Every Friday I try to cook some sort of offal. I’m usually exhausted by Friday because of the work week, juggling a full time job with cooking/preparing everything I eat can be tiring. The first time I tried liver was on a Friday and I noticed Saturday I had way more energy. So now I always try to have some before the weekend so I can enjoy my couple days off.
Last night I participated in a Real Food Twitter party and it was hilariously fun! During the chat, someone mentioned eating heart with bacon. I had heart sitting in the fridge waiting for Friday and some bacon in the freezer. I like bacon so I decided to give it a try. Here’s what I came up with, and it was really good! Of course I always use lots of onion whenever I cook organ meats. Something about onions just cuts the taste/texture of meaty dishes.
Beef Heat, Bacon, Butter and Onion
1 beef heart, cut up into cubes, remove stringy tissue
6-10 slices bacon (nitrite-free)
2 tbsp butter
salt & pepper
Cook bacon in a cast iron skillet. Once done, set aside and cut/break into pieces. Place in a large dish.