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Speaking of Beef Tongue, How's About Beef Heart?

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  • Willy
    Charter Member
    • Apr 2015
    • 1919
    • High Desert of the Great Southwest

    Speaking of Beef Tongue, How's About Beef Heart?

    Grilled? Smoked? Diced for chili?

    Is it livery at all? Chewy.
  • EdF
    EdF
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    • Jul 2016
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    #2
    Originally posted by Willy View Post
    Grilled? Smoked? Diced for chili?

    Is it livery at all? Chewy.
    Very chewy for sure. I've only done hearts a few times, and I'm not sure I've settled on any kind of good cooking method.

    Comment

    • Dadof3Illinois
      Club Member
      • Jul 2017
      • 957
      • Southeast Illinois

      #3
      I do them like Tongue and use a pressure cooker first then usually simmer in a sauce for sandwiches or tacos.
      Heart can have a hint of that wild game flavor at times.

      Comment

      • ssandy_561
        Charter Member
        • Apr 2015
        • 1397
        • Central OHIO

        #4
        I remember seeing some place on Diners, Drive Ins and Dives turn beef hearts into pastrami. It looked incredible.

        Comment

        • Jerod Broussard
          Moderator
          • Jun 2014
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          #5
          I'm not sure even pastrami would get me on the heart wagon. I was checking out tongue and heart the other day and the freaking crap is $5+ per pound.

          Comment


          • holehogg
            holehogg commented
            Editing a comment
            Have a heart they only have 1 of each.
        • shify
          Club Member
          • Jun 2017
          • 542
          • Westchester County, NY

          #6
          I’ve never cooked it myself but have had beef heart steak at a restaurant (plus had it as skewers called antichuchos at Peruvian restaurants). It’s very lean and beefy and not all that gamey. There was very little intramuscular fat and was tightly textured. Think flank steak but even leaner. I really liked the taste and texture despite the leanness. If I recall it was served med rare.

          Comment

          • Ahumadora
            Club Member
            • Oct 2015
            • 2174
            • Warkworth, New Zealand

            #7
            Yep it is super beefy and tough to not over cook and have it all chewy and tough. Though about grinding it up fine then pressing it and using the juice for a brisket injection.

            Comment

            • FireMan
              Charter Member
              • Jul 2015
              • 8262
              • Bottom of Winnebago

              #8
              I remember the Captain, he did the vocal in Willie the Pimp, “standing on the corner with a twenty dollar bill, hot meat, hot rats”.

              Comment


              • EdF
                EdF commented
                Editing a comment
                Ah, the Captain!
            • JoeSousa
              Club Member
              • Sep 2016
              • 978
              • Spokane, WA
              • Weber 22" (4 of them)
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                http://completecarnivore.com is my site

              #9
              I loved heart as a kid. My mom would pound it with the meat tenderizer, season with salt, dredge lightly in flour, and then fry it. Very delicious. I keep meaning to have it again but never remember to buy it. And I am scared I will hate it now and will ruin a good childhood memory.

              Comment

              • Oak Smoke
                Club Member
                • Aug 2018
                • 454
                • Central Texas

                #10
                Years ago my dad made jerky with beef heart, it was good as I remember. That was 50 years ago and heart was very cheap.

                Comment

                • gcdmd
                  Charter Member
                  • Sep 2014
                  • 1121
                  • The Republic of Texas

                  #11
                  Like all muscle tissue, the heart is supported by an extensive web of fibrous tissue. This tissue is most dense around the valves and in the septa (partitions) between the atria and ventricles and is referred to as the cardiac skeleton.
                  Last edited by gcdmd; September 25, 2018, 12:11 PM.

                  Comment

                  • BriggsBBQ
                    Former Member
                    • Feb 2016
                    • 299
                    • Dallas

                    #12
                    I just read about a recipe that leaves the heart in balsamic overnight to tenderize then cooks it hot and fast on a skillet. I bought some heart on crowd cow...think I will try this out.

                    Comment


                    • EdF
                      EdF commented
                      Editing a comment
                      Be sure to fill us in on the outcome!

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                  We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for tentatively March 18-21, 2022. Click here for more info: https://pitmaster.amazingribs.com/forum/announcements/misc/1014106-meat-up-in-memphis-2021-canceled
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