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To Roast Beef Heart

Roast beef heart prepared by cleaning, stuffing, and baking at 400°F for 1.5 hours, served with gravy and wine.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Beef and turkey work together. They rank in the top 9% of all ingredient pairs, and cooks put them together in 248 recipes. Both carry trans-2-decenal, which smells waxy, orange. The science ↓

To Roast Beef Heart

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Wash the beef heart carefully and open it to remove the ventricles.

  2. Soak the heart in cold water until the blood is discharged, then wipe it dry.

  3. Stuff the heart with dressing as you would for turkey.

Roast and serve

  1. Roast the heart at 400°F (200°C) for about 1.5 hours.

  2. Serve with gravy thickened with some of the stuffing and a glass of wine.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Beef + turkeytop 9% of all pairs
    Smell alikemoderate
    Cooked together248 recipes

    Shared aroma: trans-2-decenal (waxy, orange).

  2. Beef + peppertop 10% of all pairs
    Smell alikemoderate
    Cooked together18,971 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  3. Turkey + peppertop 15% of all pairs
    Smell alikemoderate
    Cooked together1,636 recipes

    Shared aroma: myristicin (spice, warm).

  4. Wine + peppertop 18% of all pairs
    Smell alikemoderate
    Cooked together8,066 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  5. Beef + winetop 19% of all pairs
    Smell alikemoderate
    Cooked together2,372 recipes

    Shared aroma: 3-ethylphenol (must).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Beef heart
Forms the main meat, which becomes tender and firm when roasted slowly.
Dressing
Fills the cavity, adding moisture and flavor as the heart cooks.
Wine
Adds acidity and aroma to the serving liquid.

The step that matters

Soaking the heart until the blood is discharged. Soaking draws out residual blood before roasting. Blood left in the muscle can taste metallic and affect the texture and color of the finished meat, so the heart should be fully drained and dried before stuffing.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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