How to make it

  • 1. Clean & trim the beef heart. Get rid of all the fat, veins, membranes, and such.
  • 2. Slice the heart into strips about 1” (2.5cm) thick & 2” (5cm) wide.
  • 3. Find a plate large enough to hold the hart strips one layer thick and sprinkle salt on it.
  • 4. Lay the strips of heart on the plate and sprinkle, liberally, with more salt.
  • 5. Sprinkle the Tbs of raw sugar over the top. This is just a light dusting.
  • 6. Cover lightly and let set for an hour.
  • 7. When the heart is finished its salt soak rinse thoroughly.
  • 8. Let set a few minutes and rinse again.
  • 9. Place in a bowl with the red wine, if using, and marinate for at least 30 minutes, stirring often.
  • 10. I did this after work one evening so took the easy way and used a 10” (25cm) cast iron skillet. I also cut the strips into 1 ½ x 1 ½ inch chunks.
  • 11. Get the skillet pretty hot.
  • 12. Add a Tbs of olive oil and a bit of butter.
  • 13. While the heart is having its wine soak, chop the onions and sauté them in butter until about half cooked.
  • 14. Drain, pat dry and add the beef heart chunks to the onions.
  • 15. Saute, stirring frequently, until just cooked through.
  • 16. Do the fresh ground pepper thing.
  • 17. Serve & enjoy.
  • I know I sound like a snake oil salesman here but the way this heart turned out was just super. Note that I didn’t pound it to death, etc. It really was tender and had heaps of flavour.
  • I served this with a fresh green salad and some buttered pasta but next time I do this I’ll leave it in strips & do it on the outside grill, with baked potatoes.

People Who Like This Dish 1
Reviews & Comments 4

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  • jeef_boner 8 years ago
    Reckon this would work with the hugely under rated cheeks of said animal?
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  • 22566 8 years ago
    Does this mean you have 'Heart' RJ ?
    I knew it all along. :o)
    Kind Regards
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  • sosousme 8 years ago
    Here in Sonoma County and wine country in general, it's all become nose to tail butchering and cooking, although I think I will leave this to the professionals, your technique is interesting. I might just pass it off to some of my chef friends to try...
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  • gourmetana 8 years ago
    Oh this brings back some childhood memories. My mom used to stew heart and liver. Yum!
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