Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 1 large | Fresh, Beef Heart |
| 1 tablespoon | Vegetable oil |
| 1 teaspoon | Salt |
| 1 teaspoon | Pepper |
| ½ cup | Water |
| 1 large | Fresh, Beef Heart |
| 1 teaspoon | Salt, per quart of water |
| \N \N | Water, sufficient to cover heart in kettle |
TO BRAISE
TO COOK IN LIQUID
TO BRAISE: Cook whole heart on all sides after first rubbing with oil, salt and pepper, until just brown. Add ½ cup water. Heat to boiling; reduce heat immediately. Cover and simmer on top of range, or in 300 degree oven until tender, about 3 to 4 hours. TO COOK IN LIQUID: Cover heart with water; add salt to water and heat to boiling; skim surface and reduce heat to simmer. Cover and simmer until tender about 3 to 4 hours. Serve with small bowls of cider vinegar or horseradish for dipping.