Recipe: I cleaned the heart, removed all the valves, ventricles and silver skin, and chunked into pieces for dry curing.
Beef heart tartare
Beef Heart
2.25% kosher salt
0.25 % #1
0.5% dextrose
0.20% WP
0.10% minced fresh garlic
0.10% minced fresh fennel
0.05% toasted fresh ground coriander
Cured under refrigerated vacuum for 10 days, partially freeze then minceto a fine texture. Serve tartare with a pasteurized raw duck egg yolk, minced capers, minced fresh sweet red onion, and 'pickled' minced fresh fennel ( minced bulb is dressed with seasoned rice wine vinegar) . Serve with toast points or grilled fresh bread, oyster mayo and chilled
Beef heart tartare
Beef Heart
2.25% kosher salt
0.25 % #1
0.5% dextrose
0.20% WP
0.10% minced fresh garlic
0.10% minced fresh fennel
0.05% toasted fresh ground coriander
Cured under refrigerated vacuum for 10 days, partially freeze then minceto a fine texture. Serve tartare with a pasteurized raw duck egg yolk, minced capers, minced fresh sweet red onion, and 'pickled' minced fresh fennel ( minced bulb is dressed with seasoned rice wine vinegar) . Serve with toast points or grilled fresh bread, oyster mayo and chilled