From: Otto Eyebiter
Date: Wed, 25 Jul 2001 09:59:13 -0500
You _can_ substitute some lean beef (sirloin is my favorite) in place
of the beef heart, if you have something against eating organs. Please
notice the instant coffee...This is a secret that I've seen in a few
stew recipes (some gravies, too). It really brings out the flavor of
the ingredients. You'll love this.
Love,
Otto (What is I-80...)
Beef Heart Stew
3 lb Beef heart
6 tb Flour
1 ts Cumin; ground
Salt
Pepper
Oil
3/4 c Dry red wine; or less
1 1/2 c Water
2 md Onions; chopped
2 Celery stalks; chopped
4 Carrots; clean, slice
2 lg Potatoes; large cubes
1 md Turnip; cubed
1 pk Lima beans; frozen
3 Beef bou'ln cubes; or 2 ts beef base
1 1/2 ts Instant coffee granules
Dijon mustard
Pepper
Tabasco
A mature beef heart can weigh up to six pounds. If too large, freeze half of
the prepared heart. Insert knife in cavity and cut into two halves. Cut off
internal cords and loose tissue. Remove fat and large blood vessels. Cut
heart muscle into 3/4" cubes. If heart seems to be tough, drop cubes into
large Ziploc bag and add 2 tb vinegar and 1 tb salt, expel most of air, seal
bag and place in refrigerator for two hours. Rinse several times with cold
water, drain and dry cubes. Add flour, salt, pepper and cumin to plastic bag
and drop in meat cubes. Shake vigorously to coat meat. Shake off excess
flour and saute meat in moderately hot skillet. Do not crowd meat or you
will end up boiling it. Place browned pieces in crockpot. Add wine to warm
skillet to deglaze, add to crockpot. Add water. Saute onions and celery and
add to crockpot. Add carrots, potatoes, turnip, beans, beef base, coffee
granules, mustard and tabasco to crockpot. Cover and cook on high for 4
hours or 6 hours on low. Stir with spatula several times while cooking. If
needed, thicken liquid with beurre manie.
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