Advertisement
Grilled Beef Heart
Preparation info
- Serves
6
- Difficulty
Easy
Appears in
By Ole Mouritsen and Klavs Styrbæk
Published 2017
Heart meat, along with that of other organ meats, has fallen out of favor in many Western cuisines, which is a pity because it is exceptionally nutritious. We might bear in mind the old Chinese saying: “Eat the organ you want to heal.”
Ingredients
1 3 pounds 1.5 kg - Olive oil
Method
- Rinse the beef heart and trim off any excess fat and hard bits of tissue and veins around the top.
- Cut it into four or five large pieces and freeze them only as long as it takes for the surface to become a little hard.
- Slice the heart into thin slices, a little under ½ inch (1.3 cm) thick. Use a meat slicer if that is more convenient.
- Dry the