Treat your sweetheart this Valentine's Day to...well.. a heart!
Don't go. Give it a chance! Did I mention it's slow cooked in fat?

Offal ain't awful, and I'm here to show you the way with this amazingly beefy, lean, and oft overlooked cut of meat. Beef heart confit is the name of this game, and once your slow-cooking is done, you'll be left with an incredibly velvety cut of beef you'd be hard pressed to identify as the hard working machine that keeps our cows mooing. Take a look inside. 

Step 1: What You'll Need

The Steer

You'll need to branch out from your neighborhood grocery store to find a beef heart, sadly enough. Butchers, meat markets, and specialty delis that carry offal will all be your best bet to getting your hands on one of these, or ordering one through their suppliers. Hearts are large, but relatively inexpensive, with mine clocking in at $1.99/lb and ~5lb, frozen and vacuum packed. They should always be pre-cut following their USDA inspections, with the major vessels removed.  

The Gear

  • Sharp, maneuverable knife (you'll almost be filleting the connective tissue off the heart at times)
  • Cutting Board
  • Slow Cooker
The Veneer (Or how I ran out of rhymes....)

  • Olive Oil (enough to submerge your meat)
  • Garlic
  • Black Peppercorns
  • Bay
  • Thyme
  • Rosemary
  • Salt
  • Any other aromatics you so choose
Read on and get ready to stab your meal right in the heart. 

The street vendors in Peru often slice heart into thin strips, skewer the strips and broil over coals...very tasty treat. Your recipe is intriguing...thanks for sharing. (at $2/lb it's about the only beef one can afford to eat!)
Ah, I forgot to mention. 168-180F is when the connective tissue of beef starts to break down. If you keep the heart at 168F you will end up with a much juicer and succulent final product.
I really like that you are pushing heart, as it is a very under eaten meat. I grind it up and add it to hamburger for an extra flavour and nutrient boost. <br> <br>You really need to do this in a saturated fat though.The traditional method of doing a confit is using the fat of the animal you are cooking. If you get an untrimmed heart, render the fat from the heart and then cook the heart in the fat that was surrounding the heart. The reason you do confit in saturated fat are two fold. Flavour, and preservation. The confit only has a preservative effect if you get a solid fat cap when chilled. Besides which, canola isn't a great oil to be eating, it needs to be bleached and deoderized because it goes rancid (rotten and oxidized) during processing. <br> <br> <br> <br>
I especially like the blood orange garnish. Nice work!
I absolutely love heart meat. Like you describe it, it's a much more &quot;beefy&quot; cut of meat, especially with many of our meats today being raised on corn and other unnatural foods that have caused them to lose the &quot;meat&quot; taste all together. Heart meat is amazingly tasty. I use it in stews, and fry it hard and slice it thin for a snack sometimes too. I've never tried a confit. Will be doing this this weekend!
This is an offaly great 'ible. <br> <br>
Not enough people in the UK eat offal or game these days. I love it, it's incredibly cheap and very good for you (depending how it's cooked). <br>I often use lambs hearts, stuffed and braised. <br>The funny thing is, unknown/unpopular cuts of meet start showing up on cookery shows and all of a sudden demand's gone up and the price does likewise. Just look at Oxtail or even Monkfish which was just used to make breaded scampi. <br>Maybe we should keep this recipe secret in case the same happens with Beef hearts? ;-)
I love animal hearts they are cheap and damn tasty i'm going to have to try this.

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