Eating Nose to Tail


 
My local big box store stocks some good stuff, and I've been eyeing some good looking beef heart for the past few weeks.  Yesterday I took the plunge and bought a pound and change of beef heart.
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Beef heart.
After trimming the fat and silver skin I sliced it into about a 1/2-1/4 inch thick pieces and placed it in a marinade.
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Marinading beef heart.
My beef heart pieces sat overnight in olive oil, garlic and chili paste.  The next afternoon I took a few pieces out of the marinade, heated a pan with some oil and seared the heart until just cooked through.  Absolutely delicious.

Beef heart is very lean, and does very well with quick hot cooking.  Grilling beef heat over hot coals or even wood is a very classic South American way of preparing it, and would be a great way of cooking this dish.

The pound-and-change of meat I bought turned out to be quite a bit of food, and I've eaten it two different ways so fat today (yes, yes, I know).  Seared and over a lightly dressed salad, and in a perfect little sandwich made with 7 Grain bread and greens.  Up next for my beef heart - tacos.
Just for good measure I'm going to include the recipe.  I've been doing a bit of recipe writing over at SeriousEats, so I thought I'd try out a real simple one over here at ENT.

Garlic Chili Beef Heart

Serves 2 (main) or 4 (appetizer)
  • 2 large cloves garlic, mashed
  • 1 teaspoon chili paste (like sambal, or even sriracha)
  • 2 tablespoons olive oil
  • 1 pound beef heart (trimmed of fat and silver skin)
  • olive oil (for searing)
Combine mashed garlic, garlic & chili paste and olive oil and mix well.  Pour over trimmed beef heart and mix until all the meat is covered with the marinade.  Let sit overnight (or two nights).

Heat a good drizzle of olive oil over high heat, until oil is shimmering.  Place strips of beef heart in heated pan in an even layer.  Do not crowd the pan or you wont get the desired sear.  Cook until beginning to brown, about 2 minutes, then flip and cook until just cooked through, another 2 minutes. 

Serve very hot in a sandwich, on a salad, or in a taco.  Beer would be very good with this as well.
 


Comments

03/16/2011 19:59

I just found your site via serious eats, and it's amazing. I've been reading the Nasty Bits column for some time, now I have a whole site of it.

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Sydney
03/17/2011 05:07

I'm so glad you found me! Thanks Rodzilla!

Reply
08/20/2011 22:29

Oh my gosh. My husband would love this. He grew up going to brazilian bbq for Sunday brunch with his family.

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