2Food > Braised Heart with Olives, Dates, and Cinnamon

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Braised Heart with Olives, Dates, and Cinnamon

What you need

1 beef heart, about 2 pounds, trimmed of sinews and ventricles
3 cups beef stock
freshly ground black pepper
1 stick cinnamon
1/2 teaspoon ground cumin seeds
6 dates
1/4 teaspoon ground coriander
1/2 cup briny olives
1 onion, thinly sliced
3 medium parsnips or other root vegetables, cut into 2-inch rounds

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How to do it

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

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

3. Remove and set aside.

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

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

6. Add more water if needed.

7. Let the stock come to a simmer.

8. In the meantime, preheat your oven to 300 F. 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.

9. 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.

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

11. Serve with couscous and the braised root vegetables in the pot.

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Nutrition

Calories
686.95cal ( 34.35% of daily need)
Fat
21.1g ( 32.47% of daily need)
Saturated Fat
6.76g ( 42.24% of daily need)
Carbohydrates
35.69g ( 11.9% of daily need)
Sugar
14.49g ( 16.1% of daily need)
Cholesterol
562.34mg ( 187.45% of daily need)
Sodium
1076.88mg ( 46.82% of daily need)
Protein
86.13g ( 172.25% of daily need)
Vitamin B12
38.77µg ( 646.24% of daily need)
Vitamin B2
4.35mg ( 255.74% of daily need)
Vitamin B3
36.76mg ( 183.81% of daily need)
Selenium
103.77µg ( 148.24% of daily need)
Iron
21.22mg ( 117.87% of daily need)
Phosphorus
1116.91mg ( 111.69% of daily need)
Copper
2.08mg ( 104.23% of daily need)
Vitamin B5
8.92mg ( 89.19% of daily need)
Vitamin B1
1.27mg ( 84.46% of daily need)
Vitamin B6
1.53mg ( 76.36% of daily need)
Potassium
2196.45mg ( 62.76% of daily need)
Zinc
8.81mg ( 58.77% of daily need)
Manganese
1.05mg ( 52.35% of daily need)
Magnesium
152.32mg ( 38.08% of daily need)
Vitamin C
31mg ( 37.57% of daily need)
Fiber
8.08g ( 32.31% of daily need)
Vitamin K
27.5µg ( 26.19% of daily need)
Folate
102.93µg ( 25.73% of daily need)
Vitamin E
3.43mg ( 22.87% of daily need)
Calcium
118.81mg ( 11.88% of daily need)
Vitamin A
74.59IU ( 1.49% of daily need)

Breakdown

Proteins
50.87%
Fat
28.05%
Carbs
21.08%
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only.

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