PICKLED BEEF HEART RECIPES

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PICKLED BEEF HEART – A COALCRACKER IN THE KITCHEN



Pickled Beef Heart – A Coalcracker in the Kitchen image

Provided by A Coalcracker in the Kitchen

Categories     Entrees    Appetizers

Number Of Ingredients 8

1 beef heart (cleaned and cut into 3 or 4 pieces)
Beef stock or broth to cover meat (OR salted water)
One peeled and halved medium onion PLUS One thinly sliced onion for layering in the jar with the heart and brine
Ground Black pepper
2 cups cider vinegar
3/4 cup water
Salt to taste
OPTIONAL 1 Tablespoon pickling spice (cloves removed)

Steps:

  • Clean then cook heart meat in the broth (using enough to cover and salt to taste) in covered pot approximately 1-1/2 to 2 hours or until done. Heart beef is cooked when a knife or fork enter without difficulty.
  • Drain, cool to handle, and slice the meat as desired.
  • Layer the pieces of beef heart and onions in a large glass jar, alternating layers. Season the meat generously with ground black pepper while layering. Set aside.
  • Combine brine ingredients together in a saucepan and bring to a boil, Remove from heat, and pour over beef and onions in jar.
  • Cool, then refrigerate and allow to sit a couple days before eating.

IRISH STEW RECIPE | JAMIE OLIVER STEW RECIPES



Irish stew recipe | Jamie Oliver stew recipes image

The benefit of skirt steak is that it’s leaner than many other cuts of beef, plus it’s high in the mineral zinc, which we need to keep our hair, skin and nails nice and healthy – triple win!

Total Time 2 hours 30 minutes

Yield 6

Number Of Ingredients 15

450 g pearl barley
olive oil
100 g baby silverskin pickled onions
1 large onion
3 large carrots
1 celery heart
½ a bunch of fresh thyme (15g)
800 g swede
20 g dried porcini mushrooms
500 g beef skirt steak
1 litre organic beef or chicken stock
½ x 440 ml can of Guinness
500 g fresh seasonal greens such as kale, cabbage, chard
20 g Cheddar cheese
4 heaped teaspoons English mustard

Steps:

    1. Preheat the oven to 180°C/350°F/gas 4.
    2. In a large pan, cover the pearl barley with plenty of cold water and leave to soak.
    3. Put a large casserole pan on a medium-high heat with 1 tablespoon of oil and the whole pickled onions. Peel and quarter the regular onion, then pull the quarters apart into petals and add to the pan.
    4. Stir regularly while you wash and trim the carrots and celery and slice both ½cm thick at an angle. Stir them into the pan, then strip in the thyme leaves.
    5. Cook and stir for 10 minutes, while you peel the swede and chop it into 3cm chunks, and finely chop the dried porcini. Stir both into the pan, then slice the beef 3cm thick and add that, too.
    6. After a couple of minutes, pour in the stock and Guinness. Bring up to a simmer, cover with a scrunched sheet of wet greaseproof paper, and cook in the oven for 1 hour.
    7. Remove the paper, then cook the stew for another hour, or until the meat is tender.
    8. Drain the pearl barley and re-cover with boiling water, then cook according to the packet instructions.
    9. Pick through your greens, discarding any tough stalks, and steam in a colander or sieve above the pearl barley for the last 10 minutes.
    10. Reserving a little cooking water, drain the pearl barley and return it to the pan, grate over the cheese, add the English mustard and a splash of the reserved water, and mix together.
    11. Taste the stew and season to perfection, then serve up with the mustard pearl barley and the freshly steamed greens on the side.

Nutrition Facts : Calories 576 calories, FatContent 9.9 g fat, SaturatedFatContent 2.3 g saturated fat, ProteinContent 39.8 g protein, CarbohydrateContent 82.3 g carbohydrate, SugarContent 16.3 g sugar, SodiumContent 1.5 g salt, FiberContent 6.1 g fibre

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