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The Kitchen Table

Beef heart

15 years ago

I was given a beef heart and tongue. Has anyone cooked these and do you have a favorite recipe? I know nothing about it. Do you know of a site that would help me if this one doesn't?

Are heart and tongue healthy. You are all so good about helping so wnt to this site first. Thanks

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Comments (4)

carol_in_california
15 years ago
Beef heart is high in iron but any organ meat is also high in cholesterol.
I used to have the beef heart ground up with hamburger years ago when we bought a side of beef.
I love pickled beef tongue like the Basque restaurants make.
I think it is an acquired taste but the garlicy parsley tongue in vinegar and oil is addictive.
I think you can Google recipes for pickled tongue.
Let us know what you do with your treasures. LOL
dances_in_garden
15 years ago
My father in law used to wax poetic about stuffed beef heart. MIL would never make it for him, and I offered but he had no idea what went into it. I would assume it was something that had to cook for hours to tenderize.

As far as tongue, I know that people boil it and peel it, then slice it thin to put on sandwiches. Apart from that I have no idea LOL.

Dances.
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lazypup
15 years ago
When i was a kid on the farm I couldn't wait for butchering day, when we would have fresh liver for supper and the next day we would have stuffed beef heart.

To stuff the heart begin by standing it on end and one the top, cut away all the blood vessels, then cut the top open and cut our as much of the heavy grissly vessels and such as you see inside.

Make up a pan of stove top stuffing and stuff the cavity of the heart, then either pin it or sew it shut.

Place the heart on a rack in an oven roaster pan and put about 1.5" of beef broth in the pan under the rack. (I use commercial soup base to make the broth)

Put the cover on the roaster and place in a 350deg oven. I give it about 20minutes per pound, but start watching it when the time is half up. Use a meat thermometer to tell when its done.

When its done remove from the oven and let it rest about 20 minutes, then slice it in 3/4" thick slices crosswise. You will have nice wheels of meat with the stuffing inside.

I serve with mashed potatoes and brown gravy over all.
workoutlady
15 years ago
Sorry can't help you on that. I hate the heart, tongue and liver. I don't remember how my mom used to make it though. If I had a dog I might make it for them though.

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