Preparing for an Oxtail Stew (for Sunday) I wanted to use beef heart (heston uses veal Kidney and I had to be a bit different....in a few ways) I was given.....I'm afraid it might not make it until Sunday. Equalibruim brined beef heart and poached in beef fat with Rosemary and Thyme for ~8 hrs at 53C. I had to try some (I was curious). My 6yo daughter wanted to try it......3 pieces later I had to tell her I was saving it for the stew. I was truly shocked. It was delicious, tender. All I could think of is why doesn't filet mignon have this much flavor (seriously!)!
The chordae tendineae were obviously trimmed before cooking. :-)
