Roasted Beef Heart

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Looking for a unique and flavorful dish to add to your repertoire? Look no further than this delicious roasted beef heart recipe. Tender and succulent, this dish takes the often overlooked beef heart and transforms it into a mouthwatering centerpiece for any meal. With a rich and robust flavor, the roasted beef heart is complemented by a medley of aromatic herbs and spices, creating a truly memorable dining experience. Perfect for adventurous eaters and meat lovers alike, this recipe is sure to impress.

Keywords: roasted beef heart, recipe, unique, flavorful, tender

Roasted beef heart recipe details

Roasted beef heart recipe, recipe Rating: 4.6
Number of votes:104

As far as organ meat goes, heart is probably some of the most tame you can try. When I first had this, I honestly thought it was an elk roast, or perhaps moose. It was that good! Bear in mind that it is a very low-fat cut, so over cooking will dry it out quickly. This is one I have made a few times for a Sunday roast. When I didn’t tell people what it was, they assumed it was just a beef or venison roast!

Ready in: 2 hours 55 mins

Ingredients

Serves: 8

• For the Stuffing:
• 1/2 C. Butter
• 3 Stalks Celery, diced
• 1 Large Onion, diced
• 3 large green apples, diced
• 1/2 tsp. salt
• 1/2 tsp. Freshly cracked black pepper
• 1 T. fresh sage, diced
• 1 tsp. dried thyme
• 1 cup pecans, finely chopped
• 1/2 cup dried cranberries
• 16 oz. dried bread crumbs
• 1 Liter Homemade Beef broth
• For the Heart:
• 1 Beef Heart
• 1 Head of Garlic, cloves separated and minced
• 8 strips of smoked bacon
• 3 C. Red Wine

Preparation method

Prep: 20 mins | Cook: 2 hours 20 mins | Extra time: 15 mins, resting

1. For the Stuffing: Melt butter on medium heat, and add the celery, onions, and apples. Cook until celery is soft, and onions are translucent.
2. Mix the cooked vegetables with all of the other stuffing ingredients, except the beef broth. Add just enough stock to just barely soften or moisten the stuffing, without soaking it.
3. For the Roast: Preheat oven to 350 degrees F (175 degrees C).
4. Stuff as much stuffing as possible into the cavities of the heart. Place heart in roasting pan. Scatter garlic over top of roast, then place bacon on top to cover. Add red wine to bottom of pan, and tightly cover roast and pan with aluminium foil.
5. Roast covered for 90 minutes. Remove foil, and allow to brown for an additional 30 minutes. Let rest for 15 minutes, then carve and serve!