BEEF HEART BRAISED IN WINE
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.
Provided by Daisy
Categories 100+ Everyday Cooking Recipes
Time 1h10m
Yield 7
Number Of Ingredients 10
Steps:
- Wash the heart and remove any fat and arteries. Slice the heart in half, then slice it into 1/2 inch thick slices.
- Dredge heart in flour and season with salt and pepper.
- Heat the butter in large saute pan over medium-high heat. Add the heart slices and cook for 30 to 45 seconds per side.
- Stir in the onion, carrots, potatoes, thyme, beef broth and wine. Reduce heat to low, cover and simmer for 1 hour. Serve.
Nutrition Facts : Calories 429.8 calories, Carbohydrate 18.6 g, Cholesterol 334.8 mg, Fat 15.4 g, Fiber 2.5 g, Protein 48.5 g, SaturatedFat 6.8 g, Sodium 421.5 mg, Sugar 2.2 g
BRAISED BEEF HEART
This is by request. Remember beef heart is NOT organ meat. It is the purest cut of muscle, just like your steaks, except there is very little fat, no gristle and it doesn't have a definite grain, which means it is tender no matter which way you cut it. The gravy is to die for, it is so flavourful.
Provided by momthecook 2
Categories Beef Organ Meats
Time 4h15m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Trim any fat off the heart. Use a pair of kitchen scissors to cut off any large pieces of the connective tissue around the top of the meat.
- Roll into a roast form and tie with string.
- Brown in the oil on all sides.
- Put in a dutch oven and add the onion, cut into about 8 pieces, and all the other ingredients, except the bread crumbs.
- Bring to a boil, reduce heat and simmer for 4 hours, turning every hour.
- After 2 hours, add the bread crumbs.
- When done, remove heart and use an immersion blender or regular blender to smooth the gravy. If desired, you can thicken the gravy some more with a water and flour mixture, bringing it to the boil.
- Slice the heart lengthwise into 1/4" slices.
Nutrition Facts : Calories 339.3, Fat 14, SaturatedFat 3.9, Cholesterol 281.3, Sodium 400.7, Carbohydrate 8.9, Fiber 0.7, Sugar 1.5, Protein 41.7
BRAISED BEEF IN WINE
Also known as Boeuf en Daube, the beef is slow-braised in a sealed casserole. A recipe from Canadian Living magazine. Very yummy!
Provided by Semra22
Categories One Dish Meal
Time 6h20m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Cut beef into 8 chunks; place in nonmetallic bowl. Add wine, thyme, salt and pepper; mix well. Cover and marinate in refrigerator, stirring occasionally, for 24 hours.
- Sprinkle half of the bacon in large Dutch oven or tall covered casserole. Place remaining bacon in large bowl. Drain tomatoes (reserve juice for another use, such as soup or sauces) halve tomatoes and squeeze out seeds. Add to bowl along with mushrooms, carrots, parsley, onions and garlic; mix well.
- With slotted spoon, arrange half of the beef over bacon in Dutch oven; cover with half of the tomato mixture. Add bay leaves and orange rind. Repeat layers of beef and tomato mixture. Whisk tomato paste into marinade; pour into pan.
- In bowl, mix flour with 1/2 cup (125 mL) water to make stiff paste. Cover pan with lid; with floured hands, press paste onto edge of lid and Dutch oven to seal.
- Bake in 400°F (200°C) oven for 20 minutes. Reduce heat to 250°F (120°C); bake for 4 hours.
- Remove seal. Skim off fat; discard bay leaves and orange rind.
- (Make-ahead: Let cool for 30 minutes; refrigerate, uncovered, until cold. cover and refrigerate for up to 2 days. Reheat, covered, over medium heat, about 30 minutes, or in 375°F/190°C oven, about 45 minutes.).
Nutrition Facts : Calories 182.4, Fat 4.2, SaturatedFat 1.3, Cholesterol 5.4, Sodium 310.1, Carbohydrate 25.6, Fiber 3.8, Sugar 7, Protein 5.2
BRAISED BEEF IN RED WINE SAUCE
Rather like a daube - but this is an Italian-style pot roast. It takes rather a long while to cook, but it can be made ahead and reheated. It is great served with pan-fried polenta to dip into the tasty sauce and sautéed spinach alongside.
Provided by evelynathens
Categories Meat
Time 5h10m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Season beef (lightly if using salted broth).
- Heat oil in large Dutch oven over high heat.
- Add beef and brown on all sides, about 15 minutes.
- Transfer beef to platter; reduce heat to medium.
- Add onion and bacon to pot.
- Sauté until onion is golden, about 8 minutes.
- Mix in tomato paste, bay leaves, cloves and rosemary.
- Add wine.
- Return meat and any juices.
- Cover and simmer 30 minutes, turning meat once.
- M ix stock and tomatoes into sauce.
- Cover and simmer gently until meat is tender, turning occasionally, about 2 hours and 45 minutes.
- Transfer beef to platter.
- Cover with foil to keep warm.
- Strain sauce through fine sieve, pressing on solids.
- Degrease sauce.
- Return sauce to pot.
- Boil until reduced to 2 cups, about 1 hour.
- Add any beef juices from platter.
- Cut beef across grain into 1/3 inch slices (can be prepared 1 day ahead. Rewarm gently before serving).
- Arrange meat slices on a platter lined with pan-fried polenta and spoon sauce over.
- Serve sautéed spinach alongside.
WINE-BRAISED BEEF
This is also known as "boeuf en daube a la provencale". You will need cheesecloth to make your "bouquet garni", and you marinate the meat for 10 hours or overnight, turning occasionally. Marinating time is not included in prep and cooking time.From Classic International Recipes, this is best cooked in a very heavy dutch oven, such as Le Creuset.
Provided by breezermom
Categories Onions
Time 2h20m
Yield 6-8 serving(s)
Number Of Ingredients 22
Steps:
- For the marinade, in a mixing bowl combine the burgundy, carrots, onions, red wine vinegar, and olive oil. Make your bouquet garni, using cheesecloth (several thicknesses). Place garlic, bay leaves, peppercorns, cloves, juniper berries, thyme, marjoram, and fennel seed in the center of the square of cheesecloth. Bring the edges together and tie with kitchen string.
- Place the been in a plastic bag set in a shallow dish. Pour the marinade over the meat; add the bouquet garni. Close the bag. Marinate the meat in the refrigerator for 10 hours or overnight. Turn the bag occasionally.
- Drain the beef, reserving the marinade, vegetables, and bouquet garni. Pat the beef dry with paper toweling.
- In a heavy, oven-going Dutch oven cook the bacon until crisp; remove, drain, and crumble. Leave the drippings in the pot. Add the beef to the Dutch oven; brown over medium high heat. Remove the beef and set aside.
- Cook the reserved onions and carrots in the drippings until the onion is tender but not brown. Add more oil if needed. Drain off the fat. Add the beef, reserved marinade, bouquet garni, and the bacon.
- Add the undrained tomatoes and beef broth. Bring to boiling. Remove from heat. Cover with a tight fitting lid.
- Bake in a 350° oven for 1 to 1 1/2 hours.
- Stir in the black olives; heat through. Remove the meat and vegetables from the wine mixture. Arrange in a serving dish and keep warm. Discard the bouquet garni.
- Stir the flour, softened butter, salt, and pepper into a smooth paste. Stir the paste into the hot mixture in the Dutch oven. Cook and stir until thickened and bubbly. Cook and stir 1 minute more.
- To serve, pour the wine mixture over the meat and vegetables.
Nutrition Facts : Calories 453, Fat 20.8, SaturatedFat 8.3, Cholesterol 115.7, Sodium 1025.3, Carbohydrate 18.3, Fiber 3.7, Sugar 5.5, Protein 36.2
BEEF BRAISED IN RED WINE
Steps:
- Put oven rack in middle position and preheat oven to 325°F.
- Heat oil in pot over moderately high heat until hot but not smoking.
- Meanwhile, pat meat dry and sprinkle with salt and pepper.
- Brown meat in hot oil on all sides, about 10 minutes total. (If bottom of pot begins to scorch, lower heat to moderate.) Transfer to a plate using a fork and tongs.
- Add pancetta to oil in pot and sauté over moderately high heat, stirring frequently, until browned and fat is rendered, about 3 minutes. Add onion, carrot, and celery and sauté, stirring occasionally, until vegetables are softened and golden brown, 10 to 12 minutes. Add garlic, thyme, and rosemary and sauté, stirring, until garlic begins to soften and turn golden, about 2 minutes. Stir in tomato paste and cook, stirring, 1 minute. Add wine and boil until liquid is reduced by about half, about 5 minutes. Add water and bring to a simmer, then return meat along with any juices accumulated on plate to pot. Cover pot with lid and transfer to oven. Braise until meat is very tender, 2 1/2 to 3 hours.
- Transfer meat to a cutting board. Skim fat from surface of sauce and discard along with herb stems. Boil sauce until reduced by about one third, about 5 minutes, then season with salt. Cut meat across the grain into 1/2-inch-thick slices and return to sauce.
BEEF BRAISED IN RED WINE
Provided by Florence Fabricant
Categories dinner, roasts, main course
Time 2h
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Place the meat in a bowl, add the wine and one-half cup of the onions. Cover and refrigerate overnight, but no more than 16 hours.
- The next day, remove the meat from the wine marinade, reserving the marinade. Preheat oven to 350 degrees. Pat the meat dry on paper towels.
- Heat the oil in a heavy three-quart casserole, add the beef and brown it on all sides. Remove the meat from the casserole and add the remaining onions and cook over medium-low heat until tender and lightly browned. Stir in the garlic.
- Add the stock and the reserved marinade. Bring to a simmer, scraping the bottom of the pan. Stir in salt and pepper to taste, the bay leaf and rosemary. Return the meat to the casserole.
- Cover the casserole and place in the oven. Bake for about two hours, until the meat is tender.
- To serve at once, remove the meat from the casserole and slice it. Arrange on a platter. Reheat the sauce and check seasonings. Spoon some of the hot sauce over the meat and pass the rest alongside.
- Alternatively, the meat can be refrigerated overnight in the cooking liquid, and the next day the meat can be sliced and the sauce reheated before serving. Doing this will improve both the flavor and texture of the meat and will also allow the layer of chilled fat on the surface of the liquid to be removed and discarded.
Nutrition Facts : @context http, Calories 372, UnsaturatedFat 8 grams, Carbohydrate 6 grams, Fat 16 grams, Fiber 1 gram, Protein 39 grams, SaturatedFat 6 grams, Sodium 680 milligrams, Sugar 2 grams
BEEF HEART BRAISED IN WINE
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.
Provided by Allrecipes Member
Categories Everyday Cooking
Time 1h10m
Yield 7
Number Of Ingredients 10
Steps:
- Wash the heart and remove any fat and arteries. Slice the heart in half, then slice it into 1/2 inch thick slices.
- Dredge heart in flour and season with salt and pepper.
- Heat the butter in large saute pan over medium-high heat. Add the heart slices and cook for 30 to 45 seconds per side.
- Stir in the onion, carrots, potatoes, thyme, beef broth and wine. Reduce heat to low, cover and simmer for 1 hour. Serve.
Nutrition Facts : Calories 429.8 calories, Carbohydrate 18.6 g, Cholesterol 334.8 mg, Fat 15.4 g, Fiber 2.5 g, Protein 48.5 g, SaturatedFat 6.8 g, Sodium 421.5 mg, Sugar 2.2 g
BEEF BRAISED IN RED WINE
Categories Wine Beef Herb Vegetable Braise Dinner Red Wine Fall Winter Gourmet Dairy Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 to 6 servings
Number Of Ingredients 19
Steps:
- Put beef, wine, onion, thyme, bay leaf, parsley sprigs, and carrot in a large resealable plastic bag. Seal bag, pressing out excess air, and put in a bowl. Marinate beef, chilled, 16 to 24 hours.
- Drain beef in a colander set over a large bowl, reserving marinade. Wipe off any solids clinging to beef, then pat beef dry. Season with 1 teaspoon salt and 1/2 teaspoon pepper.
- Put oven rack in middle position and preheat oven to 350°F.
- Heat oil in a 3 1/2- to 4-quart heavy ovenproof pot with lid over moderately high heat until hot but not smoking, then brown beef well in 2 batches, without crowding, about 8 minutes per batch, transferring as browned with a slotted spoon to a plate.
- Reduce heat to moderate, then add shallot and garlic and cook, stirring, until shallot begins to soften, about 2 minutes. Add flour and cook, stirring constantly, until shallot and flour are browned, 4 to 5 minutes.
- Add reserved marinade liquid to flour mixture, stirring and scraping up brown bits. Add beef along with any juices accumulated on plate and cover with a round of parchment paper and lid. Simmer mixture while you prepare bacon.
- Cut bacon slices crosswise into 1/4-inch strips and cook in an 8-inch heavy skillet over moderate heat, stirring occasionally, until fat is rendered and bacon is beginning to crisp. Transfer bacon with slotted spoon to beef (reserve fat in skillet). Re-cover beef with parchment and lid and braise in oven, 1 1/2 hours.
- While meat is braising, blanch pearl onions in a 3- to 4-quart pot of boiling water, 1 minute. Drain onions in a colander, then peel, leaving root ends intact. Cook onions in reserved bacon fat in skillet over moderate heat, stirring occasionally, until golden, 6 to 8 minutes.
- Pour off excess fat, then add 1/4 cup water and scrape up brown bits with a wooden spoon or spatula.
- After meat has braised 1 1/2 hours, add pearl onions (with liquid in skillet), remaining 1/2 teaspoon salt, and 1/2 teaspoon pepper to beef and continue to braise, covered with parchment and lid, until onions are tender and meat is very tender, about 1/2 hour more.
- Skim any fat from surface of beef and serve beef with buttered egg noodles sprinkled with chopped fresh parsley leaves.
BRAISED BEEF IN RED WINE
A hearty classic that tastes even better when made a day or two in advance
Provided by Raymond Blanc
Categories Dinner, Main course
Time P1DT6h
Number Of Ingredients 14
Steps:
- A day ahead, marinate the beef. Bring the wine to the boil in a large saucepan, then boil until reduced by a third to remove the alcohol (takes about 8-10 mins). Leave to cool for about 1 hr. Mix the beef steaks, carrots, celery, baby onions, garlic, crushed peppercorns and bouquet garni together in 1 or 2 large bowls, then pour the cooled red wine over them. Cover with cling film, put in the fridge and leave to marinate for 24 hrs.
- The next day, place a large colander over a large bowl and tip in the beef mixture to drain off the marinade. Leave for at least 1 hr to remove excess liquid.
- Heat oven to 200C/180C fan/gas 6. Sprinkle the flour on a baking sheet and cook for 8-10 mins until it has turned pale brown. Set aside. Reduce oven to 150C/130C fan/gas 2.
- Separate the beef, vegetables and herbs and pat dry with kitchen paper. Reserve the marinade liquid. Season the beef with 4 pinches of salt. In a large, heavy-based casserole over a high heat, warm the clarified butter, then colour the beef steaks in it for 5-7 mins on each side - in batches if necessary. (To clarify butter, warm it gently in a small pan. The white milk solids will sink to the bottom, then you can carefully pour off the clear, clarified butter.) With a slotted spoon, transfer the beef to a plate and set aside. Add the drained vegetables to the casserole. Lower the heat to medium-high and cook for 5 mins until lightly coloured, stirring occasionally.
- Tip the toasted flour into the casserole and stir for a few secs. Pour in the marinade wine little by little, stirring constantly to incorporate it into the flour and until the sauce is smooth and slightly thickened. Add the beef and herbs, bring the sauce to the boil and skim if necessary. Cover with a lid and cook in the oven for 3 hrs.
- To finish the sauce, place a colander (big enough to hold the meat and veg) over a large saucepan and drain off the cooking liquor from the casserole. Put the saucepan on a high heat and boil until the sauce has reduced by about half to make a lightly coating sauce. Skim if necessary. Taste the sauce. Do not add any salt as you will be adding the smoked ham or lardons later. Return the beef and vegetables to the casserole, then pour over the sauce (discarding the herbs).
- For the garnish, heat the butter over a high heat in a large non-stick frying pan, then fry the mushrooms until lightly caramelised, adding a little more butter if necessary. Season to taste. Mix into the beef with the finely sliced ham or freshly fried lardons. Heat through, sprinkle with the parsley and serve piping hot.
Nutrition Facts : Calories 894 calories, Fat 51 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 78 grams protein, Sodium 1.88 milligram of sodium
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AROMATIC WINE-BRAISED BEEF RECIPE - BENOîT GUICHARD
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5/5 (1)Author Jackson MorganServings 8
- Preheat the oven to 300°. In a large enameled cast-iron casserole, melt the butter in the olive oil. Add the meat in batches and brown it over moderately high heat, about 4 minutes per side. Transfer the meat as it's browned to a platter and immediately season it generously with salt and pepper.
- Add 1/2 cup of the wine to the casserole and use a metal spatula to scrape up any browned bits from the bottom. Return all the meat to the casserole and add the shallots, carrots, onions, herb bundle, star anise, peppercorns and remaining wine. Cover with a sheet of buttered wax paper and a lid and bring the wine to a boil.
- Transfer the casserole to the oven and braise the beef for about 3 hours, or until very tender. Remove from the oven and transfer the meat to a platter. Strain the cooking juices, pressing on the solids; discard the solids.
- Rinse out the casserole and return the cooking juices to it. Skim off the fat. Simmer the cooking juices over moderately high heat until reduced by about one-third, about 10 minutes. Return the meat to the casserole and simmer over low heat until heated through, about 10 minutes. Season with salt and pepper. Serve the meat with the cooking juices in rimmed plates.
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