2

votes

Beef heart sadness

Answered on August 19, 2014
Created September 01, 2011 at 8:26 PM

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?

96440612cf0fcf366bf5ad8f776fca84

(19463)

on November 25, 2012
at 12:25 PM

A lot of times it's all about relearning how to cook a particular meat differently than what you're used to. What works for steak will not work for organ meats. Liver pate is some of the tastiest things to me, and the preparation is very different: saute in ghee, with wine, rosemary, onion, lemon juice, etc. then grind in a food processor and put it in the fridge until solid. Tongue in a crockpot with the same seasonings as corned beef works great. Heart is best lightly seared, etc. It's a good idea to get great recipes for organ meats, or cook books specific to them.

7f8bc7ce5c34aae50408d31812c839b0

(2698)

on November 24, 2012
at 07:14 PM

Most braunschweiger does taste like crap because it made from pork liver and junk. Have you tried US Wellness liverwurst? All beef liver kidney heart, and fat. Tastes good.

94480caec9fbbaacc386d86a45efa720

(1007)

on November 24, 2012
at 06:14 PM

Marinating the heart in a vinegar/oil/spices combo is my favorite way to have heart: peruvian anticuchos. I can even sneak it by my sensory defensive husband.

C471216c9fb4fcf886b7ac84a4046b49

(1371)

on September 02, 2011
at 12:14 AM

i cant understand it...i ADORE it, along wit liver

E2b9c679315c7c9c7265783dde89f350

(1303)

on September 02, 2011
at 12:09 AM

I second the chicken hearts. They make great chili! I just cut them in quarters, and cook the chili in a crock pot. One interesting thing that I found is that it's better if you freeze it after cooking, which makes it a convenient make-ahead meal.

6120c989fd5b69f42a0834b69b87955b

(24553)

on September 01, 2011
at 11:04 PM

I had not heard that, interesting. I was working on the theory that it was like zinc, where the aqueous zinc tastes sweet until you are caught up on it, and then it tastes very bitter and metallic.

226b10cbb6b1d3530b00d2d84a2dc86e

(3313)

on September 01, 2011
at 10:25 PM

Happy Now. It's the opposite. If you don't taste the iron then your iron levels are sufficient. If you taste it then you're not sensitized to it because you are iron deficient.

Medium avatar

(39821)

on September 01, 2011
at 10:07 PM

I can eat natto all day, but liver has never gotten tastier.

6120c989fd5b69f42a0834b69b87955b

(24553)

on September 01, 2011
at 09:47 PM

I'm kind of hooked on the metallic taste, but I also have trouble holding on to iron. Maybe you already have enough iron and your body is saying, "No thank you!" You might want to start with chicken hearts, they are quite a bit milder. If you want the nutrition, but not the taste, you can make a home made supplement with it. Steam it for about about 20 minutes over low heat, and then slice it up and dry it on the lowest setting in the oven or a food dehydrator until it snaps when bent. Take the dessicated heart, grind it up in a food processor, then put the powder into gelatin capsules.

361e96d70d6d3b91d63f6ad975e60ab6

(840)

on September 01, 2011
at 09:39 PM

Try cutting it up into steak-like pieces, marinate with you favourite spice for at least a day, then grill it?

78972387772c994caa78513a83978437

(2290)

on September 01, 2011
at 09:26 PM

Yeah, pretty sure it's from the large amounts of iron.

88905cfc5bb098ad3830671a1af373a8

(803)

on September 01, 2011
at 09:24 PM

trash bacteria will love it, so don't feel too bad.

3f11b5fda91063846bba45daac3541bd

(1186)

on September 01, 2011
at 09:14 PM

I made this recipe with bison heart, only marinated the kabobs 30 min, and my grill ran out of propane before they could get quite crispy... and STILL this was a super tasty recipe. Having only eaten bison heart not sure if it's more tasty than beef heart... I only found it to be a little "darker" tasting, like dark vs. light poultry. I had chicken heart kabobs at a churrascaria not long ago and these were awesome too-- a bunch of little cute hearts on a skewer.

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8 Answers

2
3f11b5fda91063846bba45daac3541bd

(1186)

on September 01, 2011
at 09:15 PM

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!!!

226b10cbb6b1d3530b00d2d84a2dc86e

(3313)

on September 01, 2011
at 10:25 PM

Happy Now. It's the opposite. If you don't taste the iron then your iron levels are sufficient. If you taste it then you're not sensitized to it because you are iron deficient.

Medium avatar

(39821)

on September 01, 2011
at 10:07 PM

I can eat natto all day, but liver has never gotten tastier.

6120c989fd5b69f42a0834b69b87955b

(24553)

on September 01, 2011
at 09:47 PM

I'm kind of hooked on the metallic taste, but I also have trouble holding on to iron. Maybe you already have enough iron and your body is saying, "No thank you!" You might want to start with chicken hearts, they are quite a bit milder. If you want the nutrition, but not the taste, you can make a home made supplement with it. Steam it for about about 20 minutes over low heat, and then slice it up and dry it on the lowest setting in the oven or a food dehydrator until it snaps when bent. Take the dessicated heart, grind it up in a food processor, then put the powder into gelatin capsules.

6120c989fd5b69f42a0834b69b87955b

(24553)

on September 01, 2011
at 11:04 PM

I had not heard that, interesting. I was working on the theory that it was like zinc, where the aqueous zinc tastes sweet until you are caught up on it, and then it tastes very bitter and metallic.

E2b9c679315c7c9c7265783dde89f350

(1303)

on September 02, 2011
at 12:09 AM

I second the chicken hearts. They make great chili! I just cut them in quarters, and cook the chili in a crock pot. One interesting thing that I found is that it's better if you freeze it after cooking, which makes it a convenient make-ahead meal.

2
F46d472ee4e097afd7e0081ed6f6ab21

on September 01, 2011
at 09:03 PM

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.

3f11b5fda91063846bba45daac3541bd

(1186)

on September 01, 2011
at 09:14 PM

I made this recipe with bison heart, only marinated the kabobs 30 min, and my grill ran out of propane before they could get quite crispy... and STILL this was a super tasty recipe. Having only eaten bison heart not sure if it's more tasty than beef heart... I only found it to be a little "darker" tasting, like dark vs. light poultry. I had chicken heart kabobs at a churrascaria not long ago and these were awesome too-- a bunch of little cute hearts on a skewer.

94480caec9fbbaacc386d86a45efa720

(1007)

on November 24, 2012
at 06:14 PM

Marinating the heart in a vinegar/oil/spices combo is my favorite way to have heart: peruvian anticuchos. I can even sneak it by my sensory defensive husband.

1
F812d4ace22612a68e67ced1f08912b3

on November 24, 2012
at 05:53 PM

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

96440612cf0fcf366bf5ad8f776fca84

(19463)

on November 25, 2012
at 12:25 PM

A lot of times it's all about relearning how to cook a particular meat differently than what you're used to. What works for steak will not work for organ meats. Liver pate is some of the tastiest things to me, and the preparation is very different: saute in ghee, with wine, rosemary, onion, lemon juice, etc. then grind in a food processor and put it in the fridge until solid. Tongue in a crockpot with the same seasonings as corned beef works great. Heart is best lightly seared, etc. It's a good idea to get great recipes for organ meats, or cook books specific to them.

1
Ce7e28769d92d5de5533e775b1de966e

on September 01, 2011
at 09:09 PM

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!

0
77877f762c40637911396daa19b53094

(78467)

on September 01, 2011
at 11:07 PM

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. ;)

0
F1b39d4f620876330312f4925bd51900

(4090)

on September 01, 2011
at 10:09 PM

Worse case scenario -give it to your dog! They need a vitamin boost too!

0
Fff58a1fd1e29d93fd6a25d3fdebbade

(400)

on September 01, 2011
at 09:05 PM

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.

7f8bc7ce5c34aae50408d31812c839b0

(2698)

on November 24, 2012
at 07:14 PM

Most braunschweiger does taste like crap because it made from pork liver and junk. Have you tried US Wellness liverwurst? All beef liver kidney heart, and fat. Tastes good.

0
226b10cbb6b1d3530b00d2d84a2dc86e

(3313)

on September 01, 2011
at 08:32 PM

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.

88905cfc5bb098ad3830671a1af373a8

(803)

on September 01, 2011
at 09:24 PM

trash bacteria will love it, so don't feel too bad.

78972387772c994caa78513a83978437

(2290)

on September 01, 2011
at 09:26 PM

Yeah, pretty sure it's from the large amounts of iron.

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