Beef Heart Braised in Wine

Beef Heart Braised in Wine

22

"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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Ingredients

1 h 10 m servings 430 cals
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Original recipe yields 7 servings

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Nutrition

  • Calories:
  • 430 kcal
  • 21%
  • Fat:
  • 15.4 g
  • 24%
  • Carbs:
  • 18.6g
  • 6%
  • Protein:
  • 48.5 g
  • 97%
  • Cholesterol:
  • 335 mg
  • 112%
  • Sodium:
  • 421 mg
  • 17%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Wash the heart and remove any fat and arteries. Slice the heart in half, then slice it into 1/2 inch thick slices.
  2. Dredge heart in flour and season with salt and pepper.
  3. Heat the butter in large saute pan over medium-high heat. Add the heart slices and cook for 30 to 45 seconds per side.
  4. Stir in the onion, carrots, potatoes, thyme, beef broth and wine. Reduce heat to low, cover and simmer for 1 hour. Serve.

Reviews

22
  1. 29 Ratings

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Most helpful positive review

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 prep...

Most helpful critical review

I'm rating this three stars not because I didn't like it, but rather because I think it has a lot of unfulfilled potential. My only change was to add two cloves of garlic, which I'm glad I did. ...

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 prep...

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.

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 ...

I'm rating this three stars not because I didn't like it, but rather because I think it has a lot of unfulfilled potential. My only change was to add two cloves of garlic, which I'm glad I did. ...

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 wh...

Fabulous. This made me imagine some kind of magical stew you might find at a country tavern in the middle ages. I added more boullion to make it a bit more liquidy because I knew that the sauce ...

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 increas...

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

I used this recipe as a starting point and tinckered with it a bit to customize it. As another reviewer suggested, I soaked the heart in cold salty water for an hour. I added some fresh and dr...