Chezmatt
Full Fledged Farker
- Joined
- Jun 5, 2011
- Location
- San Francisco, CA
At the supermarket today, I saw a package of sliced beef heart for $2.00. So I thought, "Hey, I like beef. I should eat that." (That's what we call "deep analysis.")
I heated a cast iron skillet with olive oil until it was just smoking, and salted the sliced heart while the oil was heating. I then seared the slices for 90 seconds on each side. It looked like this:
It was delicious. Intensely beefy, with no coppery liver-ish taste. We just snacked on them plain, as appetizers. I think it would be great on a salad with arugula or spinach. I'm also thinking of mincing it and mixing it with shallots and parsley. In short, I love this stuff, and it's crazy cheap. If you've tried beef heart, how did you do it? If not, you should.
I heated a cast iron skillet with olive oil until it was just smoking, and salted the sliced heart while the oil was heating. I then seared the slices for 90 seconds on each side. It looked like this:
It was delicious. Intensely beefy, with no coppery liver-ish taste. We just snacked on them plain, as appetizers. I think it would be great on a salad with arugula or spinach. I'm also thinking of mincing it and mixing it with shallots and parsley. In short, I love this stuff, and it's crazy cheap. If you've tried beef heart, how did you do it? If not, you should.
