This is a recipe I have been wanting to try:
Anticuchos (Beef Heart on Skewers) Recipe Details | Recipe database | washingtonpost.com
Anticuchos (Beef Heart on Skewers) Recipe Details | Recipe database | washingtonpost.com
Oddly enough, a friend of mine just e-mailed me this very recipe last night. Said he had it at a wedding once, and it was delicious.This is a recipe I have been wanting to try:
Anticuchos (Beef Heart on Skewers) Recipe Details | Recipe database | washingtonpost.com
This is a recipe I have been wanting to try:
Anticuchos (Beef Heart on Skewers) Recipe Details | Recipe database | washingtonpost.com
You know....there is nothing stopping you from trying that.
Sweet potatoes! Mmmmmm!
So... I am the proud owner of 2 lbs of beef heart. It was from a local farm and dirt cheap. Great!
Now what to do with it?
I've never cooked beef heart before. Being pure muscle, and with very little fat, I'm thinking that some kind of slow braising method is in order. Maybe a stew/ragu of some sort.
If any of you have favorite recipes to share, I would love to hear them.
Any one who is a fan of the "Coney Island" hot dogs in Michigan knows how difficult it is to reproduce the flavor at home. I've seen people put everything in it from tomato sauce to ground up hot dogs, neither of which belong in there.
A little known fact is that it's made from beef heart, thus its distinctive flavor. So if I had a beef heart, I'd try to reproduce the Coney sauce.
Ingredients list (off the 5# commercial brick from National):
Beef heart meat, beef suet, water, cracker meal, wheat flour, textured vegetable protein (soy flour, caramel coloring), spices, salt, flavorings, paprika.