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LOCATION: Recipes >> Variety Meats >> Beef Heart 01

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1/2 onion, cubed
4 peppercorns
2 whole cloves
2 tsp. salt
1/2 lb. beef heart
1 cup thinly sliced celery
1 cup cubed onion
1 cup rice
1/2 tsp. rosemary
1/2 tsp. thyme
3 slices bacon, crumbled
2 Tbsp. bacon drippings
1 can chicken noodle soup

Cover beef heart with cold water; add onion, peppercorns, cloves
and salt. Bring to rolling boil; cover with lid until fork tender.
Let cool in water. Cut off outer covering of heart. Cut meat into
2-inch cubes 1/2-inch thick. Bring 2 cups water and 2 chicken
bouillon cubes to a boil; add 1 cup rice, stir well and turn down
to simmer. Cover; cook for 20 minutes. Don't lift lid. Remove from
heat and stir. Saute 2 tablespoons margarine or butter, until
crunchy tender. Add onion and celery to rice and beef heart. Add
rosemary, thyme, bacon and drippings and chicken noodle soup. Stir,
place on low heat for 5 minutes. Serves 8 to 12 people.


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This might be a good recipe, August 20, 2006 - 08:55 AM
Reviewer: Anonymous from Duxbury, MA
This might actually be a good recipe, but I don't understand the use of 'chicken' bouillon and chicken soup, when this is beef. Also, try as I may, I can not get my butter to saute to a be crunchy!

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