RECIPE WANTED: Beef Heart


(Richard Morris) #1

OK I have a beef heart, and Jules and I know we quite liked eating it - thanks to trying some that @ishaisagi made at our Canberra meetup a few weeks ago.

What spices go well with heart? What cooking processes are best?


Carnivore by accident!
#2

I basically used Squatchy’s recipe:

http://robbwolf.com/2013/01/07/beef-heart-chili/


(AnnaLeeThal) #3

Do you think you could Sous Vide it and then chop it up and add to the chili?


#4

My take is slicing into thick small steaks and grilling it to medium rare, either outdoors on fire, or indoors on cast iron grill, like this indoor grill technique recipe.

For condiment/sauce, I would pair it with a freshly made gremolata sauce, similar to this:


(Mark) #5

You could ask Captain Beefheart,I’m sure he has a groovy recipe


(Adam Hagen) #6

I sous vide mine a couple months back. I rubbed the heart with cumin, oregano, chili powder, salt, onion powder and garlic powder and let it dry brine for 24 hours in the fridge. I then put it in a vacuum bag with some fresh thyme and some tallow from the renderings from the same cow. I set the circulator up and set the time and temperature to 24 hours at 145 degrees F. Once it cooled I sliced it and ate it cold along with adding it to broth.


Beef heart in chocolate gravy - Valentines day tucker
(AnnaLeeThal) #7

And…recommended? It sounds delicious.


(Adam Hagen) #8

Yeah, it was great. Probably my favorite go to flavors are of the SW variety. The texture was better than quick cooking if you ask me.


(Richard Morris) #9

I’m going to use that technique then. Sounds delicious.


(Adam Hagen) #10

Great! Just get me some cred when it makes the recipes section of the
podcast!


(Christian Ross) #11

Anticuchos de corozon!!! My favorite way to eat beef heart. Or find a great Peruvian restaurant near you!

https://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=&cad=rja&uact=8&ved=0ahUKEwiowJbipNzRAhUJ0mMKHdhND6wQFgg0MAY&url=http%3A%2F%2Fperudelights.com%2Fen%2Fanticuchos-cows-heart-kebabs-flavor-on-a-stick%2F&usg=AFQjCNEr28ACmK_-0ufdxz_YtDSjkiPZsw


(Meeping up the Science!) #12

I’ve made all of these. The stew with wine is delightful (if you do wine, at least). The burger is… not as good as I thought. Certainly not bad, but I just prefer it fried like steak or braised.

I’ve also made the fries (long ago), and no crap fries have been the same since. Equally good with pan-fried jicama or cauli rice; a favorite was heart fat with seared/sauteed brussel sprouts and fennel.

Putting the link helps…


(Ross Daniel) #13

ella guru


(ishaisagi) #14

i think people covered it but:
salt and pepper, wild game spice (pepper,juniper berries,mushrooms, cacao and more) or the peruvian spices mntioned are my favs
strips in a cast iron is my preferred way (what anja made for you) and we had both salt & pepper and wild ga,e.
but also pressure cooker with bone broth.