Braised Beef Heart

Braised Beef Heart


43 people made this

About this recipe: Cooked right, beef heart is fantastically tender. This is a simple recipe that lets the flavour of the beef heart shine through. Great for those that like nose-to-tail eating!


Serves: 7 

  • 2kg beef heart
  • 4 tablespoons plain flour
  • salt and pepper to taste
  • 3 tablespoons butter
  • 1 onion, chopped
  • 2 carrots, chopped
  • 2 potatoes, chopped
  • 2 teaspoons dried thyme
  • 250ml beef stock
  • 125ml red wine

Prep:25min  ›  Cook:1hr5min  ›  Ready in:1hr30min 

  1. Wash the heart and remove any fat and arteries. Slice the heart in half, then slice it into 1cm thick slices.
  2. Dredge heart in flour and season with salt and pepper.
  3. Heat the butter in large frying pan over medium-high heat. Add the heart slices and cook for 30 to 45 seconds per side.
  4. Stir in the onion, carrots, potatoes, thyme, beef stock and wine. Reduce heat to low, cover and simmer for 1 hour. Serve.

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Reviews (3)


Answer to the above : In my experience no, it cannot get really tender in just one hour. In fact it was still tough as old boots after an hour; after an hour and a half it was still pretty resilient while all the other ingredients had dissolved into a thick mush. I won't be trying this again in a hurry. - 03 Feb 2015


i have never tried to braise beef heart. can it really get tender in just one hour?! - 14 Aug 2014


never cooked them this way, I usually cook them whole long and slow on a low heat, in the oven, drizzled in olive oil using a covered dish, they do become very tender but you are talking well over two hours. - 23 Jul 2015

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