I hear tell that beef heart is a Peruvian Delicacy, generally served grilled on skewers as the ultimate in nutrient-dense street food.
However, in our house we do not have a grill, and this was my second attempt at making beef heart edible to all family members...this made a very palatable casserole.
1 Beef Heart, gristly parts removed, cut into 1- to 2-inch chunks
1/2 Cup apple cider vinegar
1 tsp. cumin
1 tsp. salt
pepper
1/4 cup or so fat
2 onions, diced
5 stalks celery, diced
2 medium rutabagas, cut into large chunks
Fresh thyme (a few sprigs)
Maybe a cup of broth, or a little more
Marinate the heart overnight in cider vinegar and spices.
Three and a half hours before dinner time, saute the onions and celery in fat until starting to get translucent, using a dutch oven. Add the beef heart chunks along with rutabaga and some broth and fresh thyme....and bake it all (covered) at 300f for about three hours.
It was a little dried out, but quite tasty (will make sure the heart is submerged in the broth next time, and add a little more salt).