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Stuffed Beef's Heart

A baked stuffed beef heart with breadcrumbs, onion, butter, seasoning, and broth.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Beef and onion are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 17,092 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Stuffed Beef's Heart

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point. The book gives no cooking times either; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.

Prepare

  1. Preheat the oven to 350°F (175°C).

  2. Clean the beef heart and remove any fat.

Make the stuffing

  1. In a skillet, melt butter and sauté the onion until translucent.

  2. Mix breadcrumbs, sautéed onion, and seasoning in a bowl.

Stuff and bake

  1. Stuff the mixture into the beef heart.

  2. Place the stuffed heart in a baking dish and pour broth over it.

  3. Cover and bake for 1.5 to 2 hours, until tender.

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 + oniontop 7% of all pairs
    Smell alikemoderate
    Cooked together17,092 recipes

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

  2. Onion + buttertop 15% of all pairs
    Smell alikemoderate
    Cooked together42,912 recipes

    Shared aroma: decanal (soap, orange peel).

  3. Beef + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together10,847 recipes

    Shared aroma: 2-furfurylthiol (coffee, roasted).

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 body that is stuffed and becomes tender with long, moist cooking.
Breadcrumbs
Absorb the onion and butter, giving the stuffing body and holding its moisture.
Onion
Adds sweetness and aroma when softened gently in butter.
Butter
Adds fat and richness, carrying flavor through the sautéed onion.
Broth
Adds moisture during baking so the heart stays juicy and does not dry out.

The step that matters

Cover and bake for 1.5 to 2 hours, until tender. Beef heart is dense muscle full of connective tissue. Slow, moist, covered baking breaks that tissue down gradually; cooking too hot or too briefly leaves it tough and dry.

Swap the onion

How well each one fits the dish's main ingredients (beef, butter):

  1. Potatofits about as well
  2. Onionthe original
  3. Chivefits less well
  4. Tomatofits less well

Fit is the average pairing score against beef, butter. Candidates are from the same food group and used in at least 100 recipes.

“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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