Cooking Resources

Steve Kroll · 11-26-2011, 03:43 PM

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.

CWS4322 · 11-26-2011, 04:11 PM

I cook it like roast...put slivers of garlic in it...there was a thread last winter on how to cook heart...someone BBQ'd it with great results...or I boil it with bay and garlic. I love beef heart. The DH does not eat any type of organ meat.

Kayelle · 11-26-2011, 05:02 PM

I havn't had it since I was a kid, Steve. I remember Dad marinated sliced beef heart in buttermilk, and then pounded it, and breaded it, and cooked it like chicken fried steak. Pretty durn good as I remember.

Kathleen · 11-26-2011, 05:16 PM

I've never had it, but my mother use to describe a dish my great-grandmother made where she stuffed the heart with a bread stuffing and braised it in the oven. She said it was super tender and very flavorful. Of course, she doesn't have a recipe.

**PrincessFiona60** · 11-26-2011, 05:46 PM

I remember slow braising, too. Shrek won't eat it so I've haven't had it in years.

Claire · 11-26-2011, 05:46 PM

Had it quite often when I was a kid. I think Mom used her pressure cooker to get it tender. One year, when I was a teenager, I decided to try a recipe for stuffed heart. It was impossible to eat. It was SO tough. So, my recommendation is to look for a pressure cooker recipe.

**PrincessFiona60** · 11-26-2011, 07:04 PM

Now you have me wondering if Mom made it in the pressure cooker. I just remember I loved it!

Aunt Bea · 11-26-2011, 07:07 PM

If it is a whole one you can stuff it with a bread stuffing and then pot roast it low and slow.

Use the drippings to make plenty of gravy for the stuffing and mashed potatoes!

babetoo · 11-26-2011, 09:17 PM

Quote:

Originally Posted by Kayelle

I haven't had it since I was a kid, Steve. I remember Dad marinated sliced beef heart in buttermilk, and then pounded it, and breaded it, and cooked it like chicken fried steak. Pretty durn good as I remember.

that is what i did when i cooked it for my kids. they loved it and easy to do.

TATTRAT · 11-26-2011, 11:34 PM

Quote:

Originally Posted by Kayelle

I havn't had it since I was a kid, Steve. I remember Dad marinated sliced beef heart in buttermilk, and then pounded it, and breaded it, and cooked it like chicken fried steak. Pretty durn good as I remember.

Indeed. One of my fave preparations for it.

Heart is strong, both in flavor and texture. A hearty stew is always an option, served over rice, or with some crusty bread. IF you have a good beef bourguignon recipe, just roll with that but use the heart.