Rustic Stuffed Beef Heart in Madeira Sauce
This hearty dish, inspired by a classic 1978 recipe from Woman's Day magazine, brings a touch of rustic charm to your dinner table. The beef heart is meticulously stuffed with a savory blend of sautéed onions, celery, and delicate herbs, combined with fluffy rice, creating a comforting meat dish perfect for family gatherings. Roasted until tender and served with a luscious Madeira gravy, this meal promises to impress your guests and introduce them to the rich flavors of offal cuisine. Cook it in a traditional way or opt for the convenience of a slow oven. It's a unique culinary adventure that highlights the versatility of beef heart, transforming it into a delectable and satisfying main course.
8
Servings
400
Calories
13
Ingredients
Ingredients
onion, chopped
1/2 cup (chopped)
celery & leaves, thinly sliced
1/2 cup (thinly sliced)
butter
3 tablespoons (divided)
cooked rice
1 1/2 cups (cooked)
poultry seasoning
1/2 teaspoon
salt
to taste
black pepper
to taste
beef heart
1 (cleaned and prepared)
oil
1 tablespoon
hot water
1 cup
flour
1 tablespoon
madeira wine
1 tablespoon (more if needed)
minced parsley or celery leaves
for garnish
Instructions
1
In a Dutch oven, melt 2 tablespoons of butter over medium heat. Add the chopped onions and sliced celery, sautéing until they become tender, about 5-7 minutes.
2
Stir in the cooked rice and mix in the poultry seasoning, salt, and pepper. Set this mixture aside to cool slightly.
3
Prepare the beef heart by removing any cords and excess fat. Season the interior with salt and pepper, then use a large needle and heavy thread to sew the heart partially closed, leaving a pocket for stuffing.
4
Fill the heart with the rice mixture, then sew it completely shut.
5
In the same Dutch oven, heat the remaining tablespoon of butter and oil over medium-high heat. Add the stuffed beef heart and brown it on all sides for approximately 8-10 minutes.
6
Pour in the hot water, cover the pot, and reduce the heat to low. Let it simmer gently for about 3 hours, or until the heart is tender.
7
Once cooked, carefully remove the heart from the pot and let it rest for 15-20 minutes before removing the thread and slicing it thinly.
8
For the gravy, combine the flour and Madeira wine in a small bowl to create a smooth mixture. Stir this into the pan juices and cook over medium heat, stirring constantly until slightly thickened.
9
Serve the sliced beef heart, garnished with minced parsley or celery leaves, alongside the rich Madeira gravy.
Nutrition Information
18.75g
Fat
25g
Carbs
25g
Protein
0.625g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What is Rustic Stuffed Beef Heart in Madeira Sauce?
It is a hearty meat dish featuring a beef heart stuffed with a savory rice and vegetable mixture, served with a rich Madeira wine gravy.
What is the inspiration for this beef heart recipe?
This dish is inspired by a classic 1978 recipe originally published in Woman's Day magazine.
How many servings does this recipe produce?
This recipe is designed to yield 8 servings.
How many calories are in a single serving?
Each serving contains approximately 400 calories.
What are the primary ingredients in the stuffing?
The stuffing is made from chopped onions, thinly sliced celery, cooked rice, and poultry seasoning.
How do I prepare the beef heart before stuffing?
You must remove any cords and excess fat, then season the interior with salt and pepper.
How is the stuffing kept inside the beef heart?
The heart is partially sewn closed with a large needle and heavy thread, filled with stuffing, and then sewn completely shut.
How long does the beef heart need to simmer?
The heart should simmer gently on low heat for about 3 hours or until it is tender.
What type of wine is used for the gravy?
Madeira wine is used to create the flavorful sauce.
What is the protein content per serving?
Each serving provides 25 grams of protein.
How do I make the Madeira gravy?
Combine flour and Madeira wine to form a smooth paste, then stir it into the pan juices and cook until thickened.
What is the fat content for this dish?
There are 18.75 grams of fat per serving.
How many carbohydrates are in each serving?
There are 25 grams of carbohydrates in one serving.
What garnish is recommended for the final dish?
The recipe suggests using minced parsley or celery leaves as a garnish.
How much water is needed for the simmering process?
One cup of hot water is added to the Dutch oven for simmering.
Should the beef heart be browned before simmering?
Yes, the stuffed heart should be browned on all sides in butter and oil for 8 to 10 minutes.
What is the fiber content per serving?
Each serving contains 0.625 grams of fiber.
How much butter is required for the entire recipe?
A total of three tablespoons of butter is used.
How long should the meat rest after cooking?
The heart should rest for 15 to 20 minutes before you remove the thread and slice it.
Can I add more Madeira wine than the recipe suggests?
Yes, you can add more than one tablespoon of Madeira wine if needed for your preferred taste.
What seasoning is used for the stuffing mixture?
Poultry seasoning, salt, and black pepper are used to season the rice and vegetable mixture.
What preparation is needed for the onions and celery?
The onions should be chopped and the celery, including its leaves, should be thinly sliced.
What type of pot is best for this recipe?
A Dutch oven is recommended for sautéing, browning, and simmering the beef heart.
What is the first step of the instructions?
The first step is to melt 2 tablespoons of butter and sauté the onions and celery for 5 to 7 minutes.
How many total ingredients are listed for this recipe?
There are 13 ingredients required to make this dish.
What is the category of this recipe?
This recipe is categorized under Meat.
Is oil used in the cooking process?
One tablespoon of oil is used along with butter to brown the beef heart.
What do I do with the rice before mixing it into the stuffing?
The rice should be pre-cooked before being added to the sautéed onions and celery.
What is the texture of the finished beef heart?
When cooked slowly for 3 hours, the beef heart becomes tender and rustic in texture.
Why is the heart sewn with heavy thread?
Heavy thread is used to ensure the rice stuffing stays securely inside the heart during the long simmering process.