Seriously, beef heart is damn tasty. Still not convinced? Get the full beef heart beat over in our Meat column. —INGRAIN, Fall/Winter 2019
RECIPE / Jesse Valenciana
A large beef heart typically weighs 6 to 8 pounds and is often sold trimmed and cleaned (3 to 4 pounds). Smaller beef hearts will be in the 1- to 1½-pound range. Your butcher can trim away all of the ligaments, external fat, and membranes and cut the heart into large, flat pieces.
Pairing Pair the beef-forward flavor of heart with a hop-forward beer. Reach for a dry, piney ale like Goose IPA or Old Man Grumpy (both Goose Island), or try Torpedo Extra IPA (Sierra Nevada).
Makes 8 starters
1-1½-pound beef heart
1 lemon
2 tablespoons tamari (or soy sauce)
Olive oil
1 shallot
2 sprigs thyme
1 tablespoon parsley
Sea salt
Red chile flakes
To serve: 1 egg yolk + whole grain mustard + bread
CLEAN
One 1- to 1½-pound beef heart thoroughly and pat dry. Transfer to a rimmed baking sheet or platter.
MIX
1 lemon (zest + juice) + 2 tablespoons tamari (or soy sauce) + generous pour olive oil + 1 shallot (minced) + 2 sprigs thyme (leaves only) + 1 tablespoon parsley (chopped) in a bowl. Set marinade aside.
RUB
Beef generously with sea salt + red chile flakes (to taste). Pour lemon marinade over beef and refrigerate, covered, for 2 to 4 hours.
PREHEAT
Grill to high for direct heat and oil the grate. Sear beef hearts until charred and rare (about 2½ minutes per side) or medium rare (4 minutes per side). Remove from heat and let rest for 5 minutes, uncovered.
SLICE
Beef hearts thinly against the grain, finely chop meat, and stir into bowl with marinade. Arrange tartare on 8 plates and carefully place 1 egg yolk (optional) in the center of each. Serve with whole grain mustard + plenty of toasted bread (sliced).