Roasted Beef Heart

http://ift.tt/1x1vrIG

xxfotogrrlxx has added a photo to the pool:

Roasted Beef Heart

1 Beef Heart Approx 2-3 lbs

Potatoes

Mushrooms

Beef Stock

Worcestershire sauce

Vinegar or White Wine

1 Tsp butter

Oil for pan (high temp oil)



Dry Rub

½ tbs Cocoa

½ tbs Salt

¼ tsp Pepper

¼ tbs Instant Coffee



Thoroughly rinse beef heart until water runs clear. Dry heart and let sit out until room temperature.



While heart is warming, mix together the dry rub ingredients-cocoa, salt, pepper, coffee. While heart is warming, generously apply the dry rub to the heart.



Once heart has reached room temperature, place your Dutch oven or cast iron pan on burner. The idea is to get a very hot surface to sear the heart. Add a little of your oil, just enough to give a sheen to the bottom of the pan. (You don’t want the heart swimming in oil, we aren’t frying it. The idea is to keep it from sticking to the pan.) Lay the heart down in the pan once it has reached a hot temperature-place fat side down first. Meat should sizzle when placed.



Let each side sear for 3-5 minutes. Remove meat from heat and add your potatoes. Sweat them out in the pan, and turn the heat down. Once potatoes have been sautéed, place meat in center and create a “nest” with the potatoes. You want the meat to touch the bottom of the pan. Add enough beef broth to cover potatoes and reduce heat to low. Cover with lid.



2.5 lbs takes about an hour to cook. Open the lid and add the butter to the top of the heart. Let it melt into the pan. Remove the meat once all butter is melted and set aside to rest. (Do NOT cut into the meat.) It should rest 10 minutes while all of the juices settle. There will be some juice/blood run off, so place onto a pan or plate.



Cut up mushrooms and toss into the pan, let these simmer in the juices until they are tender.



Remove the potatoes and mushrooms from the stock and serve on plate. Once meat has rested, cut against the grain and serve.

via Recipes to Share Pool http://ift.tt/1wMBVjV