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Anyone know anything about cooking beef heart?

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  • Troutman
    commented on 's reply
    Geeze the way things are going we'll all be living near a large Mexican base

  • DiverDriver
    commented on 's reply
    Yuppers if the menu has no lengua they are not authentic in my book.

  • mountainsmoker
    commented on 's reply
    I live in an area with a large Mexican base. Even Wal-Mart carries tongue in the store I go to.

  • grantgallagher
    commented on 's reply
    Yeah i buy from the russian store if i want to make it. No one else in the house will touch it, lol

  • Bkhuna
    replied
    grantgallagher - Tongue is super abundant in Hispanic and Korean markets. I thought you guys in Jersey had Hispanics falling out of the trees. If you just want to eat it, find a taqueria.

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  • grantgallagher
    commented on 's reply
    Man i miss tongue. Was regularly available in the deli growing up in scotland. Sandwiches with butter and beef tongue for lunch...mmmmmm.

  • IowaGirl
    replied
    My mom simmered heart until cooked through, chilled it well, and sliced it thin for sandwiches. The texture is a little like properly cooked gizzard -- firm, chewy, but moist. I prefer heart over tongue, which mom also cooked and served much the same way. I haven't cooked either one since I've been grown. We got these meats when our family butchered a hog.
    Last edited by IowaGirl; October 2, 2019, 08:03 PM.

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  • mountainsmoker
    replied
    My mom used to make delicious heart. She removed all of the veins and arteries as well as all of the connective tissues and ligaments. She then braised it in beef stock with potatoes, carrots and any turnips for a couple of hours. After braising she would make a gravy from the liquid. While the liquid was thickening she would slice the heart and quick fry it in batter as a contrast to the braised vegetables. Oh, so good.

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  • JakeT
    replied
    In Bolivia they make Anticuchos as a street food. Had it after my cousin's wedding once it was really good! Thinly sliced then roasted over fire on skewers. Delicioso!

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  • Ahumadora
    replied
    As DiverDriver and JoeSousa mentioned I would do the same. Also good to have a balanced diet you can't just fry heart in beef lard. I would mix it up a bit and use bacon fat.......

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  • Ahumadora
    commented on 's reply
    You got it !!!

  • JoeSousa
    commented on 's reply
    grantgallagher Wow, confit heart in beef tallow is pretty hardcore. Does seem pretty badass to simmer an animals heart in its own fat.
    Last edited by JoeSousa; October 2, 2019, 02:58 PM.

  • grantgallagher
    commented on 's reply
    JoeSousa i found a recipe that basically recommended confit it in beef tallow and then give it a hot sear...

    confit heart does sound interesting, i must admit.

  • JoeSousa
    replied
    When I was a kid we used to eat heart fairly often. My mom would trim it up (not sure how well trimmed they are from PR but just trim off anything that doesn't look like something you want to eat), pound it flat with a meat tenderizer, dredge in flour, and fry. That was 35+ years ago so I don't remember too many particulars but I do remember there was never leftovers. We ate it all up. It was probably a bit tough but not inedible or anything like that.

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  • DiverDriver
    commented on 's reply
    As soon as wife told me her plans I pulled it out of freezer!

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2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for March 18-20, 2022. More details and re-booking info coming soon! For now click here for more info.
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