Braised Beef Heart (aka how to prepare a beef heart)
Heart is an excellent muscle to eat. It’s lean and full of beef flavor. It’s meaty but not organy—it’s a hard working muscle, it’s got a good bite, and it’s inexpensive. Also, it puts to use a cut that is often thrown away. It’s important that we do our best to make use of all parts of the animals we kill for our food.
To prepare the beef heart for cooking, cut away all the fat, any obviously squishy tissue, connective tissue and valves. In other words, anything you don’t think looks good to eat. You want clean dense muscle only. On a side note, you can save the fat and render it for tallow and use the other parts in stock. This is what it looks like before you start:
Be sure to take all of the shiny skin off on both sides.
This is what it should look like when you are done trimming it.
For this recipe I’m going to roll the heart into a roast shape and tie it as tight as possible with kitchen twine. This is what it should look like:
Now you are ready to follow the recipe I have chosen! That wasn’t too hard, was it?
Braised Beef Heart
3 lbs or so prepared beef heart
1 cup beef stock (more may be needed while cooking)
2 tablespoons your choice of oil
2 large onions sliced
1 teaspoon and prepared mustard
1⁄2 cup breadcrumbs
salt and pepper to taste
- Brown in the oil on all sides in 6 qt Dutch oven.
- Add the onion and all the other ingredients, except the bread crumbs.
- Bring to a boil, reduce heat and simmer for 2 hours, turning every half hour.
- After 2 hours, add the bread crumbs. Cook for 2 more hours, turning every half hour. Add more stock to pan if it starts getting too thick.
- When done, remove heart and use an immersion blender or regular blender to smooth the gravy. Thicken or thin gravy if necessary.
- Slice as you would a roast and serve with mashed potatoes and some veggies or a salad for a nice dinner.