So this afternoon, I felt up to it, so I chopped up a bit of the heart and put it in a dish for the cats. THat heart actually looked realy good, so I sliced a thinnish slice (like the thickness liver usually is) and fried it in a pan. It was WONDERFUL! I expected it to be tough and stringy and gross, but it was actually tender and delicious. You have to trim off the outside and inside thin layers, but in between, the texture is perfect. Like a really good steak, but the flavor was a bit different. I think b/c there's so much blood. Screw the cats, I put the rest back in the fridge and we will stir-fry it or something. It's really good, no need to slow cook. I can't believe it's not a popular meat, it was really that good. I do like liver a lot, too, but dh HATES liver and tasted a bite of the heart and really liked it. He agreed that it was just like a good steak, but had a stronger flavor, again, he thought it was the extra blood. And I feel really good right now. It's really hard for me to eat anything, so this was just what I needed.
As for the tongue, I looked on Allrecipes.com and found a popular but simple recipe for tongue. Just cover in salted water and boil until the skin starts peeling off, about 3 hours, then peel off the thick skin and slice. We'll see how it goes. I have it boiling right now b/c it's been thawed for a few days and I wanted to cook it before it went bad.
Ex-dp is from Mexico & one of his favorite meals is tongue tacos. - sorry, couldn't help it.
But tongue, no can do. It was served whole on most occasions and i couldn't bring myself to eat it.
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.
ETA: If in a crockpot, you could skip the flipping-every-half-hour step, too, since it's going to be in a "moister" environment the whole time.
Good luck! Let us know how it turns out.
My MIL made tongue tacos, and I think I ate it before I knew what it was, and once I realized what I was eating, I was sort of grossed out, but it tasted good so I got over it.
But I'm ok with other organs. Maybe if dh made the tongue, cut it up and didn't tell me til after what it was, I'd get over it...
I thaw my beef heart, put some steak spice on it, throw it in a casserole dish and bake it in the oven at 350F for 1.5hrs
Comes out great!
My kids love it and they also love chicken hearts which I just fry up in a frypan with a bit of steak spice on them until they are brown.
No cutting work, kids love them, easy to eat. Great with rice