- Meat and poultry
- Braised beef
Cooked right, beef heart is fantastically tender. Great for those that like nose-to-tail eating!
99 people made this
- 2kg beef heart
- 4 tablespoons plain flour
- salt and pepper to taste
- 3 tablespoons butter
- 1 onion, chopped
- 2 carrots, chopped
- 2 potatoes, chopped
- 2 teaspoons dried thyme
- 250ml beef stock
- 125ml red wine
MethodPrep:25min ›Cook:1hr5min ›Ready in:1hr30min
- Wash the heart and remove any fat and arteries. Slice the heart in half, then slice it into 1cm thick slices.
- Dredge heart in flour and season with salt and pepper.
- Heat the butter in large frying 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 stock and wine. Reduce heat to low, cover and simmer for 1 hour. Serve.
Reviews & ratingsAverage global rating:(39)
Reviews in English (31)
Answer to the above : In my experience no, it cannot get really tender in just one hour. In fact it was still tough as old boots after an hour; after an hour and a half it was still pretty resilient while all the other ingredients had dissolved into a thick mush. I won't be trying this again in a hurry.-03 Feb 2015
i have never tried to braise beef heart. can it really get tender in just one hour?!-14 Aug 2014
never cooked them this way, I usually cook them whole long and slow on a low heat, in the oven, drizzled in olive oil using a covered dish, they do become very tender but you are talking well over two hours.-23 Jul 2015