Grilled Beef Heart

David and I have always been reluctant to try cooking beef hearts. To me, its appearance linked it to kidney and liver — two things we both have taste aversions to. This weekend we sucked it up and decided to give it a shot and we were pleasantly surprised. Its texture does take some getting used to, but overall it was extremely tasty and we both agree we would buy it again. This is the recipe we freestyled after doing a bit of research:

Grilled Beef Heart with Basil Vinaigrette * 1 beef heart * 1 1/2 cups white wine * the juice of 2 limes * 4 sprigs rosemary (or whatever other fresh herbs you have kicking around) * olive oil * garlic * sea salt * cracked pepper * a handful of fresh basil leaves, roughly chopped * 3 tbsp sherry or red wine vinegar 1. Combine the wine, lime juice, rosemary, 4 cloves smashed garlic, a couple tablespoons of olive oil and stir well.
2. Trim the fat and crazy looking sinew stuff from the beef heart. Slice into 2″ wide strips.
3. Place in the marinade and chill a couple hours.
4. Remove from the fridge and allow to come to room temperature. Meanwhile start your grill.
5. Combine 1/3 cup olive oil, the vinegar, the basil, 1 crushed garlic clove, and season with salt and pepper.
6. Season the meat generously with salt and pepper on both sides.
7. Grill the meat for about 3 minutes per side. You want the meat to medium rare-ish.
8. Let the meat rest briefly and then serve drizzled with the basil vinaigrette.

Category:

People & Blogs

Tags:

• beef
• beef heart
• cow
• grilled
• heart
• offal
• recipe
• cooking
• food

[farzero]

wow you guys are like such a sweet couple. Just the way you talk to eachother and stuff. I wish I can find someone I can be like you guys with, cooking random foods and stuff. lol congrats.

[Ravynwulf]

Ventricles are the lower chambers of the heart. Those white things are called chordae tendineae and anchor the heart valves to the papillary muscle and prevent the valves from inverting due to the high pressure exerted during ventricular contraction.

[TrentMR]

You guys seem like a green wedding shoes kind of couple.

[ChemicalMikeUK]

i eat these often. i cook them up in the pan (inch thick slices) with just a bit of salt and pepper. the meat is very lean, and to get the best flavour out of it(my opinion), i cook up the lean with some of the fat on a pre-heated(hot) pan. afterwards,i lightly season with salt and pepper. almost as good as a real steak! lamb hearts are also yummy!

[billthecat666]

I had this at a Peruvian restaurant. Honestly one of the tastiest things I've ever had.

[revenlymokalu07]

i know guys , omg long last , i really happy with you guys , i know it sounds creepy , but when I see alota videos from you . and it just sweettttt !!!

[cemott3rd]

Your fear of cholesterol I believe is unfounded as you trimmed all the fat off which is where the cholesterol would be found on this piece of meat. The deep red color is an indication of it's lack of fat marbling (such is found in say quality loin meat) and high iron content due to it's constant use as a muscle. Also the fact that it is a muscle is why it does not taste like offal (kidneys, liver, etc.). I'll make some tonight, thanx!

[impamiizgraa]

captain beefheart r.i.p

[joolooj]

Why didn't you eat the heart on video?

[hypnolobster]

@Jack9Riley While you're right (hell yeah low carb), in the case of a beef heart, the fat just interferes with the unbelievable delicacy of the meat, and it ends up a little gross. Perfectly trimmed, beef heart is one of the best things you'll ever eat.

[Jack9Riley]

Don't trim the fat or avoid cholesterol. It's only bad for you if you eat something starchy or sugary. Sugar interferes with fat metabolism.

[xfernydrummerX]

that looks good!