Heart of the beast

Admit it, you've always wanted to eat a heart. The flavor is surprisingly mild, yet strikingly different from your average cut of beef. Here's how I whipped one up.

Make sure you go to a reputable butcher or better yet, a farmer you trust. Organ meats can be a nasty business if the source isn't a good one. And of course organic meats are always a good bet. I bought this 3 pound piece at Jersey Girls Dairy in Chester, Vermont.

First off, cut the heart in half, and remove all the silverskin, ventricles, veins, arteries, or whatever looks less than appetizing. You want to just have the muscle left, which sops up the lovely marinade you'll be making. The trimmings will be greatly appreciated by any canine friends.
Note: the left side has been mostly trimmed, the right side has not.

Next slice it up into easily managed strips, about 1 1/2 inches wide and a few inches long, with a thickness of about 1/2 inch. Big enough to easily handle on the grill, but not so big that it'll take ages to cook.
Next make your marinade. I believe its important for the quality of your ingredients to shine through, so I used a very simple preparation. I rubbed a healthy dose of salt and fresh ground black pepper into the slices, along with a sprinkling of red pepper flakes. Make sure the spices are well integrated into the meat. I then added a bit of nice balsamic vinegar and a cup or so of red wine. Mix it all up, and leave it to marinate 24 hours in the refrigerator. Stir it at least once during this time.

Get a nice hot grill going, and drain the liquid away from the meat. You can then pat it dry or rinse it with cold water if you think you've overdone the salt. Grill the pieces 3-5 minutes a side, depending on thickness. This is an exceedingly lean cut of meat (the heart is pure muscle after all), so take care not to overcook it. The texture should be firm, but not at all rubbery.

We served the heart on a bed of baby spinach, mushrooms, and onions with a bit of olive oil. Simple and incredibly tasty.

It may seem obscenely carnivorous to eat a heart, but truly it is no less so than eating any other piece of the cow. I think it is truly a shame that we treat offal (vital organs of an animal) as waste product in our society. The internal organs of animals are rich in nutrients and flavor, even though it may be a flavor that has been cast off in our culture that has come to value standardization and predictability in taste. Moreover, I truly believe that if one is to make the choice to eat meat, one should take responsibility for that choice. That means honoring the sacrifice that animal has made, and making the most of their life it supports and enriches your own.

Enjoy!