Braised Ox Heart with Riesling-Washed Cabbage and Skirlie Stovies

Skirlie, a Scottish oatmeal hash, and stovies, a dish of stewed potatoes, are here combined into one side dish to accompany this hearty stew. Ox heart is beef heart. Veal heart, which is somewhat smaller, may also be used. Both are meaty and delicious and well-suited to long braising.