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
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.
- Sharp, maneuverable knife (you'll almost be filleting the connective tissue off the heart at times)
- Cutting Board
- Slow Cooker
- Olive Oil (enough to submerge your meat)
- Black Peppercorns
- Any other aromatics you so choose