Beef Heart Stew C/p Recipe
Yield: 6 servingsYield: 6 servings
Recipe by luhu.jp
Ingredients:
1: jim kessler rbfv65a,
3 lb: beef heart,
6 tablespoon: flour,
1 teaspoon: cumin, ground
1: salt,
1: pepper,
1: oil,
3/4 cup: dry red wine, or less
1 1/2 cup: water,
2 medium: onions, chopped
2: celery stalks, chopped
4: carrots, clean, slice
2 large: potatoes, large cubes
1 medium: turnip, cubed
1 pkg: lima beans, frozen
3: beef bouln cubes, or 2 ts beef base
1 1/2 teaspoon: instant coffee granules,
1: dijon mustard,
1: pepper,
1: tabasco,
Directions:
A mature beef heart can weigh up to six pounds. If too large, freeze half
of the prepared heart. Insert knife in cavity and cut into two halves. Cut
off internal cords and loose tissue. Remove fat and large blood vessels.
Cut heart muscle into 3/4" cubes. If heart seems to be tough, drop cubes
into large Ziploc bag and add 2 tb vinegar and 1 tb salt, expel most of
air, seal bag and place in refrigerator for two hours. Rinse several times
with cold water, drain and dry cubes. Add flour, salt, pepper and cumin to
plastic bag and drop in meat cubes. Shake vigorously to coat meat. Shake
off excess flour and saute meat in moderately hot skillet. Do not crowd
meat or you will end up boiling it. Place browned pieces in C/P. Add wine
to warm skillet to deglaze, add to C/P. Add water. Saute onions and celery
and add to C/P. Add carrots, potatoes, turnip, beans, beef base, coffee
granules, mustard and tabasco to C/P. Cover and cook on high for 4 hours or
6 hours on low. Stir with spatula several times while cooking. If needed,
thicken liquid with beurre manie.
Yield: 6 servings
Source from luhu.jp
of the prepared heart. Insert knife in cavity and cut into two halves. Cut
off internal cords and loose tissue. Remove fat and large blood vessels.
Cut heart muscle into 3/4" cubes. If heart seems to be tough, drop cubes
into large Ziploc bag and add 2 tb vinegar and 1 tb salt, expel most of
air, seal bag and place in refrigerator for two hours. Rinse several times
with cold water, drain and dry cubes. Add flour, salt, pepper and cumin to
plastic bag and drop in meat cubes. Shake vigorously to coat meat. Shake
off excess flour and saute meat in moderately hot skillet. Do not crowd
meat or you will end up boiling it. Place browned pieces in C/P. Add wine
to warm skillet to deglaze, add to C/P. Add water. Saute onions and celery
and add to C/P. Add carrots, potatoes, turnip, beans, beef base, coffee
granules, mustard and tabasco to C/P. Cover and cook on high for 4 hours or
6 hours on low. Stir with spatula several times while cooking. If needed,
thicken liquid with beurre manie.
Yield: 6 servings
Source from luhu.jp