pmeheran
Senior Cook
I have noticed that people make the mistake of trusting their grocer, butcher. When it comes to beef heart how it is raised and handled after it is butchered is reflected in its taste. I have tasted beef heart that had a flavor like liver, I mean gamey liver. But also, I have had beef heart that was so delicate in flavor that no one would turn their nose up at it. If you get a good one, blanch in water just a little and then grill with Hmm, maybe olive oil. Donot under any circumstances over cook it! Another way would be to wash it thoroughly and slice and wash again and then I simply saute and maybe leave it a little pink in the center. Oh, yeah, horrors! It is an intense protein high, love it when it is good. Also, by the way, you can do something similar to octopus. We joke that it has michelin stamped on the side.