Beef Heart Tartare

[fishwrestler]

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

 

[pc farmer]

I have a beef heart I don't know what to do with but cant use eggs in my house.

 

[daveomak]

Beautiful hunk of muscle....  I'd eat it..  Oh wait !!!!   I do eat it....  love it...    

 

[crankybuzzard]

Yeah, I'd try it!

 

[joe black]

Oh hell no...

 

[chef jimmyj]

I have a beef heart I don't know what to do with but cant use eggs in my house.

Makes killer PotRoast. Made them.frequently at a nursing home I worked at. Smoked and Braised for pulled beef would be good too...BTW...The egg yolk is a classic garnish that adds richness and fat to the lean meat. Some high quality EVOO and shaved Parm Reggiano will accomplish the same effect...

The Tartare sounds like a great way to go...JJ

 

[mikelens]

Oh hell no...

What He Said!!!

 

[crazymoon]

FW, That looks tasty, I would like to try that but my wife would have no part of it !

 

 

[fishwrestler]

 
FW, That looks tasty, I would like to try that but my wife would have no part of it !

 

neither will my wife.  that is why we invite friends over