Hey Veeky Forums, I have some beef heart slices handy and will cook them in a few hours.
I'm thinking of either a braised or to cook them plain, like cheap steaks, possibly with a bit of lard and some herbs.
Tips?
Pic not mine, but I will take pics as I cook and post steps if it turned out good.
Chicken hearts are better for future reference. Good for stir fry or as part of a rice/pasta dish.
Also make sure to clean that shit well. Soak it in water for a bit
uhhh that's not a beef heart, op.
something tells me you have been bamboozled by a mastermind butcher, the likes of which this world has never seen before.
trout mask replica
>op asks butcher for beef heart
>butcher goes in back sees they're out
>realizes op looks retarded, so cuts a tough as leather hunk of meat in the shape of a valentines day card heart and presents it to op who smiles and says looks great, wrap it up.
Kek
Reading comprehension, what is it?
>Jokes, what are they?
Thinking heart shaped beef can substitute for an actual beef heart is a pretty big joke if you ask me.
OP should be ashamed.
I make pretty shitty steaks thanks to my shitty stove, so I haven't tried beef heart that way yet, but it's amazing in stew. I usually dredge it in flour, then brown it, and scrape off the cooked on bits with red wine.
clean 'em real good but beef heart steaks are great