Herb-stuffed Beef Heart Recipe

Origin: France Period: Traditional

Ingredients

1 beef or ox heart (about 1.4kg)
150g parsley, finely chopped
1 sprig coriander, finely chopped
2 tsp thyme leaves, chopped
1 tsp chopped rosemary
3 tbsp butter
120ml red wine
120ml water
salt and black pepper, to taste
flour
60ml cream or milk
60ml red currant jelly

Herb-stuffed Beef Heart Preparation:

Method:

Halve the heart lengthways and remove any fat, arteries, blood and sinews then pat dry. Meanwhile cream the butter and work into the mixture of herbs. Stuff the heart with the parsley mixture then with butchers' string tie the heart into a roll. Sprinkle with flour and brown in melted butter in a pan. Once the heart has coloured nicely add the red wine and water and season well.

Cover the mixture and allow to simmer for about 3 hours, turning occasionally (add more stock or water if it becomes too dry). You can also do this in a lidded casserole dish, placing in an oven pre-heated to about 150°C.

When the heart is tender remove the meat from the pan and set aside to keep warm. Meanwhile make a gravy with the pan juices by adding 1 to 2 tbsp flour to the pan juices and then stirring-in the red currant jelly, followed by the cream.

Slice the meat, serve on a bed of mashed potato, garnish with green vegetables and pour the gravy on top.

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