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Recipe for :

Braised Heart with Red Wine and Garlic

This recipe was provided by Tallyrand in response to an email enquiry.

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Ingredients

2 pc heart
1 pc onion
2 pc garlic clove
2 cups breadcrumbs
2 tbs parsley – chopped
1 cup red wine
1 cup brown stock
2 tsp brown sugar
2 tsp honey

Method

  • Soak the hearts in water for at least one hour to remove any excess blood
  • Cook the finely chopped onions and garlic clove in a little butter (without colouring / browning) until softened and translucent
  • Place in a bowl and add the breadcrumbs and chopped parsley
  • Add sufficient hot water to form a stuffing
  • Season
  • Stuff the hearts and seal shut with bamboo skewers or tie with string
  • Place the wine, stock, sugar and honey in a braising pan or casserole dish and heat until the sugar dissolves
  • Heat a little oil in a pan and gently brown the hearts all over : this caramelises the natural sugars and enhances flavour
  • Remove and place in the braising pan
  • Place on the lid and place in the oven (pre-heated to 170°C) cook until tender (approximately 2 hours)
  • When tender, remove the hearts and place to one side, place the pan on a medium to high heat and simmer until reduced to a well flavoured, good strength liquid
  • Thicken with a little flour and water mixture
  • Add the hearts back in and re-heat in the sauce
  • Serve with mashed potatoes and assorted vegetables

Enjoy and bon appetit . . . . .

Legend:
 
  lt
=
litres
  ml
=
millelitres
  kg
=
kilograms
  gm
=
grams
  tsp
=
teaspoon
  tbs
=
tablespoon
  sq
=
sufficient quantity (add to taste)
  pc
=
piece, meaning a whole one of
       
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