Beef heart in red wine recipe

  • Serves 4
  • 30mins to prepare and 2hrs 15mins to cook
  • 817 calories / serving
  • Freezable
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Beef heart with red wine and dumplings 1

Preheat the oven to 170C.

Cut the heart into 2cm pieces, place in a bowl and season. Heat half the oil in a large ovenproof casserole and fry the heart for 4-5 minutes. Add the remaining oil and vegetables and cook for 3-4 minutes. Sprinkle over the flour and stir in the remaining ingredients.

Cover and place in the oven for 1½ hours. To prepare the dumplings stir the flour, salt, suet and herbs together in a large bowl. Add enough water to make a smooth dough that’s not too sticky. Divide into 8 even-sized balls.

Twenty minutes before the end of cooking, remove the lid from the casserole and sit the dumplings on top, return to the oven for the final cooking time. Serve.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

  • Ingredients

  • 450g trimmed beef heart, rinsed and dried with kitchen paper
  • 2tbsp olive oil
  • 1 large onion, peeled and thinly sliced
  • 1 large leek, trimmed and thinly sliced
  • 3 carrots, peeled and sliced into 1 1/2in slices
  • 1tbsp plain flour
  • 250ml red wine
  • 200ml good quality beef stock
  • 1tsp English mustard
  • 1 x 400g canned tomatoes
  • 1 bay leaf
  • salt
  • freshly ground black pepper
  • 175g self raising flour, sifted
  • ¼tsp salt
  • 175g suet
  • 1tbsp freshly chopped thyme
  • 1tbsp freshly chopped parsley
  • 4-5tbsp cold water
  • Energy 3405kj 817kcal 41%
  • Fat 49g 70%
  • Saturates 25g 124%
  • Sugars 12g 13%
  • Salt 1.8g 30%

of the reference intake
Carbohydrate 52.6g Protein 27.3g Fibre 7.3g


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