HEART (BEEF, LAMB, OR CHICKEN)
- Allow 5-7 ounces per person
- Before cooking, wash well, remove fat, arteries, veins and blood; and dry carefully
- Best prepared by slow-cooking
- Broil 1/2-inch thick slices for 2 minutes on each side
- Allow longer than 10 minutes in a skillet, turning halfway through the cooking time
Beef Rillette from Beef Heart
for 4 (8oz) containers
developed in Smith Meadows Kitchen for farmers market
Step One: Marinate the Meat (8 hours)
2-3 lbs beef heart cut into cubes
1TBSP Jamaican Jerk Spice Blend
2 tsp szechuan pepper corns
1 TBSP Salt
1 cup red wine
2 large garlic cloves finely chopped or pressed
1 stick butter cut into chunks
4-6 cups of stock (poultry or beef stock)
Cut and Marinate:
Cut the extra fat off of the outside of the beef heart. Cut the heart into 1 inch cubes, removing large vessels & connective tissue as you cut. Place cubes in a large stainless baking pan. Sprinkle spices, salt and wine. Mix well with hands. Place the butter in chunks and stock on top of the meat cubes. Cover tightly with aluminum foil or a lid. Marinate in fridge for at least 8 hours and up to 24.
Step Two: Veggie Prep (can be done 8 hours ahead or day before)
1 1/4 cup carrots
1 large leeks
Coarsely chop the carrots into pea size or smaller pieces. Set aside in a strainer. Finely chop and rinse the leeks and set aside in a bowl. Bring water to a boil, add 1/2 cup salt and blanche the carrots for 3 minutes. Add the leeks and blanche 1 more minute. Immediately remove and rinse with cold water. Flip into a bowl and cool in fridge to add to meat after it is shredded.
Step Three: Braise and Prepare Meat
Preheat oven to 250 degreees F. Braise marinated meat in oven for 3 hours. After 1 hour, check to make sure liquid levels stay above meat. Add stock if necessary.
Cool meat enough to handle. Separate meat from fat, shred in hands and set aside in a large bowl. Strain the cooking liquid to separate large pieces of fat and grissle from the liquid. Throw out the the fat but keep the liquid and set it aside with a lid.
Step Four: Put it all together with Final Ingredients
1 tsp szechuan/black pepper blend
2 TBSP finely chopped parsley
2-8 TBSP cooking fat that has separated from the broth
Add enough cooking fat from the braising to make the meat moist BUT NOT WET!! Add the chopped parsley and the cooked vegetables and work together with a fork until the ingredients are well combined and the meat has a spreadable/shredded texture. Place into wide mouth glass jars and cover with olive oil. Refrigerate and serve cold on crusty french bread.
from THE SILVER SPOON
1 3/4 lbs heart, cleaned and cut into cubes
2 TBSP olive oil
juice of 1 lemon strained
3/4 cup dry white wine
generous pinch of oregano
2 red bell peppers, halved, seeded and cut into thick slices
1 onion, sliced
salt & pepper
Put the heart in a bowl. Combine the oil, lemon juice, wine, oregano and a pinch of pepper, pour the mixture over the meat and let marinate for 3 hours. Preheat the broiler. Drain the meat, reserving the marinade, and thread onto skewers, alternating with the bell pepper and onion slices. Brush with the reserved marinade and broil under medium-high heat, turning frequently, for 4 minutes. Season with salt and pepper and serve.