How to Eat for Less: The Secrets of Organ Meat Cookery
(Page 5 of 7)
May/June 1976
By Lucille Sivley
Use a sharp knife to trim away the fat, veins, and arteries at the top of the heart and cut the remaining meat into one-inch cubes. Place the chunks in a bowl, add the vinegar, water, bay leaves, peppercorns, salt, and onion. Cover and refrigerate 12 to 24 hours.
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After this marination, dry the cubes of meat and roll them in flour. Then brown the heart in margarine in a heavy pan, strain the marinade, and—while you stir it well—add the liquid to the meat. Lower the heat, cover the pan, and simmer the chunks of heart until they're tender (about three hours). You may have to add a little water from time to time during this cooking period. Finally, just before serving, add the sour cream and stir until the whole dish is smooth (and hot once again after the addition of the cream). This marinated heart serves four and is especially good with noodles or baked potatoes.
STUFFED HEART WITH VEGETABLES AND GRAVY
1 beef heart
2 cups stuffing flour
2 tablespoons of margarine
2 potatoes, quartered
2 carrots, cut into one-inch lengths
1 onion, coarsely chopped
1 stalk of celery, sliced
2-1/2 cups of hot water
1 teaspoon of salt
Rinse the heart thoroughly under cold running water. Trim the fat, veins, and arteries away from its top, and pack the stuffing loosely into the organ's cavities. Then use three-inch poultry skewers to pin the chunk of meat shut and lace clean string around the fasteners. (If the heart you're working with has been split down the side for inspection, open it and spread half the stuffing on each side . . . then close the organ like a book and use the skewers and string to lace it up the side and across the top.)
Roll the stuffed heart in flour and brown it in the margarine in a skillet. Then place the bulging ball of meat in a large casserole and arrange the vegetables around it. Rinse the frying pan with the 2-1 /2 cups of salted hot water, and pour the liquid over the contents of the casserole. The water should barely cover the vegetables and reach about a third of the way up on the heart. Cover and bake for two hours in a 350° oven.
To ensure that the star of this recipe is cooked evenly, turn the heart once midway through its two-hour bake. And, after the full two hours (more or less, depending on the size of the organ), let the stuffed ball of meat cool on a platter for five to ten minutes before it's sliced and served with the vegetables and gravy.
You can, of course, use your favorite Thanksgiving stuffing for the above dish . . . or loosely pack the heart with one made from the following recipe:
LUCILLE SIVLEY'S HEART STUFFING
4 slices of old bread
3 tablespoons of melted margarine or bacon fat
1/2 teaspoon of salt
1/4 teaspoon of paprika
1/2 onion, minced
1 tablespoon of water
Cut the bread into half-inch cubes and rub them through your fingers to make crumbs. Then place the crumbs in a large bowl with all the other ingredients and mix everything together thoroughly.
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