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Old 02-18-2011, 09:18 PM   #11
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when my kids were growing up, we had at least once a week. i would slice it fairly thin, (not paper thin) and dredge in flour and seasoning. then pan fried fairly quickly. it was tender and almost as good as steak. they loved it with mashed potatoes and corn. i do know that you can stuff the whole heart and bake it. no recipe though.

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Old 02-19-2011, 04:55 AM   #12
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To repeat what others have said (or not), I remember it being very, very, very tough. Mom either pressure cooked it or slowly stewed it all day. One time, as a teenager, I found a recipe for stuffing it, but it was almost inedibly tough when I finished. My first early cooking failure. You might as well have put the stuffing in your shoe and taken a bite.

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Old 03-05-2013, 10:14 AM   #13
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I recently put beef heart into the slow-cooker with beef kidney, prepared oxtail sauce and some English beer. It made a really tasty pie filling, and not tough at all.
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Old 03-26-2013, 11:32 AM   #14
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We take beef heart and liver with a bit of fatty bacon and put it through the meat grinder. Mix in some spices and finely chopped onion. Shape like slightly flattened meatballs and wrap them in caul fat and grill till the caul fat is golden brown and the inside is tender but cooked.

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