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To Roast Beef Heart

Roasted beef heart stuffed with dressing, 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 350°F (175°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 in a 350°F (175°C) oven 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 + winetop 19% of all pairs
    Smell alikemoderate
    Cooked together2,372 recipes

    Shared aroma: 3-ethylphenol (must).

  3. Turkey + winetop 25% of all pairs
    Smell alikelow
    Cooked together70 recipes

    Shared aroma: 2-hexenal (green, leafy).

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

What each ingredient does

Beef heart
Dense muscle meat that becomes tender and sliceable after slow oven roasting.
Dressing
Fills the opened heart, adding moisture and flavor as it cooks inside the meat.
Gravy
Adds moisture and savory richness to the sliced roasted heart.

The step that matters

Soaking until the blood is discharged. Soaking draws out residual blood, which otherwise leaves a bloody taste and can make the meat look unappealing after roasting. The heart must be fully rinsed and wiped dry so it browns rather than steams in the oven.

“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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