Pennsylvania Dutch Stuffed Beef Heart Food

STUFFED HEART

Steps:

• Wash heart and trim fat, sprinkle inside with salt and pepper.
• Fry bacon until almost crispy, add bread crumbs, celery, onion, egg, 1/2 tsp salt, thyms, sage and 1/2 tsp pepper.
• Stuff heart and tie with cooking string or secure with skewers.
• Place in small roasting pan, cover with broth and add bay leaf.
• Cover and bake at 325 for 2 1/2 hours.
• Can be done in a crock pot for 9 hours on low.

PENNSYLVANIA DUTCH STUFFED BEEF HEART

Steps:

• Soak heart in cold water one hour.
• Wash thoroughly and remove large arteries and veins.
• Combine remaining ingredients and fill heart.
• Tie securely with cooking twine.
• Cover with boiling water and simmer for three hours or until meat is tender.
• Remove heart from water 1/2 hour before serving and sprinkle with additional cracker crumbs, salt and pepper.
• Bake at 350°F until golden brown.
• Carve crosswise in 1/2 inch slices.

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.

POTTED STUFFED BEEF HEART AND MADEIRA GRAVY

Steps:

• Heat 2 tablespoons butter in Dutch oven and saute onions and celery until tender.
• Stir in rice.
• Add poultry seasoning, salt, and pepper, and set aside.
• Remove cords and excess fat from heart.
• Season with salt and pepper.
• Sew heart partially closed with large needle and heavy thread, leaving a pocket.
• Fill with rice mixture (if any is left over, heat separately).
• Sew closed.
• Heat remaining butter and oil in Dutch oven until bubbly.
• Add heart and brown on all sides.
• Add water.
• Cover and simmer over low heat until tender, about 3 hours.
• Remove heart and let rest 15-20 minutes.
• Remove threads and slice thin.
• For gravy:.
• Blend flour and wine.
• Stir flour mixture into pan juices and cook and stir until slightly thickened.
• Sprinkle parsley over meat and serve with gravy.

ORIGINAL PONHAWS - PANNHAS - PONHAUS - SCRAPPLE

Steps:

• Separate pig head into halves.
• Remove eyes and brains.
• Scrape head and clean thoroughly.
• Place in a large kettle, cover with water and simmer gently for 2 or 3 hours (or until meat falls off the bone).
• Skim grease from the surface; remove meat, chop finely and return to broth.
• Season with salt, pepper and sage to taste.
• Sift in corn meal, stirring constantly, until the mixture is thickened to the consistency of soft mush.
• Cook very slowly for one hour over low heat.
• When sufficiently cooked, pour into greased loaf pans and store in a cool place until ready to use.
• To serve, cut into 1/2" slices and fry until crisp and brown.