Cooking a different cut of beef from usual

[Foureyesonemouth]

I am whiting this out just in case anyone finds it disturbing. I going to try cooking beef heart next week. Any suggestions on how to do this? I've been told it can be pretty tough so I'd like to soften it up first.

[FauxFoodist]

Nothing disturbing about that at all (but this from the woman who's taken three butchering classes to date).

I don't know how to cook beef hearts, but I would check Cooks Illustrated and also google for how to cook beef hearts.

[Foureyesonemouth]

Oh thank you for reminded me about the Cooks Illustrated. I have three stacks in my storage room that I need to go through. I'm am using Google as well.

Very cool on the butchering classes!

[amandaelizabeth]

We eat heart often.  It is a bit like squid, you either need to cook it very fast or very slowly.  I cut it into strips and marinade it overnight with plenty of red wine and garlic.  Done in a slow cooker it great with rice and a crunch salad.  Plenty f bread for mopping up the gravy is good too.  Pig,s hearts are good in a stir fry style o meal too.

[Giggity]

I am whiting this out just in case anyone finds it disturbing. I going to try cooking beef heart next week. Any suggestions on how to do this? I've been told it can be pretty tough so I'd like to soften it up first.

Why would beef hearts be more disturbing than liver or menudo?

[NyaChan]

Well they do use it for the "spooky" episodes on food network cooking shows

[EMuir]

Why would beef hearts be more disturbing than liver or menudo?

Menudo: Listening to them or cooking them?

 

[baritone108]

I am whiting this out just in case anyone finds it disturbing. I going to try cooking beef heart next week. Any suggestions on how to do this? I've been told it can be pretty tough so I'd like to soften it up first.

 I've not made it myself but my parents both liked it and told me they cooked it stuffed.

[FauxFoodist]

Oh thank you for reminded me about the Cooks Illustrated. I have three stacks in my storage room that I need to go through. I'm am using Google as well.

Very cool on the butchering classes!

Sorry, I meant online (but the hard copies might have some info also).  I default to Cooks Illustrated when I need a recipe or how to cook something (since they test the recipes).

[NyaChan]

http://allrecipes.com/recipe/beef-heart-braised-in-wine/

http://www.seriouseats.com/recipes/2010/03/the-nasty-bits-beef-heart-4-ways-stew-seared-or-grilled-burgers-french-fries.html

http://www.offalgood.com/blog/recipes/recipe-for-beef-heart

Here's some options I found online - good luck & I would love to hear how the heart turns out.

[Foureyesonemouth]

Thanks y'all! I'm rather new to the whole cooking thing especially meat. I love eating it but buying and cooking it intimidates me. The heart will probably be frozen when I get it. Should I marinade it while it's defrosting in the fridge?

Hotdish: I probably would have put liver in white too. 

[mechtilde]

I wouldn't marinade defrosting meat- the juices which come out need to be dumped, and if you marinade thawing meat they really dilute the marinade and make it less effective. I'd defrost first, and cut it up before marinading.

As for how to cut it up- take off any fat, and slice it into nice strips. Discard any stringy bits too.

amandaelizabeth is absolutely right- long and slow or hot and fast. If you do cook it fast it should still be slightly pinkish in the middle.

It is absolutely delicious.

[Foureyesonemouth]

Mechtilde, that's what I figured but whatever I can do to soften it up.

Cut before marinade or after?

[mechtilde]

Mechtilde, that's what I figured but whatever I can do to soften it up.

Cut before marinade or after?

Before, so that the marinade can get into the meat better.

That said, I often just slice it, and fry it quickly with onions, making sure it is still rare in the middle.

[Foureyesonemouth]

So it's somewhat like liver?