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Beef Heart Braised in Wine

SUBMITTED BY: Lola

"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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Servings
USMETRIC

What to Drink?
	Merlot

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.

Reviewed on mar. 30, 2009 by sarahxbee

Although obviously an organ, heart is not organ meat. It is a muscle. I soak it in cold,... MORE

Reviewed on aug. 4, 2003 by CORCHI

this recipe was great my only addition to it is garlic but thats just me im a fanatic and... MORE

Reviewed on aug. 29, 2002 by COOLCHEFY2K

My husband loved it! The only suggestion would be to cook the heart at least 90 minutes,... MORE

Reviewed on dec. 24, 2007 by DarlingSweetheart

Didn't know what to do with beef hearts I had in my freezer until I found this recipe. Thank... MORE

Reviewed on jun. 15, 2009 by Tom J

If fixed right, this is delicious. Has the texture and taste similar to roast beef, just not... MORE

Reviewed on jan. 5, 2004 by GMC78TRK

i didnt use the wine but i enjoyed a easy recipe i had never cooked heart and this was truly a hit MORE