Comments on: Recipe for Beef Heart

By: Holz

Holz — Fri, 31 Aug 2012 23:40:12 +0000

I can’t wait to try this recipe. I have stuffed lamb hearts with bread style stuffing with mushrooms using kabocha squash instead of bread and braised them in herbed wine and stock. Delicious!

By: heyjude

heyjude — Sat, 07 Jan 2012 04:43:13 +0000

has anyone tried just cutting out the sinews, stuffing it (I use a bread stuffing)
and bake (pinned side down on a rack) with half bottle of beer @325 for approx.11/2-2hrs and serving sliced real thin with plain or beet-horseradish?

By: home cook

home cook — Tue, 24 May 2011 00:20:54 +0000

Mm, I bought some beef heart and made it into a delicious curry tonight but was also looking for some other ways to make it in the future. This looks delicious and I will definitely have to try it. Question though: is there an alternative sauce that you would recommend? I’m not a huge fan of horseradish.

By: Chef MikeHill

Chef MikeHill — Sat, 14 Aug 2010 21:22:39 +0000

As a chef with great respect for food and the animal that gave it’s life so we all can eat gourmet, I bought a 2# beef heart at $1 a pound last night 08.13. 2010 . It shall be prepared two ways, thin sliced, marinaded and quick braised with colorful veggie’s served over jasmine rice. Next pound shall be slow roasted with herbed potatoes served with an assortment of summer squash and a fennel salad with heirloom tomatoes and basil. I’ll give recipe details later, in the mean time look at it like this. The heart pumps the blood of life its where the animal’s spirit resides.To eat the heart of an animal is an ancient tradition and an honor once given only to royalty and brave hunters. Its a sign of respect for the spirit of the animal and respect for nature and without that respect guess what? We dont eat. So the next time your in the meat isle, remember the animals heart that helped to keep you alive, even if you dont decide to eat it.

By: Brian

Brian — Sun, 27 Jun 2010 18:20:14 +0000

We bought a half cow which came with the beef heart. I didn’t know what to expect from this recipe but I tried it and TURNED OUT AMAZING!!! My wife and I are very impressed. Thank you for the excellent post!

By: Dirt Cake Recipes

Dirt Cake Recipes — Thu, 27 May 2010 17:44:20 +0000

This recipe looks amazing. Do you know of anyway to turn it into a low-fat recipe?

By: Anja Holtgrewe

Anja Holtgrewe — Sat, 23 Jan 2010 13:04:08 +0000

A mate encoraged me to look at this post, great post, fanstatic read… keep up the nice work!

By: Mark Neisler

Mark Neisler — Sat, 21 Mar 2009 14:27:45 +0000

Thank you, Chef, for this recipe and your website. I used to cook at The Connaught Hotel in London, where offals were prized, not derided. I am glad to find a community that also appreciates the animal in its entirety. Please keep the ideas flowing.

By: Romeo

Romeo — Wed, 04 Mar 2009 23:10:59 +0000

hey i tried beef heart the other day and it was just grilled like a steak and cut in to thin slices and it was soooooooooooo gooooooood just like a steak