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To Roast a Beef Heart

Roasted beef heart stuffed with veal forcemeat and butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Beef and veal are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 3,784 recipes. Both carry 2,6-nonadienal, which smells cucumber, green. The science ↓

To Roast a Beef Heart

Ingredients

Directions

The book gives no oven temperature. The 350°F in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Wash and soak the beef heart thoroughly.

  2. Cut away the lobes and fill the cavities with veal forcemeat.

  3. Secure the heart with a needle and twine or coarse thread.

Roast and serve

  1. Roast it at a moderate fire (350°F / 175°C) for 1.5 hours, basting it frequently with butter.

  2. Pour melted butter over the heart before serving.

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 + vealtop 11% of all pairs
    Smell alikemoderate
    Cooked together3,784 recipes

    Shared aroma: 2,6-nonadienal (cucumber, green).

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

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

  3. Veal + buttertop 23% of all pairs
    Smell alikemoderate
    Cooked together9,381 recipes

    Shared aroma: 3-hexenal (apple, fruity).

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 of the dish, becoming tender with long, moist roasting.
Veal forcemeat
Fills the cavities, adding moisture and flavor as the heart cooks.
Butter
Adds fat for moisture and browning while basting and for richness at serving.

The step that matters

Basting the heart with butter during roasting. Lean heart muscle dries out over a long roast. Frequent basting with butter adds fat and moisture to the surface, helping keep the meat juicy and promoting even browning.

“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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