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Preparation time: 30 MINUTES
Cook time: 1 HOUR 30 MINUTES
Resting time: 10 MINUTES
Total time: 2 HOURS 10 MINUTES
Servings: 8
nutrition (estimate)
Calories: 340kcal
Carbohydrates: 5g,
Protein: 44g
Fat: 15g
Saturated fat: 5g
Cholesterol: 282mg
Sodium: 640mg
Potassium: 1018mg
Fiber: 1g
Sugar: 2g
Vitamin a: 2658iu
Vitamin c: 15mg
Calcium: 50mg
Iron: 11mg
Ingredients
- 1 large beef heart
- 6 thick slices of streaky bacon rashers
- 1 medium yellow onion
- 454 g button mushrooms
- 2 cloves garlic
- 1 tsp Himalayan salt
- 1 tsp freshly ground black pepper
- 1/2 tsp ground cinnamon
- 1/4 tsp freshly grated nutmeg
- 227 g fresh spinach leaves
- Teaspoon of Cooking Butter
METHOD
- Rinse the heart well under cold running water and pat it really dry.
- Cut the heart open and remove any visible strings, arteries and blood vessels that may have been left behind; trim off excess fat, if any. Set aside.
- In a large skillet set over medium heat, cook the diced streaky bacon until nice and crispy then remove it to a plate but leave the fat in pan.
- Add the chopped onion, chopped mushrooms, salt and pepper to the pan and cook until softened and fragrant, for approximately 4 to 5 minutes. Stir in the cinnamon and nutmeg, then throw in the spinach, crispy streaky bacon and minced garlic. Stir well until the spinach is completely wilted and continue cooking until all the liquid at the bottom of the pan has evaporated. Let the stuffing mixture cool for a few minutes.
- Preheat your oven to 275°F / 135°C
- Lay the beef heart fatty side down on a work surface. Spoon the stuffing over it and spread it all the way to the edge. Roll the beef heart and tie it up with a few strands of butcher's twine. You might want to run one piece across lengthwise and 2 to 3 pieces crosswise. If you end up with a little too much stuffing, place it to one side and you can reheat it later in a small skillet and serve it alongside the beef heart roast.
- Melt a teaspoon of butter in a large oven-safe skillet, set over scorching high heat. Sear the beef heart for approximately 2 to 3 minutes per side, or until a nice golden crust forms. When the meat is nicely seared all around, transfer the skillet to the oven and cook the beef heart uncovered for 15 to 20 minutes per pound, depending on desired doneness (rare to medium-rare).
- Remove the beef heart roast from the oven, cover it loosely with aluminum foil and let it rest for at least 10 minutes before slicing and serving.
- Delicious served with creamy mashed potatoes and roasted vegetables.
