|
South cental Ohio | I take the heart and cut all the "not so appetizing" things off and out of it and then slice it into thin slices and marinate the meat in the fridge a while or over night . Take and through it on the grill for just a little bit ( because it's so thinly sliced it doesn't take long) then ENJOY. It's like a finger food and as long as the people don't know that it is actually heart, they will love it. Eat it hot off the grill. My friend that taught me this method called it "Korean barbeque" but I'm not sure if that the correct label. The tounge, I have boiled for a few hours until the skin comes off easily and then just slice it like lunchmeat for sandwiches. I love pickled tounge but the old woman that us to fix it for me is long gone and I've never came across anyone to show me how to do it. | |
|
Beef heart?
