recipe reviews for:

Beef Heart en Mole

“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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Reviewed: Mar. 21, 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.

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2 users found this review helpful

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marchella

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Reviewed: Feb. 4, 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!!

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14 users found this review helpful

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Momma Jules

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Reviewed: 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!

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5 users found this review helpful

Reviewer:

jennifercbad

Cooking Level: Intermediate

Home Town: Pontiac, Michigan, USA

Living In: Napa, California, USA

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Reviewed: 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

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3 users found this review helpful

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RUTHWARD

Cooking Level: Expert

Home Town: Kenner, Louisiana, USA

Living In: Boyce, Virginia, USA

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Reviewed: Feb. 7, 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!

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8 users found this review helpful