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Roasted Ox Heart

For the ox heart


1 x ox heart (trimmed of most but not all of the fat and the stringy hard parts)

1 carrot

1 leek

500ml fresh beef stock

Salt & pepper


Rapeseed oil

2 fresh bay leaves

½ bottle of red wine


1. Brine the heart in salt water (approx 30 mins).

2. Stuff the heart and tie tight.

3. Brown the heart in the casserole dish.

4. Add the wine and boil to burn off some of the alcohol.

5. Add the stock, carrots, leeks and season.

6. Broil on the hob for approx. 30 mins, put a piece of baking paper under the lid to form a tight seal.

7. Then in the oven at 160 C for approx. 30 mins.

8. Then remove the lid and roast at 180 C for approx. 10 mins.

9. Leave to rest before serving. (approx. 20 mins)

For the stuffing


1 large free range egg

300g brown breadcrumbs

30 dried mixed mushrooms

200g chestnut mushrooms

200g smoked bacon lardons


1 x large onion



Ground black pepper

3 garlic cloves

Olive oil


1. Fry the bacon.

2. Remove the bacon and fry the garlic, onion and both mushrooms, gently add butter and oil if needed.

In a bowl mix the breadcrumbs, egg, parsley, bacon and mushroom mix, season and combine to form the stuffing.

Roasted Ox Heart: List
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