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Stuffed Beef Heart

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Submitted by CRAZYD

Stuffed beef heart, an old Pennsylvania nose-to-tail dish filled with roasted chestnuts and bechamel-bound cracker crumbs, simmered tender then roasted to a brown crust.

YIELD

6 servings

PREP

10 min

COOK

40 min

READY

2 hrs

Stuffed beef heart is a Pennsylvania country dish from the era when nothing was wasted on the farm. The whole organ gets cleaned, stuffed with a savory chestnut and cracker-crumb filling, simmered until tender, then finished in the oven for a browned crust.

Beef heart is muscle meat, not really offal in the strict sense, with a flavor closer to lean beef than to liver or kidney. It’s deeply rich, slightly minerally, and remarkably tender when cooked properly. Cooks in steakhouses and nose-to-tail restaurants prize it for its flavor and texture at a fraction of the price of premium cuts.

The hour-long cold soak draws out blood and any bitter notes, leaving cleaner-tasting meat. Don’t skip it. Removing the muscles and arteries inside the heart cavity is essential too; those tough connective tissues won’t break down even with long simmering.

The two-stage cook (boil then bake) is what produces the perfect result. The simmer tenderizes the muscle fibers, while the dry heat of the oven crisps the outside and concentrates the meaty flavor. Skip either step and you get rubbery or boiled-tasting meat.

Pro Tips

  • Trim the heart aggressively. Remove the white fat, sinew, and any visible blood vessels for the cleanest flavor and best texture.
  • Use chestnuts that are properly roasted and peeled. Vacuum-packed roasted chestnuts work well if fresh aren’t in season.
  • Truss the stuffed heart firmly with kitchen twine. Stuffing escapes during the simmer if it’s not securely closed.
  • Slice across the grain into thin medallions for serving. Cutting with the grain leaves the meat chewy.

Variations

  • Add sautéed onions and herbs (thyme, sage, parsley) to the stuffing for more aromatic depth.
  • Substitute toasted hazelnuts or walnuts for chestnuts if chestnuts aren’t available.
  • Serve with a red wine pan sauce reduced from the simmering liquid for an elegant restaurant-style presentation.

Ingredients

1 1
EACH BEEF HEART *
1 237
CUP ML CRACKER CRUMBS *
½ 118
1 237
CUP ML CHESTNUT
roasted *

Directions

Soak the heart in cold water about 1 hour.

Wash thoroughly and remove the muscles and arteries.

Make a filling of the above ingredients and fill the heart.

Fasten securely. Cover with boiling water and boil for 10 minutes.

Reduce heat and simmer until tender. Remove heart from water a half hour before serving and sprinkle with cracker crumbs, salt and pepper.

Bake at 350℉ (180℃) F until brown.

* not incl. in nutrient facts Arrow up button

Comments


anonymous United States

I am a 89 year old man and I remember my mother baking a stuffed beef heart for Sunday dinner. It was an excellent Sunday meal.

Sheldon

 

 

Nutrition Facts

Serving Size 10g (0.4 oz)
Amount per Serving
Calories 19 68% from fat
 % Daily Value *
Total Fat 1g 2%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 1mg 0%
Sodium 39mg 2%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Sugars g
Protein 1g
Vitamin A 1% Vitamin C 0%
Calcium 1% Iron 0%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Low Sodium
 

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