Ackkkkk! Feeding beef heart to the CAT, are you CRAZY?!?
: That is one lucky cat....
We are BIG FANS of beef heart around here! We just tried it a couple months ago for the first time, and it's become a favorite. We've been trying to make it about once a week, and, in fact, have one thawing out right now to cook up for New Year's Eve.
We cooked one for Thanksgiving and took it along to DH's family gathering as a cold appetizer...sliced very thin and served with a sour cream-horseradish sauce. Everyone loved it, as evidenced by the fact that it disappeared very fast!
This is how DH makes it:
Meticulously trim off all the excess fat, arteries, and "silver skin" as my DH calls it.
Soak it in heavy concentration of salt water (roughly 1 to 1-1/2 cups of kosher salt or sea salt per gallon of water) for at least 6 hours; soaking overnight is even better.
Remove from salt water, rinse lightly.
Optional: Pack the inside of the heart with minced garlic or sliced mushrooms, or both garlic and mushrooms, for extra flavor; tie together with butcher twine. (You could use bread or rice stuffing, too.)
Heat up olive oil in a skillet and quickly sear all sides of the heart.
Put it in a roasting pan or baking dish and cover it about halfway with beef broth.
Bake at 325-350 degrees for several hours (depends on size of heart; he bakes a 2-3 lb heart for 2-1/2 to 3 hours).
About every half hour during the baking time, turn the heart over so a different side is resting in the broth.
Remove from oven and let it rest for 5-10 minutes before slicing.