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wifezilla
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Joined: 05 Apr 2008
Posts: 63
Location: Colorado
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 Posted: Mon Jun 02, 2008 11:20 pm Post subject: Got Beef Heart... Now What? |
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I wanted to try new cuts of meat for so long but there was nothing available at the local stores other than the same old same old. Then the Mexican market opened. Now I feel like a dog that chases cars. What do you do when you catch it?
So I have this beef heart. Any ideas? 
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Carnation
Top Carnivore
Joined: 15 Dec 2007
Posts: 3586
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| Posted: Mon Jun 02, 2008 11:40 pm Post subject: |
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| You are so lucky! Heart is delicious. In the winter, I thow it in and slow cook in a variety of ways - stewed, stuffed, etc. But this time of year, just cut it into some big chunks, throw it in your favorite marniade for a few hours and grill lightly, serve thinly sliced. Be sure to give a few raw pieces to the cats, as it's a fantastic source of taurine. |
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Erasmus
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Joined: 20 Feb 2008
Posts: 142
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| Posted: Mon Jun 02, 2008 11:42 pm Post subject: |
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It's pretty tough. I'm guessing low and slow.
I go through about 30 pounds of it a month.
But I use meat processors...
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Carnation
Top Carnivore
Joined: 15 Dec 2007
Posts: 3586
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| Posted: Tue Jun 03, 2008 2:04 am Post subject: |
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Cute, E. 
Yep, heart is tough (thus, the thin slicing when grilled), but it has a great beef flavor.
How did you end up cooking it? Did you find any other goodies at the market. Ethnic markets are such a great resource for carnivores. |
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wifezilla
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Joined: 05 Apr 2008
Posts: 63
Location: Colorado
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| Posted: Tue Jun 03, 2008 3:13 pm Post subject: |
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It is only HALF cooked right now. I did the "low and slow" with the beef heart and a rack of beef ribs last night in the oven. Now they are marinating and I will cook them on the grill (again, low and slow) for tonight's dinner. Hubby and I sampled it and the flavor was really good. Kind of like a mild liverish flavor???
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wifezilla
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Joined: 05 Apr 2008
Posts: 63
Location: Colorado
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| Posted: Wed Jun 04, 2008 1:10 am Post subject: |
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I slathered the par-cooked heart in bbq sauce and put it on the grill along with my ribs. I like it
Slow cooking in the oven and slow cooking on the grill is always a safe bet for potentially tough meat.
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Erasmus
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Joined: 20 Feb 2008
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| Posted: Sat Sep 20, 2008 9:59 pm Post subject: |
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Been thinking about this....
Bet you it would be good as/or in burgers.
I will have to try it when I get my next 60 pounds of it next month.
-E |
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Carnation
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Joined: 15 Dec 2007
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| Posted: Sat Sep 20, 2008 10:05 pm Post subject: |
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| Sixty pounds of beef heart?! |
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Erasmus
Hunter
Joined: 20 Feb 2008
Posts: 142
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| Posted: Sat Sep 20, 2008 10:55 pm Post subject: |
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| Carnation wrote: | | Sixty pounds of beef heart?! |
Meat processors, remember?
I get about 250 pounds of various meats every other month from the co-op.
-E
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