Sautéed Or Grilled, Tender Beef HeartFrom elgourmand 5 years ago
- • 1 beef heart, say about 2 lbs. shopping list
- • A mess of salt. shopping list
- • 1 Tbs raw sugar, optional. shopping list
- • ¼ - 1/2 cup decent red wine, optional. shopping list
- • A pinch, or 3, of basil. shopping list
- • A good grind of black pepper. shopping list
- • 2 decent sized onions, sliced, optional but nice. shopping list
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.
The Cookelgourmand Apia, WS
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