Beef Heart

Not always, but every so often I can find beef heart at my local supermarket. And it's pretty cheap too, which makes sense when I see the number of my friends who sound less than interested when I bring up the subject. Personally, I really like it, the flavour and the texture is just a little different from ordinary beef. The way I've been making it for a long time consists of simply cutting the meat in strips, seasoning with salt & pepper and searing in a pan. When almost done pour over some whiskey (I used Laphroaig, but that's not essential) and continue till somewhat dry again. This time I ate them just as a snack, but it could easily be turned into a meal by serving with e.g. polenta.