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buffalo heart braised

by Betty Fussell

Serves 1-6

A 2-3 pound buffalo (or beef) heart
1 large dried chili mulato (or ancho)
4 cloves garlic
1 tablespoon freshly ground cumin
3 tablespoons fresh cilantro leaves
¼ cup red wine vinegar
¼ cup olive oil
2 to 4 cups good beef stock
Salt & black pepper to taste

Trim the heart of external fat or veins. Seed the chili, open it flat and toast it in a skillet 3 to 4 minutes. Remove and set aside. In the same skillet, toast the garlic over a hot flame until brown on both sides. Remove. Lower heat and toast the cumin 3 to 4 minutes. Cut up the chili and put it in a blender with the garlic, cumin, cilantro, vinegar, oil and 2 cups stock. Blend, taste, then add salt & pepper as wanted. Put the heart in a sealable plastic bag with the marinade and refrigerate a couple of hours or more. When ready to cook, pour the marinade in a lidded pot just large enough to hold the heart. Bring liquid to a simmer, then add the heart. Add enough liquid to cover the beef. Return to the simmer, cover the pot and cook on the lowest heat for around 35 to 45 minutes. Test it with the point of a knife. No blood should appear, but don’t overcook it.

Beef hearts (and similar innards) are available now at www.heritagefoods.com under their new Beef Program. And there are a lot of buffalo sources online.


Note: This information was accurate when it was published. Please be sure to confirm all rates and details directly with the businesses in question before making your plans.

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