My first foray into offal was well...awful...liver and I did not get along! After buying a side of grass-fed beef last October, including a majority of all the organ meats from the animal, however, it was time to try once again.
It started with about 3 pounds of Beef Heart (how appropriate for the day before Valentine's Day :
Then I had to trim some of those arteries off the meat:
Next came the best part...wrapping the entire thing in one pound of bacon:
And now it is tied up with cooking twine, ready to go into the dutch oven:
Once in the dutch oven, I added sliced carrots, sliced yellow onion, 3/4 cup red wine, 3/4 cup hot beef stock, thyme/oregano/parsley/black pepper/bay leaves. After bringing the liquid to a boil on the stove, the entire thing went into the oven (lid on) for 4 hours at 350 degrees fahrenheit:
It looked and smelled AMAZING after four hours! :
I sliced it thinly, and this is the final plate:
It tasted great! Similar to any other roast, but the meat was a little bit...smoother I guess is the word I'd use. Very tender, and tasted much more like a roast or steak than like liver (which was a good thing). The bacon was a bit carmelized and delicious, and the sweetness of the carrots and onions permeated the entire dish. I only had one beef heart to work with, so I'm really glad it turned out so well! The leftovers will be amazing
It seems like a tough cut, so I think it really needs the long cooking time to help make the meat tender. I would definitely recommend it as an introduction to organ meats!