On a whim today bought a 3# beef heart. It's been cleaned well and I trimmed it up. Removed any of the veins.

Does anyone have any experience with beef heart that you could share? Thinking about sous vide for 8-10 hours at 127 degrees, then sear have seen some recipes that go 30 hours. Hear beef heart is very good and good for you too.

TIA for your help

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Posted by weaveballs1

Baton Rouge

Member since Jun 2010

3037 posts

Posted on 5/17/21 at 1:18 am to BooDreaux

I've only ever had it Peruvian style, cubed and grilled on a skewer. It's been delicious when I've had it.

recipe

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Posted by hungryone

river parishes

Member since Sep 2010

11987 posts

Posted on 5/17/21 at 5:55 am to BooDreaux

Last ate it grilled at St John in London, with a celeriac slaw. Recipe is in Fergus Henderson’s cookbook, see a version here: LINK

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Posted by cgrand

HAMMOND

Member since Oct 2009

38620 posts

Posted on 5/17/21 at 8:01 am to BooDreaux

just treat it like a steak, med rare
Skewers is a good idea

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Posted by fightin tigers

Downtown Prairieville

Member since Mar 2008

73674 posts

Posted on 5/17/21 at 9:12 am to BooDreaux

Have had beef heart tartare that was pretty good. No idea how they made it.

quote:
Beef Heart Tartare, Watermelon and Thai Basil on some toasted bread.

This post was edited on 5/17/21 at 9:17 am

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Posted by LSUfan20005

Member since Sep 2012

8807 posts

Posted on 5/17/21 at 9:40 am to BooDreaux

Cubed, then quickly seared in small batched on cast iron skillet to med rare. Use plenty of cooking fat.

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Posted by BooDreaux

Orlandeaux

Member since Sep 2011

3300 posts

Posted on 5/17/21 at 10:03 am to BooDreaux

Great ideas.....once I figure out which I'm going to try I'll report back.

Probably won't be cooking it until tomorrow, so please dont hesitate to add more please.

Thanks so much

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