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Jan 20, 2008 07:50 AM

Heart for valentine's day, to brine or not to brine?

Does anyone have any advice about brining a beef heart. Any great recipe ideas?

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  1. Heart benefits from a "low and slow" method of cooking, so any brining that you do to the meat will likely be futile. Concoct a good braising liquid (red wine-based, I'd assume), and add some onions, carrots, potatoes, a good bit of thyme, et cetera. Best of luck!

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    1. I had a good Argentinian recipe for grilled kabobs that used a marinade of oil, vinegar, roast cumin, garlic. Quick cooking worked fine on the grill with the meat in 3/4" cubes.

      1. Thanks for the advice. Much appreciated.

        1. I mean absolutely no disrespect here but this is one of the most hysterical meal ideas I've heard in a long time. Utter evil genius. Enjoy!

          1. Way to play up the theme there! I'm impressed!