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

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dumoyer2 Jan 20, 2008 07:50 AM

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

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  1. sirregular RE: dumoyer2 Jan 20, 2008 07:59 AM

    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. toodie jane RE: dumoyer2 Jan 20, 2008 08:46 AM

      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. d
        dumoyer2 RE: dumoyer2 Jan 20, 2008 10:18 AM

        Thanks for the advice. Much appreciated.

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          Nyleve RE: dumoyer2 Jan 20, 2008 05:04 PM

          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. saraeanderson RE: dumoyer2 Jan 20, 2008 06:10 PM

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

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              dumoyer2 RE: dumoyer2 Jan 21, 2008 08:02 AM

              I'm glad you 'got it'. I really do need the food advice but the theme is most definitely seasoned with a bit of black humor (not available at Penzey's)

              2 Replies
              1. re: dumoyer2
                sirregular RE: dumoyer2 Jan 21, 2008 08:09 AM

                So, more like the Arsenio Hall show, then? Wait, no. Not like the Arsenio Hall show...

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                1. re: dumoyer2
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                  Nyleve RE: dumoyer2 Jan 21, 2008 12:13 PM

                  I think you can push this farther. Hearts of palm salad, artichoke heart side dish of some sort...

                  But really, the stroke of brilliance is the heart itself. It's just so wrong.

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