BEEFHEART AT THE SOUP KITCHEN ENJOYDAN:

           DAVID’S BEEF HEART FOR THE SOUP KITCHEN by CHEF DAN:

Serves 6-8

 

INGREDIENTS:

4 pounds beef heart

1/2-cup all-purpose flour

Salt and pepper to taste

3 tablespoon grape-seed oil

2 carrots, chopped

2 potatoes, chopped

2 teaspoon dried thyme

2-cups red wine

1/2-cup beef broth

2/3-cup bread crumbs.

 

DIRECTIONS:

1.   Trim off any fat off the heart.

2.   Use a pair of scissors to cut off and large pieces of connective tissue around the top of the meat.

3.   Slice in half, and then slice it into 1/2-inch slices.

4.   Dredge meat in flour and season with salt and pepper.

5.   Heat the oil in a stock-pot over medium-high heat.

6.   Add heart slices and cook I minute per side.

7.   Stir in carrots, potatoes, dried thyme, wine, and beef broth.

8.   Reduce heat to low, cover and simmer for 1 hour.

9.   Add beard crumbs and simmer 15 minutes more.

 

 

ENJOY DAN:                               BON-APPETITE!!