Discarding ox heart fat
Most instructions detailing how to prepare ox heart often say something along the lines of "discard any fat and sinew".
Is there any reason why I shouldnt keep the fat?
Best Answer
In general, when a recipe says 'discard,' it means that the part to be discarded is not to be used in the scope of the recipe. I see no reason why you couldn't save the beef fat for other recipes, it can be refrigerated for about a week or frozen for 2-3 months.
See this answer for tips on using the reserved fat. The sinew I would probably just toss. If you have enough saved, you could put it with animal bones to make stock, as the collagen in the sinew will break down into gelatin, but for me, it's not enough benefit to justify saving all those little bits and storing them.
Pictures about "Discarding ox heart fat"
What do they do with beef hearts?
It's edible and very tasty as long as you cook it correctly - either cut it into steaks and quickly grill or fry them or slow-cook it until it's very tender. What does beef heart taste like? It has a gamey flavor and a pleasantly firm texture.Can you eat beef heart?
The heart is also one of the more versatile types of offal; it's tough and low in fat but takes well to either quick cooking or long stewing. Beef heart is by far the largest of the hearts you'll find at the butcher's counter.How do you make beef heart taste good?
When you are ready to grill the heart, pat it really dry once again, and sprinkle generously with salt and pepper on both sides. Melt a fair amount of cooking fat in a large heavy skillet set over high heat. Grill the beef heart without moving the meat for 5-6 minutes per side, or until a nice golden crust forms.Is ox heart tasty?
Ox heart kebabsThese are absolutely delicious \u2013 not gamey, as you might expect, but lean and satisfyingly rich. For a superior flavour, marinade the meat overnight, but give it at least an hour.BEEF HEART, RECIPE.
Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.
Images: Anna Tarazevich, Valeria Boltneva, Artem Podrez, Dmitriy Ganin