Beef Heart Braised In Wine Food

BRAISED BEEF IN RED WINE

Steps:

• A day ahead, marinate the beef. Bring the wine to the boil in a large saucepan, then boil until reduced by a third to remove the alcohol (takes about 8-10 mins). Leave to cool for about 1 hr. Mix the beef steaks, carrots, celery, baby onions, garlic, crushed peppercorns and bouquet garni together in 1 or 2 large bowls, then pour the cooled red wine over them. Cover with cling film, put in the fridge and leave to marinate for 24 hrs.
• The next day, place a large colander over a large bowl and tip in the beef mixture to drain off the marinade. Leave for at least 1 hr to remove excess liquid.
• Heat oven to 200C/180C fan/gas 6. Sprinkle the flour on a baking sheet and cook for 8-10 mins until it has turned pale brown. Set aside. Reduce oven to 150C/130C fan/gas 2.
• Separate the beef, vegetables and herbs and pat dry with kitchen paper. Reserve the marinade liquid. Season the beef with 4 pinches of salt. In a large, heavy-based casserole over a high heat, warm the clarified butter, then colour the beef steaks in it for 5-7 mins on each side - in batches if necessary. (To clarify butter, warm it gently in a small pan. The white milk solids will sink to the bottom, then you can carefully pour off the clear, clarified butter.) With a slotted spoon, transfer the beef to a plate and set aside. Add the drained vegetables to the casserole. Lower the heat to medium-high and cook for 5 mins until lightly coloured, stirring occasionally.
• Tip the toasted flour into the casserole and stir for a few secs. Pour in the marinade wine little by little, stirring constantly to incorporate it into the flour and until the sauce is smooth and slightly thickened. Add the beef and herbs, bring the sauce to the boil and skim if necessary. Cover with a lid and cook in the oven for 3 hrs.
• To finish the sauce, place a colander (big enough to hold the meat and veg) over a large saucepan and drain off the cooking liquor from the casserole. Put the saucepan on a high heat and boil until the sauce has reduced by about half to make a lightly coating sauce. Skim if necessary. Taste the sauce. Do not add any salt as you will be adding the smoked ham or lardons later. Return the beef and vegetables to the casserole, then pour over the sauce (discarding the herbs).
• For the garnish, heat the butter over a high heat in a large non-stick frying pan, then fry the mushrooms until lightly caramelised, adding a little more butter if necessary. Season to taste. Mix into the beef with the finely sliced ham or freshly fried lardons. Heat through, sprinkle with the parsley and serve piping hot.

BRAISED STUFFED BEEF HEART

Steps:

• Season meat inside and out with salt and pepper.
• Stuff heart with prunes and chopped apple.
• Close opening with skewers.
• Melt 2 tablespoons of the shortening in a heavy pan with a lid.
• Brown meat on all sides,
• Remove meat from pan.
• Add onion and remaining shortening.
• Saute onion until softened.
• Return meat to pan.
• Add water.
• Cover and simmer 1 1/2 hours, or until meat is tender, adding more water if necessary.
• Add apple halves to pan.
• Cover and simmer 15 minutes, or until tender.
• Remove meat and apples to serving plate and keep warm.
• Place onion and pan drippings in bowl of food processor and puree.
• Place 2 teaspoons jelly in each apple half.
• Slice meat across the grain and serve with pureed onion mixture.
• Variation: Instead of fruit, stuff heart with fresh parsley.

BRAISED BEEF HEART

Steps:

• Trim any fat off the heart. Use a pair of kitchen scissors to cut off any large pieces of the connective tissue around the top of the meat.
• Roll into a roast form and tie with string.
• Brown in the oil on all sides.
• Put in a dutch oven and add the onion, cut into about 8 pieces, and all the other ingredients, except the bread crumbs.
• Bring to a boil, reduce heat and simmer for 4 hours, turning every hour.
• After 2 hours, add the bread crumbs.
• When done, remove heart and use an immersion blender or regular blender to smooth the gravy. If desired, you can thicken the gravy some more with a water and flour mixture, bringing it to the boil.
• Slice the heart lengthwise into 1/4" slices.

BRAISED BEEF IN RED WINE SAUCE

Steps:

• Season beef (lightly if using salted broth).
• Heat oil in large Dutch oven over high heat.
• Add beef and brown on all sides, about 15 minutes.
• Transfer beef to platter; reduce heat to medium.
• Add onion and bacon to pot.
• Sauté until onion is golden, about 8 minutes.
• Mix in tomato paste, bay leaves, cloves and rosemary.
• Add wine.
• Return meat and any juices.
• Cover and simmer 30 minutes, turning meat once.
• M ix stock and tomatoes into sauce.
• Cover and simmer gently until meat is tender, turning occasionally, about 2 hours and 45 minutes.
• Transfer beef to platter.
• Cover with foil to keep warm.
• Strain sauce through fine sieve, pressing on solids.
• Degrease sauce.
• Return sauce to pot.
• Boil until reduced to 2 cups, about 1 hour.
• Add any beef juices from platter.
• Cut beef across grain into 1/3 inch slices (can be prepared 1 day ahead. Rewarm gently before serving).
• Arrange meat slices on a platter lined with pan-fried polenta and spoon sauce over.
• Serve sautéed spinach alongside.

BEEF HEART BRAISED IN WINE

Steps:

• Wash the heart and remove any fat and arteries. Slice the heart in half, then slice it into 1/2 inch thick slices.
• Dredge heart in flour and season with salt and pepper.
• Heat the butter in large saute pan over medium-high heat. Add the heart slices and cook for 30 to 45 seconds per side.
• Stir in the onion, carrots, potatoes, thyme, beef broth and wine. Reduce heat to low, cover and simmer for 1 hour. Serve.

BEEF BRAISED IN RED WINE

Steps:

• Put oven rack in middle position and preheat oven to 325°F.
• Heat oil in pot over moderately high heat until hot but not smoking.
• Meanwhile, pat meat dry and sprinkle with salt and pepper.
• Brown meat in hot oil on all sides, about 10 minutes total. (If bottom of pot begins to scorch, lower heat to moderate.) Transfer to a plate using a fork and tongs.
• Add pancetta to oil in pot and sauté over moderately high heat, stirring frequently, until browned and fat is rendered, about 3 minutes. Add onion, carrot, and celery and sauté, stirring occasionally, until vegetables are softened and golden brown, 10 to 12 minutes. Add garlic, thyme, and rosemary and sauté, stirring, until garlic begins to soften and turn golden, about 2 minutes. Stir in tomato paste and cook, stirring, 1 minute. Add wine and boil until liquid is reduced by about half, about 5 minutes. Add water and bring to a simmer, then return meat along with any juices accumulated on plate to pot. Cover pot with lid and transfer to oven. Braise until meat is very tender, 2 1/2 to 3 hours.
• Transfer meat to a cutting board. Skim fat from surface of sauce and discard along with herb stems. Boil sauce until reduced by about one third, about 5 minutes, then season with salt. Cut meat across the grain into 1/2-inch-thick slices and return to sauce.

WINE-BRAISED BEEF

Steps:

• For the marinade, in a mixing bowl combine the burgundy, carrots, onions, red wine vinegar, and olive oil. Make your bouquet garni, using cheesecloth (several thicknesses). Place garlic, bay leaves, peppercorns, cloves, juniper berries, thyme, marjoram, and fennel seed in the center of the square of cheesecloth. Bring the edges together and tie with kitchen string.
• Place the been in a plastic bag set in a shallow dish. Pour the marinade over the meat; add the bouquet garni. Close the bag. Marinate the meat in the refrigerator for 10 hours or overnight. Turn the bag occasionally.
• Drain the beef, reserving the marinade, vegetables, and bouquet garni. Pat the beef dry with paper toweling.
• In a heavy, oven-going Dutch oven cook the bacon until crisp; remove, drain, and crumble. Leave the drippings in the pot. Add the beef to the Dutch oven; brown over medium high heat. Remove the beef and set aside.
• Cook the reserved onions and carrots in the drippings until the onion is tender but not brown. Add more oil if needed. Drain off the fat. Add the beef, reserved marinade, bouquet garni, and the bacon.
• Add the undrained tomatoes and beef broth. Bring to boiling. Remove from heat. Cover with a tight fitting lid.
• Bake in a 350° oven for 1 to 1 1/2 hours.
• Stir in the black olives; heat through. Remove the meat and vegetables from the wine mixture. Arrange in a serving dish and keep warm. Discard the bouquet garni.
• Stir the flour, softened butter, salt, and pepper into a smooth paste. Stir the paste into the hot mixture in the Dutch oven. Cook and stir until thickened and bubbly. Cook and stir 1 minute more.
• To serve, pour the wine mixture over the meat and vegetables.

BEEF HEART BRAISED IN WINE

Steps:

• Wash the heart and remove any fat and arteries. Slice the heart in half, then slice it into 1/2 inch thick slices.
• Dredge heart in flour and season with salt and pepper.
• Heat the butter in large saute pan over medium-high heat. Add the heart slices and cook for 30 to 45 seconds per side.
• Stir in the onion, carrots, potatoes, thyme, beef broth and wine. Reduce heat to low, cover and simmer for 1 hour. Serve.