Author Topic: Cooking a different cut of beef from usual  (Read 2919 times)

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Foureyesonemouth

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Cooking a different cut of beef from usual
« on: October 31, 2012, 10:17:39 PM »
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.

SoCalVal

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Re: Cooking a different cut of beef from usual
« Reply #1 on: October 31, 2012, 10:37:36 PM »
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

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Re: Cooking a different cut of beef from usual
« Reply #2 on: October 31, 2012, 11:29:56 PM »
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

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Re: Cooking a different cut of beef from usual
« Reply #3 on: November 02, 2012, 08:13:06 AM »
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

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Re: Cooking a different cut of beef from usual
« Reply #4 on: November 02, 2012, 09:03:25 AM »
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?
Words mean things.

NyaChan

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Re: Cooking a different cut of beef from usual
« Reply #5 on: November 02, 2012, 09:58:02 AM »
Well they do use it for the "spooky" episodes on food network cooking shows :)

EMuir

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Re: Cooking a different cut of beef from usual
« Reply #6 on: November 02, 2012, 02:18:46 PM »

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

Menudo: Listening to them or cooking them?

 ;D

baritone108

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Re: Cooking a different cut of beef from usual
« Reply #7 on: November 02, 2012, 02:40:18 PM »
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.

SoCalVal

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Re: Cooking a different cut of beef from usual
« Reply #8 on: November 02, 2012, 02:47:57 PM »
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).




Foureyesonemouth

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Re: Cooking a different cut of beef from usual
« Reply #10 on: November 02, 2012, 11:17:18 PM »
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.  ;D

mechtilde

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Re: Cooking a different cut of beef from usual
« Reply #11 on: November 03, 2012, 10:49:02 AM »
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.
NE England

Foureyesonemouth

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Re: Cooking a different cut of beef from usual
« Reply #12 on: November 03, 2012, 12:47:06 PM »
Mechtilde, that's what I figured but whatever I can do to soften it up. :)

Cut before marinade or after?

mechtilde

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Re: Cooking a different cut of beef from usual
« Reply #13 on: November 03, 2012, 01:01:01 PM »
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.
NE England

Foureyesonemouth

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Re: Cooking a different cut of beef from usual
« Reply #14 on: November 03, 2012, 10:33:44 PM »
So it's somewhat like liver?