Beef heart recipes?
I got a most awesome-looking three-pound-plus beef heart from my co-op this week. My plan was either to crock-pot it like I would a pot roast or braise it, since I'm trying to sneak it past my picky husband. Does beef heart do well with long cooking?
Yes, it's a tough muscle with an assertive beefy flavor. Braised (or slow cooked) with red wine and stock, potatoes, carrots herbs, it's the way to go.
Here's a link for a basic braised beef heart, just to give you an idea for cleaning and cooking. I'm sure this recipe can be easily adapted to a slow cooker, something like an hour on high and 7 or so hours on low. I've had it braised with tomatoes in a wine sauce as well, sort of Italian style, as it was on the menu in an Italian restaurant.
http://www.chitterlings.com/01oct02pa... Heart Braised in Wine
When I find one on sale I buy them to make for my dog; I made one a couple of days ago by putting it in a pan submerged in water, wrap & cook in the oven at 300F. degrees for 2 1/2 hours. Another time I made them in the crockpot for 8 hours on the low setting.
I agree with the low/slow braise. I use it (very thinly sliced) in salads, sandwiches and some pasta dishes and sometimes grind it to incorporate into a meat loaf with ground beef/pork.
I made this last summer... it's quite good, most of my friends liked it and I will do again.
I don't thing the aji Amarillo is completely necessary (I did have it) to me it was very similar to enchilada sauce. I would use that (belive it or not) if the aji Amarillo wasn't so easy to get here in SF.
As a chubby teen I joined The Diet Center (way before the WW craze!) and one of the recipes I enjoyed was beef heart burgers.
My mom ground up the heart and made patties, cooked med-rare.
My skinny older sister used to love em too!
Thanks for this thread, I'll have to start looking for beef heart again.