Potted Stuffed Beef Heart With Madeira Gravy
Created by Chocolatll on January 13, 2016
- Servings: 8
- Prep Time: 10m
- Cook Time: 3h
- Recipe #22518
Ingredients
- 1/2 cup yellow onion, chopped
- 1/2 cup celery, thinly sliced (plus leaves)
- 3 tablespoons butter
- 1 1/2 cups cooked rice
- 1/2 teaspoon poultry seasoning
- Salt and pepper, to taste
- 1 (5 pound) beef heart
- 1 tablespoon oil
- 1 cup hot water
- 1 tablespoon all-purpose flour
- 1 tablespoon wine (madeira wine, more if needed)
- Minced parsley or celery leaves
How to Make
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Step 1: Heat 2 tablespoons butter in Dutch oven and saute onions and celery until tender.
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Step 2: Stir in rice.
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Step 3: Add poultry seasoning, salt, and pepper, and set aside.
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Step 4: Remove cords and excess fat from heart.
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Step 5: Season with salt and pepper.
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Step 6: Sew heart partially closed with large needle and heavy thread, leaving a pocket.
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Step 7: Fill with rice mixture (if any is left over, heat separately).
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Step 8: Sew closed.
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Step 9: Heat remaining butter and oil in Dutch oven until bubbly.
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Step 10: Add heart and brown on all sides.
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Step 11: Add water.
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Step 12: Cover and simmer over low heat until tender, about 3 hours.
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Step 13: Remove heart and let rest 15-20 minutes.
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Step 14: Remove threads and slice thin.
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FOR THE GRAVY
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Step 15: Blend flour and wine.
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Step 16: Stir flour mixture into pan juices and cook and stir until slightly thickened.
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Step 17: Sprinkle parsley over meat and serve with gravy.
Nutritional Facts
- Serving Size: 1 (376.6 g)
- Calories 463.2
- Total Fat - 22.5 g
- Saturated Fat - 9.5 g
- Cholesterol - 400 mg
- Sodium - 381.7 mg
- Total Carbohydrate - 12.6 g
- Dietary Fiber - 0.3 g
- Sugars - 0.4 g
- Protein - 49.5 g
- Calcium - 24.2 mg
- Iron - 13.8 mg
- Vitamin C - 14.9 mg
- Thiamin - 1.1 mg