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Member recipe

Roasted Ox Heart

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Cooking time

Prep: 10 minutes Cook: 4 hours

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Serves 8

Much overlooked but very cheap and extremely tasty piece of beef slow cooked and tender.

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  • 1 Ox Heart (it is really cow heart but the butcher calls it ox)
  • 1 large onion cut in half
  • 12 cloves garlic peeled and bruised
  • salt and coarsely ground black pepper


  1. Heat the oven to 160°C with shelf towards the bottom third of the oven.

  2. Trim any stringy or really hard bits from the inside of the heart

  3. Place onion and garlic inside the heart and season with salt and pepper.

  4. Tie the heart closed with string and season with salt and pepper.

  5. Place in a roasting tin with the seam of the prepared heart on the bottom.

  6. Cover with foil, making sure the foil doesn't touch the heart, and cook for 4-5 hours until juice runs clear.

  7. Remove foil and cook for a further half hour at 200°C to crisp the fat if needed.

  8. Serve with mashed potatoes, carrots and swede, Yorkshire puddings, roast potatoes and gravy.

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Lal Lewis's picture
Lal Lewis
12th Nov, 2018
Roast ox heart is a favourite of ours. I don't use garlic however but some grated horseradish inside. Tasty and economical roast and no one guessed its offal.
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