Lately I’ve been spending quite a bit of time on the icky-bits. Firstly, I agree with the nose-to-tail movement. I firmly believe that if an animal has given me the honor of its very life so that I may eat that no part of that gesture should be wasted.
Granted, the animal in question may never understand the sacrifice it has made or why. It may never know that I’m thankful for its sacrifice or that I care that by not letting any part of it go to waste might allow others of its kind to live to a ripe-old age, but I do.
Secondly, these products are not only less expensive than their more popular brethren, but generally far better in a nutritional sense. Beef heart, for example, has less fat and cholesterol than a filet of beef and far less than a rib eye or chuck. I can’t argue with either the price or the health benefits for my family.
If you’re worried about the flavor, don’t. This isn’t a liver gig. If anything, beef heart tastes more beefy than a really good cut of prime beef. It is the essence of the animal after all and it shines brilliantly in this cut.
The only caveat of beef heart is that there really are only two ways to cook it. You can go blast-furnace hot for about a minute and have it on the rare to medium rare side, or cook ultra low and slow for six to eight hours. Anything in the middle renders something that is mostly the consistency of a set of 2006 all-weather radials. If you can remember that one little thing, I think you’ll enjoy it.
Chili is a great introduction to this less than appreciated cut. it combines the low and slow cooking method for a tender bite, and somewhat hides the true nature of the beast. if your brood might wince at the thought of heart, you can ease them into the experience with this dish. Once they’ve tasted it, they’ll be very glad they took the plunge.
Popularity: 4% [?]
5 Comments