Eating beef heart
Hearts are as full of vitamins and minerals as other organ meats are, but they also have twice as much collagen than regular meat.
- First, trim the heart of any fat, valves, or pipes. Your butcher will probably have done this for you already.
- He will probably have also opened it out, so you just need to make your stuffing and then roll it together and tie it with string. You can use your favourite stuffing recipe, or try this one
- Stuffing:Melt the butter and sweat the chopped onions for a few minutes. Take it off the heat and stir in the breadcrumbs and herbs.
- Beef Heart: Spread the heart open and mound the stuffing in the centre. If your heart is still whole, then press the stuffing into it.
- Roll the heart together and get someone to help you tie it with string to hold it closed, similar to a rolled roast.
- Heat the oven to 180 degC and place the heart in a casserole dish with some water or beef stock in the bottom, so that it comes up to about 5cm in the pot.
- Place in the oven and cook for three hours, topping up with water if it looks like it's drying out.
- To serve, place the beef heart on a platter and make a gravy out of the remaining juices to pour over the top.
- Serve with mashed potato or kumara and some green vegetables.
Tips: The more tender meat is actually inside the heart, as the outside can become slightly tough upon cooking. You can also use smaller lambs' hearts if you prefer. Use the same method, but cook two or three of them together in a casserole. Any leftovers will be gratefully devoured by hungry pets