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  • What to do with heart?

    I've just picked up three lamb hearts from my local supermarket:



    I've got three, so the more suggestions the better ... what's to do with heart?

    The last heart I ate was a smoked reindeer heart from Sweden. I could smoke one, I guess ... ideas?
    Paul
    http://www.pjgh.co.uk
    http://www.livingintheiceage.co.uk

    "... needs more fish!"

  • #2
    here's the thing with heart, when you cook it, it gets very tough. honestly, i might chop it and mix with ground meat for a meatloaf or meatballs. it's very boring on its own too. i think smoking it might make it even tougher, but let me know how it turns out!

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    • #3
      I wonder if you could grind it and make heartburger patties You could also try to chop it up into small cubes and make a stew.
      Primal Matrix - primal/paleo news feeds aggregator
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      • #4
        Here's the smoked heart I ate:



        The flavour was superb and the fat so cloy, yet melting in the mouth. Yeah, I think I'll give one a damn good wash and smoke it.

        The other two ... long, slow cooking, I guess?

        Thanks for ideas Jakey and Primal Matrix - anyone else?
        Paul
        http://www.pjgh.co.uk
        http://www.livingintheiceage.co.uk

        "... needs more fish!"

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        • #5
          I eat beef heart regularly. I trim it well, cube it, coat it with various spices, and broil it for just a few minutes per side. It tastes like a good steak to me. I also make jerky with it. Lately I've been grinding the trimmings and making burgers from them (quite good).

          Here's a great video showing how to clean a heart: Cleaning a beef heart - YouTube

          Also, here's some more recipes:
          Grilled Beef Heart with Roasted Chili Peppers | Mark's Daily Apple
          Slow-Cooked Heart on Fire with Creamed Kale

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          • #6
            Tough meat? Slow cook it. I always slow cook chuck roasts. I never had heart... I want!
            "All of God's creatures have a natural habitat... my dinner plate." -Me

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            • #7
              Originally posted by joelwlcx View Post
              Tough meat? Slow cook it. I always slow cook chuck roasts. I never had heart... I want!
              I don't think of heart as a tough meat. But I've only ever had it seared and still rare. It is denser than other muscle meats, but I think it has a wonderful texture.

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              • #8
                I've done it in the slow cooker or pressure cooker, stuffed with bacon, mushrooms & onions, with red wine as the braising liquid - yum! I've also made jerky with it and it's fantastic, but it's easiest if it's mostly frozen so you can cut nice thin slices.

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                • #9
                  Awesome! Keep 'em coming!

                  I think I'll smoke one, slow cook another and broil/grill (UK) another. Neat tip on almost freezing them - I do have some VERY sharp knives, but even so, there are techniques to getting really thin strips on tough meat.
                  Paul
                  http://www.pjgh.co.uk
                  http://www.livingintheiceage.co.uk

                  "... needs more fish!"

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                  • #10
                    I used to make stews with lamb hearts, with loads of onions and mushrooms added.

                    Nowadays, however, I much prefer to griddle them. Slice them thin (quarter inch or so - the shapes will be very irregular), heat up your griddle and throw down the slices on the fatty side first. The fat melts and sputters in the most delicious way! The heat should be fairly high, to allow the meat to sear quickly on the outside but stay soft on the inside (though I like to cook it through, unlike lamb chops). Remove from the griddle, sprinkle with salt and spices (I like something hot and garlicky, or Moroccan), and enjoy!

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                    • #11
                      Heart is pretty tricky to cook, because it can get really tough if you aren't careful. I usually eat beef heart, but what I do is spice it, seal it and then cook in the oven for a few and then eat it like steak. It's working well so far. I've had less joy with lamb heart, and would probably trim it and stew it on a low heat.
                      "My mom made two dishes: Take it or Leave it." -- Stephen Wright, comedian

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                      • #12
                        Perfectly easy and delicious is:

                        Slice some onions for the bottom of a slow cooker.
                        Slice or chunk up the heart, add to crockpot.
                        Pour a can or two of chipotle with adobo sauce over the other ingredients.
                        Add some more spices if you like, or tomato if you're in the mood.
                        Cook however long you like. It is delicious at once and as good or better left-over.

                        It's pretty awesome. Like apparently everyone else, I also make jerky with it. That is exquisite. I've always meant to grill it but haven't gotten around to trying that yet.

                        Despite the comments about heart being tricky or whatever, I've never had a problem with it. It is really good meat. Enjoy!
                        "If man made it, don't eat it." ..Jack LaLanne
                        "It doesn't matter how beautiful your theory is, it doesn't matter how smart you are.
                        If it doesn't agree with experiment, it's wrong." ..Richard Feynman

                        beachrat's new primal journal

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                        • #13
                          So, these hearts!

                          I stuffed one side with a mushroom and pecan nut mix pureed down and the other side with proper Bury Black Pudding. That's putting the blood back into the heart!









                          Stuffed, wrapped in bacon, tied up, accompanied by shallot, garlic and chervil.

                          Wish me luck ... it's in cooking, now. To be served up with your kale.
                          Paul
                          http://www.pjgh.co.uk
                          http://www.livingintheiceage.co.uk

                          "... needs more fish!"

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                          • #14
                            Nice! That looks fantastic. Hope it tastes great!

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                            • #15
                              Carpaccio. Oh yes.

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