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Heart Ragout            HT   MC  French 140mins


Serves 4         Hot   Offal  Vegetables   Main course    Dairy free    France  Europe



450g/1lb Beef Heart

2 tbsp Flour

Salt and Pepper

2 tbsp Oil

1 Onion

2 tbsp Tomato Paste

300ml/10 fl.oz. Beef Stock

1 x 400g/14oz tin chopped Tomatoes

Bouquet Garni

2 teasp Sugar 




1. Trim the heart of gristle and fat, and cut into 12mm/1 inch thick slices. Wash well and dry with kitchen paper. Preheat the oven to 170C, 325F, Gas mark 3.


2. Coat heart slices with flour which has been seasoned liberally with salt and pepper. Heat oil in a frying pan and brown slices quickly on both sides. Transfer to a flameproof casserole.


3. Peel, slice and fry the onions until golden. Add any remaining seasoned flour and the tomato paste. Gradually stir in the stock, stirring all the time, bring to the boil and simmer for 2 minutes.


4. Add the tinned tomatoes, bouquet garni, sugar and seasoning. Pour sauce into casserole, cover and bake in the centre of the oven for 2 hours until tender.


5. Discard bouquet garni and adjust the seasoning if necessary. Serve immediately.


More Offal  Recipes   |  Types of Offal  |  More Recipes with Alcohol 


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Key techniques required to make this recipe


Chop to To cut into pieces of approximately the same size.
Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.


Freezing/Make ahead

Not suitable


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife


Wooden or Plastic Spoon


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