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Ingredients
| beef heart: 4 lbs |
| all-purpose flour (unsifted): 1/4 cup |
| salt (to taste) |
| black pepper (to taste) |
| salted butter: 3 Tbl |
| onions: 1 (chopped) |
| carrots: 2 (chopped) |
| russet potatoes: 2 whole potatoes (chopped) |
| dried thyme (leaves): 2 tsp |
| soup - beef broth: 1 cup |
| red wine: 1/2 cup |
Beef Heart Braised in Wine
Credit: AllRecipes
User rating:
"Beef heart has a strong flavor and is not for the faint of heart. But for those that love its robust flavor this recipe shines through."
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Prep Time
10 min -
Cook Time
60 min -
Servings
7 serving(s)
Tags
Directions
- Wash the heart and remove any fat and arteries. Slice the heart in half, then slice it into 1/2 inch thick slices.
- Dredge heart in flour and season with salt and pepper.
- Heat the butter in large saute pan over medium-high heat. Add the heart slices and cook for 30 to 45 seconds per side.
- Stir in the onion, carrots, potatoes, thyme, beef broth and wine. Reduce heat to low, cover and simmer for 1 hour. Serve.