Generally speaking, my experiments with beef heart have not come out great. It is usually too tough, even if I slice it thin and just barely sear it each side. And if I boil it into a stew, it rarely softens up even after 2 hours. However, I had some luck with it two days ago: first I covered it with juice from my last batch of kraut, topping it up with water to mostly cover the frozen heart. Left it for 8 hours or so, then cut it up into about 1-inch cubes, throwing away the almost-bone piece of tendon or whatever is somewhere in the middle. Boiled for about an hour and it came out great. Still eating it, on the 3rd day now. Still a little chewy, but not tough.
last updated 2025-03-18 11:52:24. served from tektonic.jcomeau.com