Silverskin is translucent membrane that’s tough. Pull away as much of it as you can. You should be left with purely muscle meat.
1 tablespoon (2. 5 g) of chopped oregano 1 tablespoon (2. 5 g) of chopped parsley 1 tablespoon (2. 5 g) of chopped chives
If you’re concerned that the meat will fall through the grate or be difficult to remove, you can place the beef strips in a metal grill basket. Set the basket on the grill grate.
For medium or medium-well done, add 2 to 3 more minutes of cooking time to each side of the meat.
If you like, you can insert an instant-read meat thermometer into the thickest part of the meat. Cook the heart to a minimum of 160 °F (71 °C).
Store the leftover beef heart in an airtight container in the refrigerator for 3 to 4 days.
Once you’ve trimmed the heart, you’ll be left with muscle meat.
1/2 teaspoon (2. 5 g) sea salt 1/2 teaspoon (1 g) ground black pepper 1 tsp (1 g) dried oregano 1/2 teaspoon (0. 5 g) dried parsley 1/2 teaspoon (0. 5 g) dried basil
Wrap the leftover beef heart in plastic wrap or store it in an airtight container. Refrigerate it for 3 to 4 days.
You should have at least 1 1⁄2 pounds (680 g) to 2 pounds (910 g) of muscle meat.
The meat should be submerged in the red wine.
To store leftovers, put the lid on the pot and refrigerate the braised beef heart for 3 to 4 days. The flavors will intensify as the meat is stored.
