Stuffed beef heart from France

Ingredients for 4 servings:

• 1 beef heart
• 40 g lard
• 1 pig net(s)
• 3 onions, cut into rings
• 1 clove(s) garlic, finely diced
• 3 carrots, sliced
• 1 bouquet garni
• 600 ml meat broth
• 200 g minced pork
• 2 shallots
• 3 sprigs of parsley
• 1 stalk tarragon
• 1 clove(s) garlic
• 2 slices of white bread
• 100 ml milk
• 2 eggs
• salt and pepper

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 4 hours; Total time approx. 4 hours 40 minutes

Heart of Beef with Braised Minced Beef

It’s best to start with the filling first. Remove the crust from the white bread, cut it into small cubes, and soak them in the milk. Once the cubes are soaked, drain and squeeze the excess water. Finely chop the shallots, garlic, parsley, and tarragon leaves. Add everything to the minced meat along with the two eggs and mix well. Season with salt and pepper. Clean the beef heart and cut it lengthwise into six strips, leaving them fan-shaped at the end. Spread out the soaked pork netting and place the heart on top. Fill the cuts with the minced meat mixture and shape the heart back into shape. Wrap it in two layers of pork netting. In a suitable casserole dish, brown the beef heart in the lard, seam-down. Add the onions, carrots, and diced garlic. Pour in the meat broth so that the heart is just covered. Cover and simmer on low heat for about four hours. Remove the heart from the broth and slice crosswise. Serve with the cooked onions and carrots. Thicken the sauce slightly with starch or, even better, with beurre manié, then pour over the meat and vegetables.