Grilled Beef Heart with Roasted Chili Peppers

July 31, 2010

The romantic in us would like to think that the heart is a tender organ, but in reality, it just ain’t so. The heart is one big muscle that works constantly, and as a result it tends to be pretty tough. This doesn’t mean, however, that it’s an organ meat to be avoided. Heart is high in protein and nutrients: thiamin, folate, selenium, phosphorus, zinc, CoQ10 and several B vitamins, not to mention compounds that may promote the production of collagen. It’s also an organ that can be coaxed into tenderness through different cooking methods, ultimately becoming a richly flavored cut that meat lovers will adore.

Braising is a good cooking method for a heart since simmering any tough cut of meat in liquid for a long period of time is tenderizing. But if you don’t have hours to braise or if turning on your oven in the heat of summer […]

Original post by Worker Bee

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