You did this wrong, heart meat must be cooked quickly on a grill or in a pan, then eaten rare in thin slices. In my country this is how it is eaten, it has a tendency to become very tough very quickly only through quick cooking can that be circumvented. High heat is necessary. In fact kebab is the best if not the only way to eat it.
Oh man, I did the same thing on a whim today myself. Did it in a dutch oven, with garlic, rosemary, salt, pepper, basil, orange juice and mustard. It was amazing. So tender, and it was only 3 bucks. Man... gotta keep this a secret indeed.
Honestly, was the meat as tender as you made it sound? An unprocessed heart like you had has too much "silverskin" around it and on the inside to make each bite tender. Search "Cleaning a beer heart" for a good video.
Interesting combinations of veggies and fruit though, I may have to write this down and give it a whirl. Did the meat pickup much of the seasonings? I know the heart flavor is strong so I am curious what stood out?
in ancient times, only the most important people would get to eat the hearts of farmed or bred or hunted animals but nowadays folk are apparently squeamish aboot parts like liver, kidneys and hearts, tripe etc. Having tasted the flavour and texture of heart it amazes me that it took until i was 30 to try this... where has it been in the super market. if i owned a resturant i would charge £20 for a lambs heart cooked in a port, balsamic garlic thang fo real... lets keep this meat a secret
Actually found it in the normal meat section. But that's over here in the states. I live in Arizona so we tend to have more "cultural" cuts of meat stashed in the meat section.
Actually let's not keep it a secret. They can keep on eating the same parts of chicken and cows while I get to eat different meats. Deer really isn't all that common yet people hunt and eat it alot.
yes yes yes the heart! I just tried this last night for the first time with lambs heart. trimmed off the white bits and stuffed with crushed garlic, added the blood from the packet and added quite a bit of balsamic vinegar to the pot and sprinkled rosemary and cooked at gas 5 for about 2.5 hours. Tasted amazing and I will definately be eating this on a regular basis.maybe a second meat for casserole would be a nice way to use it. the gravy was also banging.! : )
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thewr0ngchild 4 months ago
Wish i could hear you over that strange song.... The heart looked great
Volectorus 5 months ago
I got a beef heart the same way...it was cheap and I decided I'd figure out what to do with it, by hook or by crook. This is so encouraging, thanks!
P00P0STER0US 6 months ago
You did this wrong, heart meat must be cooked quickly on a grill or in a pan, then eaten rare in thin slices. In my country this is how it is eaten, it has a tendency to become very tough very quickly only through quick cooking can that be circumvented. High heat is necessary. In fact kebab is the best if not the only way to eat it.
Sikkario 7 months ago
Oh man, I did the same thing on a whim today myself. Did it in a dutch oven, with garlic, rosemary, salt, pepper, basil, orange juice and mustard. It was amazing. So tender, and it was only 3 bucks. Man... gotta keep this a secret indeed.
HumbleSasquatch 11 months ago
When i catch a fish, or catch an animal, I eat the organs raw. I can't stand cooked organ meat. I'm weird like that.
Jack9Riley 1 year ago
Honestly, was the meat as tender as you made it sound? An unprocessed heart like you had has too much "silverskin" around it and on the inside to make each bite tender. Search "Cleaning a beer heart" for a good video.
Interesting combinations of veggies and fruit though, I may have to write this down and give it a whirl. Did the meat pickup much of the seasonings? I know the heart flavor is strong so I am curious what stood out?
TheFatherMorgan 1 year ago
do you have an exact recipe?
sithlordrules 1 year ago
@sithlordrules Afraid not! I just kinda wing it and go with what seems like it might work =)
Glamdering 1 year ago
i love beef heart its so yum yum
usausaarmy 2 years ago 3
in ancient times, only the most important people would get to eat the hearts of farmed or bred or hunted animals but nowadays folk are apparently squeamish aboot parts like liver, kidneys and hearts, tripe etc. Having tasted the flavour and texture of heart it amazes me that it took until i was 30 to try this... where has it been in the super market. if i owned a resturant i would charge £20 for a lambs heart cooked in a port, balsamic garlic thang fo real... lets keep this meat a secret
GFonk16BIT 2 years ago 3
Actually found it in the normal meat section. But that's over here in the states. I live in Arizona so we tend to have more "cultural" cuts of meat stashed in the meat section.
Glamdering 2 years ago
@GFonk16BIT
Actually let's not keep it a secret. They can keep on eating the same parts of chicken and cows while I get to eat different meats. Deer really isn't all that common yet people hunt and eat it alot.
themangodess 1 year ago
yes yes yes the heart! I just tried this last night for the first time with lambs heart. trimmed off the white bits and stuffed with crushed garlic, added the blood from the packet and added quite a bit of balsamic vinegar to the pot and sprinkled rosemary and cooked at gas 5 for about 2.5 hours. Tasted amazing and I will definately be eating this on a regular basis.maybe a second meat for casserole would be a nice way to use it. the gravy was also banging.! : )
GFonk16BIT 2 years ago
That sounds very well done! Had my mouth watering by the end of it.
Glamdering 2 years ago
LOL, I just did the same thing. Got off work and went shopping and found a cow heart. Had to buy it.
Blothdrugkja 2 years ago