Baked Stuffed Beef Heart With Parsley Stuffing Recipes

Steps:

• Tie the heart with string.
• Place it on a rack in an oven proof dish.
• Place in bottom of the dish the stock or diluted tomato soup.
• Place over the heart the bacon strips.
• Cover the dish closely and bake the heart in a moderate oven 325°F until tender, sometimes if beef, a matter of 3-5 hours, if veal about 2 hours.
• Remove heart to a plate and cool it slightly.
• Heat, then fill the cavity with 1 1/2 cups bread dressing or rice dressing.
• Sprinkle the heart with paprika.
• Return it briefly to hot oven 400°F or place it under a broiler to reheat.
• The drippings may be thickened with flour to make gravy.

Steps:

• 1. Preheat oven to 350 degrees. Have a small roaster with lid ready.
• 2. Clean heart of any excess fat and veins.
• 3. In bowl, mix bread crumbs, egg, parsley, and onion. Add salt to taste. Add more moisture if too dry.
• 4. Lay heart open and place stuffing in center. Wrap heart around stuffing and sew together with needle and heavy thread. You could probably wrap heavy thread around heart to close if you prefer.
• 5. Place heart in roaster with a little beef stock or fat for moisture. Bake covered for 1 to 1 1/2 hour or until tender. Check during cooking and baste if necessary.
• 6. Cut into crosswise slices to serve.

Steps:

• Heat 2 tablespoons butter in Dutch oven and saute onions and celery until tender.
• Stir in rice.
• Add poultry seasoning, salt, and pepper, and set aside.
• Remove cords and excess fat from heart.
• Season with salt and pepper.
• Sew heart partially closed with large needle and heavy thread, leaving a pocket.
• Fill with rice mixture (if any is left over, heat separately).
• Sew closed.
• Heat remaining butter and oil in Dutch oven until bubbly.
• Add heart and brown on all sides.
• Add water.
• Cover and simmer over low heat until tender, about 3 hours.
• Remove heart and let rest 15-20 minutes.
• Remove threads and slice thin.
• For gravy:.
• Blend flour and wine.
• Stir flour mixture into pan juices and cook and stir until slightly thickened.
• Sprinkle parsley over meat and serve with gravy.

Steps:

• Wash heart and trim fat, sprinkle inside with salt and pepper.
• Fry bacon until almost crispy, add bread crumbs, celery, onion, egg, 1/2 tsp salt, thyms, sage and 1/2 tsp pepper.
• Stuff heart and tie with cooking string or secure with skewers.
• Place in small roasting pan, cover with broth and add bay leaf.
• Cover and bake at 325 for 2 1/2 hours.
• Can be done in a crock pot for 9 hours on low.

Steps:

• In a skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Transfer to an ungreased 13-in. x 9-in. baking dish. , In a large bowl, combine contents of stuffing seasoning packet, soups, mushrooms, water and vegetables. Sprinkle stuffing over beef mixture; top with soup mixture. , Bake, uncovered, at 350° for 30 minutes or until heated through.

Steps:

• Start with the heart. Open it up and trim away any blood vessels or connective tissue and any large lumps of fat. Rinse the whole thing out, washing away any clotted blood. Fill a large bowl with salted water and leave the heart in that for about half an hour.
• Stuffing: Make bread crumbs from a decent sized chunk of quality bread that is a bit stale. Crumble it by hand or in a blender or with a knife. Cut up the portobello mushrooms and the 2 shallots fairly small. Fry them in butter over a medium-low heat for a few minutes, then throw in the parsley, sage, rosemary, and thyme (Simon & Garfunkel herbs). Once the shallots are softened, dump in the breadcrumbs. Stir everything well to get all the flavours mixed up in the bread and fry for another 3-4 minutes.
• Transfer the stuffing mixture into a bowl and allow it to cool for a few minutes. Take the sausages and slice down their length with a knife and remove the insides and discard the casings. Add the sausage meat to the warm stuffing and mix it together with a fork.
• Heart: Take the heart out of the salt water and rinse it once more. Pat the whole thing dry and grind salt and pepper over it. Rub it in with olive oil, getting both the inside and outside of the heart. Pack in the stuffing filling all cavities of the heart. When it is full, force it closed and tie it up with butcher's string. Use plenty and make sure it's good and tight to prevent stuffing erupting out of any available opening.
• Preheat the oven to 300º F. Get a frying pan nice and hot and then put the heart into it. Turn the heart every minute or so, browning each side as well as the top and bottom.
• While the heart is cooking, chunk up some vegetables (whatever you like, but onion, carrot, and celery are good) and scatter them in a baking tray. Lift the heart out of the pan and onto the vegetables. While the pan is still hot, add a little red wine to deglaze. Pour that over the heart, and add some more wine to the base of the tray to keep the vegetables from getting too dry.
• Put the tray into the oven and cook for 30 minutes per half kilo of heart (most hearts are about a kilo, so about an hour cook time). Every 20-30 minutes, scoop the juices from the bottom of the tray and pour them back over the meat to keep it from drying. When it is done cooking, take it all out and pour the juices into a saucepan. Cover the meat in foil and leave it somewhere warm for at least 10 minutes. Simmer the juices and add whatever is left of your glass of wine. Reduce until it thickens, giving you a fittingly rich sauce to serve with the heart.
• To serve, you can cut the heart into slices and top with the sauce.