Grilled Beef Heart
David and I have always been reluctant to try cooking beef hearts. To me, its appearance linked it to kidney and liver — two things we both have taste aversions to. This weekend we sucked it up and decided to give it a shot and we were pleasantly surprised. Its texture does take some getting used to, but overall it was extremely tasty and we both agree we would buy it again. This is the recipe we freestyled after doing a bit of research:
Grilled Beef Heart with Basil Vinaigrette, accompanied by Grilled Tomatoes with Poblano & Brie Grits
Grilled Beef Heart with Basil Vinaigrette
- 1 beef heart
- 1 1/2 cups white wine
- the juice of 2 limes
- 4 sprigs rosemary (or whatever other fresh herbs you have kicking around)
- olive oil
- garlic
- sea salt
- cracked pepper
- a handful of fresh basil leaves, roughly chopped
- 3 tbsp sherry or red wine vinegar
- Combine the wine, lime juice, rosemary, 4 cloves smashed garlic, a couple tablespoons of olive oil and stir well.
- Trim the fat and crazy looking sinew stuff from the beef heart. Slice into 2″ wide strips.
- Place in the marinade and chill a couple hours.
- Remove from the fridge and allow to come to room temperature. Meanwhile start your grill.
- Combine 1/3 cup olive oil, the vinegar, the basil, 1 crushed garlic clove, and season with salt and pepper.
- Season the meat generously with salt and pepper on both sides.
- Grill the meat for about 3 minutes per side. You want the meat to medium rare-ish.
- Let the meat rest briefly and then serve drizzled with the basil vinaigrette.
- Preston Epps - "Bongo Rock"
- Qua - "Duet For Guitar And Fridge"
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WONDERFUL! I grew up on a farm and this brings back sweet & MEATY memories!
That’s the wildest thing I’ve seen someone eat off of a cow. I think you should try tenderizing it next time because of its texture. You may even need to slow cook it. Looks amazing guys.
We have been a bit reluctant to try slow cooking beef heart because we thought it tasted best medium rare however it would definitely be worth a try!
Hi guys, just found your blog and I am really enjoying it a lot! I have cooked beef heart as well and was also pleased with its taste and texture. In your video you were talking about the cholesterol content and I just had to share some new knowledge I have recently found out from a book called”Good calories, Bad calories” written by Gary Taubes. He’s a journalist who has written a very detailed and in depth book about what the heck is really good for you and what isn’t. Anyway from what I have learned from the book so far is that meat and cholesterol is not he culprit, instead it’s any food that makes your body secrete insulin like carbs and especially refined carbs.
We are big animal fat lovers! Thanks for the great info!
I have been cooking tons of offal lately and this is one of my favorite dishes. I probably went rarer than you and it was perfect (but I like my meat undercooked so long as it is fresh and organic):
http://headcheeseandjellybeans.wordpress.com/2009/09/05/grilled-calf-heart/
Your pictures are beautiful. I can’t wait to try your idea for cow lips.
My favorite way of preparing heart (LAMB!, beef, pork) is to fry it like you’d fry a steak. It’s in some weird kind of way similar to grilling. I cut it in slices (beef), or in two halfes (lamb), salt, pepper, roll in some flour. Then very short frying, few minutes each side – as I said just like a steak. Still nice and pink inside. It is to DIE for. It is so quick, so easy, and just sooooooo YUMMY! So tender and soft, it just melts in your mouth. I make Balsamico-onions with it: fry and then simmer onions till brown and soft (to taste really), add Balsamico and some honey if desired.
I could eat that every day…..
yummmmy……. thanks for ur tips i’d love to follow you.anyway happy new year ~~~~~~~~
I”m really trying to embrace the “eating head to tail” idea…so, inspired by you, I cooked up some heart today. I sliced it super thin and then a quick fry on high heat with oil and garlic. The beef had some carmelized bits and then I topped it with some sea salt and ….yummers! I think thinner was a good way to attend to the squishiness of a thicker piece. Thanks!
That sounds tasty! Thin slicing is the way to go for a lot of offal, heart isn’t bad thicker, but most days when we eat something like tongue we definitely prefer it sliced really thin.