| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Beef, Meats | 4 | Servings | |
INGREDIENTS
| 1 | Fresh, Beef Heart | |
| 1 | T | Vegetable oil |
| 1 | t | Salt |
| 1 | t | Pepper |
| 1/2 | c | Water |
| 1 | Fresh, Beef Heart | |
| 1 | t | Salt, per quart of water |
| Water, sufficient to cover | ||
| heart in kettle |
INSTRUCTIONS
TO BRAISE: Cook whole heart on all sides after first rubbing with oil, salt and pepper, until just brown. Add 1/2 cup water. Heat to boiling; reduce heat immediately. Cover and simmer on top of range, or in 300 degree oven until tender, about 3 to 4 hours. TO COOK IN LIQUID: Cover heart with water; add salt to water and heat to boiling; skim surface and reduce heat to simmer. Cover and simmer until tender about 3 to 4 hours. Serve with small bowls of cider vinegar or horseradish for dipping. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 33
Calories From Fat: 31
Total Fat: 3.5g
Cholesterol: 0mg
Sodium: 582.4mg
Potassium: 7.7mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: <1g