Post #259,068
6/15/06 4:28:03 PM
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What to do with a beef heart
My Sis has purchased mass quantities of beef and a heart was included with all the roasts, steaks, hamburger and whatnot. I imagine the meat will be tough and stringy. Aside from mincing it up into teeny-tiny pieces what can be done to make it edible? I'm guessing a good marinade and slice it thinly but I've never messed with one of these before. Any tips from the IWETHEY group mind?
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Impeach Bush. Impeach Cheney. Do it now.
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Post #259,071
6/15/06 4:32:03 PM
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You shouldn't be thinking food, you should be thinking ...
... practical joke.
===
Purveyor of Doc Hope's [link|http://DocHope.com|fresh-baked dog biscuits and pet treats].
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Post #259,072
6/15/06 4:34:12 PM
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Well yes, I agree.
But I can't make it to Beep bash so I went with second choice.
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Impeach Bush. Impeach Cheney. Do it now.
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Post #259,073
6/15/06 4:36:21 PM
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Re: What to do with a beef heart
Unless Andrew has some magic recipe, I wouldn't bother. I had a piece of beef heart once and was reminded of a piece of soft rubber, or a very thick balloon. The heart was impossible to chew, and I ended up swallowing the piece whole.
Regards,
-scott anderson
"Welcome to Rivendell, Mr. Anderson..."
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Post #259,079
6/15/06 5:10:14 PM
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Promote it to Captain.
Peter
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Post #259,084
6/15/06 5:50:53 PM
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One idea..
Use it as a source of flavour for a soup or stew.
Cheers,
Ben
The great masses of people ... will more easily fall victims to a big lie than to a small one. -- Adolf Hitler
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Post #259,099
6/15/06 8:07:06 PM
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Transplant it into another cow
On the heart transplant waiting list.
Follow your MOUSE
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Post #259,102
6/15/06 9:01:37 PM
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beaf heart good
slice into smallish cubes and soak overnight in port wine (not too cheap a wine)
slice up a bunch of scallions mushrooms and garlic.
Take heart out of wine (keep wine)
quickly brown in olive oil then remove before fully cooked (it cooks fast)
add some butter then sautee the scallions and mushrooms
add some worcester sauce, touch soy and yellow mustard add heart cubes
mix some flour with the wine then pour mixture over food and stir until it thickens,
serve with rice.
Im sure Andrew has some recipes
thanx,
bill
Any opinions expressed by me are mine alone, posted from my home computer, on my own time as a free american and do not reflect the opinions of any person or company that I have had professional relations with in the past 50 years. meep
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Post #259,105
6/15/06 9:08:25 PM
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Thought for sure you were gonna say...
"throw away the beef heart cubes and eat the rest" :)
Smile,
Amy
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Post #259,111
6/15/06 9:25:16 PM
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the vegi crap is for flavor, I usually dont eat it
Any opinions expressed by me are mine alone, posted from my home computer, on my own time as a free american and do not reflect the opinions of any person or company that I have had professional relations with in the past 50 years. meep
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Post #259,112
6/15/06 9:28:27 PM
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It's an old joke that Critter used to say all the time
Smile,
Amy
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Post #259,115
6/15/06 10:28:34 PM
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Oh, I've recipes all right - but . . .
. . considering comments on some of my recipes, I'm not sure how many here would up to "stuff the ventricles . . . wrap in cheesecloth . . . serve up on a platter surrounded by the vegetables and slice into individual portiona". Just a bit too "organic" maybe?
Other recipes call for the heart to be pickled same as pickling tongue.
Most heart recipes are a little more trouble than I'd want to go to for just one heart, so I'd just cube it up and brown it along with my beef shins and veal shanks to make up the next batch of Demi-Glace.
Well . . . the truth be known, I haven't dabbled in the Frech Grand Cuisine for many years, so I'd probably just dice the thing up small and toss it in with the the off-cuts from the cheap lumps of beef I buy to make a nice beef stock.
Beef stock is a handy staple ingredient for Korean, Southeast Asian, North and South American (including Canada, even though it's not moose) and Europen cuisine - but not India (or local Hari Krishna).
I think beef heart (properly processed) is kosher but I'm not absolutely sure.
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Post #259,106
6/15/06 9:09:45 PM
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Beats me!
Smile,
Amy
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