz) meat stock
2 bay leaves or lemon leaves
3 whole cloves
1/2 tsp each Mixed Spice (All Spice / Pumpkin pie spice) and grated nutmeg
2 tbsp lemon juice
4 tbsp plain flour

Method:
1. Brown meat in heated cooking oil and butter in a heavy-based saucepan.

2. Add onion and garlic and saute until onion is translucent. Season with salt and pepper.

3. Heat meat stock and add to meat together with remaining ingredients except lemon juice and flour.

4. Cover with lid, reduce heat and simmer for 2 1/2 to 3 hours or until meat is tender.

5. Remove bay leaves or lemon leaves and stir in lemon juice.

6. Thicken sauce with a flour and water paste.


This traditional one is originally for lamb's hearts but would work perfectly well for trimmed, sliced ox heart too:

Canterbury Casserole

Ingredients:
3-4 lambs' hearts
1/4 cup (1 oz) 30 g seasoned flour
A good knob of dripping (fat from roasted meat)
2 carrots, sliced
2 onions, sliced
3 outside sticks of celery, sliced
2 3/4 cups (21 fl oz) 600 ml water
1 beef bouillon cube (stock cube)

For the parsley dumplings:
7/8 cup (100 g) self-raising flour
a generous pinch of salt
2 oz (50g) shredded suet
1 level tbsp chopped parsley
About 6 tbsp water

Method:
1. Cut out the tubes from the hearts with scissors or a sharp knife. Cut into slices and then into 1/2 in. (1.25cm) pieces. Coat in seasoned flour.

2. Melt the dripping in a saucepan and fry the hearts until brown on all sides.

3. Add the remaining flour and vegetables and fry for 3-4 minutes.

4. Stir in the water and crumbled bouillon cube and bring to the boil, stirring constantly. Cover with a lid, reduce the heat to simmer for 1 1/2 hours or until the hearts are nearly tender.

5. Taste and check seasoning.

Meanwhile prepare the dumplings:

1. Mix the flour, salt, suet and parsley in a bowl, then add sufficient water to make a soft dough.

2. Form into 8 balls. Place on top of the casserole, recover with the lid and continue cooking very gently for about 30 minutes or until well risen.

3. Turn into a warm serving dish and serve immediately.

Answer 3

No recipie. Just have the butcher slice it thin, put into a hot skillet and turn over after a minute - salt & pepper, drizzle a bit of olive oil over it and eat.

Answer 4

Fry Hole