Beef Heart Experiment 1

Based on my prior experience with both beef heart and beef tongue I wanted to try out an idea: How does it work if you boil the heart first to tenderize it, then cut it and fry it?

Ingredients:
- 500 g (1 lb) sliced beef heart
- 2 parsnips
- small bunch parsley
- water, salt & pepper

The parsnips were peeled and cut in smaller pieces, then put in a pot with sliced beef heart, parsley, water to cover, salt and pepper. The pot was brought to a boil, then the heat was reduced and it was allowed to simmer for 2 hours.
After draining the meat was cut in thin strips. The meat was tender, but not nearly as tender as when I made tongue - of course it didn't boil for nearly as long time, so I might try once more with longer cooking time to see how that works. But somehow I think it might never be the same, maybe the texture of the meat is just quite different. The strips were fried till crisp on the edge and served with tostadas, black beans, sour cream, red red rice and green salsa.

Stay tuned for further experiments with beef hearts.