So…I just realized that although gabrielaskitchen is mostly Mexican, Gabriela on food52 doesn't have to be! Thus, I was inspired to share an original recipe for beef heart, which I call corazón because it’s sounds more delectable that way.
These beef hearts are succulent, flavorful, and crisp and as Alex (the sous chef and medium- rare-beef-lover) described, "the best chicken-fried steak I've ever had." Alex may have likened it to a southern favorite but this recipe is definitely not the gargantuan piece of breaded beef you'd serve next to peas n' carrots and taters smothered in gravy. This recipe yields crispy slivers of rich medium-rare beef best served atop spinach and arugula, sprinkled with scallions, served with sour cream or (just for Merill) crème fraiche alongside a beautiful beet salad.
sunflower oil (or an oil with a high smoke point)
A bunch of baby spinach, arugala and green onions would be lovely...
...you might also like some sour cream, plain yogurt or crème fraiche to go with this dish!
In This Recipe
Soak heart in cold, salted water for 1/2 hour.
Trim fat and arteries from heart. Slice heart into uniform 1/4 inch slices.
Prepare three plates for dredging the the heart slivers. This will be your dredging station!
On the first plate: scramble one large egg and a teaspoon of water. On the second plate: mix flour, curry, paprika, salt and pepper. On the third plate: mix panko bread crumbs and 1/2 teaspoon yellow curry powder.
Now dredge! Coat each slice of beef in egg, then dip in flour mixture until lightly coated, gently dusting off excess flour. Dip in egg mixture again, then coat with the panko crumbs.
Once each strip of beef is coated place on a plate to rest for approximately 15 minutes. Meanwhile, heat up the oil in a heavy-bottom frying pan or skillet.
Once the oil is very hot (medium-high for approx. 5 minutes) fry 4 or 5 stips of meat at a time (do not crowd the pan!). Fry for 1 -1 1/2 minutes until golden-brown on each side (3 minutes per strip total). Alllow oil to reheat for a minute between each batch.
Remove from oil and place on a clean towl or paper towls to drain excess oil.
Serve atop an arugal and spinach salad, sprinkle with green onions and serve with sour cream, plain yogurt or crème fraiche.