**Notes: We've never made this recipe with a red currant jelly (can't find it) but it's still delish.
**Another Note: You can find good grass-fed beef heart at Pearl Farmer's Market
Glazed Stuffed Beef Heart
Set out a Dutch oven
Cut arteries, veins and any hard parts from
1 3 to 3 1/2-lb beef heart
Wash and set aside to drain.
To Prepare Stuffing - Heat in a skillet over low heat
1/4 cup butter
Add and cook over medium heat, until onion is transparent, stirring occasionally
1/4 cup finely chopped onion
Add contens of skillet to a large bowl containing a mixture of
1 qt. (4 or 5 slices) soft bread crumbs
1 tablespoon minced parsley
1 teaspoon poultry seasoning
1/4 teaspoon salt
1/4 teaspoon Accent
Few grains pepper
Mix lightly until thoroughly blended. Stuff heart with the mixture. Fasten with skewers. Set aside.
To Complete - Heat in the Dutch oven over medium heat.
3 tablespoons fat
Add and cook until onion is transparent, stirring occasionally
1 cup (about 2 medium-size) finely chopped onion
Remove onion with slotted spoon. Set aside.
Put the beef heart into the Dutch oven and brown lightlhy on all sides. Add
3 cups hot water
3 cups vegetable broth
2 teaspoons salt
1 teaspoon Accent
1 teaspoon celeery salt
1/4 teaspoon pepper
Return onion to Dutch oven. Bring liquid rapidly to boiling; reduce heat, cover and simmer 2 1/2 to 3 hrs., or until heart is tender.
About 15 min. before end of cooking, add
1 teaspoon marjoram
Heat together over hot water until jelly is melted, stirring occasionally
1/2 cup red currant jelly, broken into small pieces
1 tablespoon water
Remove heart from liquid. Straing and reserve cooking liquid. Brush beef heart with the helly to glaze. Set heart aside to keep warm.
To prepare Gravy - Measure 3 cups of the reserved cooking liquid. Heat in in Dutch oven over low heat
1/3 cup butter
Blend in
1/3 cup flour
Heat until mixture bubbles and flour is lightly browned. Remove from heat and add, stirring in, the reserved cooking liquid and
2 teaspoons lemon juice
Return to heat. Cook rapidly, stirring constantly, until mixture thickens; cook 1 to 2 min. longer. Serve the gravy with the stuffed heart.
About 8 servings
Recipe courtesy of
1973 The Family Home Cookbook: Lexicon Publications, Chicago IL.