So, you finally went and purchased your beef in bulk. You have your processed steer and a ton of offal and no idea what to do?
Let’s roast that heart!
I suggest going with the heart first for a couple reasons. One, it’s straight forward. Two, it has a mild flavour and texture that doesn’t take much getting used to.
You can roast your beef heart similar to a chuck roast.
Ingredients:
1 full beef heart
1 teaspoon garlic powder
1 teaspoon White pepper
1 teaspoon onion powder
1 teaspoon salt
1 tablespoon olive oil or butter
Optional 2 tablespoons balsamic vinegar
Take a thawed heart from its packaging and rinse it under cold running water. Pat dry with paper towel.
Place the heart in a glass baking dish. Take your butter or olive oil and rub it over the heart in a fine layer. Heart is very lean, so we want to add a little fat so it doesn’t get too dry. Mix your garlic, onion, salt, pepper, and any other seasoning you want. Now use your hand to rub the dry seasonings all over the meat. Drizzle optional balsamic over it.
Preheat your oven to 375°F.
Cover your baking dish with foil. Cook the heart similar to a roast for about 2.5 hours.
Remove pan from oven and remove foil. Allow the beef heart to rest 15 minutes.
Slice thinly against the grain (side to side.) You should have four decent sized portions.
Beef heart is similar to eating an extremely lean steak, both in taste and texture. It can be tough, which is why I suggest cooking it like a roast.
This is why it is straight forward as a beginner offal. And since the taste and texture isn’t much different than steak, most people find it palatable and familiar. It doesn’t not have that intense mineral taste like liver and kidneys.
Other Yum:
Garlic Lime Whole Roasted Duck