I was fortunate enough to get a heart from a local farmer when I bought a quarter cow, and cleaned it, chopped it up, seasoned it, and even threw it in my food processor to be shredded up, but I still taste it quite a bit in the chili I made (I maybe used 1/2lb heart and 1lb ground sirloin). The metallic taste is actually making me nauseous, and it's not mental (I cut the fat off and chopped it up no problem). I still have about a pound or so of the heart it in my fridge, and was wondering what else I can do with it (if anything). It makes me sad because it's a cut of meat (a cheap one at that) and I really don't want to waste it. Also, I don't have a grill so any kinds of grilling options are out. What the heck can I do with it to mask the taste more and not let it go to waste?
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Track down a copy of Sally Fallon's Nourishing Traditions cookbook. There is a recipe in there for beef heart kabobs. You have to marinate the heck out of them, but they turn out pretty tasty once they're done. Also, you have to be very particular in the way you cut the heart, which I believe Sally speaks to in the recipe. If you don't have a grill, you should be able to cook them under the broiler in your oven. I didn't make this recipe myself, but had the results of it at a Weston A. Price potluck I went too and until someone told me, I didn't know I was eating heart. |
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I heard somewhere you have to try a new food at least 3 times before you can develop a taste for it. That may not be scientific but I swear it's worked for me with organ meats (and with even weirder stuff, like natto). Don't give up!!! |
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Did you soak the heart at all? You can do this in milk or water for about 3-4 hours. It helps the flavour immensely. Make sure it's cleaned thoroughly - all membranes, fat - keep the fat for future cooking (mmm.. potatoes), gristle, arteries and keep the cuts as thin as possible. Are you eating olive oil and vinegars? You can use mac or avocado oil to do this, but make a marinade, cover, keep in the fridge over night, and pan sear or grill the next day. Chopped super fine with garlic and parsley is nice, drizzle a little brown butter over the top. Grind it up and add to meatballs, burgers, etc. Good luck! |
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I am so glad I can down anything, the mental aspect has never bothered me.... btw although I mostly eat home cooked meals, I am a fairly bad cook:=) nor do I like to put too much effort in it.... If u can learn to become a functional eater everything is easy, for e.g. for me its usually app (100g fat + 150g protein per day) + ton of raw veggies........yes!! I eat in numbers and I was not always like this...most behaviors can be learned if u r strong mentally |
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I know the feeling. I just bought 1lb of beef liver from grass-fed cows that went to waste because my dog didn't like it. First I tried to feed it to him raw. When he didn't take a bite I figured the smell of blood freaked him out. So I boiled the liver and he still wouldn't touch it. I can't stand the taste of organ meats. Even though the liver was only 3 bucks for the whole pound of it, I still feel guilty. Do you think the iron accounts for the metallic taste? I would say try to find a dog to feed it to. |
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This is the hard part of Paleo for me. I can't stand organ meats. Even if I buy braunschweiger it just sits in my fridge after eating a bit of it. |
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Worse case scenario -give it to your dog! They need a vitamin boost too! |
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Do you have a crock pot? Try throwing it in there with a few tasty veggies like onions, a jalapeno pepper, chopped celery, and a couple of carrots and cook it on low heat for a few hours. To be sure, I would add a glass or two of red wine and maybe a couple cloves of garlic. ;)
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