1. Trim off all the surrounding white fat and rubbery silver skin from the beef heart and discard. 00:49
2. Cut the heart into manageable 2-3 inch pieces. Continue to trim off the fat and silver skin until you're left with pieces of red meat. 01:38
3. To trim the outer silver-skin covering, remove in a similar way to fish skin. Make an incision right under the skin and make smooth, small cuts inward, pulling the skin further and further back. 03:01
4. Always find a flat surface when trimming the heart to maintain knife stability. 03:30
5. Continue to remove tough or rubbery parts and silver skin, and discard. 03:51
6. Use trimmed meat for steak tartare, cubed for stews, thinly sliced in tacos de corazon, or in other recipes in place of beef. 04:14
What You'll Need
- Large knife
- Cutting board
- Beef heart
Beef heart is an inexpensive cut of meat that is tender and flavorful.
Beef heart is typically found most often in ethnic grocery stores or it can be ordered through the butcher.