Reviewed: Jul. 21, 2009

Loved this dish!!! It was easy, had a short list of ingredients and turned out delicious in one pot. I think I would add more carrots and potatoes next time. If I did that I might also increase the gravy amounts slightly. I had a little more meat than vegetables.

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cookhealthy

Cooking Level: Expert

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Reviewed: Jun. 12, 2009

If fixed right, this is delicious. Has the texture and taste similar to roast beef, just not stringy. I rate this 5 Stars becaause it's not expensive if you can find it at local grocer. I don't know if I can say this or not, but I can get it whole or sliced at Food Lion. I prefer whole. Thanks, Hunting for Recipes

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Tom J Hunting for Recipes

Cooking Level: Beginning

Home Town: La Rochelle, Poitou-Charentes, France

Living In: Elizabethtown, Kentucky, USA

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Reviewed: Feb. 21, 2009

Although obviously an organ, heart is not organ meat. It is a muscle. I soak it in cold, salted water for about an hour before cooking (I can't remember why, I just learned to do that when preparing heart). I too added garlic. If you don't have red wine, red wine vinegar works well too. I've made it with apple cider vinegar once in a pinch and it was good. Also, just about any root vegetable works well.

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sarahxbee

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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Reviewed: Dec. 24, 2007

Didn't know what to do with beef hearts I had in my freezer until I found this recipe. Thank you!! I used grass-fed beef heart and the taste didn't seem strong...If I hadn't of been the one who made it, I would never had known it was beef heart. It reminded me of a pot roast. Very good meal. My kids ate this up: ages 1, 2, and 3.

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DarlingSweetheart

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Reviewed: Jan. 4, 2004

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

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GMC78TRK

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Reviewed: Aug. 2, 2003

this recipe was great my only addition to it is garlic but thats just me im a fanatic and 60mins is plenty of time and finally not as strongly flavored as most may think thank you lola it was a great recipe to do with a cut of meat which isnt too expensive, reminds me of my upbringing always taking the cheaper meets and creating masterpieces.

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CORCHI

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Reviewed: Jul. 31, 2000

My husband loved it! The only suggestion would be to cook the heart at least 90 minutes, rather than 60. The prep time for cleaning the heart took more than 10 minutes.

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