TheCrockery

A Catholic perspective on the world and all the good things therein, especially books and food. Literature cum chocolate is the order of the day at The Crockery.

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Location: A Collegetown, Undisclosed Location, United States

No longer a graduate student, Teresa is now a professional know-it-all.

Thursday, July 31, 2008

Now you're cooking with beef heart!

Long time readers of my blog know that I have a habit of picking up mysterious cuts of meat at the grocery store simply because they're cheap, then frantically searching the web to find recipes or directions for cooking said meat. This post is about my experiment with a cut of beef not often found on American tables: beef heart.

Really, people, it's good! It's not gross! It's lean muscle, so it's good for you, and it's tasty. And did I mention that it's cheap? If you can find it, it is likely to be cheaper than ground beef, let alone a roast.

The meat I picked up came already sliced, so it was ready to cook. (Whew! I wouldn't have to prepare the meat from scratch!)

After asking around on the 'net, and googling for recipes, I decided to try panfrying the meat along with mushrooms, as that seemed to be a commonly recommended way of preparing it. I found a basic recipe on Cooks.com, and adapted it to create the recipe below.

Ingredients
1- 1 1/2 pounds sliced raw beef heart
3/4 cup flour
1 tsp salt (or more, to taste)
1/2 tsp pepper
1/2 tsp paprika (or more, to taste, if you like it spicy)
1 tsp thyme
1 tbsp red wine vinegar
1/2- 1 cup water
1 lb fresh mushrooms

Directions
1. Begin by browning the sliced beef heart in a large skillet; choose a skillet that has a lid!
2. In a large ziplock bag or shaking bad, combine flour with salt, pepper, and paprika.
3. When beef is brown, carefully transfer it to the bag. Close bag and shake up contents thoroughly, so that the beef is covered with the flour mixture.
4. Return meat to the skillet. Add garlic, thyme, red wine vinegar, and water- note that it may take more or less water, depending on the amount of meat you have and the size of the skillet.
5. Bring meat to a simmer, stirring often. Cover and allow to simmer for about 40-50 minutes, or until meat is tender, adding water as necessary.
6. Add mushrooms and cook for an additional 15 minutes. (Warning: you may need to cook the mushrooms for longer than this for best results; I was disappointed in how the mushrooms turned out when I made the meal.)

Serve the beef over rice, buttered egg noodles, or mashed potatoes.

I have to stress that I was a bit disappointed in the mushrooms; they just didn't taste good. I might try using a different type of mushroom in the future, or cooking them for longer. The beef, however, was pretty good, and it seemed to go well with the whole wheat egg noodles I used.

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