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ox heart


  1. For cooking Ox Heart it's best to rinse in cold running water for a hour or so, next place in a deep stock pan, cover with essential cuisine beef stock, a large onion, 2 large carrots, a few sticks of celery all roughly chopped, some thyme, bay leaf, few white peppercorns, 6 whole garlic cloves and a half bottle of red wine.
  2. Bring to the boil, skim off any white proteins on the surface then reduce heat to a simmer and cook for 3 hours 30 minutes until tender when pierced with a skewer at the thickest point.
  3. Leave the heart to cool in the broth for an hour or so then pass of the juices and reduce to a rich syrupy sauce adding a spoonful of corn flour mixed with cold water and whisked into the sauce to thicken slightly.