Planned Leftovers with Ox Heart

Ox heart is not something you see every day in the average (super)market, but when you do, it is definitely worth snapping up. As a member of the offal family, it comes dirt cheap, but it can be prepared in a number of different ways, which variously emphasize its affinity to other organs or to steak. Plus, there’s enough meat on it to serve at least 8 people.

Choices of how to cook ox heart include boiling then pickling (my grandmother’s favourite), slow stewing (my first instinct), roasting, and more. Because I wanted to have the maximum opportunity for leftovers variety, I opted for roasting, and used a modified version of the recipe I found here.

My daughter came for a visit between Christmas and New Year, so it was a good opportunity to play with what for us is rather non-traditional food. To me, the meat tasted mostly like beef steak, though my family detected a faint hint of organ, too. Either way, it is definitely a rich meat, so portions need to be on the smaller side than normal.sliced-ox-heart-24-12-2016-06-21-55-pm

Day one: Stuffed roasted ox heart with cherry port sauce (a pre-packaged gift), baked pumpkin and wilted cabbage salad.

Day two: Hot meat sandwiches with thin-sliced heart and bubble and squeak (made with pumpkin instead of potatoes).

Day three: Basic leftovers of cut up chunky strips, browned all over and covered with hot leftover port sauce (see above), leek and potato boats, cranberry salad.

Alternative leftover meals:

Stuffed cabbage–using ground leftover heart for the meat element.

Soup (of course).

I'm an American living in the UK, combining rural Mid-west ideas about food with a suburban coastal British reality. It's fun!

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Posted in Kitchen Economy, Leftovers
12 comments on “Planned Leftovers with Ox Heart
  1. I’ve been looking at the sheep hearts recently in TESCO.Haven’t had them for years(since the last time we were skint, in fact. Not seen ox heart but it sounds tempting.

    Liked by 1 person

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Sharing a lifetime of experience of kitchen challenges. Respecting food and making the most of what's available. Read more on my About page.
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March 2015
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