Beef heart is an outstanding meat. Easy to cook, has great texture, is lean and healthy and tender. Usually pretty cheap too.
I'd like to see if anyone else eats it and how they cook it.
I cut it into thin strips and saute in a skillet on low heat, covered pan, in butter and red wine with onions, salt, pepper, and garlic. I let it cook a good long while, probably 40 minutes or so, so it gets plenty tender.
Either served straight up or over rice. Easy and quick and good. The texture is excellent, tight and chewy but tender. It has a good clean bite. It has a taste that reminds me slightly of gizzard crossed with steak.
Edited by Lloyd5 (05/31/17 01:33 PM)