Savory Braised Beef Heart with Apple and Prune Stuffing
This Savory Braised Beef Heart with Apple and Prune Stuffing is a unique yet hearty dish that combines the rich flavors of beef heart marinated in savory spices with a delightful mixture of dried prunes and tart apples. Slow-cooked to perfection, this dish melts in your mouth and is perfect for special occasions or when you want to impress your guests with something truly different. The savory onion sauce and the sweet, gooey red currant jelly elevate the flavor profile, making each bite a delicious experience. Serve with your favorite sides for a complete meal that celebrates the richness of organ meats.
N/A
Servings
N/A
Calories
10
Ingredients
Ingredients
beef heart
1 (washed and trimmed (about 3 pounds))
salt
to taste
pepper
to taste
dried prune
1/3 cup (cut into pieces)
cooking apple
1/2 (peeled and chopped)
shortening
3 tablespoons
medium onion
1 (peeled and chopped)
water
2 tablespoons
cooking apples
3 (peeled, halved and cored)
red currant jelly
2 tablespoons
Instructions
1
Begin by thoroughly washing and trimming the beef heart. Pat it dry and season generously with salt and pepper both on the outside and inside.
2
Prepare the stuffing by mixing the dried plums and chopped apple in a bowl. Pack this mixture tightly into the cavity of the beef heart.
3
Using skewers, securely close the opening of the beef heart to keep the stuffing intact during cooking.
4
In a heavy, lidded pan, melt 2 tablespoons of shortening over medium-high heat. Add the beef heart and sear it on all sides until browned, about 5-7 minutes. Once browned, remove the meat from the pan.
5
In the same pan, add the chopped onion along with the remaining 1 tablespoon of shortening. Sauté the onion until it is softened and translucent, about 5 minutes.
6
Return the seared beef heart to the pan and add 2 tablespoons of water. Cover the pan, reduce the heat to low, and allow it to simmer for approximately 1.5 hours or until the meat becomes tender. Check occasionally and add more water if necessary to prevent it from drying out.
7
After the heart has simmered, add the halved cooking apples to the pan. Cover again and simmer for an additional 15 minutes until the apples are tender.
8
Once cooked, carefully remove both the beef heart and the apples from the pan and place them on a serving plate, keeping them warm.
9
To prepare the sauce, transfer the onion and pan drippings into a food processor and puree until smooth and creamy.
10
Place 2 teaspoons of red currant jelly into each apple half, enhancing their sweetness.
11
Slice the beef heart across the grain into thick slices. Serve the sliced meat alongside the pureed onion sauce and the stuffed apples.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Savory Braised Beef Heart with Apple and Prune Stuffing?
It is a unique and hearty dish featuring beef heart stuffed with a mixture of tart apples and sweet prunes, slow-cooked until tender and served with a creamy onion sauce.
What type of meat is the main focus of this recipe?
The main focus is beef heart, a flavorful and rich organ meat.
How do I prepare the beef heart before cooking?
Thoroughly wash and trim the heart, pat it dry, and season both the inside and outside generously with salt and pepper.
What are the ingredients for the stuffing?
The stuffing is made from a mixture of dried prunes cut into pieces and chopped cooking apples.
How do I keep the stuffing inside the beef heart?
After packing the stuffing into the cavity, use skewers to securely close the opening.
What fat is used to sear the beef heart?
The recipe calls for 2 tablespoons of shortening to sear the meat.
How long should I sear the beef heart?
Sear the heart on all sides for about 5 to 7 minutes until it is browned.
What is the first step in making the onion sauce?
Sauté a chopped medium onion in 1 tablespoon of shortening until softened and translucent, which takes about 5 minutes.
How much water is needed for the braising process?
Begin with 2 tablespoons of water and add more as needed during cooking to prevent the pan from drying out.
How long does the beef heart need to simmer?
It should simmer on low heat for approximately 1.5 hours or until the meat is tender.
When do I add the halved cooking apples?
Add the halved cooking apples to the pan after the heart has finished its initial 1.5 hours of simmering.
How long do the apple halves need to cook?
Simmer the apple halves for about 15 minutes until they are tender.
How is the savory onion sauce finished?
Transfer the cooked onions and pan drippings into a food processor and puree them until the mixture is smooth and creamy.
How do I prepare the cooked apple halves for serving?
Place 2 teaspoons of red currant jelly into the core of each cooked apple half.
What is the best way to slice the beef heart?
Slice the beef heart across the grain into thick, even slices.
What makes the flavor of this dish unique?
The combination of savory beef heart, sweet prunes, tart apples, and gooey red currant jelly creates a complex and delicious flavor profile.
What type of apples should I use?
The recipe specifies using cooking apples, which hold their shape well during the braising process.
What should I do if the meat is still tough after 1.5 hours?
Continue to simmer on low heat until the meat reaches the desired tenderness, as cooking times can vary based on the specific heart.
Is this recipe suitable for special occasions?
Yes, it is perfect for special occasions or when you want to impress guests with a sophisticated organ meat dish.
What size beef heart is recommended?
A beef heart weighing approximately 3 pounds is ideal for this recipe.
Can I substitute the red currant jelly?
While red currant jelly provides a specific tart sweetness, you could experiment with other fruit jellies like cranberry or grape if necessary.
What texture should the pureed onion sauce have?
The sauce should be smooth, creamy, and rich with the flavor of the pan drippings.
How much shortening is used in total?
A total of 3 tablespoons of shortening is used: 2 for searing the meat and 1 for sautéing the onion.
How many cooking apples are used in total?
The recipe uses 3.5 cooking apples: 1/2 apple chopped for the stuffing and 3 apples halved for the side.
What should I check for during the long simmer?
Check occasionally to ensure there is still enough liquid in the pan; add small amounts of water if it looks dry.
Does this recipe require a specific type of pan?
A heavy, lidded pan is required to ensure even heat distribution and to trap steam during the braising process.
What are the main seasonings used?
The primary seasonings are salt and pepper, used to flavor the meat before searing.
Can the stuffing be made in advance?
Yes, you can mix the prunes and chopped apples ahead of time before stuffing the heart.
How many servings does this recipe provide?
While not explicitly stated, a 3-pound beef heart typically serves 4 to 6 people.
What is the final presentation of the dish?
Serve the thick-sliced heart alongside the jelly-filled apples and the pureed onion sauce drizzled over or on the side.