Recipes

Heart Gravy

  • Servings: 6
  • Difficulty: Moderate
  • Time:
  • Provided by:

    Ingredients Print Recipe

  • 1 beef heart (about 6-7 lbs)
  • 3 cups onion sliced
  • 1 bay leaf
  • 1/2 teaspoon dried thyme leaf
  • 1 lb raisins
  • 3/4 cup vinegar
  • 1/3 cup sugar
  • 3 Tablespoons flour mixed with 1/2 cup cold water until smooth

Directions

1. Cut the heart into about 5 or 6 chunks. Trim the pieces of membranes, valves, and fat. 2. Place the pieces in a sauce pot and cover with water. Add onions, bay leaf, thyme, salt, and pepper. Bring to a boil, then reduce to a simmer. Cook for about 3 hours or until the meat is very tender. 3. Remove the meat from the liquid and cut into bite-sized cubes. Return the cubed heart to the liquid along with raisins, vinegar, and sugar. Bring to a boil, reduce to a simmer, and continue cooking for another 30 minutes. 4. Bring back to a boil and pour in the flour and water mixture while whisking constantly. Once the mixture comes to a boil, it should thicken to a gravy consistency. If it is still too thin, add additional flour and water. 5. Taste for seasoning and then serve over hot, boiled and smashed potatoes.
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