I followed this recipe, only I used white wine, I didn’t have carrots so I used 1 lb of mushrooms and about 5 stalks of celery. I didn’t trim it. I cooked it overnight and, in the morning, I separated the liquid and solids and refrigerated them.

When I got home from work, I sliced the beef heart very thinly, warmed it, and ate it with stir-fried greens, salt, pepper, and creme fraiche. So good! I think it was only a half heart – I wish I’d bought 2 given how good it was. I’ll be back at the farm in a couple weeks, so I’ll pick up more.

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