arimuse

I made one once long ago, but I forget how I did it. Google beef heart recipes, but I think anything that cooks it slow would be the way to go. It has to be the hardest working muscle in a body, may be tough if not properly cooked. I cooked beef tongue, too also very good. Very rich and beefy tasting sharet

heronlady

My dmil made "beef hearts and noodles" occasionally. Boiled the heart until tender, then removed sinews and fat, etc., and cut up or pulled apart the meat, put it back into the saved broth and added noodles to the broth to cook until the liquid was absorbed. She in general used onion and garlic for seasoning. It was very good, as was everything she cooked. She also cooked "oxtail stew", which she served over mashed potatoes. My dh loved his mom's cooking but doesn't request these things anymore. Our eating has evolved, I guess.

Heronlady

annpryor

I slice it and dip in in flour, salt, and pepper and fry it. It is declicous

donnalynett

This is the best in my opinion. Love heart.

hspirit_99

if you soak it over night covered in milk or beer it will make it less gamie and very tender. i think you might really like it. i love those things and my Kiowa uncle told me that is how he cooks his. he also cooked them on a outdoor grill. yummy

quilting

I always put it in the crockpot all day - with lots of onions, salt and pepper. It doesn't have any fat and will dry out if it was cooked uncovered. The meat is so tender this way.
Good luck.

tryitall

Daddy used to boil his for awhile then would slice it and fry it. Yummy!

Sew Krazy Girl

Not my cup of tea but my suggestion is to slice it thin and cook it like you would liver - lots of onions. Good luck.

SuzzyQ

Trim the grizzley valves on the inside (tough stringy stuff) and the hard fat on the outside. Stuff with bread stuffing like for chicken. Use skewers or string to hold closed. Brown in hot fat and then neslte in more stuffing if desired - but you don't get the world's best gravy if you do that. Add about 1 cup water or broth and bake covered about 4 hours at about 3ooş. Slive and serve with mache dpotatoes, veggies and gravy. Then the next day grind up the leftover heart and mix with hamburger for meatloaf or patties or just make hamburger gravy.
My kids didn't think much of heart but loved the stuffing and gravy - and the meal next day!
If you are going to eat part of an animal for food you have a responsibility to use as much of it as possible.

Pete

My mom put the stuffing in the chambers of the heart! I never ate it so can't tell you anymore.