1 large beef heart (about 3 pounds, split
lengthwise)
Salt and ground black pepper to taste
2 cups bread or cracker crumbs (seasoned, optional)
1/4 pound pork sausage
1/4 cup minced onion
1/2 cup all-purpose flour
4 tablespoons vegetable oil - divided use
1/8 teaspoon ground black pepper
1/2 teaspoon sage
1 tablespoon minced parsley
2 cups water
1 teaspoon beef base
Wash heart. Trim fat and remove arteries
and soak in cold salted water for half hour. Drain and
pat dry with paper towels. Brush outside with 2 tablespoons oil.
Sprinkle inside cavity and outside with salt and pepper. Set
aside.
Combine bread crumbs, sausage, sage and
parsley together. Fill inside cavity with dressing. Skewer or
tie together. Dredge with flour and brown in remaining oil, turning
to brown well. Remove from pan and place in a roasting pan or
crock-pot.
Make a thin gravy by adding the remaining
flour (from dredging) to drippings in pan. Add the water and
beef base. Pour gravy over the beef heart.
Bake in slow oven at 250°F (120°C)
for eight hours or in crock-pot cook on HIGH for 1 hour and then
on LOW for 7 to 9 hours.
Makes 4 servings.
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