-
1
Place the heart in a bowl and run under a gentle flow of water for 30 min to remove all thc blood.
-
2
Place the belly of pork and calves foot in a saucepan cover with cool water boil for 2 min to blanch then refresh in cool water.
-
3
Drain and place on kitchen paper.
-
4
Peel the onions and carrots rinse in cool water and pat dry.
-
5
Lightly salt the calves heart and cut the pork belly into 4 pcs.
-
6
Heat the clarified butter in the casserole and put in the heart and pork belly.
-
7
Lightly brown on all sides over a gentle heat for 10 min then add in the onions unpeeled garlic and a healthy pinch of sugar.
-
8
Cook for another 5 min over gentle heat stirring from time to time till everything is golden brown then add in the pcs of calves foot and the carrots.
-
9
Stir well increase the heat pour in the alcohol and flame.
-
10
As soon as the flames die down add in the chicken stock or possibly water sugar nutmeg and bouquet garni.
-
11
Put on the lid and cook in the oven at gas 4 180C (350F) or possibly lower the heat and simmer on the hob.
-
12
Turn the heart every 20 min making sure none of the ingredients sticks to the casserole.
-
13
Cook for 1 1/2 hrs.
-
14
Cut the heart into 8 thin slices and arrange in the centre of a large shallow dish.
-
15
Throw away the bouquet garni and scatter the rest of the ingredients around the heart.
-
16
Season the gravy to taste pour it over the heart and sprinkle with the parsley.
-
17
Remember to dip your bread in the sauce
-
18
serves 4cooking time 1 hr 50 minsprep time 50 mins
