Confit of Calf’s Heart, Toasted Pecans, Baby Turnips, Bing Cherries, and Cherry-Wood-Aged Balsamic Vinegar

Brine

• 180 grams kosher salt
• 60 grams Hobbs’ Curing Salt (Sources)

Calf’s heart is very mild, as offal goes, a tough muscle that with thorough but gentle cooking becomes tender without getting mealy. We brine it, then cook it sous vide, and chill it; we slice it very thin and rewarm it in fat to serve. As with so many tough cuts of meat, sous vide is the perfect cooking method.

We began serving this in the summer when we had abundant cherries, which we