So you take a tip from a mner and end up with a 2.5 kilo heart sat in your kitchen

(116 Posts)
Slubberdegullion Wed 09-Nov-11 18:58:52

"They are quite big" said the butcher when I ordered it, all full of optimisim after the cheap beef cuts thread.

Well she wasn't bloody wrong.

Just look at the huge offally bastard.

Tonight I am going to attempt to turn half of it into a ragu, but after that, well I'm open to suggestions.

Google post heart purchase says that even slow cooked it's not very nice. No wonder it only cost 4 quid.

Cook or feed to the dog?

CaptainMartinCrieff Wed 09-Nov-11 19:22:58

I feel sick blush

canyou Wed 09-Nov-11 19:24:47

I used to stir fry beef heart, it is ok DP eats it no probs.
Here is the recipe:

250 gr Beef Heart -> slice thinly (0.5 x 1 x 5 cm)
5 Golden shallot - peeled and slice
2 Garlic (unpeeled) - smashed
2 stalks small Spring Onion julienne
1 Red Chilli Thinly slice diagonally

Marinate:
1 tsp Worchestershire Sauce/ L&P Sauce
1 tsp Tabasco
1 tsp Chicken Stock
1/2 tsp salt
2 tbs sweet thick soy sauce
2 tbs Maggie Sauce [I leave out]
1 tsp ground whitepepper
1 keffir lime leave (tear off)

Other ingredients:
Salt and Pepper as you like
1 tsp Maggi Sauce
1 tbs Thick Sweet Soy Sauce
2 stalks of Corriander
2 tbs Margarine or 3 tbs basic Olive Oil

Method:
a. Wash the beef heart through running water, dry with damp cloth. Slice beef thinly (1/2 cm thin) and 1 x 3 cm size.

b. Mix together all marinate ingredients in a bowl and put the beef heart in. Cover and marinade in refrigerator for about 10 - 15 minutes. Then take it out and drain. Set aside the marinate sauce.

c. Heat (thick bottom) pan, add in the margarine or olive oil with medium heat. When the margarine has melted, put in the shallot and garlic, stir fry until the fragrance come out and the shallot has slightly transparent. Turn the heat into high. Sprinkle the Maggi Sauce and Soy Sauce until it is caramelized then put in the beef heart and the sliced chilies. Simmer for about 2 - 3 minutes (or until beef heart cooked through), add in the marinate sauce left over. Cook for another 2 minutes. Add in the Salt and pepper. Just before you turn the heat off, add in the spring onion. Ready.

Slubberdegullion Wed 09-Nov-11 19:27:39

brilliant canyou. stirfry it is tomorrow night then. thank you smile

canyou Wed 09-Nov-11 19:27:59

This is also well received by those who do not know what they are eating until after the fact wink

Stuffed Beef Heart

1 large beef heart (about 3 pounds, split lengthwise)
Salt and ground black pepper to taste
2 cups bread or cracker crumbs (seasoned, optional)
1/4 pound pork sausage
1/4 cup minced onion
1/2 cup all-purpose flour
4 tablespoons vegetable oil - divided use
1/8 teaspoon ground black pepper
1/2 teaspoon sage
1 tablespoon minced parsley
2 cups water
1 teaspoon beef base
Wash heart. Trim fat and remove arteries and soak in cold salted water for half hour. Drain and pat dry with paper towels. Brush outside with 2 tablespoons oil. Sprinkle inside cavity and outside with salt and pepper. Set aside.
Combine bread crumbs, sausage, sage and parsley together. Fill inside cavity with dressing. Skewer or tie together. Dredge with flour and brown in remaining oil, turning to brown well. Remove from pan and place in a roasting pan or crock-pot.
Make a thin gravy by adding the remaining flour (from dredging) to drippings in pan. Add the water and beef base. Pour gravy over the beef heart.
Bake in slow oven at 250°F (120°C) for eight hours or in crock-pot cook on HIGH for 1 hour and then on LOW for 7 to 9 hours.

LaPruneDeMaTante Wed 09-Nov-11 19:28:42

I looked at that picture and thought "I love Slubber."

I've no idea how to cook it but dh cooked venison heart and liver the other night and it was delish. He sliced it thin and fried it. Might that work? Very thin slices and a creamy sauce?

HugosGoatee Wed 09-Nov-11 19:31:04

You should enter that photo for the Turner Prize and call it 'A Woman's Heart'

Brilliant photo, thank you for sharing, I am glad I clicked on this thread, it has cheered me up as I've been a bit miserable today.

Sorry I don't have any heart cooking tips.

Slubberdegullion Wed 09-Nov-11 19:34:21

woah canyou. 8 hours?! blimey. You would have to pick your guests carefully grin

Hi Prune. I reckon after the ragu tonight I have could get another one or two meals out of it, som stir fry and then, like a stroganoff in the creamy sauce? Am concerned it will be VERY chewy.

QuintessentialShadow Wed 09-Nov-11 19:35:00

Slubber, have you ever eaten cows heart before?

LaPruneDeMaTante Wed 09-Nov-11 19:36:12

Well I'd slice it waffffer thin and give it a taste test first.
I have NO idea. The venison heart wasn't chewy but it was also about a fifth the size of that bugger grin

EnjoyResponsibly Wed 09-Nov-11 19:36:44

Totally awesome photo, actually spat coke at iPad. Thanks Slubber!

Have image of you trying to pick it up at the butcher and it just dropping to the floor.

Also have image of entire Slubber family sitting at table with giant heart, and Playmobil Vet garnish in the middle.

QuintessentialShadow Wed 09-Nov-11 19:37:48

Imagine it is a big muscle, that has been working NON stop, for however many years the cow was..... It is not just a leeeetle chewy. It is full of really hard blood vessels, tendons, fatty pieces which you wont be able to chew but have to discretely remove from your mouth and deposit into napkin, unless you steel yourself and swallow really hard.

(my friend had a nigerian boyfriend, cows heart was customarily used to bulk out casserolle dishes and stews..... shiver at the though. I am SO glad she ended up marrying a man who cooks a mean hot curry instead)

EnjoyResponsibly Wed 09-Nov-11 19:38:11

Quint at a guess, no grin

Slubberdegullion Wed 09-Nov-11 19:38:36

Never knowingly QS.
Anything is worth a try once. Am a big offal fan usually.

wafffffer thin and flash fry. yes OK, will try that Prune.

Oakmaiden Wed 09-Nov-11 19:39:07

I used to stir fry beef heart, it is ok DP eats it no probs.

Think makes it sound like you feed it to your husband/partner but won't actually eat it yourself...

canyou Wed 09-Nov-11 19:39:19

Slubber, my Mum used to put it on to cook and go to bed it was cooked when she got up the next morning. I used to put it on when I left for work, Never tried it in a slow cooker, might order one and see would it work.

QuintessentialShadow Wed 09-Nov-11 19:39:34

Well, like they say, waste not want not! I am glad there are people like you Slubber, who will happily buy a heart, so that I can buy my tenderloin without feeling guilty. wink

Slubberdegullion Wed 09-Nov-11 19:41:07

actually that is a lie. I'm pretty sure they put heart in haggis don't they?

by QS I'm going to take al the valves and wotnot out. so should be left with nice pink non fatty muscle yes? [in denial].

to be fair i don't think most cows you eat have actually been alive particularly long have they?

EnjoyResponsibly Wed 09-Nov-11 19:42:24

The green stuff in the previous photo is DH's reaction to giant heart, no?

moondog Wed 09-Nov-11 19:42:40

Looks great.
Get into it my girl!

NhameCage Wed 09-Nov-11 19:42:48

OMG, sorry but no helpful comment.

On the other hand, cats would love it, seem to remember that cats need to eat hearts for some nutritional reason. So, put it outside and wait for some cats.

canyou Wed 09-Nov-11 19:43:04

Oakmadien due to stomach problems I am currently veggie so yes he eats what he is given without complaint as the DC and Mil are happy to eat veggie where as he has not had dinner unless he has meat hmm But actually the DC do like it esp if they get noodles with it, currently trying to economise big time here and offal is a good way. Tonight it was baked stuffed liver.

QuintessentialShadow Wed 09-Nov-11 19:43:21

Take the valves out, that is a good idea, from what I remember, it was like finding hard drinking straws embedded in the meat.....

AnnoyingOrange Wed 09-Nov-11 19:44:00

My mother used to buy them and cook them for the dog, years ago when I was a child

We never ate them, although we ate liver and kidney quite often

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