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Beef heart recipes?

MandalayVA Apr 16, 2010 04:24 PM

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?

  1. rabaja Apr 17, 2010 10:50 AM

    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.

    1. chefj Apr 17, 2010 10:37 AM

      The Peruvian have a great skewed marinated beef heart recipe. Super Delicious. Here is a link to a recipe from the Washington Post

      1. todao Apr 16, 2010 07:30 PM

        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.

        1. Cherylptw Apr 16, 2010 05:53 PM

          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.

          1. bushwickgirl Apr 16, 2010 04:57 PM

            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

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