Supper Sunday June 2, 2019: heart stew (beef heart, garlic, onion, celery, mushroom, roots).
If you are looking for a strong beefy flavor, look no further. We have a grocery that caters to the latin and hispanic communities. It has a large section of imported foods from spanish speaking nations. At one end of the meat counter is the "weird stuff." Chicken feet, honeycomb tripe. . , and heart. They are vacuum wrapped halfs (a whole heart is as big as your head).
I trim off the sinewy parts and fat. Just wait before you go off about fat and flavor. Cube the remains and toss with salt and pepper.
The fat et al goes into the pot to render. I let the dogs have the rendered gobbets. At this point they are losing their minds 'cause the the house smells like beef blood. For obvious reasons the metallic odor of blood is strong.
Brown the meat in the rendered fat. Add oil as necessary.
Add the onions and garlic to sweat.
Cover with water and/or vegetable stock/bullion. There is plenty of beef going on here. Toss in a little thyme and parsley. I like a tiny pinch of tarragon - been kinda into tarragon lately. Now heart is tough (duh). It needs to simmer a bit. This is why I don't flour the meat to make the roux with the browning meat. I don't want to chance the gravy sticking during the extended simmer. Time? Depends on the simmer heat, the age of the meat. . . It can take a few hours. It's like cooking goat curry. Simmer until it is starting to get tender then add the veggies. Whatever vegetable you like. I didn't have parsnips this time. I like them in this. A little barley is good too.
Finish with a light brown roux salt if necessary.
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