🔕 🔔
Loading…

My Basket ()

All questions

How would you cook veal heart?

asked by SallyCan about 6 years ago
7 answers 6221 views
Cbfb27ea 071f 4941 9183 30dce4007b50  merrill
Merrill Stubbs

Merrill is a co-founder of Food52.

added about 6 years ago

At 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.

7002ebae 186f 4382 8a5c 45cb4bd5877b  2 11 016
added about 6 years ago

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?

Cbfb27ea 071f 4941 9183 30dce4007b50  merrill
Merrill Stubbs

Merrill is a co-founder of Food52.

added about 6 years ago

I 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.

401c5804 f611 451f a157 c693981d8eef  mad cow deux
pierino

pierino is a trusted source on General Cooking and Tough Love.

added about 6 years ago

I would give it the same treatment that you might give to veal tongue, although it wouldn't need to be peeled.

7002ebae 186f 4382 8a5c 45cb4bd5877b  2 11 016
added about 6 years ago

Perino, what would you do with a veal tongue?

B9464ce6 76f7 41db a563 e5ad504521bf  2016 04 05 23 37 37
added about 6 years ago

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.

401c5804 f611 451f a157 c693981d8eef  mad cow deux
pierino

pierino is a trusted source on General Cooking and Tough Love.

added about 6 years ago

What 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.