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Beef Heart recipe...Suggestions?

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  • Beef Heart recipe...Suggestions?



    Hi all,


    Looking for a great Beef Heart recipe. Preferably in the slow cooker with a 7-8 hrs cook time.


    Thanks !!


  • #2
    1



    That's all I did. Put the heart in the crock pot with some onions, mushrooms, water and seasonings and let it cook.

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    • #3
      1



      this is what my grandmother passed on

      she used to boil the heart in well salted water with 10 whole allspice, 10 whole black peppers, 4 bayleaves, 1 onion (sliced), 2 carrots and sellery. It is important to ladle off the foam as it boils. When it was done she let it cool down completely in the broth. the coold down meat was sliced and eaten with ovenbaked vegetables.

      challenge yourself
      i blog here http://theprimalwoman.blogspot.com/

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      • #4
        1



        @Diana or Eva, I would like to try this as well. Does the heart have an off taste, or is it comparable to the rest of the cow?

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        • #5
          1



          i think the heart meat has a little bit more gameY taste n the meat itself is a littlebit more dense... but otherwise its just another muscle in the cows body so same-same...

          challenge yourself
          i blog here http://theprimalwoman.blogspot.com/

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          • #6
            1



            This is, by far, my fav heart dish:

            http://en.m.wikipedia.org/wiki/Anticuchos

            “Every saint has a past and every sinner has a future.” -Oscar Wilde
            "The power of accurate observation is commonly called cynicism by those who have not got it." -George Bernard Shaw
            "The trouble with jogging is that the ice falls out of your glass." -Martin Mull

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            • #7
              1



              Beef heart anticuchos, awesome Peruvian dish.


              I have found the recipe here for anyone who wants to give it a try:


              http://www.yanuq.com/english/recipe.asp?idreceta=503

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              • #8
                1



                Thanks Charles! Tomorrow is farmers' market day & I'm hoping the buffalo guy is there. I'll try this out with some buffalo heart.


                Will let y'all know how it comes out...

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                • #9
                  1



                  Made buffalo anticuchos today. yum yum yum!!! I didn't have the Peruvian chilis, so I used a local sauce made with cranberries and chipotles. I marinated the pieces for 24 hrs. I took some to work with me - I work in a restaurant around the corner form where I live - and I cooked some skewers on the flat-top with some serracha. I shared with coworkers & some friends who came in. Everyone liked it. The meat was quite tender and it had a sweet taste from the marinade. I still have alot of meat left in the fridge that I won't get to grill for another day or so. I hope the buffalo guy has another one for me to buy tomorrow!

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                  • #10
                    1



                    Peggy, glad you and your friends liked the recipe, you even gave it a pretty nice twist with the cranberry and chipotle sauce.


                    Usually anticuchos go with a little bit of spicy sauce on the side so you can dip the tip (or the whole if you want) of the anticucho.


                    I have the recipe for the spicy sauce here, maybe you could replace the rocoto (red hot pepper) with chipotle and see how it turns out. A rocoto is about the size of a small bell pepper. You could also use cream instead of evaporated milk.


                    ROCOTO SAUCE / Red Hot Pepper Sauce


                    Ingredients :


                    1 rocoto / red hot pepper

                    ˝ cup evaporated milk

                    Juice of 1 key lime

                    1 cup oil

                    1 teaspoon salt

                    Pepper


                    Preparation:


                    Wash, seed and devein rocoto. Cut in large pieces.


                    Place all ingredients in blender and blend until a creamy sauce is obtained.

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                    • #11
                      1



                      Thanks Charles!! I cooked the rest of it off last night in a pan with the chipotle/cranberry stuff. I think I liked it best when I cooked it with the sriracha. Both made by the same guy, however. Yummy!


                      I found some on-line sources for the Peruvian aji paste also. Local sources of peppers kinda limited.

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