Braised Heart with Olives, Dates, and Cinnamon

Name: Braised Heart with Olives, Dates, and Cinnamon
Prep time: 3 h 30 min
Cook time: 3 h 30 min
Total time: 3 h 30 min
Yield: 4
Cuisine: Global
Ingredients: 1 beef heart, about 2 pounds, trimmed of sinews and ventricles; 710 milliliters beef stock; 4 servings freshly ground black pepper; 1 stick cinnamon; 1 teaspoons ground cumin seeds; 6 dates; 0 teaspoons ground coriander; 118 milliliters briny olives; 1 onion, thinly sliced; 3 mediums parsnips or other root vegetables, cut into 2-inch rounds

Braised Heart with Olives, Dates, and Cinnamon might be just the main course you are searching for. One portion of this dish contains around 86g of protein, 21g of fat, and a total of 687 calories. This recipe serves 4. This recipe covers 57% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free, dairy free, and primal diet. A mixture of dates, ground cumin seeds, briny olives, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the beef heart you could follow this main course with the Valentine Parfait Cupcakes as a dessert. From preparation to the plate, this recipe takes approximately 3 hours and 30 minutes.

Instructions

Cut the heart into three or so large pieces that can be laid flat in your pot.

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Pot

Place the pot over high heat and add the oil. Brown the pieces of heart on both sides, about 3 minutes per side.

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Cooking Oil

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Pot

Remove and set aside.

Turn the heat to medium and add the onions and cook until softened but not brown, about 5 minutes.

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Onion

Add the heart back to the pot, along with the rest of the ingredients. The heart should be covered halfway by the stock.

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Stock

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Pot

Add more water if needed.

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Water

Let the stock come to a simmer.

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Stock

In the meantime, preheat your oven to 300 F.

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Oven

Lay a piece of parchment paper over the heart and put the lid on the pot. Braise in the oven until the heart is tender, at least 2 hours.

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Baking Paper

Oven

Pot

Let the heart cool slightly in the liquid. At this point, the braise may be refrigerated and reheated when you are ready to eat. When you are ready to serve, remove the heart from the liquid and place the pot over medium-high heat. Reduce the liquid until you have a cup or so remaining of the liquid.

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Pot

Cut the braised heart into slices and spoon the sauce over the heart.

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Sauce