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All Recipes > Baked Stuffed Beef Heart

Heart (beef) -$6.50/lb

Baked Stuffed Beef Heart


Heart, which is firm and rather dry, is best prepared by slow cooking. It is muscle, not organ meat, and so may be used in many recipes calling for ground meat. Before cooking, wash it well, removing fat, arteries, veins, and blood, and dry carefully. A 4-5 lb. beef heart will serve 6; a lamb heart will serve one.

Preheat oven to 325°. Prepare a beef heart or 5 lamb hearts as indicated above. Tie with a string to hold its shape, if necessary, and wrap in muslin or foil and tie. Place on a rack in an ovenproof dish and pour over it 2 cups stock or diluted tomato soup. Place 4 slices bacon over the heart. Cover the dish closely and bake until tender—if beef, a matter of 3-4 hours, depending on size; if about 2. Remove the heart to a plate and cool slightly.

Heat in a double boiler, then fill the heart cavity with Apple and Onion Dressing - about 12 Cups:

  1. Place 1 cup raisins in boiling water for 5 minutes. Drain well. Add them to 7 cups soft bread crumbs
  2. Melt ¾ cup butter. Sauté in it 3 minutes: 1 cup chopped onion, 1 chopped clove garlic,1 cup chopped celery
Joy of Cooking, Irma S. Rombauer & Marion Rombauer Becker, The Bobbs-Merrill Company, Inc., Indianapolis/New York, 1975, p. 372.

You will need about 1 cup for a heart, or about 3 cups for a beef heart. To allow for expansion, do not pack the dressing. Sprinkle the heart with paprika. Return it to a 400° oven long enough to heat quickly before serving. The drippings may be thickened with flour.

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