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Old 01-09-2014, 01:47 AM   #21
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The only time I remember cooking it I was a teenager. Mom had bought it, then got sick. Boy, what a disaster. And even then I was somewhat experienced with organ meats. I don't even remember what I did wrong; I think I tried to stuff it and braise it (using, I think, Betty Crocker or Better Homes and Gardens as guideline). It was like I'd taken an old tire and boiled it. I'm now pushing 60 and will never buy a beef heart again. Luckily, I'm not likely to be that poor again.
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Old 01-09-2014, 01:37 PM   #22
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Originally Posted by Chief Longwind Of The North View Post
Even tough cuts, if cooked rare and sliced very thin are tender enough. Also, they have to be cooked against the grain. But if you overcook any meat, it gets tough. Heart and other well exercised muscles are very prone to this. Or if they are cut thick, they can still be rather chewey.

Think of liver, when prepared well, it can be so tender that it's downright creamy. Then again, I've had liver that would substitute for shoe soles. The same is true of beef brisket. Cooked rare, or even medium rare, and slice thin against the grain, it can be a wonderful meat, especially grilled. But I have had corned beef (made from brisket) that was so tough, it was nearly inedible. You couldn't even cut it with a knife. But that was on a naval ship. We often said that the navy taught their cooks to take perfectly good food and make it inedible.

So, I hope that helps clear things up a bit. Like clams, or squid, for heart, cooking is - 2 minutes or two hours. That is barely cook it, or braise it long enough to break it down.

Seeeeeya; Chief Longwind of the North
Clear as glass Chief. London Broil seems like a good example. Cooked rare and slice very thin across the grain.

Not sure it would fly around here. I haven't had prime rib in years because my wife will not eat anything thats rare.
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Old 01-09-2014, 02:40 PM   #23
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It's rather bizarre, yesterday I typed up a long response and puff it disappear. But if you read Chief's post it is very much along the same lines of what I said. Funny thing I too use liver as an example.

Just want to add one thing here; there is a very fine line between cooking tough piece of meat to be rare and all of a sudden to become too tough. And I almost am talking seconds, so I would not recommend trying to do that to a novice.
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Old 01-09-2014, 11:17 PM   #24
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We always cooked it in the pressure cooker and then sliced it thinly and made sandwiches. I have also simmered beef and deer hearts with some pickling seasoning added. It seems to me I let them go for about 2-2-1/2 hours. Again, for sandwiches or just sliced and eaten...
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Old 09-21-2014, 09:41 PM   #25
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Bump.

I picked up 1/2 a beef heart this week (couldn't resist--it was only $3). I have it brining in a corned beef brine. My intention is to make beef heart pastrami later this week on my charcoal smoker.
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Old 09-22-2014, 11:57 AM   #26
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Bump.

I picked up 1/2 a beef heart this week (couldn't resist--it was only $3). I have it brining in a corned beef brine. My intention is to make beef heart pastrami later this week on my charcoal smoker.
You need to move close to where I live, so's I can know on your door and beg for beef heart pastrami.

I'm in El Cajon, CA today, and will be for the next week. In laws don't have a grill. How can one live without some kind of charcoal or gas grill? It just ain't natural.

Seeeeeeya; Chief Longwind of the North
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Old 09-22-2014, 01:25 PM   #27
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Beef heart makes amazing stew. You could also braise it as described in the last post, or cook in a pressure cooker for about 45 minutes. Then, remove and stuff with bread dressing, with sage, onion, mushrooms, celery, and even a little carrot added. Use the broth to make a rich gravy. But then, I'm crazy about a savory bread dressing . You might stuff with potato chunks, then braise to get that rich flavor right into the potato, or use an apple corer to take a plug out of the potato, then stuff it with diced beef heart, onion, and seasoned with salt an pepper. Cut the plug in half, and insert back into the potato on either side. Bake and serve.

I'm thinking that diced beef heart would be great in chili, or in pasties, sliced thin and made into sandwiches, etc.

Hope one of these ideas works for you, or at least gives you inspiration to try something wild and wonderful of you own.

Seeeeeya; Chief Longwind of the North
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Old 09-22-2014, 05:43 PM   #28
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Originally Posted by Chief Longwind Of The North View Post
Beef heart makes amazing stew. You could also braise it as described in the last post, or cook in a pressure cooker for about 45 minutes. Then, remove and stuff with bread dressing, with sage, onion, mushrooms, celery, and even a little carrot added. Use the broth to make a rich gravy. But then, I'm crazy about a savory bread dressing . You might stuff with potato chunks, then braise to get that rich flavor right into the potato, or use an apple corer to take a plug out of the potato, then stuff it with diced beef heart, onion, and seasoned with salt an pepper. Cut the plug in half, and insert back into the potato on either side. Bake and serve.

I'm thinking that diced beef heart would be great in chili, or in pasties, sliced thin and made into sandwiches, etc.

Hope one of these ideas works for you, or at least gives you inspiration to try something wild and wonderful of you own.

Seeeeeya; Chief Longwind of the North
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Old 09-22-2014, 05:59 PM   #29
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Old 09-22-2014, 10:27 PM   #30
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I never ate beef heart until Kayelle and I went on a 12 hour culinary tour in Lima,Peru.
At our first stop , for lunch they served a series of interesting foods
Top left: green tamale (made with cilantro)
Top right: causa (potato, mayonnaise, avocado, and chicken)
Bottom right: cheese and yucca balls
Bottom middle: Anticuchos (sliced beef heart topped with chili sauce)
Bottom left: Papa Rellena (potato stuffed with beef)
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