Beef Heart en Mole Recipe - Allrecipes.com
  • READY IN 3+ hrs

Beef Heart en Mole

Recipe by  

"Beef Heart is inexpensive and lean, but it's unusual to find in the grocery. My recipe is the only version I know of that is southwest style, in fact, this is fusion cuisine, because this is not an authentic southwest recipe. Mole adds a wonderful richness to this dish. You might want to make a pan of cornbread, it's great with this. Serve with red wine, and a salad of jicama, cabbage, and celery."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    30 mins
  • COOK

    3 hrs
  • READY IN

    3 hrs 30 mins

Directions

  1. Heat the oil in a Dutch oven over low heat. Add onion, garlic, celery, carrots and bacon. Cover, and let the vegetables sweat for about 10 minutes.
  2. Remove vegetables to a plate to make room, and place the beef heart in the pan, adding a bit more oil if necessary. Saute over medium heat until browned. Return the onion mixture to the pan, sprinkle in the cumin and beef bouillon. Pour in the red wine, mole sauce, and enough water to cover. Put the lid on the pan, and simmer over low heat for 2 hours.
  3. Add the parsnip and potato to the stew, and stir in the beans. Continue to simmer for another 30 minutes, until vegetables are tender. I hope you enjoy making and eating my creation.
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Reviews More Reviews

Feb 04, 2008

I had a beef heart in my freezer from our purchase of a 1/4 cow from a local organic farm. I had no idea what to do with it. It was kind of daunting, I was afraid to cook it, until I found this recipe. All I can say is WOW! This is so good that I might buy another heart just to make it again. I did not tell my family, what cut of beef was in this dish when I served it in order to avoid the drama of thier reaction, and everyone ate seconds on it. It will be my little secret. Now I just need to figure out what to do with the tongue and oxtails!!

 
Feb 09, 2004

I didn't put all of the vegies and beans in the recipe. The heart was cooked all night in the crock pot, drained, then stewed in my own mole. We had it with rice and beans. Got rave reviews from all!

 

9 Ratings

Mar 24, 2009

I'm making this recipe without the mole sauce, i.e, I don't know what mole sauce is and never heard of it, Can you buy it in the grocery store and is it known by another name.

 
Nov 13, 2007

this is my first review though I have been a member for years. This is the most flavorful dish-I followed it to the letter. My husband complimented me all through the meal of which he had thirds! The sweating of the vegetables gives this dish it's savory, rich flavors and complements the beef. Do not fear the heart!

 
Apr 22, 2005

Glad you tried/were inspired by the recipe. I just wanted to mention that this recipe's nutrition information is off because it serves way more than 4 people. It will easily feed 8 to 10 people. So cut the nutrition info by half at least. To reduce sodium use frozen rather than canned limas. Ruth

 
Mar 28, 2011

Great recipe! My only suggestion would be to not crowd the heart in the pan when browning. If you do the meat will steam rather than sear. I made this with grass fed beef from my dad's ranch. It was excellent. I snuck in pureed spinach and kale for extra nutrition and it was great!

 
Jul 12, 2011

Excellent--a great way to get more organ meats into our diet! Mine wasn't exactly the same--I thought I had a parsnip, but I didn't, so I substituted sweet potatoes for all the root vegetables, and I made my own mole.

 
Jun 28, 2011

I used black beans instead of lima beans for the full Latin concept and INSTANT CLASSIC! Superb use of mole...

 

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Nutrition

  • Calories
  • 651 kcal
  • 33%
  • Carbohydrates
  • 60.7 g
  • 20%
  • Cholesterol
  • 306 mg
  • 102%
  • Fat
  • 19.9 g
  • 31%
  • Fiber
  • 12 g
  • 48%
  • Protein
  • 51.3 g
  • 103%
  • Sodium
  • 1057 mg
  • 42%

* Percent Daily Values are based on a 2,000 calorie diet.

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