Beef heart is one of those surprising cuts of meat that doesn't get very much fanfare...especially not compared to the prime rib roast...but totally one that is worthy of checking out!
It's WAY cheaper than a steak of the same weight. The cut pictured below cost me $3. It's also quite lean. If liver could taste like this, I'd eat way more of it. The texture is firm...with a bit of...crunch? to it. Not sure how to describe. Anyone else tried it before and can comment??
Just trim off the silverskin or whatever that lining is around the heart. If the heart isn't sliced to steak size already, you can do that for a more even cooking surface area. Season it like you would a steak (Montreal steak spice!). And then cook it to a medium/med. rare for the best texture and tenderness. It's quite chewy if fully cooked because there's no fat marbled in it. I love the flavor and texture.
Totally try this out!! =)
It's WAY cheaper than a steak of the same weight. The cut pictured below cost me $3. It's also quite lean. If liver could taste like this, I'd eat way more of it. The texture is firm...with a bit of...crunch? to it. Not sure how to describe. Anyone else tried it before and can comment??
Just trim off the silverskin or whatever that lining is around the heart. If the heart isn't sliced to steak size already, you can do that for a more even cooking surface area. Season it like you would a steak (Montreal steak spice!). And then cook it to a medium/med. rare for the best texture and tenderness. It's quite chewy if fully cooked because there's no fat marbled in it. I love the flavor and texture.
Totally try this out!! =)
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