| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
|
Meats, Beef |
4 |
Servings |
INGREDIENTS
| 1 |
lg |
Fresh, Beef Heart |
| 1 |
tb |
Vegetable oil |
| 1 |
ts |
Salt |
| 1 |
ts |
Pepper |
| 1/2 |
c |
Water |
| 1 |
lg |
Fresh, Beef Heart |
| 1 |
ts |
Salt, per quart of water |
|
|
Water, sufficient to cover heart in kettle |
INSTRUCTIONS
TO BRAISE
TO COOK IN LIQUID
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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