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Thread: Offal Success! page

  1. #1
    hannahc's Avatar
    hannahc is offline Senior Member
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    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!

    You are what you eat,
    and what you eat eats too - Michael Pollan


  2. #2
    FlyNavyWife's Avatar
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    looks GOOD.

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    Hannah-

    That looks YUMMILICIOUS!!!


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    SCORE! Way to go hannah. Looks quite tasty.

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    Thank you!

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    DiabetesCanKissMyButt's Avatar
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    YAY! I'm glad to hear it's better than liver (ew).


  7. #7
    hannahc's Avatar
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    Seriously DC, hubs and I hated the liver...we still have a lot of it though, so I'm thinking of making fried patties a la DR sometime. Maybe enough garlic will help!

    You are what you eat,
    and what you eat eats too - Michael Pollan


  8. #8
    Double-A's Avatar
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    Can't stand liver, myself, though I hear beef liver and calf liver are two entirely different beasties.


    And oh my goodness - great camera work and DELICIOUS looking food.


  9. #9
    OnTheBayou's Avatar
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    Good call. Low heat, long cooking.


    I love liver, in fact, thinking of doing it for tonight. The trick is the sear it on both sides (as someone said in another post) and then cook it in liquid. You can use plain water, or broth, add carrots and onions, just experiment.


  10. #10
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    Primal Blueprint Expert Certification


    *DROOL* Great camera work Hannah!


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