BRAISED CALF'S HEART
Provided by Mimi Sheraton
Categories dinner, one pot, sauces and gravies, main course
Time 2h45m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Using scissors, cut all inner tubes, sinews and arteries from inside of hearts to leave clear, hollow shell. Wash inside under running cold water. Pat dry.
- Sprinkle inside of each heart with salt and pepper. Combine parsley, onion and lemon rind. Place half of filling in each heart. Add 1 tablespoon butter, diced, to each heart. Sew opening closed across top. Sprinkle salt and pepper on outside of hearts.
- Place remaining butter in casserole and melt. Slowly brown hearts on all side. Remove when brown. Add minced carrot, onion and celery to pan and saute slowly until vegetables just begin to turn golden brown - about 10 minutes. Stir in paprika and saute for 2 minutes.
- Place browned hearts on top of vegetables, add bay leaf and pour in beef stock. Cover and simmer gently but steadily over moderate heat for about 2 hours, or until hearts are completely tender when pierced. Turn hearts about every 20 minutes during cooking, adding stock if needed.
- Remove hearts when tender and remove thread.
- Skim fat off pan juices, then strain juices, rubbing vegetables through sieve. Discard bay leaf.
- Return strained juices to casserole. Stir flour into sour cream and stir into pan juices. Adjust seasonings.
- Cut hearts in half and serve with sauce on side. Noodles, spatzle or boiled potatoes go well with this.
Nutrition Facts : @context http, Calories 251, UnsaturatedFat 7 grams, Carbohydrate 10 grams, Fat 23 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 14 grams, Sodium 402 milligrams, Sugar 4 grams, TransFat 0 grams
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tina turner
[email protected]Amazing!
Rolando Hernandez
[email protected]This recipe is a bit challenging to make, but it's worth the effort. The heart is braised until it's fall-apart tender, and the sauce is rich and flavorful. I served it with polenta and roasted vegetables, and it was a delicious and elegant meal.
Imran Nox
[email protected]This dish is a great way to try something new. The calf's heart is cooked perfectly, and the sauce is flavorful and rich. I served it with mashed potatoes and roasted vegetables, and it was a delicious and satisfying meal.
Prince Pandey
[email protected]This recipe is a bit time-consuming to make, but it's worth the effort. The heart is braised until it's fall-apart tender, and the sauce is rich and flavorful. I served it with mashed potatoes and roasted vegetables, and it was a hearty and satisfyin
Rian Danielle
[email protected]This dish is a great way to use up an inexpensive cut of meat. The heart is braised until it's fall-apart tender, and the sauce is packed with flavor. I served it with rice and vegetables, and it was a delicious and satisfying meal.
Ojukwu Augustina
[email protected]This recipe is a bit challenging to make, but it's worth the effort. The heart is braised until it's fall-apart tender, and the sauce is rich and flavorful. I served it with polenta and roasted vegetables, and it was a delicious and elegant meal.
Aadan ibraahim
[email protected]This dish is a great way to try something new. The calf's heart is cooked perfectly, and the sauce is flavorful and rich. I served it with mashed potatoes and roasted vegetables, and it was a delicious and satisfying meal.
Rafi Vengara
[email protected]This recipe is a bit time-consuming to make, but it's worth the effort. The heart is braised until it's fall-apart tender, and the sauce is rich and flavorful. I served it with mashed potatoes and roasted vegetables, and it was a hearty and satisfyin
Waseem Rhmani
[email protected]This recipe is a great way to use up an inexpensive cut of meat. The heart is braised until it's fall-apart tender, and the sauce is packed with flavor. I served it with rice and vegetables, and it was a delicious and satisfying meal.
Afsara Begum Afsara
[email protected]This dish is a bit challenging to make, but it's worth the effort. The heart is braised until it's fall-apart tender, and the sauce is rich and flavorful. I served it with polenta and roasted vegetables, and it was a delicious and elegant meal.
Harley Snowden
[email protected]This recipe is a great way to try something new. The calf's heart is cooked perfectly, and the sauce is flavorful and rich. I served it with mashed potatoes and roasted vegetables, and it was a delicious and satisfying meal.
Hannah Murphy Murphy
[email protected]I've never cooked calf's heart before, but this recipe made it easy. The instructions were clear and concise, and the dish turned out perfectly. The heart was tender and flavorful, and the sauce was delicious. I served it with mashed potatoes and roa
The Deathclaws
[email protected]This dish is a bit time-consuming to make, but it's worth the effort. The heart is braised until it's fall-apart tender, and the sauce is rich and flavorful. I served it with mashed potatoes and roasted vegetables, and it was a hearty and satisfying
Zuraiz Khan
[email protected]I wasn't sure what to expect from this dish, but I was pleasantly surprised. The heart was cooked perfectly, and the sauce was rich and flavorful. I served it with roasted vegetables, and it was a delicious and elegant meal.
Sourov Roy
[email protected]This recipe is a great way to use up an inexpensive cut of meat. The heart is braised until it's fall-apart tender, and the sauce is packed with flavor. I served it with rice and vegetables, and it was a delicious and satisfying meal.
Wild River
[email protected]I've made this dish several times now, and it's always a winner. The heart is so tender and flavorful, and the sauce is delicious. I like to serve it with polenta or mashed potatoes.
Krishna Pokhrel
[email protected]This was my first time cooking calf's heart, and I was pleasantly surprised! The meat was tender and flavorful, and the braising liquid was rich and savory. I served it with mashed potatoes and roasted vegetables, and it was a hit with my family.