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beef heart beef liver lamb stew meat yellow onions Scotch whisky minutes salt freshly ground black pepper thyme rosemary nutmeg casing beef caps white vinegar salt
Viewed: 6 - Published at: 9 years agoIngredients
- 1 lb beef heart, cut into 2-inch strips
- 1 lb beef liver
- 1/2 lb lamb stew meat, cut into 1-inch pieces
- 1 1/2 cups peeled and finely chopped yellow onions
- 4 tablespoons Scotch whisky
- 2 cups toasted oatmeal (, toasted on a cookie sheet at 375F for 10 minutes)
- SEASONINGS
- 2 teaspoons salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/4 teaspoon freshly grated nutmeg
- THE CASING
- 3 beef caps, available from a sausage shop
- 1 cup distilled white vinegar
- 1/2 tablespoon salt, for soaking
Method
- Place the beef heart in a 4-quart covered pot and just cover with cold water.
- Simmer, covered, for 70 minutes.
- Add the beef liver and lamb stew meat and cover; simmer for 20 minutes.
- Remove the contents of the pot and cool.
- Reserve 1 cup of the liquid.
- Grind everything coarsely.
- In a large bowl, mix all the ingredients except the beef caps, vinegar, and salt for soaking; mix well and set aside.
- Rinse the beef caps in cold water; turn them inside out and soak them in 2 quarts of cold water with the salt and vinegar for 30 minutes.
- Drain them and rinse very well, inside and out.
- Divide the meat mixture into three parts; fill the beef caps with the meat mixture and tie the ends off with string.
- Two will have to be tied on just one end, but the third piece will be tied on both ends.
- Prick the Haggis all over with corn holders or a sharp fork.
- Place in a steamer and steam for 80 minutes.
- Serve, sliced, with beef or lamb gravy.
- Don't forget the bagpipes!
