BRAISED BEEF HEART
I beef heart* (Or in my case 1/2 beef heart.)
1/2 cup flour
4 Tbsp. Olive Oil
6 small potatoes, whole with skins on
3 carrots, cut in 3" pieces
1 onion, roughly chopped
2 cloves garlic, smashed and rough chopped
1 cup rich beef stock**
1/2 cup red wine
2-3 sprigs of fresh rosemary
1 Bay Leaf
* The average beef heart weighs 3 to 4 lbs.
* I happened to have some very rich beef stock left over from beef ribs I had made awhile back, but store-bought beef stock would work, too. Having stock of all types made and tucked away in the freezer gives me a great feeling of comfort and security.
First you must thoroughly clean the heart. I clean all meat before cooking, but with organ meat it is particularly important. Rinse the heart under cold water and pat dry. Remove all visible silver skin.
Next, cut the heart into 1" thick slices and remove some of the thick outer fat.
Add Beef Stock, red wine, bay leaf and fresh rosemary. Reduce heat to a simmer. Cover and cook for 1 1/2 to 2 hours.
The heart is very lean so, although not tough, it has a thick almost chewy consistency, but the flavor was out of this world! I wouldn't cook this weekly, but what a wonderful treat once in awhile.
WISHING ALL YOU ROMANTICS
A VERY HAPPY VALENTINE'S DAY!
Until next time...Keep on Keeping On in the Kitchen!