So, I'm currently buying beef and pork from the farmer and on his list of cuts on the beef side is heart. I've never heard of eating it, however I'm also game to try it, which brings me here asking how do I prepare this dish for maximum taste? If anyone has a good liver recipe I'd love that too.
Beef heart
- Thread starter Curly
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Commander Quan
Commander Yellow Pantyhose
I love calf heart. I've had it out a couple of times but never made it myself. I've been wanted to to some cooking with offal, I may have to swing in and place an order at the meat market this weekend.
I brine deer heart then boil them in a light beef stock. Slice it thin and enjoy it on sandwiches or crackers.
I'd use it in a pie - steak, heart and ale, or something along those lines
I love beef heart. No need to brine; not gamey, very dense texture. I prefer to slice 1/4" thick and saute. Breakfast, lunch or dinner - yumm.
Actually, if makes a great roast as well. Prepare like any other pot roast with veggies for a great one-pot meal.
Cut into thin slices for stir fry's or any Mexican dishes and the other way I cook it in big chunks in the crock pot with beef bones and veggies. Its always good, texture is between liver and tender steak but flavor is mild.
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- #8
Interesting, I think I'll be going the thin cut and saute for breakfast route! Thank you for the quick replies.
Grill it to medium rare directly over hot charcoal, slice it thin and serve on toast with romescu sauce.
While it can turn tough when over cooked, I'd stay away from braising it. It would loose its distinctive bite.
While it can turn tough when over cooked, I'd stay away from braising it. It would loose its distinctive bite.
I have cooked deer heart. Sliced thin, tossed in flower, egg wash, bread crumbs, fried. I have seen this recently and want to find some beef hearts to try. Grilling season is on the way after all.
Take a 12 in (30 cm) pan, 35 Oz (1 kg) of onions, slice them thin, add a spoon of olive oil, a bit of salt and a glass or two of water (and a bit of chili pepper if you like it spicy).
Cook it at moderate heat for an hour, until the onion is soft, almost a cream.
Slice thin the heart (or liver, the original recipe is for liver: "Fegato alla veneziana", "Liver Venice style") and put it in the pan. Cover the liver with the onion and cook it for 5 to 10 minutes (medium/done, not rear).
Eat it when still hot with a slice or two of fresh baked bread.
Cook it at moderate heat for an hour, until the onion is soft, almost a cream.
Slice thin the heart (or liver, the original recipe is for liver: "Fegato alla veneziana", "Liver Venice style") and put it in the pan. Cover the liver with the onion and cook it for 5 to 10 minutes (medium/done, not rear).
Eat it when still hot with a slice or two of fresh baked bread.
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- #13
Well after being out of town a bit I got around to cooking up the heart. I was surprised initially as the butcher had already trimmed out the bits that make it a heart. As for cooking I took the simple route and fried it up in the cast iron with some bacon grease and cookies seasoning. The meat cooked very quickly and as for texture I have to say it was a little surprising, almost like an overcooked tender loin! I ended up cooking it all (having cut it all into strips) and now it's in the fridge, ready to serve as a handy meat snack!
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