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?

Slubberdegullion Wed 09-Nov-11 18:59:20

playo vet riding a unicorn is for scale purposes

ewww that is nasty!

sorry, i shouldn't really have clicked on this, being a vegetarian n all! lol

still, £4 is great, and if it is actually nice then you're onto a winner

Message withdrawn at poster's request.

belgo Wed 09-Nov-11 19:00:24

grin love the playmobil

belgo Wed 09-Nov-11 19:01:23

I dissected a pig's heart for biology class years ago.

belledechocchipcookie Wed 09-Nov-11 19:01:45

I'd feed it to the dog (or dissect it and use it for a biology lesson). There's no way I'd eat that, sorry.

Slubberdegullion Wed 09-Nov-11 19:03:29

£4 for 2.5 kg and nice will be the biggest meat bobby bargain of the century.
Train of thought was it's a muscle right, any old scraggy slow cooked muscle comes up trumps. Apparently not so much with the heart. No fat in it.

grin @ snow white's step mother

Hassled Wed 09-Nov-11 19:04:13

I think tonight is the night your DCs get an important lesson in anatomy. I don't know how old they are but this may well be their pathway to G&T in Science. Treat it as laboratory material, identify the left ventricle, and then the dog gets lucky.

vixsatis Wed 09-Nov-11 19:04:54

To make a v unhelpful comment, lambs' hearts are nicer.

However, the purchase was worth it for the photo alone- the playmobile person looks as though it will deal with the thing. I would be inclined to freeze the other half for another day, then cook it incredibly slowly with loads of carrots, onions and celery in red wine. Try adding a curl of orange peel or a squeeze of orange juice.

Should turn out ok

That is the most surreal picture I've seen in a long time grin

Sorry, I've got no useful heart cooking advice being veggie but you made me smile

vixsatis Wed 09-Nov-11 19:06:38

You could do very educational scientific activities, then cook it

I took a tip from a fellow mner and ended up making a yummy Marmalade cake. I must have struck lucky. grin

TrinityRhino Wed 09-Nov-11 19:09:05

that is a very obscure picture lol

dp would love to have that

I on the other hand would not

dp would make a stew with it and love every single bit of it

D0G Wed 09-Nov-11 19:11:47

Message withdrawn at poster's request.

HerdOfTinyElephants Wed 09-Nov-11 19:12:04

Lambs' hearts are yummy when slow cooked. Beef hearts are larger (as you've found) and hence more tricky, but I see no reason they shouldn't also be yummy.

D0G Wed 09-Nov-11 19:12:44

Message withdrawn at poster's request.

Slubberdegullion Wed 09-Nov-11 19:13:00

vixsatis, cannot freeze it as it came to me frozen. So need to cook it all in the next day or so, or give to dog.

hassled yy am v excited about rediscovering bicuspid and tricuspid valves. On the g&t front there is little hope as upon revealing the organ with "this is a cow's heart" dd1 (7) asked "what is it then?" hmm

er "a cow's heart"

QuintessentialShadow Wed 09-Nov-11 19:15:03

I have never before seen a heart with a playmobile jesus riding on a unicorn.

Have a heart!

(oh no, you have got one. No, scrap that, you have TWO)

pmsl

sorry

Slubberdegullion Wed 09-Nov-11 19:17:14

hahaha QS

and that's not jesus but the lady vet with stethoscope [contextually appropriate]

tabulahrasa Wed 09-Nov-11 19:17:50

Has the playmobile person got a stethoscope? If they can't tell from there whether it's beating or not I can't really see that helping?

activate Wed 09-Nov-11 19:17:55

surely you need to buy other meats and use it to pad out pies and the like

look at the all the veins and stuff though

slubber... you can cook it and then freeze

Slubberdegullion Wed 09-Nov-11 19:20:05

yup activate, that was part of the plan, to chop it up and add it to stuff. But can't refreeze it again raw sadly.

Slubberdegullion Wed 09-Nov-11 19:20:59

yes can cook and freeze but cook it how? Slow braised method was the plan but Guardian man said no. not nice.

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

glitterkitty Wed 09-Nov-11 19:44:50

Shudder.

<wipes tears at the playmobile figure on top>

Sorry, Slubber, I'd love to be more helpful...<creases up>

<pulls self together>

Maybe braised in gin (from a tin obviously)?

glitterkitty Wed 09-Nov-11 19:45:27

Valves, tubes...

Am SO SO glad I am not cooking a heart tonight. Thank you playmobil jesus.

WhinGin Wed 09-Nov-11 19:46:52

I have made nice slow cooked heart casserole type thing in slow cooker before, but I usually buy mine already dissected diced from the butcher's counter in Morrisons grin

CaptainNancy Wed 09-Nov-11 19:47:10

Wow- I can pretty much guarantee no-one would be expecting to see that from just reading your OP! grin

Probably unique oon the internet that photo...

Slubberdegullion Wed 09-Nov-11 19:54:36

grin nancy. I don't know why I was suprised that it looked so heart like, or that it was so big.
Dissection process to commence shortly.

lol @ braised in gin Funtimes.

HomeEcoGnomist Wed 09-Nov-11 19:58:23

No clue what to do with a heart.

But I do like the look of the halloween treats grin

instantfamily Wed 09-Nov-11 20:02:00

only on mumsnet!!!

Do you need to pound it like an octopus?

nocake Wed 09-Nov-11 20:10:33

Love the pic smile As someone has said, lambs hearts are easier to manage and cook. I stuff and braise them... sooooooo delicious. With a beef heart I would dice and braise it in a thick sauce, maybe red wine and tomato.

madeupstuff Wed 09-Nov-11 20:12:22

ha @ "huge offally bastard" - actually the best/funniest thing I've heard this week.

Slubberdegullion Wed 09-Nov-11 20:43:59

OK so I hacked it up. Must have done my bisection line in the wrong place as couldn't identify the 4 distinct chambers but

Warning: the following photos contain scenes of a visceral nature

here is it cut in half. Apart from those heart strings and a hard round thing that was possibly a valve it was all beautiful pink muscle.

and here is about a third of it all diced up ready to go into the ragu.

I have to say i am pleasantly surprised at this stage. It looks rather lovely, as offal goes.

EnjoyResponsibly Wed 09-Nov-11 20:49:18

I think vet Playmobil is going to be disappointed in trying to revive the HOB.

Slubberdegullion Wed 09-Nov-11 20:55:08

She's there for educational purposes only wink

QuintessentialShadow Wed 09-Nov-11 21:00:34

Yup. Looking good. You can make a hearty stew out of that!

dum dum derrr...

Slubberdegullion Wed 09-Nov-11 21:07:24

Har grin

Just gave it a quick brown and it smells lovely.

Am full of hope for great heart things.

nocake Wed 09-Nov-11 21:21:59

I'm drooling... can I come for dinner?

Slubberdegullion Wed 09-Nov-11 21:25:54

Tomorrow nocake smile. Has to cook all night first.

bibbitybobbitybloodyaxe Wed 09-Nov-11 21:30:48

But, honestly, Slubbly, tell the truth now ... are you pleased you bought it, or is it becoming a slight pain in the arris?

Slubberdegullion Wed 09-Nov-11 21:35:09

Is that a heart pun bibbers?

Georgimama Wed 09-Nov-11 21:38:53

this is the funniest thread on MN at the mo without any shadow of a doubt. good show.

WhoWhoWhoWho Wed 09-Nov-11 21:42:08

No cooking tips but thank you for making me snort tea through my nose. hmm grin The playmobil was a nice touch. It's threads like this that make me remember why I live mumsnet. Thanks slubber! grin

I'm not sure you aorta have gone for this OP. Cooking in the same vein as other mumsnettters is all very well but sometimes you have to beat your own drum. Just pulse a minute and think this through.

CaptainNancy Wed 09-Nov-11 21:47:07

Goodness! What knives do you have slubber? Such perfectly formed pieces of diced meat... mine always looks like the playmobil figures hacked it up with axes...

Slubberdegullion Wed 09-Nov-11 21:49:54

OMG Northern hahahaha that is Defcon 5 punamundo.

Why thank you Nancy
[knife pride]
'twas dead easy to chop up. Very much like liver.

I hear it goes very well with lungs.

Slubberdegullion Wed 09-Nov-11 22:00:13

To eat? Or, you know, as part of the cardio respiratory system?

Never heard of eating lungs as just lungs, although I know they go in haggis.

NotJustClassic Wed 09-Nov-11 22:05:53

I started laughing at the photo, and had just about stopped when I read the cooking instruction: 'Wash heart' and I was off again.

Funniest thread for ages. I hope it's delicious.

EndoplasmicReticulum Wed 09-Nov-11 22:15:27

Is the playmobil chap pulling on your heartstrings?

Looks brilliant. Not to eat, obviously.

Our very lovely technician gets us hearts a bagful at a time from the butcher. She also collected a bag of eyes once, and said the woman behind her in the queue gave her a very strange look.

Every time I do a dissection the kids go "ewwww" at the idea of eating offal. At which point I mention that if they eat burgers / sausages then offal is probably the best of what they are getting....

I'm sorry, but I'm laughing so much at this thread! grin DH just came over to see what was going on.

Please, please keep updating us on the cooking, eating of or not etc

Slubberdegullion Wed 09-Nov-11 22:35:04

Will update tomorrow smile

Trills Wed 09-Nov-11 22:40:56

The diced picture looks bee-yoo-tee-ful.

Honeydragon Wed 09-Nov-11 22:48:21

I have tears running down my face from trying to laugh without waking everyone up grin

This Mnet made me do it shit has to stop. I reckon its HQ in their lunch hour, egging each other on to make us eat weird shit and go and buy pointless crap.

kickassangel Wed 09-Nov-11 22:50:02

slubber - I don't think that this will catch on with the same popularity as the victoria sponge cake did. Can you imagine a mn 'best cut offal' competition?

MrsSchadenfreude Wed 09-Nov-11 22:53:06

Are you going to have the decapitated gingerbread men for pudding? grin

Slubberdegullion Thu 10-Nov-11 10:03:56

Heart feedback 1.

I would defy any meat eater to enter my house now and not say "ooh something smells nice". Smells just like pot roast brisket. I am quite pleased. It's not a complete fist pumping triumph but certainly is very tasty.

The flavour is quite mild, certainly on the stewing steak side of things rather than liver, but not quite like either. What has not happened it that it hasn't disintegrated after overnight in the oven at 90. Must be because of the type of unique muscle, and lack of fat. It's not tough, or even chewy, but each of the bits has held its shape, say like stewing steak after cooking for an hour or so.

Will upload photo later but tbh it just looks like a giant beef casserole.

Am very pleased. Tonight is stir fry or stroganoff, depending on what's in the fridge.

SexyDomesticatedDab Thu 10-Nov-11 10:04:08

They went into Campbells meatballs when I worked in the factory near Kings Lynn.

Slubberdegullion Thu 10-Nov-11 10:05:58

Kickass, Offal set in a diorama of playmobil, what's not to like about that comp?

MrsS, ripping off those gingerbread mens' heads was fun. Most cathartic.

Slubberdegullion Thu 10-Nov-11 10:06:47

I bet they go into all sorts SDD.

SoupDragon Thu 10-Nov-11 10:09:28

[barf]

SexyDomesticatedDab Thu 10-Nov-11 10:11:25

I'm sure its classified as meat not the mechanically recovered gloop stuff they use <boak>.

We used to cook pigs hearts years ago at home - and something called pigs fry and not sure what part of the pig that is! Perhaps I should ask my butcher one of these days.

SoupDragon Thu 10-Nov-11 10:12:55

Its probably best not to ask TBH.

SexyDomesticatedDab Thu 10-Nov-11 10:19:09

Think this thread is fab - slubber pictures are excellent.

Remember cooking some kidneys at our Uni house and one of the girls came back and couldn't stand the smell - opened all the windows and stuff.

I have no problems generally with offal - but its when factories create 'meat' - the pink slime stuff if you've seen the Jamie O / HFW type programmes.

FourThousandHoles Thu 10-Nov-11 10:19:59

When a man's an empty kettle he should be on his mettle,
And yet I'm torn apart.
Just because I'm presumin' that I could be kind-a-human,
If I only had heart.
I'd be tender - I'd be gentle and awful sentimental
Regarding Love and Art.
I'd be friends with the sparrows ...
and the boys who shoots the arrows
If I only had a heart.
Picture me - a balcony. Above a voice sings low.
Wherefore art thou, Romeo? I hear a beat....
How sweet.
Just to register emotion, jealousy - devotion,
And really feel the part.
I could stay young and chipper
and I'd lock it with a zipper,
If I only had a heart.

Slubber - I think that lungs are known as 'lights' but I could be wrong.

Maybe they're the testicals hmm.

Trills Thu 10-Nov-11 10:40:47

Lights are lungs, yes. No idea why. I've only ever had lung in haggis and it was a weird texture.

SexyDomesticatedDab Thu 10-Nov-11 10:41:40

Isn't the lungs and trachi windpipe known as the 'pluck'?

Slubberdegullion Thu 10-Nov-11 11:51:23

Well credit where credit is due. Many thanks to PomBearAtTheGatesOfDoom for the ox heart tip smile, so far so good.

Love the poem FourThousandHoles grin

I would be very interested to hear what the mouth feel (tm Thready) of lungs is like. I imagine rather spongy but then cooking does weird things to texture. I must like the taste of them as I bloody love haggis.

FourThousandHoles Thu 10-Nov-11 13:30:33

It's the tin man from the wizard of oz slubber <3

You know, I have a horrible, sneaking suspicion that 'pigs' fries' are their goolies. Could be wrong.

I only remembered to look at this today, Slubber. You may have convinced me to go to the butcher tomorrow and bag some offal. I might wimp out and get sheep hearts, though. grin

SexyDomesticatedDab Fri 11-Nov-11 11:38:47

No - as I recall the pigs fry was sort of wavy - so more likely to be internal than a couple of round things on your plate.

Slubberdegullion Fri 11-Nov-11 12:00:51

Reshape next time I do heart I'm going to order ovine rather than bovine ones. Rl mate also gives stuffed sheep hearts the big thumbs up.

Had to google pigs fry and it sounds like a medley of organs, so heart, lungs, liver and melts. Went on to google melts and it's the spleen. No idea what your wavy bits were SDD, maybe the inside of some of these organs when cooked takes on a wavy appearance.

Now am wondering what spleen tastes like.

Did flash fried wafffffffer thin ox heart last night in a creamy mustard sauce. Tasted great but still different to steak and certainly not tough.

VeryStressedMum Fri 11-Nov-11 12:52:57

Have no useful advice to give but very funny huge offally bastard thread grin

everdecreasingcircles Fri 11-Nov-11 21:27:47

Hilarious thread! Love the photos. My dad was a butcher but I'd not seen one of those before lol.
SDD I always wondered what went in Campbell's meatballs - the Kings Lynn factory is being demolished at the moment although I think the tower has to be preserved.

EssentialFattyAcid Sat 12-Nov-11 15:33:12

Wow!

I Have just caught up with this one after the "roundup"

How many meals did you make out of one heart, and what were the reviews like from the diners?

The photo composition is surely prize winning. Slubber you definitely need to write a cook book.

Do you think lamb hearts taste very lamby? I want less hassle and veiny offal to deal with and something more managable, but prefer beef cooked slowly, to lamb.

I am a bit worried about that Playmowoman, Slubber! I wouldn't want to be perched on a unicorn on top of a giant heart........... shock

AmberLeaf Sat 12-Nov-11 15:48:17

Thats made me hungry!

I must say it was beautifully diced too.

Slubberdegullion Sun 13-Nov-11 16:36:01

FattyAcid, I got five human and one canine meal out of the heart. Three big batches of the ragu that isn't a ragu, one stroganoff and one stir fry (and breakfast for a Labrador).

Dh and I liked it, I wouldn't say we loved it, but I think that's because the texture and taste were difficult to put your finger on, and being slightly orally unnerved while you are trying to watch Merlin is I dunno, new for us.

Next time, and then there will be a next time, bow can there not be for £4 for 2.5 kg of meat, I will make sure I order a fresh rather than frozen heart. That way I can get it chopped, bagged and in the freezer and use it as and when required.

Dh and I both agreed that it would probably be best used in a steak and kidney pie, thus becoming a Steak, Kidney and Heart pie. If you have mentally prepared yourself for having non steak meat in your mouth then getting bit of heart will be no problem.

Reshape, will let you know when I do lamb hearts.

Norman the playmo vet took it all in her stride, as you would expect. Playmobil gets on with the job in hand smile

Stuff it with paxo rub oils and salt on outside and roast it ,wicked wicked good

SexyDomesticatedDab Mon 14-Nov-11 12:03:24

Need an offal appreciation section! Reminds me too of one of my fave books with Adrian Mole and the book / tv prog Offally Good.

EssentialFattyAcid Mon 14-Nov-11 15:53:21

This is genuinely good value - 5 human plus 1 dog meal
Slubber, I salute you
thanks

Nannasylv Wed 16-Nov-11 15:06:46

You've brought back a childhood memory for me. My Mother grew up in the countryside, so recipes involving offal were quite the norm. We used to have stuffed baked (in tinfoil) heart, with blackcurrant jam, in sandwiches. I quite liked it! What are you planning to do with it?

so, i needed to find out whether the heart tasted nice or not, but it had fallen off my "threads i'm on" list

i searched for "offally bastard" to find it and it came up with TWO threads! just off to search the other one and find out who else has one grin

Slubberdegullion Thu 17-Nov-11 20:40:48

Yes! Yes it tasted nice, it was lovely, it was just different, I dunno I think you have foody preconceptions as to how meat will taste and feel in your mouth and it was not quite anything like I had eaten before. But yes, I will be buying it again. Deffo.

Not sure I will put it in sandwiches with blackcurrant jam though grin will probably stick to putting it in pies.

bacon Thu 17-Nov-11 21:43:34

I remember the weekly family meal of stuffed lambs hearts. It was very tasty but over cooked and slightly rubbery. Never thought anything of it really, there was loads of good gravy and well cooked boiled spuds and loads of veg.

We were a slim and healthy family on a budget too.

Had a load of lambs liver in the freezer, from our lambs, lightly cooked with a tiny portion of mash and onions was really lovely. Cheap meal.

Resurrecting.
I've bought a mooncup, I've bought Moroccan oil, and now I've bought beef heart, ox heart from Morrison's to be exact.

I'd read this thread, thought it sounded like a good idea, and saw the heart, already cubed, a while back, duly purchased a few packs and chucked in the freezer.
Yesterday/today was the day for cooking it.
I poked around in my books and online, and decided to go for a plain, traditional stew recipe.
The heart had some lumps of just plain fat, I chucked those, and cut off any visible pieces, I know fat is OK when it melts down, but I had no idea what heart fat would do, and didn't want to chance it.

First off, sliced two large onions, lobbed in slow cooker with slug of olive oil. Left for three hours till softened and caramelising.
Heated Olive oil in pan, added heart in batches to brown, and get quite crusty in places, removed to a plate when done.
Added flour to thicken juices, and poured in beef stock to deglaze (wine would be good here, I had none), added in squeeze of tomato purée, few splashes of Worcester sauce and a big pinch of mustard powder, plus salt and lots of freshly ground pepper.
Added heart back to the pan, stirred around to combine, then chucked all into slow cooker and left on low overnight.
Got up in morning, sauce seemed quite thin, so took the lid off and left to reduce down all day.
When it came to 45 minutes or so before serving, I transferred it to a pyrex, made dumplings and put them on the top, then cooked in the oven.
I served it with candied carrots (carrots cooked with butter and sugar).
Utterly delicious, not offally at all, and has a great texture, with chew but not chewy or stringy.
I will be buying it again.

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