Best 4 Braised Calfs Heart Recipes
**Explore the Unique Flavors of Braised Calf’s Heart: A Culinary Journey with Diverse Recipes**
Delve into the world of braised calf’s heart, a delectable and versatile dish that promises a symphony of flavors. This culinary gem has been cherished for centuries, enjoyed for its tender texture and rich, savory taste. In this comprehensive guide, we present a collection of diverse recipes that capture the essence of braised calf’s heart, each with its own unique twist. From classic French preparations to innovative contemporary takes, our recipes cater to a wide range of palates and preferences.
**Unveil the Culinary Treasures Within:**
1. **Traditional French Braised Calf’s Heart:** Embark on a culinary journey to the heart of French cuisine with this classic recipe. Slow-cooked in a flavorful broth infused with red wine, aromatic vegetables, and herbs, the calf’s heart emerges fork-tender, enveloped in a rich and savory sauce.
2. **Italian-Inspired Braised Calf’s Heart with Marsala:** Experience the vibrant flavors of Italy with this recipe that combines the richness of calf’s heart with the sweet and nutty notes of Marsala wine. Simmered in a velvety sauce enhanced with mushrooms, shallots, and rosemary, this dish exudes elegance and sophistication.
3. **Savory Braised Calf’s Heart with Mustard and Bacon:** Indulge in a hearty and comforting dish that showcases the perfect harmony between the bold flavors of mustard and smoky bacon. Braised until tender in a flavorful broth, the calf’s heart is elevated by the tangy mustard sauce and crispy bacon bits, creating a symphony of textures and flavors.
4. **Exotic Moroccan-Style Braised Calf’s Heart with Apricots and Almonds:** Embark on a culinary adventure to Morocco with this exotic recipe that blends the sweet and savory flavors of apricots and almonds. Braised in a fragrant broth infused with Moroccan spices, the calf’s heart takes on a tantalizing depth of flavor, complemented by the chewy apricots and crunchy almonds.
5. **Modernist Braised Calf’s Heart with Sous Vide and Truffle Foam:** Experience the cutting-edge techniques of modernist cuisine with this innovative recipe that utilizes sous vide cooking and truffle foam. The calf’s heart is precisely cooked sous vide, preserving its natural juices and tenderness, while the truffle foam adds an ethereal and luxurious touch.
BEEF HEART BRAISED IN WINE
Beef heart has a strong flavor and is not for the faint of heart. But for those that love its robust flavor this recipe shines through.
Provided by Daisy
Categories 100+ Everyday Cooking Recipes
Time 1h10m
Yield 7
Number Of Ingredients 10
Steps:
- Wash the heart and remove any fat and arteries. Slice the heart in half, then slice it into 1/2 inch thick slices.
- Dredge heart in flour and season with salt and pepper.
- Heat the butter in large saute pan over medium-high heat. Add the heart slices and cook for 30 to 45 seconds per side.
- Stir in the onion, carrots, potatoes, thyme, beef broth and wine. Reduce heat to low, cover and simmer for 1 hour. Serve.
Nutrition Facts : Calories 429.8 calories, Carbohydrate 18.6 g, Cholesterol 334.8 mg, Fat 15.4 g, Fiber 2.5 g, Protein 48.5 g, SaturatedFat 6.8 g, Sodium 421.5 mg, Sugar 2.2 g
BRAISED ROMAINE HEARTS
Provided by Mark Bittman
Categories easy, quick, weekday, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Put 2 tablespoons of the butter in a medium to large skillet over medium heat. When butter has melted and foam subsided, add romaine hearts, cut side down, and cook, turning once or twice, until they begin to brown on the edges, about 5 minutes.
- Add stock, carrot and some salt and pepper. Cover and cook over lowest possible heat, turning occasionally, until lettuce and carrots are very tender, about 20 minutes. Uncover and turn heat up a bit to reduce any remaining liquid; add remaining tablespoon of butter and gently turn vegetables to coat. Drizzle with lemon juice.
Nutrition Facts : @context http, Calories 139, UnsaturatedFat 3 grams, Carbohydrate 11 grams, Fat 10 grams, Fiber 6 grams, Protein 4 grams, SaturatedFat 6 grams, Sodium 716 milligrams, Sugar 4 grams, TransFat 0 grams
BRAISED CALF'S LIVER
This recipe comes from a little book called ABC Jiffy Cookery. I've had it for over 50 years. I haven't tried any of the recipes yet. I'm putting tyhem here so I can find them easier. Hopefully, I will be able to make some of them after changing some of the ingredients (such as shortening to fry) and see how they turn out.
Provided by CJAY8248
Categories Beef Organ Meats
Time 30m
Yield 1 1/2 lbs. liver, 4 serving(s)
Number Of Ingredients 6
Steps:
- Slice liver in small, thin pieces. Brown the onions in shortening. Stir in the paprika and tomato paste. Add the liver. Cover and simmer over a low flame for 15 minutes, or until the liver is done. Add salt just before serving.
Nutrition Facts : Calories 375.5, Fat 21.3, SaturatedFat 5.9, Cholesterol 566.1, Sodium 454.7, Carbohydrate 10.7, Fiber 1.4, Sugar 2.4, Protein 34.6
BRAISED BEEF HEART
This is by request. Remember beef heart is NOT organ meat. It is the purest cut of muscle, just like your steaks, except there is very little fat, no gristle and it doesn't have a definite grain, which means it is tender no matter which way you cut it. The gravy is to die for, it is so flavourful.
Provided by momthecook 2
Categories Beef Organ Meats
Time 4h15m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Trim any fat off the heart. Use a pair of kitchen scissors to cut off any large pieces of the connective tissue around the top of the meat.
- Roll into a roast form and tie with string.
- Brown in the oil on all sides.
- Put in a dutch oven and add the onion, cut into about 8 pieces, and all the other ingredients, except the bread crumbs.
- Bring to a boil, reduce heat and simmer for 4 hours, turning every hour.
- After 2 hours, add the bread crumbs.
- When done, remove heart and use an immersion blender or regular blender to smooth the gravy. If desired, you can thicken the gravy some more with a water and flour mixture, bringing it to the boil.
- Slice the heart lengthwise into 1/4" slices.
Nutrition Facts : Calories 339.3, Fat 14, SaturatedFat 3.9, Cholesterol 281.3, Sodium 400.7, Carbohydrate 8.9, Fiber 0.7, Sugar 1.5, Protein 41.7
Tips:
- Choose the freshest heart possible. This will ensure that it is tender and flavorful.
- Trim away any excess fat or connective tissue from the heart. This will help to improve the texture of the dish.
- Soak the heart in milk for at least 30 minutes before cooking. This will help to remove any remaining blood and impurities.
- Use a variety of spices and herbs to flavor the heart. This will help to create a complex and flavorful dish.
- Cook the heart slowly and gently. This will help to ensure that it is tender and juicy.
- Serve the heart with a variety of sides, such as mashed potatoes, roasted vegetables, or rice. This will help to create a complete and satisfying meal.
Conclusion:
Braised calf's heart is a delicious and versatile dish that can be enjoyed by people of all ages. It is a good source of protein, iron, and other essential nutrients. By following the tips above, you can create a braised calf's heart dish that is sure to impress your family and friends.
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