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

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

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

This is the best in my opinion. Love heart.

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

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.

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

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.

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 3ooº. 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.

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

Just found this & thought someone might just appreciate it for their furbaby:
http://www.dogsincanada.com/beef-heart-cookies

I do them quite often. I try and get the veins cut out and then I make stuffing using Pepridge Farms as directed and stuff it. and bake at 350 for about 45 to 50 minutes.

I prefer it to Filet Minon.

My only experience is with chicken hearts, which we cook with the soup. Yum.

It makes the best Coney Sauce for hotdogs.

...per your title....WHY IN THE WORLD WOULD YOU COOK A HEART?...all joking aside....I wonder if it's like chicken hearts...I don't mind the taste but hate the texture....good luck....sorry no help from me... :XD:

So? How did you cook it and what did you think? Inquiring minds want to know! :lol:

It's in the freezer, awaiting colder weather. From what I've gathered, it makes a pretty hearty dish (pun completely, totally intended :lol: :lol: ). I think it'll be a little too heavy for summer weather, but we're looking forward to it on the first blustery October day. :)

Ahh, gotcha. :)

Just came across your post...I used to buy it at the grocery store and have them grind it as hamburger is ground. I would then mix it with regular ground beef and make hamburgers, or any dish ground beef was used. It was good and would make the regular i.e. cheapest ground beef much leaner and it was cheaper than the ground beef (Back then about 25 years ago. Not sure if it is still cheaper. If you have a food processor or a meat grinder you could grind it yourself.

If you like chili... make beef heart chili.

I usually get a 1/4 a cow a year, including parts.

Tails are my favorite, but I do like to to make beef heart chili. I cube it a bit smaller than stew meat and it makes a fabulous dish.

Enjoy it... the weather should be getting cooler starting tonight.

If anyone's still curious about this, we cooked up the heart as our contribution for my fiance's family Thanksgiving. His brother and dad had expressed interest in trying the heart.

We cleaned it, cubed it, and cooked it overnight in the crockpot (about 8 hours) with a couple glasses of dry red wine, some Worcestershire sauce, garlic, onion, salt, pepper, and a touch of hot sauce. It smelled amaaaaazing while it cooked (it even woke me up, it smelled so good!) and it tasted just as good. I was so pleased with how it turned out! I wish it were a little easier to find, because it's pretty cheap (it was from a local farm and I think it cost $2/lb). Anyway, that's how we did it, and it was a success. :)

I don't usually eat Beef heart, but we eat Lambs hearts reguarly (my kids love them). I take out all the pipes and sinews with a pair of kitchen scissors, and create a large cavity. I stuff it with a homemade breadcrumb-based stuffing (finely chopped onion, breadcrumbs, suet, egg to bind, herbs and seasoning) and roast in the oven for about 30-40 minutes. I then slice them and serve as a roast. I also put them into my cookpot. I prepare them in the same way, but don't stuff them. Add a red wine stock, and we also add whole peeled pickling onions (small shallots) and mushrooms. Cook in the pot until tender (I give them about 3 hours). Slice them and serve.

I find placing a whole heart on a plate puts some people off. Slicing them through is a nicer way to serve them. Try Lambs hearts if you can get them - they have a very delicate flavour. Avoid Pigs hearts unless you really like them, as they have a very strong - some would call overpowering - flavour.

Missing an Ingredient ? UKFoodOnline.co.uk



Roast Stuffed Lambs' Hearts HT MC 120mins

Serves 4 Hot Offal Vegetables Nuts Herbs Main course Gluten Wheat Free Eggless



Ingredients

50g/2oz Button Mushrooms, chopped

2 Sticks Celery, chopped

25g/2oz Butter

25g/1oz Walnuts, chopped

1 tbsp Fresh Parsley, chopped

Salt and Pepper

4 Lambs' Hearts

2 tbsp Oil



Instructions



1. Melt the butter in pan, add the mushrooms and celery and fry for 5 minutes. Remove from heat and add breadcrumbs, walnuts, parsley and seasoning. Mix well and leave to cool.



2. Preheat the oven to 180C, 350F Gas mark 4. Prepare hearts, using kitchen scissors to cut through the pockets inside to make room for the stuffing. Wash and dry well.



3. Stuff the hearts with the mushroom mixture and sew up with a trussing needle and thread, or fasten with skewers.



4. Melt the oil in a roasting tin and add hearts. Baste well and cook in the centre of the oven for 45 minutes. Turn hearts over and baste. Cook for a further 45 minutes until tender.



5. To serve - remove the string or skewers and serve immediately.

Oh Mayday - we are DEFINITELY on the same wavelength!

I like the idea of the stuffing made with mushrooms and walnuts: I must try this one out.

My mother use to cook hearts 50 years ago. Rememer they are mostly mussle, so she cut up onion, celery, salt, pepper and covered the heart over with water, then cooking it for several hours until tender, then cut it like turkey breast. She made a gravy out of the water/veggie mix to pour over it. mmmmm was really good.

Put it in the freezer for a while until it starts to firm up. Slice it, roll it in a flour-salt-pepper mix and brown in hot shortening. then cook slower and keep turning in the pan. My dad always added water to steam it, but the browning first made sort of a carmelized coating. That is the way he made any chicken-fried steak (or even our turkey breast cut up and fried). Use the drippings and water from boiled potatoes to make gravy for the meat and mashed potatoes. I'd still rather have the chicken fried heart than steak!

My Goodness, I didn't think so many people ate beef heart. My father liked to eat beef hearts and tongues, kidneys, tribe, sheep's heads breaded and baked, yuck. My grandfather loved headcheese and pigs feet, those I could eat if I really had to. Mind you we weren't farm people but lived in the big city. I'm sticking to a hamburger or steak, May in Jersey