Sweet & Sour Beef Heart Ragout

40 Comments

5940DA83-683B-4D9F-A00E-5E08D80FD49C

Sweet & Sour Beef Heart Ragout that is first simmered in water, then it is diced and cooked with onion, dill pickles, seasoning, thickened and served. I want to thank Karin for giving me this German family recipe. Check out her website at http://www.brotandbread.wordpress.com.

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Rinse then cut the heart in half.

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Place the heart halves into a large pot and cover

with salted water. Bring to a boil,

reduce to a simmer, cover and cook for one hour.

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Remove the heart to a cutting board. Once it

is cool enough to handle, cut the meat into 1”

cubes removing arteries, fat and tough pieces.

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In a large skillet add the oil over medium high heat.

Add the beef heart, onions and pickles cooking until

the heart is browned and the onion is tender.

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In a small bowl combine the vinegar, beef broth and sugar.

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Sprinkle the heart with flour and stir.

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Add the broth mixture, salt, pepper and stir well.

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Reduce the burner to medium low and

cook stirring frequently, uncovered, until

thick and you get the consistency you want.

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Then serve immediately.

Sweet & Sour Beef Heart Ragout

  • Difficulty: Intermediate-Serves 2
  • Print

http://www.InDianesKitchen.com

5940DA83-683B-4D9F-A00E-5E08D80FD49C

Ingredients

  • 1 beef heart
  • 1 medium onion, diced
  • 2 dill pickles, cubed
  • 2 Tbsp. vegetable oil
  • 3 Tbsp. plus 1 tsp. cider vinegar
  • 1 tsp. salt
  • ½ tsp pepper
  • 2 Tbsp. granulated sugar
  • 1 cup beef broth
  • 2 Tbsp. all purpose flour

Directions

  1. Rinse the heart and cut the heart in half.
  2. Place the heart into a large pot and cover with salted water. Bring to a boil, reduce to a simmer and cook for one hour covered.
  3. Remove the heart to a cutting board. Once it is cool enough to handle cut away arteries, fat and tough pieces. Cut the meat into 1″ cubes.
  4. In a large skillet add the oil and heat over medium high heat. Add the heart, onions and pickles cooking until the heart is browned and the onions are tender.
  5. In a small bowl combine the vinegar, beef broth and sugar.
  6. Sprinkle the flour over the heart and stir.
  7. Add the beef broth mixture, salt, pepper and stir well.
  8. Reduce burner to medium low and cook stirring frequently, uncovered, until thick and to the consistency you want then serve.

http://www.InDianesKitchen.com

 

Categories: Beef, Broth, Vegetables/Slaws/Salads

40 Comments »

  2. Sounds fabulous, but as much as my wife is a recipe reading, cooking like crazy kind of woman, I doubt I could get her to do this for me. I’d do it myself, but she would be here, so… Ha… I’d love to try this since I love, love, love beef!

    Liked by 1 person

    Reply

  8. I do have to admit the image of the raw beef heart made me a bit squeamish. But once it’s cooked cut up and mixed with the other ingredients, it looks quite good!!! I imagine you have to go to a butcher for the hearts. I don’t see them in the regular supermarkets.

    Liked by 2 people

    Reply

    • I ask for the heart when we get our side of beef butchered each year. I also ask for the tail which is basically oxtail only with cow. Oxtail is so expensive in the store. I’m sure the butcher would either sell it or throw it out and since we pay by weight I get whatever I can. The farmer that sells us the beef always takes the other half and he never wants anything but the meat itself.

      Liked by 1 person

      Reply

      • That’s great that you work with a farmer. That means nothing goes to waste. And I love ox tail. We have some great Caribbean ox tail places over here. I can’t remember if you’ve posted ox tail recipes before but looking forward to it too. Have a good Wednesday!

        Liked by 1 person

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