I'm broke but still craving for a steak & beef stewshould I buy beef heart instead?it's always discounted and I heard taste the same as any other lean cut, just a bit "gamey" (whatever that means)
i've minced it for ragu before, adds that funky animal flavor to it, which is what they mean by gamey
>>21618124I see, thanksdoes it Is there a metallic taste to it?
>>21618121Heart is great for stews, it has collagen which thickens them up a bit
>>21618121Someone on here was posting about prepping one for the grill and said that you need to take care to remove larger arteries iirc. Maybe I'm misremembering, he looked like he knew what he was doing though.
>>21618144Usually butchers will do that for you. Same with cleaning kidneys.>>21618121It's very decent meat. Some people prefer it (I'm a fan as well). The metallic taste comes from blood, it shouldn't be there. It's always a good idea to rinse it with running water, just dip it dry with kitchen paper and you're good to go. Have a look at other cheap cuts as well. The only reason they're cheap is because people are sqeamish about them. A Belgian chef (Freddy Kerkhofs) opened a popular restaurant in Hollywood in the late '70s (Le Dôme) where he served traditional Belgian food. One dish called bloedworst, which he translated literally to "blood sausage" in English, didn't sell at all. Eventually he changed it to "black pudding" and that didn't work either. When he changed it to the French equivalent "boudin", it immediately became his best-selling dish and it stayed that way until hevretired.Have a look at Fergus Henderson's recipes and books if you want to know more.
>>21618121It's good but you need to soak it for a long time (at least a day). First soak in water then in milk. And if you're buying it whole you need to remove a ton of arteries and stuff that won't soften when cooked (they're edible, I heard people mince them and give to the dogs or such).If you're buying a whole heart, I've found I have to remove around 50% of the weight to get the nice and proper trimmed meat from it. Though I usually remove a bit more than most people.
Beef heart is great. When I was struggling years ago I used to buy a lot of organ meats, livers, hearts, even spleen. They have 10x the nutrients of regular meat and are very cheap. I still buy them regularly, at least once a week. Usually when I get Beef Hear I cut it into steaks and either saute it with onions or sometimes pan sear it. Just don't over cook it.
For me, it's liver. I think I will make some for dinner this week
>>21618250I discovered duck hearts 3-4 years ago. They are really tasty. I have em once a week probably.
It's pretty decent as a stand-in for steak, I just slice and fry it as is, you can pre-soak it like liver like the other anon said if you want a less imposing taste. But serve it with some mashed taters, cabbage and onion gravy and the earthiness lends itself well to the dish.
though an 'organ' it's actually a muscle and really not so dissimilar therefore as meat.
>>21618121I’ll authorize it. Your report is due in 24 hrs.
damn, that heart has nice fuckhole
