beef heart trimmings

2014-10-29

The heart is covered inside and outside with tough protective sheets. You cannot tenderize those by pan-frying. Cut them away before you prepare sliced beef heart. If you don't, you'll probably do that at the table anyway. But you don't have to throw them out. If you stew them, you may be pleasantly surprised at the outcome.

INGREDIENTS

This is what you need for 4 servings:

2 cups beef heart trimmings
nice meat is OK too
2 cups tomato sauce
1 cup boiled potatoes, diced
olive oil
S&P
optional:
- ½ red & green bell pepper each, sliced
- ½ cup diced carrots

Pic1: stew with beef heart trimmings

Directions

Pic2: beef heart trimmings
Pic3: stir-fry until dark brown
Pic4: stew

The meat:

Thoroughly brown the beef heart trimmings in some olive oil. (Pic2+3)
Add 2 cups of beef stock.
Bring to a boil over medium heat. Reduce heat, cover and simmer over low heat for 3-4 hrs.

Serve as is with veggies as side dish, or

Add vegetables to the stew.

Add the remaining ingredients, S&P to taste. If necessary add more stock.
Bring to a boil again.
Reduce heat and simmer 30 minutes until the potatoes begin to crumble.
This will thicken the sauce.
Serve and enjoy.

See also: Deming, NM gardens, animals and more and avemariasongs.org

See also: Deming, NM gardens, animals and more
and avemariasongs.org