Braised Or Seared, Then Cooked, Beef Heart
From elgourmand2 7 years ago
- A while to make
- Serves 4-6
I love Beef Heart. It’s full of flavor and, if cooked right, tender and yummy. Howsomever, cooked wrong and you get tire rubber tough or mushy gloop. I always sear beef heart over a hot fire on the gas fired BBQ, to seal in flavors. Read more I reckon you could do this in a large skillet or wok on the stovetop. Then, depending on mood and how much time I have up my sleeve, I us my pressure cooker or Crock Pot to actually cook it. The Ingredients and first part of the method are about the same but the tail end is different. You’d think they’d taste the same; they don’t: similar but not the same. Both cooking methods yield a great meal. A final note: I don’t buy beef heart. My Samoan family slaughters six or seven cows, or steers, a year and I get the hearts; just the way they come from the cow so my prep is from scratch. See less
Ingredients
- • 1 beef heart, 3½-4 lbs. (1.6-1.8 kg.). shopping list
- Marinade: shopping list
- • 2 bay leaves. shopping list
- • 4 cups water. shopping list
- • 2 Tbs. raw sugar. shopping list
- • 3 Tbs. kosher or sea salt. shopping list
- • 1 tsp. course ground pepper. shopping list
- • 1 tsp. Rosemary. shopping list
- • ½ tsp. minced garlic. shopping list
- • ½ cup dry red wine. shopping list
- • 1 Tbs. Worcestershire sauce. shopping list
- Cooking Liquid: shopping list
- • ¼ cup dry red wine. shopping list
- • 1 cup homemade beef bone stock. shopping list
- • ½ tsp. FG pepper. shopping list
- • ½ tsp. sea salt. shopping list
- • ½ tsp. ground sage. shopping list
- • Enough water to cover the heart. shopping list
How to make it
- 1. Your beef heart should look red, firm and healthy. If it’s soft or a sickly gray color, don’t buy it or throw it out. See Photo
- 2. Using a very sharp paring or filleting knife, trim and clean the beef heart, inside and out. A good rule of thumb here is to remove everything you don’t think you want to eat; fat, connective tissue, valves, membranes, etc. Do the outside first then cut open the heart. This should give you four sections, see picture See Photo. Same rule here; remove everything from the inside of the heart you don’t think belongs. This makes for a lot of trimmings. Don’t worry, boil em a tad and your cat and dog will love em.
- 3. When the heart is trimmed and cleaned you can:
- A). Cut it into the four parts you got when you cut it open, marinate those for 5-6 hours (overnight is okay), sear them and then cook them. This is my personal #1 choice. See Photo
- B). Cut the heart into cubes, marinate them for 4-5 hours, put them on skewers, sear them and then cook them.
- 3. To cook these in a Crock Pot, cover with the cooking liquid and cook on low for 7 hours, checking for tenderness after 6 hours. Adjust seasoning and serve.
- 4. To cook in a pressure cooker; cover with the cooking liquid and cook at high steam for 30-40 minutes, depending on size. Remove from heat and release steam. Open the cooker, adjust seasoning and serve.
- Serve with sides of your choice.
People Who Like This Dish 1
- MikeyfromAR Colorado High Desert, US Of A
- elgourmand2 APia, Samoa
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