Braisedbeefheart Recipes

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GRANDPA'S BRAISED BEEF



Grandpa's Braised Beef image

Provided by Rachael Ray : Food Network

Time 5h5m

Yield 5 to 6 servings

Number Of Ingredients 12

Extra-virgin olive oil, for sauteing and drizzling
4 onions, very thinly sliced
6 cloves garlic, very thinly sliced
3 pounds chuck, bottom round or top sirloin steak
Sea salt and freshly ground black pepper
4 to 5 starchy potatoes
1 (32-ounce) can Italian tomatoes, sliced or roughly crushed
2 tablespoons chopped fresh thyme
2 sprigs fresh rosemary, leaves picked and finely chopped
Parmigiano-Reggiano, for grating
A few fresh basil leaves, torn
1 loaf ciabatta, for serving

Steps:

  • Preheat the oven to 325 degrees F.
  • Heat a large skillet over medium heat with a thin layer of extra-virgin olive oil. Add the onions, and garlic to the hot oil and sweat them until very soft and very light caramel in color, 20 to 30 minutes. Turn off the heat and reserve.
  • Heat a large Dutch oven over medium-high heat. Add a thin layer of oil to the pan. Pat the meat dry and season very liberally with salt and pepper. Brown the meat to a deep brown all over, 12 to 15 minutes.
  • Peel the potatoes and very thinly slice them lengthwise into planks. Slice the tomatoes working over a bowl to catch their juices.
  • Arrange 1/2 the onions over top of the meat, season with salt, pepper and 1 tablespoon thyme. Arrange 1/2 the potatoes over the onions and dress the potatoes with a liberal drizzle of extra-virgin olive oil, about 1 tablespoon, salt, pepper, rosemary, and a handful freshly grated cheese. Top the potatoes with 1/2 the tomatoes and their juices, and season with salt and pepper. Scatter a few leaves of torn basil. Repeat the layers. Do not add basil to the top layer of tomatoes.
  • Cover the pan and roast the meat in the oven until very tender, 4 hours. Cool and store for make-ahead meal.
  • To reheat: Reheat, covered, in a preheated 325 degree F oven until warmed through, 45 minutes to 1 hour. Take off the lid of the pot, drizzle the top of the meat with oil, sprinkle with cheese, and broil to lightly crust the top. Cut down through the layers of the potatoes, tomatoes, and onions to portion the meat, serve in shallow bowls with crusty bread and pan juices.

BEEF HEART BRAISED IN WINE



Beef Heart Braised in Wine image

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

4 pounds beef heart
¼ cup all-purpose flour
salt and pepper to taste
3 tablespoons butter
1 onion, chopped
2 carrots, chopped
2 potatoes, chopped
2 teaspoons dried thyme
1 cup beef broth
½ cup red wine

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 RECIPE



Braised Beef Recipe image

Browned beef chunks braised to tender perfection. This is an easy yet super satisfying meal perfect for the winter months.

Provided by Dina

Categories     Main Course

Time 2h25m

Number Of Ingredients 10

3- 3 1/2 lb Beef chuck pot roast (boneless)
6 tbsp olive oil
1 tsp cumin (divide)
1 tsp paprika (divide)
2 tsp salt (divide)
1 tsp black pepper (divide)
1 large onion (divided)
2 garlic cloves (divide)
3/4 cup red wine
1/4 cup water

Steps:

  • Cut the beef into large chunks.
  • Heat olive oil in a skillet over high heat. Brown the beef chunks. Then remove them and set aside.
  • Cook the onions in the same skillet until they are fully cooked (or translucent).
  • In a Dutch oven pot, begin layering the ingredients in the following order; 1/2 browned beef chunks, 1/2 tsp cumin, 1/2 tsp paprika, 1 tsp salt, 1/2 tsp black pepper, then half the sautéed onion and half the garlic (pressed).
  • Repeat step 4 with the remaining beef chunks.
  • Add the red wine and water to the meat and place the lid on top. Place the pot onto the cooktop and bring it to a boil. Place the pot into the oven for 1 1/2 -2 hours at 360 Fahrenheit. Cook until the meat is fully cooked through.

Nutrition Facts : Calories 569 kcal, Carbohydrate 3 g, Protein 43 g, Fat 40 g, SaturatedFat 13 g, Cholesterol 156 mg, Sodium 962 mg, Sugar 1 g, ServingSize 1 serving

BRAISED BEEF HEART



Braised Beef Heart image

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

3 lbs beef heart
3 tablespoons onion soup mix
1 cup water
2 tablespoons vegetable oil
1 medium onion
1 teaspoon prepared mustard
1 cube beef bouillon
1/2 cup breadcrumbs

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

SAVORY BRAISED BEEF



Savory Braised Beef image

FOR the first time in 23 years, I'm again cooking for two. It's quite an adjustment, but I'm getting adept at making the changes. But my husband and I enjoy this delicious dish-with meat, potatoes and vegetables, it's a meal in itself. -Eva Knight Nashua, New Hampshire

Provided by Taste of Home

Categories     Dinner

Time 2h15m

Yield 2 servings.

Number Of Ingredients 11

1/2 pound boneless beef chuck roast
3/4 cup water
1 small apple, thinly sliced
1 small onion, thinly sliced
1/4 teaspoon salt, optional
1/4 teaspoon pepper
4 small new potatoes, halved
2 cabbage wedges (about 2 inches thick)
1 can (14-1/2 ounces) stewed tomatoes
1-1/2 teaspoons cornstarch
1-1/2 teaspoons water

Steps:

  • Trim fat from meat and cut into 1-in. cubes; brown in a skillet coated with cooking spray. Add water, apple, onion, salt if desired and pepper. Cover and simmer for 1-1/4 hours. , Add potatoes and cabbage; cover and simmer for 35 minutes or until vegetables are tender. Stir in tomatoes; cover and simmer for 10 minutes. Blend cornstarch and water; stir into skillet. Bring to a boil; cook and stir for 2 minutes.

Nutrition Facts : Calories 401 calories, Fat 13g fat (0 saturated fat), Cholesterol 101mg cholesterol, Sodium 560mg sodium, Carbohydrate 46g carbohydrate (0 sugars, Fiber 0 fiber), Protein 38g protein. Diabetic Exchanges

BEEF HEART STEW



Beef Heart Stew image

This is a very tasty stew, that came from Nova Scotia in the 60's. Beef heart is browned, and then stewed with onions to make a tasty stew that goes great over noodles or mashed potatoes.

Provided by J. Murphy

Categories     Main Dish Recipes

Time 3h20m

Yield 10

Number Of Ingredients 7

1 medium beef heart, rinsed and cubed
2 tablespoons all-purpose flour
2 tablespoons vegetable oil
1 large onion, peeled and sliced
1 cup water
2 teaspoons salt
½ teaspoon seasoned salt

Steps:

  • Dredge the beef heart in flour until coated. Heat the oil in a Dutch oven over medium-high heat. Fry the pieces of heart until browned. Stir in onions and water. Season with salt and seasoning salt. Cover, reduce heat to low, and simmer for 2 to 3 hours, or until the meat is very tender. Serve over noodles or mashed potatoes.

Nutrition Facts : Calories 188.7 calories, Carbohydrate 2.8 g, Cholesterol 169 mg, Fat 8.1 g, Fiber 0.3 g, Protein 24.5 g, SaturatedFat 2.3 g, Sodium 645.2 mg, Sugar 0.6 g

BRAISED CALF'S HEART



Braised Calf's Heart image

Provided by Mimi Sheraton

Categories     dinner, one pot, sauces and gravies, main course

Time 2h45m

Yield 4 to 6 servings

Number Of Ingredients 14

2 2-to-3-pound calves' hearts
Salt and black pepper
2 cups minced parsley
1 cup finely minced onion
2 tablespoons grated lemon rind
6 tablespoons butter
1 large carrot, scraped and minced
1 medium size onion, finely chopped
1 stalk celery, finely chopped
1 tablespoon sweet paprika
1 bay leaf
1 cup beef stock, or as needed
1 tablespoon flour
3/4 cup sweet cream

Steps:

  • Using scissors, cut all inner tubes, sinews and arteries from inside of hearts to leave clear, hollow shell. Wash inside under running cold water. Pat dry.
  • Sprinkle inside of each heart with salt and pepper. Combine parsley, onion and lemon rind. Place half of filling in each heart. Add 1 tablespoon butter, diced, to each heart. Sew opening closed across top. Sprinkle salt and pepper on outside of hearts.
  • Place remaining butter in casserole and melt. Slowly brown hearts on all side. Remove when brown. Add minced carrot, onion and celery to pan and saute slowly until vegetables just begin to turn golden brown - about 10 minutes. Stir in paprika and saute for 2 minutes.
  • Place browned hearts on top of vegetables, add bay leaf and pour in beef stock. Cover and simmer gently but steadily over moderate heat for about 2 hours, or until hearts are completely tender when pierced. Turn hearts about every 20 minutes during cooking, adding stock if needed.
  • Remove hearts when tender and remove thread.
  • Skim fat off pan juices, then strain juices, rubbing vegetables through sieve. Discard bay leaf.
  • Return strained juices to casserole. Stir flour into sour cream and stir into pan juices. Adjust seasonings.
  • Cut hearts in half and serve with sauce on side. Noodles, spatzle or boiled potatoes go well with this.

Nutrition Facts : @context http, Calories 251, UnsaturatedFat 7 grams, Carbohydrate 10 grams, Fat 23 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 14 grams, Sodium 402 milligrams, Sugar 4 grams, TransFat 0 grams

BRAISED STUFFED BEEF HEART



Braised Stuffed Beef Heart image

Make and share this Braised Stuffed Beef Heart recipe from Food.com.

Provided by Chocolatl

Categories     Beef Organ Meats

Time 2h15m

Yield 6 serving(s)

Number Of Ingredients 9

1 beef heart, washed and trimmed (about 3 pounds)
salt and pepper
1/3 cup dried prune, cut in pieces
1/2 cooking apple, peeled and chopped
3 tablespoons shortening
1 medium onion, peeled and chopped
2 tablespoons water
3 cooking apples, peeled, halved and cored
2 tablespoons red currant jelly

Steps:

  • Season meat inside and out with salt and pepper.
  • Stuff heart with prunes and chopped apple.
  • Close opening with skewers.
  • Melt 2 tablespoons of the shortening in a heavy pan with a lid.
  • Brown meat on all sides,
  • Remove meat from pan.
  • Add onion and remaining shortening.
  • Saute onion until softened.
  • Return meat to pan.
  • Add water.
  • Cover and simmer 1 1/2 hours, or until meat is tender, adding more water if necessary.
  • Add apple halves to pan.
  • Cover and simmer 15 minutes, or until tender.
  • Remove meat and apples to serving plate and keep warm.
  • Place onion and pan drippings in bowl of food processor and puree.
  • Place 2 teaspoons jelly in each apple half.
  • Slice meat across the grain and serve with pureed onion mixture.
  • Variation: Instead of fruit, stuff heart with fresh parsley.

Nutrition Facts : Calories 160.9, Fat 6.6, SaturatedFat 1.6, Sodium 4.2, Carbohydrate 27.4, Fiber 3.6, Sugar 19.1, Protein 0.7

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