Potted Stuffed Beef Heart And Madeira Gravy Recipes

CROCKPOT BEEF HEART STUFFED WITH BACON, MUSHROOMS AND ONIONS. RECIPE - (4/5)

Steps:

• Cook the bacon. Remove from pan and rough chop. Healthy saute the mushrooms, garlic and onions in a frying pan with 1/3 c. beef broth. Add bacon to the mix when veggies are cooked. Clean the heart by trimming off most of the fat and any obvious arteries from the outside. Then stuff all of the frying-pan ingredients into the heart cavity. Really stuff it full and then use toothpicks -- the longer the better -- to hold it together. You can also using cooking twine. Put the stuffed heart in the crock pot along with the broth and olive oil and some more garlic. Cook for 11-12 hours on low. Don't skimp on the cooking time, or else you risk ending up with tough rubbery meat. Mine turned out pretty fantastic. The heart sometimes falls apart because it is so juicy and tender.

POTTED STUFFED BEEF HEART AND MADEIRA GRAVY

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.

STUFFED BAKED HEART

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.

BRAISED STUFFED BEEF HEART

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.

SEAFOOD IN MY HEART (STUFFED BEEF/VENISON HEART)

Steps:

• Preheat oven to 325F Degrees.
• Wash heart and trim fat. Use a fillet knife to remove all of the membrane on the inside and outside of the heart.
• Create a pocket in the thicker portions of the heart and sprinkle inside with salt and pepper.
• Mix mayonnaise, eggs, Worcestershire sauce, A-1, 2 tsp beef broth, salt, pepper and a dash of the Tabasco sauce into a smooth sauce using a blender.
• Place crabmeat and shrimp in a bowl with enough sauce that the crabmeat and shrimp bind together.
• Stuff inside the pockets of the thick pieces of heart. If there are any thin pieces place the stuffing in the center of the meat and roll it into a ball.
• Close the pockets with toothpicks.
• Place in small roasting pan, cover with broth and add bay leaf.
• Cover and bake for 1 1/2 to 2 hours.

RIB ROAST WITH MADEIRA GRAVY

Steps:

• Combine salt, thyme and pepper; rub over roast. Place fat side up on a rack in a shallow roasting pan. Bake, uncovered, at 350° 3 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Transfer to a warm serving platter. Let stand 20 minutes., Meanwhile, for gravy, pour pan drippings and loosened browned bits into a 4-cup measuring cup. Skim fat, reserving 1/4 cup; set drippings aside. In a skillet, saute the mushrooms and onion in reserved fat until tender. Add tomato paste; cook and stir until combined. Remove from the heat. , Add enough beef broth to reserved drippings to measure 3-1/2 cups. In a large saucepan, combine flour, wine, lemon juice and broth mixture until smooth. Stir in mushroom mixture. Bring to a boil; cook and stir 2 minutes or until thickened. Season with salt and pepper. Slice roast and serve with gravy.

PENNSYLVANIA DUTCH STUFFED BEEF HEART

Steps:

• Soak heart in cold water one hour.
• Wash thoroughly and remove large arteries and veins.
• Combine remaining ingredients and fill heart.
• Tie securely with cooking twine.
• Cover with boiling water and simmer for three hours or until meat is tender.
• Remove heart from water 1/2 hour before serving and sprinkle with additional cracker crumbs, salt and pepper.
• Bake at 350°F until golden brown.
• Carve crosswise in 1/2 inch slices.