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.
For The Heart
- 5-6 lb. beef or veal hearts
- 1⁄4 cup vegetable oil
- 4 whole carrots, peeled, trimmed and chopped
- 3 whole celery ribs, chopped
- 1 whole rutabaga, peeled and chopped
- 1 whole yellow onion, peeled and chopped
- 6 sprigs fresh thyme
- 4 cloves garlic, peeled and crushed
- 2 whole bay leaves
- 3 cups red wine
- 3 cups beef stock
- Freshly ground black pepper
For the Accompaniments
- 1⁄2 head green cabbage, cored and thickly sliced
- 1 whole bottle Riesling
- 3 russet potatoes, peeled and cubed
- 1⁄2 cup pinhead oatmeal
- 1⁄2 whole yellow onion, peeled and finely chopped
- 1 1⁄2 cups beef stock
- 4 Tbsp. butter or rendered bacon fat, cut into pieces
For the cabbage: Put cabbage into a large bowl and generously season with salt. Cover and let rest at room temperature for 3 hours. Rinse and drain well. Put cabbage into a large pot, add wine, and simmer over medium heat until wine is almost completely evaporated and cabbage is tender, about 1 1⁄4 hours. Season to taste with salt, if you like.
For the skirlie stovies: Preheat oven to 300°. Put oatmeal into a small heavy skillet and toast over medium heat, stirring, until golden, 6-8 minutes. Transfer to a small bowl and set aside. Toss potatoes and onions together in a medium baking dish and spread out in the dish. Add stock to dish, scatter with toasted oatmeal, and dot top with butter or bacon fat. Season to taste with salt. Tightly cover dish with foil and bake until potatoes are soft , about 1 1⁄4 hours. Stir gently and adjust seasonings. Turn off oven, cover skirlie stovies, and keep warm in oven.