RECIPE: Beef Heart Tartare

Updated: Jan 14

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).


Grocery List: Beef Heart Tartare