Barbecued Beef Heart

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Rob King

Rob King

So some friends and I are talking about going camping sometime this summer, and I've decided I want to try something new when we do, namely: cooking a beef heart.

This is where I come to you. The Google has brought me some helpful answers to questions, and also some recipes, which I am about to mash up and see what comes out. If you could provide some feedback (especially if you know more than me, which you probably do ... yes, you) that would be great!

Components
Beef Heart
Onions
Mushrooms
Bread Crumbs
Beef Stock
Some Sort of Marinade
Steak Rub

Procedure
Clean the Beef Heart, and trim it of fat, ventricles, etc., before placing it in a marinade for a bit.[1] Mix mushrooms, onions and bread crumbs for a stuffing [2], and then stuff the heart. Sew the heart closed, and boil it in beef stock over the camp fire for two hours. When the heart has been thus cooked, take it from the stock and place it on the grill. Applying the marinade & steak rub, grill it to satisfaction. Remove from heat, flatten, cut, and serve.

Questions for Forumites
[1] What might you recommend for a marinade
[2] My stuffing plans feel very basic. Any suggestions? I'm particularly interested in herbs and/or spices, because as a Newfoundlander the only thing I really know about is Savory.
[3] Does this look like a reasonable plan? One of my concerns is that barbecue-braising like I've outlined might be a little overwhelming.
[4] Comments and/or concerns?

I feel like I might be reaching a little beyond my typical cooking ability, but what's life without a little adventure?
 
Tinwhistler

Tinwhistler

that sounds pretty good..especially depending on what mushrooms you use. Might wanna throw some shallots in with your onions..they have a nice rich garlicky kind of taste, which makes them worlds better than just plain onions.

I wouldn't cook it in beef stock, though...that'll destroy a lot of your marinading efforts. I'd cook it in whatever you use to marinade it with. I'd suggest red wine (something full bodied since beef heart is a bit robust), garlic, and salt, pepper, a sprig or two of fresh rosemary, and maybe a dash of sugar.
 
Hylian

Hylian

I only cooked beef heart once and I cooked it like a pot roast. I did marinate it but all I used was a vinegary hot sauce. You will have to let me know yours turns out.
 
Tinwhistler

Tinwhistler

I'd also reverse the order of your cooking..

grill first, for a bit, to get a nice maillard reaction, and then cook for a long time in your liquid. I haven't had beef heart, but from what I've read, it's a tough cut of meat. Cooking it in the liquid 2nd for a 3 or 4 hours should make it nice and tender.
 
Rob King

Rob King

Thanks, guys! I'll let you know how it turns out when this happens. Admittedly I'm planning waaaaay waaaay ahead, since we probably won't be going camping until at least a month from now.
 
Silver Jelly

Silver Jelly

Rob King said:
Thanks, guys! I'll let you know how it turns out when this happens. Admittedly I'm planning waaaaay waaaay ahead, since we probably won't be going camping until at least a month from now.
Click to expand...
Well, I did start a "sex tips for newbies" thread, so I can't blame you for planning way ahead :p

I'd love to try to eat this, for some reason, it makes me curious. I find the idea of eating smaller animal's organs or tongue or whatever kinda disgusting, but not so much with beef!
 
Baerdog

Baerdog

I do love beef tongue and head. I'd certainly try heart if given the opportunity. I trust you'll keep us informed about how it all turns out?
 
Tinwhistler

Tinwhistler

well, I've had chicken hearts both friend and churrascaria style, and I like the heck out of them. This really wants me to find a mexican market (which is probably the only place to find it here) and get me some beef heart.
 
Null

Null

Shit, I thought the topic was referring to Captain Beefheart, the worst professional musician of all time.
 
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