I have been told that there is a good recipe out there for cooking beef heart in a pressure cooker. Does anybody have any suggestions? My pressure cooker has a spinner valve on it, but no temperature or pressure gauges. More specifically, its the SEB 8 qt pressure cooker made of stainless steel. Quite a hardy piece of cooking equipment!
Tell me where you live and I will be over, I love beef Heart. Takes me back 40 years when I started cooking.
I would follow a pot roast recipe for the pressure cooker.
If you don’t have a recipe book , they sell one on Amazon
I haven’t try any of those, but take a look at the “Beef Heart recipes” thread here:
http://community.tasteofhome.com/forums/t/246447.aspx
Found these two recipes there:
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1. PICKLED BEEF HEART OR TONGUE
1 beef heart or tongue
Garlic
Onion
Whole pickling spice
Cider vinegar
Water
Rinse heart or tongue with cold water. With a small knife make 6 to 8 small slits in various places on heart or tongue, fill each with a clove of garlic.
Place in a 6 quart pressure cooker. Pour cider vinegar into pressure cooker to make it 1/2 full. Add a few more garlic cloves and at least 1 onion, cut up or sliced. Add water to make the pressure cooker 3/4 full; add a handful of pickling spice.
Put lid and valve on cooker and cook on high heat until the valve rocks vigorously, then lower to a low to medium heat and cook for 40 minutes. Cool. Remove from liquid, slice and return to liquid. Store in a bowl in refrigerator. PLEASE NOTE: For tongue you must peel off the skin before slicing. When thoroughly chilled skim off any excess fat.
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2. PRESSURE COOKER BEEF HEART
1 lb. well-trimmed beef heart
1 cabbage leaf
1 onion, sliced in thick rings
1 celery stalk, chopped
1 bay leaf
1 c. water
Place all ingredients in pressure cooker and cook 45 minutes. Yield: 4 servings. Each serving equals 1 protein portion. If onion is eaten, allow 2 tablespoons per serving.