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: 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.

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3 users found this review helpful

Reviewer:

mutantalbinocroc

Cooking Level: Expert

Reviewed: Jun. 27, 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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4 users found this review helpful

Reviewer:

jensens

Reviewed: Mar. 25, 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!

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5 users found this review helpful

Reviewer:

grassfedbeefeater

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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18 users found this review helpful

Reviewer:

marchella

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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40 users found this review helpful

Reviewer:

Momma Jules

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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16 users found this review helpful

Reviewer:

jennifercbad

Cooking Level: Intermediate

Home Town: Pontiac, Michigan, USA

Living In: San Diego, California, USA

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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8 users found this review helpful

Reviewer:

RUTHWARD

Cooking Level: Expert

Home Town: Kenner, Louisiana, USA

Living In: Boyce, Virginia, USA

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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22 users found this review helpful