This was my first time cooking beef heart. My logic was this: “Heart, while offal, is a muscle, not a gland. A hard working muscle, at that. I guess I’ll braise it.”
In hindsight, probably not the best way to cook beef heart. The final dish was okay: it was tender, but a bit dry. This makes sense, as heart has no intramuscular fat, and I trimmed away what little fat there was on the outside.
The heart’s texture really surprised me. Raw heart has no visible grain, almost as if it were a very firm, nebulous liver. A few people had told me that heart is not a very “organy” meat. Michael Ruhlman goes so far as to say … Continue reading.
