Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Home Cooking >
May 8, 2011 06:58 PM

Kick ass (I think) beef heart recipe

We purchased a 'group' veal and I ended up with the kidneys, heart, and tongue.
Tonight I tested a recipe for beef tongue...killer!

Mesclun or fine lettuce
Walnut oil
Maldon salt and pepper

Cleaned beef heart
Salt and pepper
Olive oil
Sherry vinegar
Blackcurrant jam

Clean and prepare the beef heart
Sear in olive oil and butter
Salt and pepper
Let rest
In the pan, sauté the shallots, and then the garlic.
Deglaze with the Sherry vinegar
Add the Blackcurrant jam. Then fresh thyme leaves
Rectify the seasoning

Mix the salad(s) with the olive and walnut oils. Salt and pepper

Slice the beef heart paper-thin and mix with the warm vinaigrette

Plate the salad, place the beef heart on top

Serve warm with crusty bread (I've been testing with home-made sourdough baguettes..mmmmmmmmmmmmm

  1. Click to Upload a photo (10 MB limit)
  1. Sounds wonderful! Any estimate what your final goal temp is on the beef heart? (either in degrees, or just a general ideal of doneness your shooting for....)

    1 Reply
    1. re: 4Snisl

      I fjound that a nice rare-medium-rare is just right. It helps to rest the meat before cutting. The first try bled out. The second piece was great with about a six minute rest. I literally cut the heart paper thin; the texture was great. I did not mention above that I tossed the meat in the pan just to mop up the rest of the warm vinaigrette left behind.  I used my own jam, because we have TONS of blackcurrant preserves, but really anything tart and sweet and fruity would work well to foil with the vinegar ( raspberries, cranberry jelly, cloudberried, black berries...ect).