Beef Heart Stew
3 pounds beef heart
6 Tbsp flour
1 tsp cumin, gound
3/4 cup dry red wine
1 1/2 cup water
2 medium onions, chopped
2 celery stalks, chopped
4 carrots, cleaned, sliced
2 large potatoes, cubed
1 medium turnip, cubed
1 package lima beans, frozen
3 beef bouillon cubes
2 tsp beef base
1 1/2 tsp instant coffee granules
A mature beef heart can weigh up to six pounds. if too large,
freeze half of the prepared heart.
Insert knife into cavity and cut into two halves. Cut off
internal cords and loose tissue. Remove fat and large blood
vessels. Cut heart muscle into 3/4" cubes.
If heart seems to be tought, drop cubes into large Ziploc bag
and add 2 T vinegar and 1 T salt, expel most of the air, seal bag
and place in refrigerator for two hours.
Rinse several times with cold water, drain and cry cubes.
Add flour, salt, pepper and cumin to plastic bag and drop in meat cubes.
Shake vigorously to coat meat. Shake off excess flour and sauté meat
in moderately hot skillet. Do not crowd meat or you will end up boiling it.
Place browned pieces in slow cooker. Add wine to warm skillet
to deglaze, add to slow cooker. Add water. Sauté onions and celery
and add to slow cooker. Add carrots, potatoes, turnip, beans, beef base,
coffee granules, mustard, and Tabasco to slow cooker.
Cover and cook on high for 4 hours, or 6 hours on low.
Stir with spatula several times while cooking.
If needed, thicken liquid with beurre manie.