I saw the Beef hearts whilst shopping, and thought i‘d give them a try. I wanted to get my 12 year old to try them, but knew he wouldn‘t if i told him what they were. I used one of his favourite beef recipes and adapted it to use with the hearts, and told him it was chinese beef. He cleaned the plate. Then i announced what it was. We have cooked it, and enjoyed it again since. I think it will become a regular !!
Heat the oven to 170 C. Heat some oil in a frying pan, and lightly seal the heart. Place in an ovenproof dish, with a lid.
Add Ginger, honey, Garlic, Soy, Mushrooms, Rosemary and beef stock to the frying pan, and bring to the boil.
Pour the frying pan contents over the beef Hearts. Cover with the lid and cook in the oven for 2 hrs. Check half way through to see that there is still sufficient liquid, and if necessary top up with a little boiling water
After 2 hours the meat should be tender. Remve the meat from the casserole Dish. Stir a little water with the cornflour to form a smooth paste.
Stir cornflour paste into the remaining liquid in the casserole dish to form a thick sauce. Then pour over the meat, as liked.
We like this with soft mashed potatoes, and Greens like pak Choi, Swiss chard, or Kale to soak up the sauce. I also cook this in a slow cooker on low for 6-7 hours, which means it can be cooked unattended.
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