Savory Braised Heart Stew with Tangy Sauce
Experience a unique and hearty dish that transforms beef or calf hearts into a tender, flavorsome meal with a delightful tangy sauce. This Savory Braised Heart Stew combines fresh vegetables and a blend of spices, creating a dish that's both nourishing and rich in flavor. Perfect for adventurous eaters or those looking to make the most of organ meats, this recipe is an excellent way to introduce an array of textures and tastes to your dining table. Savor the depth of flavors and enjoy sharing this special dish with friends and family. Serve alongside crusty bread or fluffy rice for a complete meal.
6
Servings
N/A
Calories
13
Ingredients
Ingredients
Beef heart or calf hearts
1 whole (Cleaned, veins and arteries removed)
Boiling water
As needed (For cooking)
Carrot
1/4 cup (Diced)
Celery
1/4 cup (Chopped (with leaves))
Onion
1/4 cup (Sliced)
Salt
1/2 teaspoon (To season)
Green pepper
1/4 cup (Diced (optional))
Butter or fat
3 tablespoons (For sautéing)
Flour
3 tablespoons (For thickening)
Lemon juice or dry wine
2 tablespoons (For acidity)
Chopped parsley
2 tablespoons (Fresh, for garnish)
Olives
2 tablespoons (Chopped, for flavor)
Salt and pepper
To taste (For final seasoning)
Instructions
1
Begin by thoroughly cleaning the heart. Remove any veins, arteries, and blood vessels. If using beef heart, slice it across the grain into 1/4 inch thick pieces.
2
In a large saucepan or oven-proof dish, pour enough boiling water to cover the bottom to a depth of about 3/4 inch. Add diced carrots, chopped celery, sliced onion, salt, and, if using, diced green pepper.
3
Place a rack above the water in the saucepan and lay the heart slices on the rack. This will allow steam to cook the meat while keeping it moist.
4
Cover the dish tightly with a lid or aluminum foil. Simmer on the stovetop or bake in a preheated oven at 250°F (121°C) for about 1.5 to 2 hours, until the heart slices are tender.
5
Once cooked, carefully strain the stock from the pan and set it aside to cool. Chill the stock in the refrigerator to solidify any fat for easy removal.
6
After chilling, skim off the fat from the stock. Reserve this fat for use in the gravy if desired.
7
In a separate saucepan, melt the butter or reserved fat over medium heat. Whisk in the flour, stirring constantly until a roux forms.
8
Slowly add about 2 cups of the reserved stock to the roux, whisking continuously until it thickens and comes to a boil.
9
Add the cooked heart slices along with the sautéed vegetables to the thickened sauce. Stir in the lemon juice or dry wine for acidity, followed by the chopped parsley and olives.
10
Adjust the seasoning with salt and pepper to taste, cooking for an additional 5 minutes on low heat to meld the flavors.
11
Serve hot, garnished with additional fresh parsley if desired, alongside crusty bread or your favorite side dishes.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main ingredient in Savory Braised Heart Stew?
The main ingredient is one whole beef heart or calf heart.
How do I prepare the heart for cooking?
Thoroughly clean the heart by removing any veins, arteries, and blood vessels, then slice it across the grain into 1/4 inch thick pieces.
What vegetables are needed for this stew?
The recipe calls for diced carrots, chopped celery with leaves, sliced onion, and optional diced green pepper.
How is the heart cooked to ensure it stays moist?
The heart slices are placed on a rack above boiling water and vegetables in a tightly covered dish to steam-braise.
What is the recommended oven temperature for this recipe?
If baking in the oven, preheat it to 250°F (121°C).
How long does it take to cook the heart?
The heart should simmer or bake for approximately 1.5 to 2 hours until tender.
What should I do with the cooking stock once the meat is tender?
Strain the stock from the pan, let it cool, and chill it in the refrigerator to solidify and remove the fat.
Can I use the fat from the heart for the gravy?
Yes, you can reserve the skimmed fat from the chilled stock to use instead of butter when making the roux.
How do I make the tangy sauce for the stew?
Make a roux with butter or reserved fat and flour, then whisk in 2 cups of the reserved stock until thickened.
What adds the tangy flavor to the sauce?
The tanginess comes from adding either lemon juice or dry wine to the thickened sauce.
When do I add the olives and parsley?
The chopped parsley and olives are stirred into the sauce after the heart slices and vegetables have been added.
How many people does this recipe serve?
This recipe is designed to serve 6 people.
What are the best side dishes to serve with this stew?
It is best served alongside crusty bread or fluffy rice to complement the rich sauce.
Is the green pepper a mandatory ingredient?
No, the green pepper is listed as an optional ingredient.
How much water should be added to the saucepan initially?
Add enough boiling water to cover the bottom of the dish to a depth of about 3/4 inch.
What kind of wine is recommended for this recipe?
A dry wine is recommended for adding acidity to the sauce.
How long should the stew simmer after all ingredients are combined?
Cook for an additional 5 minutes on low heat to allow the flavors to meld.
What is the texture of the heart once cooked?
When braised correctly, the heart slices become tender and flavorsome.
What category of cuisine does this recipe fall into?
It is categorized under Beef Organ Meats.
What are the primary seasonings used?
The primary seasonings include salt, pepper, fresh parsley, and olives for flavor.
How much flour is needed for the sauce?
The recipe requires 3 tablespoons of flour to thicken the sauce.
How much butter or fat is used for the roux?
Use 3 tablespoons of butter or the reserved fat from the stock.
Can I use calf hearts instead of beef heart?
Yes, the recipe specifically mentions that either beef heart or calf hearts can be used.
Why is it important to slice the heart across the grain?
Slicing across the grain helps ensure the meat is easier to chew and more tender after cooking.
Is this recipe suitable for adventurous eaters?
Yes, it is described as an excellent way to introduce different textures and tastes to those who enjoy organ meats.
What should the final consistency of the sauce be?
The sauce should be a thickened gravy consistency created by the roux and 2 cups of stock.
What is used as a final garnish?
You can garnish the dish with additional fresh parsley before serving.
Is the stock chilled before use?
Yes, chilling the stock allows the fat to solidify so it can be easily skimmed off.
How much salt is used during the initial steaming?
1/2 teaspoon of salt is added to the water and vegetables during the initial steaming phase.
Does the celery need to be chopped with the leaves?
Yes, the recipe suggests using chopped celery including the leaves for better flavor.