Beef Heart, EN Style

[Jo777]

Making beef heart in the handy crock pot for tomorrows dinner.. cleaned the thing, cut out all the tough bits and fed 2 of our three cats a nice share of raw beef heart trimmings.. the other one didn't have any interest.

I also took a few scraps for myself and quick seared it and nibbled on it- just to see what it tasted like as the recipes I had went either towards the high & fast & rare, or the cook the snot out of it till it's tender. I didn't mind the taste or texture, but overall, I think I'll prefer it stewed with plenty of onions & garlic.

We bought a 1/4 beef.. and I asked for as much of the organ meats as I could get.. so I have a few more bits which any suggestions on how to prepare (recipe wise) would be appreciated, lest I go to the all-knowing google like I normally do, and riff off what I find there..

I have: tongue, brain, multiple packs of liver (made some before- from another persons share. I like liver in small doses, so always looking for new ways to make it) and I also have a pack of oxtail from elsewhere.. and some bones..

I am very curious about cooking the brain, figured I'd ease into it with the heart first though.

 

[KathyF]

Reminds me of a book I had many years ago which I believe was called "Confessions of a Sneaky Organic Cook". She sneaked ground organ meats into her ground chuck and said that the neighborhood kids thought she made the best hamburgers. There was also a story where she was cooking a brain in a stock pot (making stock I guess) and her teenager came into the kitchen, lifted up the pot lid and asked, "Who are we having for dinner tonight?"

 

[stanh]

My mom snuck calves brain and scrambled eggs on me when I was a kid....Pardon my language, but it tasted like ass....Sorry I can't help you!

 

[Whit]

Ick. Sorry but big ICK!

 

[Jo777]

The heart wasn't bad at all, though I think I'd prefer it seared and sliced very, very thin.
I have yet to venture onto the other parts, but I will share when I do, maybe even with pics

I do like liver, and make bone broth with carcasses.. and feet. I have a 10lb sack of turkey feet in the deep freeze waiting on my next soup making adventure.

 

[Terri]

You could make brain sandwiches. They are a big deal here. Usually make with pig brains now due an outbreak of mad cow disease a few years ago. I have never had one but they sure look good.

 

[Jo777]

There's a place fairly nearish to me that does brain sammies and burgoo with squirrel.. I think it's actually gotten some mention on various food show/books/articles. I'm not a timid eater.. I may not like all the funky bits, but I'm game to try just about anything. Squirrel is not bad at all, though I prefer game birds/rabbits over them. Actually from what I read about fried calves brains, they are supposed to be really good..

 

[Terri]

I am not much on the organs but can pretty much eat any other part of any animal. I grew up in the country so everybody, guys and girls, hunted. I'm good at skinnin' them too. The best summer sausage I have ever had was made with deer meat.

 

[Elizabeth N.]

The only way I'll eat venison is in a spicy sausage. I hate gamey meat.

Elk is wonderful stuff, though .