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Merrill is a co-founder of food52.
added over 2 years agoAt St. John in London, where offal is the main event, I once had ox heart sliced thinly, seasoned with salt and pepper and then seared very quickly on each side, with the center left a little pink. I loved it, and I suspect veal heart would benefit from the same treatment.
Sounds good~was it served as is, with no sauce? Also, are there any tricks to slicing it, or a direction to go with it?
Merrill is a co-founder of food52.
added over 2 years agoI don't remember whether there was a sauce, but I think a pesto/chimichurri-type accompaniment might be good. I haven't made heart this way so couldn't give you any tips on technique -- you may want to check out the "Nose to Tail" books by Fergus Henderson, who owns St. John.
pierino is a trusted source on General Cooking and Tough Love.
added over 2 years agoI would give it the same treatment that you might give to veal tongue, although it wouldn't need to be peeled.
Perino, what would you do with a veal tongue?
I like my beef heart braised with skirlie stovies, which is potatoes with pin oats/steele cut oats, onions and beef broth. Very Scottish and very good. The skirlie stovies are one of my favorite dishes.
pierino is a trusted source on General Cooking and Tough Love.
added over 2 years agoWhat I would do with a veal tongue is to first bring it to a boil in water with a bouquet garnie of your own device, simmer until tender. There's probably a bit of bone at the back that you will need to cut out. Peel the tongue and cut it into cubes and braise it in a sweet/savory tomato based sauce. I'm on the road and don't have a tongue recipe on my laptop. Heart is also muscle with texture similar to tongue. If I were stupid enough to be a contestant on "Chopped" and found veal heart in my basket that's how I would approach it---unless I chose to throw it at Ted Allen.