Comments on: Recipe for Beef Heart

By: Jesse

Jesse — Wed, 02 Jan 2008 17:24:54 +0000

Yay!

I made this last night for some friends, and everyone at least tried some!

I especially loved the vinagrette, which amusingly reminded me of a mimosa and was absolutely delicious. The beets wound up with about the same texture as the heart, which was cool and the whole thing was tasty and fun to eat.

Several of my friends finished everything, and everyone tried it! Nice when hit with a little fleur de sel.

Thanks, Chef Cosentino!!

By: Karen

Karen — Sat, 20 Oct 2007 03:12:31 +0000

I slaughter and butcher my own meats when ever possible but can not limit myself nor my household to the ” country cooking ” methods which many times are associated with that . I’m constantly looking for different recipies and methods for cooking and preparing foods . This one was very appealing in the photograph and no disappointment on the table either . I did use calf heart though . I do have a couple other comments :
To ” fart blaster ” on febuary 16 , 2007 ? Your name alone was enouph to put your opinion to rest .
To ” joe ” on march 22 , 2007 ? What ? Do you actually cook ?
Seriously , I don’t believe in ignorance speaking out . There are many recipies which I have simply not been able to master . Some which I had not the sophistication for . None which I had the knowledge or ignorance to challange .

By: Suzanne Telford

Suzanne Telford — Sat, 15 Sep 2007 09:58:05 +0000

Thanks im a student chef ebtering a competition, and i wanted a recipe for offal as we have to use beef and i wanted to be differant.

By: Hayden

Hayden — Fri, 24 Aug 2007 03:29:33 +0000

Looks like a wonderful recipe, can’t wait to try it! My butcher just started carrying local, organic grass fed beef - he gets a whole one each week and I’m going nuts asking for all the stuff I’ve wanted to try and couldn’t find. This week, beef heart and a ton of bones for stock. For next week, I’ve ordered tongue. It looks like I’ll be hanging out on this website a lot!
Thanks!

By: inga

inga — Tue, 24 Jul 2007 19:19:10 +0000

this recipe has become a regular favorite for us… with some occasional variations….

If anyone’s gonna make this recipe though, I recommend a *really* sharp knife… (of course you should always use a sharp knife but it especially makes a difference cleaning the heart meat of its sinews and other encasings)

By: gma t

gma t — Sun, 01 Jul 2007 06:59:34 +0000

We often enjoyed Beef Heart for Sunday dinner when I was a girl. My mom simply boiled it with a bay leaf, or two. Then made a yummy gravy. It was always tender and delicious.

By: Craig Leslie

Craig Leslie — Wed, 25 Apr 2007 11:45:17 +0000

I don’t want anyone jumping down my throat on this, but I’m not a cook by any stretch and my girlfriend doesn’t have the kitchen space or resources to make the beef heart recipe as described above. Is there a scaled-down and somewhat simpler recipe with a method of preparation that’s more suited to my tiny kitchen?

By: joe

joe — Thu, 22 Mar 2007 15:27:44 +0000

eeeeeeewwwwwwwwwwwwwwwwwwwww!

By: Inga

Inga — Fri, 16 Mar 2007 01:54:44 +0000

Just made this tonight and it was fantastic. Thanks because my boyfriend was teasing me about buying two frozen beef hearts and I was wondering myself what to do with them! It was the first time I had prepared beef heart and I was pretty keen on the texture. I like my meats pretty rare as a general rule and the heart doesn’t have some of the chewyness some rare meats can have. My cat went pretty nuts for it too…he almost never gorges himself but he did tonight (he got it raw though). Anyways thanks again and I would love to see more recipes on the site.