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Cinese Beef Hearts recipe

  • Serves 4
  • 30 mins to prepare and 2 hrs 00 mins to cook
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Customer recipe by joanne norris
Added 71 months ago

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.

Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.

  • 450g Sliced Beef Hearts
  • 1 small thumb sized piece fresh grated ginger
  • 2 Garlic Cloves Chopped
  • 1 Tablespoon Clear honey
  • 1 Tablespoon Dark Soy Sauce
  • 150g Mushrooms sliced
  • 1/2 Pint Beef stock
  • 1 Tablespoon Cornflour
  • 1 tablespoon Chopped Fresh Rosemary

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