Cow's hearts, any good recipes please?!
Been told they are more than not stuffed so any tips pleaseWww@FoodAQ@Com
Answers:
Hi RobboOne,
A simple stuffing of white bread crumbs, fresh sage, thyme a little crushed garlic and cherry tomatoes a good twist of ground salt & black pepper!.
Make a slight slit in top of heart make a nice well inside stuff with mixture place on a bed of med veg a little chicken stock cover and roast in oven for about 45/50 min at 200c!.
Bon Appetite
CoffeeBeanWww@FoodAQ@Com
A simple stuffing of white bread crumbs, fresh sage, thyme a little crushed garlic and cherry tomatoes a good twist of ground salt & black pepper!.
Make a slight slit in top of heart make a nice well inside stuff with mixture place on a bed of med veg a little chicken stock cover and roast in oven for about 45/50 min at 200c!.
Bon Appetite
CoffeeBeanWww@FoodAQ@Com
Grilled Beef Heart with Roasted Golden Beets and Horseradish
Marinade and Beef Hearts:
3 cloves garlic, skin on
12 sprigs fresh thyme
1 cup orange juice
1? cups white wine
1 teaspoon extra virgin olive oil
1 (2-3 pound) beef heart, trimmed of sinew & gristle, cut into 2-inch by 6-inch pieces
Salt and fresh ground black pepper, to taste
Horseradish Vinaigrette:
? cup Champagne vinegar
? cup horseradish, finely grated
2 Tablespoons orange juice
Salt and pepper, to taste
1? cups pure olive oil
Extra virgin olive oil
Roasted Golden Beet Salad:
3 bunches baby golden beets, leaves removed
2 bulbs garlic, halved
1 bunch thyme
1 bunch young flat leaf Italian parsley, leaves picked and separated from stems
1 cup orange juice
Salt and fresh ground black pepper, to taste
Extra virgin olive oil
Fennel seeds, ground
Garnish:
1 bunch chives, cut into 1-inch pieces, to garnish
Horseradish, grated
Extra virgin olive oil
Method:
For Marinade and Beef Hearts:
In a mortar, use a pestle to crush the garlic and thyme!. Mix the garlic, thyme, orange juice, white wine and olive oil in a bowl; let the flavors blend for 1 hour!.
Pour marinade over pieces of portioned beef heart!. Marinate for 2 hours!. Remove beef heart from the marinade, and season with salt and fresh ground black pepper!. Grill the heart to medium-rare, about 3 minutes on each side!.
For Horseradish Vinaigrette:
Combine the vinegar, horseradish, orange juice salt and pepper in a mixing bowl!. Whisk in the pure olive oil to emulsify!. Add extra-virgin olive oil, to taste!.
For Roasted Golden Beet Salad:
Preheat the oven to 325oF!.
Place the beets, garlic, thyme, and parsley stems in a non-reactive roasting pan!. Add the orange juice, and enough water and olive oil to coat the beets evenly!. Season with ground fennel seeds, salt and pepper, to taste!. Cover the roasting pan with aluminum foil; place the covered pan in the oven and roast the beets until they are fork tender, approximately 45 minutes!. Remove the pan from heat; uncover and allow to cool!. Remove the skin from the beets by gently rubbing them with a dish towel, making sure to retain the shape of the beets!.
Cut the beets into different shapes such as rounds and quarters; place in a mixing bowl, and season with salt and pepper!. Add the chive batons and parsley leaves just before serving!.
To Assemble and Serve:
Dress the beet salad in Horseradish Vinaigrette!. Toss with the chive batons!. Divide the beet salad among warmed serving plates!. Thinly slice the warm beef hearts, and place the slices over the salad!. Sprinkle freshly grated horseradish over the sliced heart and drizzle extra virgin olive oil over the dish!. Serve immediately!.Www@FoodAQ@Com
Marinade and Beef Hearts:
3 cloves garlic, skin on
12 sprigs fresh thyme
1 cup orange juice
1? cups white wine
1 teaspoon extra virgin olive oil
1 (2-3 pound) beef heart, trimmed of sinew & gristle, cut into 2-inch by 6-inch pieces
Salt and fresh ground black pepper, to taste
Horseradish Vinaigrette:
? cup Champagne vinegar
? cup horseradish, finely grated
2 Tablespoons orange juice
Salt and pepper, to taste
1? cups pure olive oil
Extra virgin olive oil
Roasted Golden Beet Salad:
3 bunches baby golden beets, leaves removed
2 bulbs garlic, halved
1 bunch thyme
1 bunch young flat leaf Italian parsley, leaves picked and separated from stems
1 cup orange juice
Salt and fresh ground black pepper, to taste
Extra virgin olive oil
Fennel seeds, ground
Garnish:
1 bunch chives, cut into 1-inch pieces, to garnish
Horseradish, grated
Extra virgin olive oil
Method:
For Marinade and Beef Hearts:
In a mortar, use a pestle to crush the garlic and thyme!. Mix the garlic, thyme, orange juice, white wine and olive oil in a bowl; let the flavors blend for 1 hour!.
Pour marinade over pieces of portioned beef heart!. Marinate for 2 hours!. Remove beef heart from the marinade, and season with salt and fresh ground black pepper!. Grill the heart to medium-rare, about 3 minutes on each side!.
For Horseradish Vinaigrette:
Combine the vinegar, horseradish, orange juice salt and pepper in a mixing bowl!. Whisk in the pure olive oil to emulsify!. Add extra-virgin olive oil, to taste!.
For Roasted Golden Beet Salad:
Preheat the oven to 325oF!.
Place the beets, garlic, thyme, and parsley stems in a non-reactive roasting pan!. Add the orange juice, and enough water and olive oil to coat the beets evenly!. Season with ground fennel seeds, salt and pepper, to taste!. Cover the roasting pan with aluminum foil; place the covered pan in the oven and roast the beets until they are fork tender, approximately 45 minutes!. Remove the pan from heat; uncover and allow to cool!. Remove the skin from the beets by gently rubbing them with a dish towel, making sure to retain the shape of the beets!.
Cut the beets into different shapes such as rounds and quarters; place in a mixing bowl, and season with salt and pepper!. Add the chive batons and parsley leaves just before serving!.
To Assemble and Serve:
Dress the beet salad in Horseradish Vinaigrette!. Toss with the chive batons!. Divide the beet salad among warmed serving plates!. Thinly slice the warm beef hearts, and place the slices over the salad!. Sprinkle freshly grated horseradish over the sliced heart and drizzle extra virgin olive oil over the dish!. Serve immediately!.Www@FoodAQ@Com
Spiced Ox Heart recipe
ingredients
1 kg (2 lb) ox heart, hard parts and sinews removed, cut into cubes
1 tbsp cooking oil
3 tbsp (1 1/2 oz) 40 g butter
2 large onions, chopped
1 clove garlic, crushed
2 tsp salt
freshly ground black pepper to taste
375 ml (12 fl oz) meat stock
2 bay leaves or lemon leaves
3 whole cloves
1/2 tsp each Mixed Spice (All Spice / Pumpkin pie spice) and grated nutmeg
2 tbsp lemon juice
4 tbsp plain flour
method
1!. Brown meat in heated cooking oil and butter in a heavy-based saucepan!.
2!. Add onion and garlic and saute until onion is translucent!. Season with salt and pepper!.
3!. Heat meat stock and add to meat together with remaining ingredients except lemon juice and flour!.
4!. Cover with lid, reduce heat and simmer for 2 1/2 to 3 hours or until meat is tender!.
5!. Remove bay leaves or lemon leaves and stir in lemon juice!.Www@FoodAQ@Com
ingredients
1 kg (2 lb) ox heart, hard parts and sinews removed, cut into cubes
1 tbsp cooking oil
3 tbsp (1 1/2 oz) 40 g butter
2 large onions, chopped
1 clove garlic, crushed
2 tsp salt
freshly ground black pepper to taste
375 ml (12 fl oz) meat stock
2 bay leaves or lemon leaves
3 whole cloves
1/2 tsp each Mixed Spice (All Spice / Pumpkin pie spice) and grated nutmeg
2 tbsp lemon juice
4 tbsp plain flour
method
1!. Brown meat in heated cooking oil and butter in a heavy-based saucepan!.
2!. Add onion and garlic and saute until onion is translucent!. Season with salt and pepper!.
3!. Heat meat stock and add to meat together with remaining ingredients except lemon juice and flour!.
4!. Cover with lid, reduce heat and simmer for 2 1/2 to 3 hours or until meat is tender!.
5!. Remove bay leaves or lemon leaves and stir in lemon juice!.Www@FoodAQ@Com
Anticuchos :D yumm delicious!.Its a Peruvian dish!.
small pieces of grilled skewered cow heart!.its marinated in vinegar and spices (such as cumin, aji pepper and garlic)!. then you put it on a stick and grill/bbq em :D
trust me it sooo good!.Www@FoodAQ@Com
small pieces of grilled skewered cow heart!.its marinated in vinegar and spices (such as cumin, aji pepper and garlic)!. then you put it on a stick and grill/bbq em :D
trust me it sooo good!.Www@FoodAQ@Com
Go to-----
www!.smart!.net~tak/haggis!.html
Has several recipes for your cow!.Www@FoodAQ@Com
www!.smart!.net~tak/haggis!.html
Has several recipes for your cow!.Www@FoodAQ@Com
you can do the same with the beef heart as you would a roast of beef!.!.!.go wild!.!.!.Www@FoodAQ@Com
Just s&p slow roast with onions, garlic, carrots and celery!.Www@FoodAQ@Com
oh my goodness why would you want to eat an animal's heart!. GOD!Www@FoodAQ@Com