I don’t need an answer fast. It will be at least several weeks before I act on this.
But yeah, seriously. I bought a whole beef heart, because I thought it might be interesting and hey, it was there when I was picking up a chicken at the farm. It’s frozen, and is now in my freezer. Once I got home, I realized I have no idea what to do with it.
Any suggestions?
Umm…gross.
But I assume you can stew it. Chunked up in even pieces. Lots of onion.
God. That just sounds disgusting.
Delete this.
Recipe for grilled beef heart steak, which I have had, and loved. Be careful about not grilling it at too high a temperature-otherwise you could get heartburn.
I’m told that ground beef heart is the key to authentic Detroit-style Coney Island chili sauce.
My dad would boil it with spices, grind it up, add mayo, onion, celery and other stuff and turn it into a sandwich spread (similar to ham or egg salad).
Seems like an awful waste of ingredients, the stuff tasted nasty to me.
As a conscientious hunter, I have cooked game animal hearts many times.
As per basic anatomy, the heart has chambers. These often contain semi-dried blood, so the organ should be sliced at least in two and cleaned up inside before cooking.
The heart is dense muscle that turns best IME with slow, hours-long cooking in salty, peppery water with a bay leaf etc. thrown in. Even after that I just find it not too palatable. It’s not gross, or tough, or chewy. I think the smooth texture just doesn’t sit well with me or my mouth.
You could cure it, if you have the possibility to do so. I’ve only ever eaten reindeer and moose hearts cured, but if done right (not too much salt) it is wonderful.
Hmm. I don’t care for ham or egg salad, so that isn’t going to be my recipe. But thanks.
Ooh, that’s intriguing.
My husband already announced he won’t eat it. So something that extents how long it keeps has dial benefits.
Ooh, thanks. The comments include several other recipes, too.
Wow! I’m shocked!
I opened this specifically to see how many different ways you had to prepare this. Well, that and I couldn’t sleep and got nothin’ else to do. A first! Something Beck hasn’t whipped up in her kitchen of horrors. 
Serious Eats has never failed me for a recipe, so I present you, heart four ways!.
I’ve personally never had beef heart (except maybe ground up with a bunch of other stuff in a sauce or sausage). Chicken hearts, though, I do enjoy. When I was a kid, getting a chicken heart in my bowl of soup was a treat!
I love that she served it with beef penis for Valentines day. “everyone tasted the penis, but they liked the heart” (not an exact quote.)
If you get really good at making this dish, you can ask people to start calling you Captain Beefheart.
Pretty sure that the way to the heart is through the stomach. So… cook it with tripe?
Wear sexy clothing. It’ll cook faster.
Just treat it like skirt steak. There’s almost zero fat on it, relative to pretty much any other cut on the animal, so you want to cook it either high and fast or low and slow.
First tell him that yours beats only for his, then six months later crush it under foot like an offensive insect.
Treat a heart like a tongue. Simmer slowly with bay leaves, allspice, peppercorns, basically, if you’ve got corned beef seasoning you’ve got it made.
You’re breaking my heart;)