1 ea Beef heart 1 c Cracker crumbs 1/2 c *white sauce 1 x Salt & pepper 1 c Chestnuts, roasted Soak the heart in cold water about 1 hour. Wash thoroughly and remove the muscles and arteries. Make a filling of the above ingredients and fill the heart. Fasten securely. Cover with boiling water and boil for 10 minutes. Reduce heat and simmer until tender. Remove heart from water a half hour before serving and sprinkle with cracker crumbs, salt and pepper. Bake at 350-F until brown. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.
How To make Stuffed Beef Heart's Videos
HANNIBAL’S KITCHEN - MUSHROOM AND SPINACH STUFFED BEEF HEART
Today I made Mushroom and Spinach stuffed beef heart inspired by Season 1 Episode 7 of NBC’s Hannibal; Sorbet. I had a ton of fun making this recipe and if you want to feel like Hannibal Lecter (or just want to make a cool dish), be sure to follow along and make this yourself!
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• 1.5lb beef heart • 3 slices of beef salami, cut crosswise into 1/2 pieces • 0.5 medium yellow onion, chopped • 0.5 lb mushrooms of your choice, chopped • 1 clove garlic, minced • 0.5 tsp Himalayan salt • 0.5 tsp freshly ground black pepper • 1/4 tsp ground cinnamon • 1/4 tsp ground allspice • 1/4 lb spinach leaves • Olive oil as needed
Organ Meat Recipe - Stuffed Beef Heart
Organ meat, or Variety Meat, became popular (I'm using the word popular loosely) during WWII. Better Homes and Gardens was still trying to get home makers to use Variety Meat in their meal planning in 1968.
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Yummy Beef Heart Cooking Stir Fry - Cooking With Sros
Hi. Welcome back with my cooking today is yummy beef cooking stir fry. Hope you enjoy. Thank you.
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Andrew Zimmern's Ox Heart
Andrew Zimmern explains how to best prep Ox Heart from the first annual Austin FOOD & WINE Festival in 2012.
Peruvian Beef Hearts
For anyone that has a heart - this is the way to go! Ask any member of the Peruvian diaspora what to do with a cow heart and they'll wistfully say 'Anticuchos' and a small tear will well up in the corner of their eye thinking of home. Anticuchos is a wildly popular street food from Peru, made by marinating then quickly grilling skewers of cow hearts. Terrifically simple, it imparts a big, bold tangy flavour without necessarily a lot of heat. The hearts themselves are surprisingly mild, and provided they are not overcooked, deliciously tender. This one is a winner.
Needless to say, I guesstimated my way through the recipe for the Ahi marinade, but if you want to be accurate, here's a good one:
Anticuchos Author: Peru Delights Recipe type: Appetizer Prep time: 4 hours Cook time: 6 mins Total time: 4 hours 6 mins Serves: 4
Ingredients 1heart of cow or veal, clean and cut in squares (use chicken or beef if you prefer) Marinade: ½cup ají panca paste 1tablespoon garlic, finely chopped ¼ cup red wine vinegar 1tablespoon dried oregano ½ cup vegetable oil Salt 1 teaspoon cumin Sides: 2 Russet potatoes, boiled, peeled, and cut in thick slices 2 Peruvian giant kernel corns, boiled, and cut in thick slices To serve: Aji amarillo paste mixed with chopped scallions and salt
It's well worth reading up on the history and culture of this iconic food and this page does a great job: