Calfs Heart With Carrots Recipe

Name: Calfs Heart With Carrots Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 x calves heart about 750g lightly smoked belly of pork; 1 x calf s foot split down the middle and cut into 4; 350 gm small white onions; 350 gm small new carrots; 50 gm clarified butter; 2 x unpeeled clv garlic; 2 pch sugar; 50 ml cognac or possibly armagnac; 200 ml chicken stock or possibly water; 1 pch nutmeg; 1 x bouquetgarni with plenty of thyme; 1 Tbsp. shredded flat leaved parsley; 1 x salt and freshly grnd pepper

Servings: persons

1 x calves heart about 750g lightly smoked belly of pork
1 x calf s foot split down the middle and cut into 4
350 gm small white onions
350 gm small new carrots
50 gm clarified butter
2 x unpeeled clv garlic
2 pch sugar
50 ml cognac or possibly armagnac
200 ml chicken stock or possibly water
1 pch nutmeg
1 x bouquetgarni with plenty of thyme
1 Tbsp. shredded flat leaved parsley
1 x salt and freshly grnd pepper

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

16495

kcal

Calories

1019

Fat

1749

Carbs

215

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 x calves heart about 750g lightly smoked belly of pork, 1 x calf s foot split down the middle and cut into 4, 350 gm small white onions, 350 gm small new carrots, and more.

Yes, Calfs Heart With Carrots Recipe falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!