135 Ox Heart Wine Casserole

Preparation info

Difficulty
Easy
Recipe to Produce
4
Portions

Appears in

The Graham Kerr Cookbook

By Graham Kerr

Published 1966

About

Recipe to produce 4 portions	U.S.A.	Imperial	Metric
Ox heart (weight after trimming) Marinade:	3 cups	1½ lbs.	.75 kilo
Marinade:
Olive oil	¼ cups	2 fl. oz.	60 milliliters
Dry red wine	¾ cup	6 fl. oz.	170 milliliters
Bay leaf	1	1	1
Thyme	1 tsp.	1 tsp.	1 tsp.
Parsley stalk	1	1	1
Peppercorns	6	6	6
Onion	1 medium	1 medium	1 medium
Garlic clove	1	1	1
Carrots	2 medium	8 oz.	230 grams
Onion	1 large	6 oz.	170 grams
Parsnip	1 medium	3 oz.	85 grams
Beef stock	2½ cups	1 pint	570 milliliters
Garlic clove	1	1	1
Bay leaf	1	1	1
Thyme, parsley stalks, each	2	2	2
Peppercorns	6	6	6

Method

Method of Preparation

Remove fat and vessels from heart—cut into 1-inch cubes—marinate 12 hours—slice carrots, onion, and parsnip—crush garlic—tie herbs in small bag—make and measure stock.

Method of Cookery

Remove meat from marinade, dry and brown casserole dish. Remove and brown vegetables.
Replace meat, pour in stock, add herbs in bags and cover. Simmer 2 hours until tender.
Skin off fat, add strained marinade—thicken with arrowroot and boil for 5 minutes.

Serving

Dust with parsley. Serve with Sesame Crust Parsnips, glazed whole carrots, and Creamed Potatoes. Serve a full-bodied red wine or beer.