Oxheart Revisited

15 Oct

I bloody love Brideshead. So does my friend Lauren. And on the last hot day of summer, we were finally converted to the baroque.

By Brisdeshead, I obviously mean the 1981 BBC version. Nothing else will do. I’m not sure if its Jeremy ‘rubs-thighs’ Irons, or the Oxford connection, or the phrase “I’m sorry about your pig”, but together it is sublime. Castle Howard is really the star though – much more than Jezza, or even ole Gielgud.

The other excitement waiting for me at Castle Howard was the butchery there, where they claim to have a good range of offal. FYI they do. And the butchers are lovely! And I got a haul of black pudding, sausages and … an ox heart!

A breakfast of kings went down the following day. But I was most excited about the ox heart! From the estate. Imaginary Catholic-guilt-wine-tasting-idolent-summer-interwar-halcyon-days-heart. Hearts are big. I really wanted to treat the Bridey (the heart) nicely, so decided to treat Bridey as if the cut was a roasting one – but pot-roasting.

First you have to prepare your heart. Abattoirs slash all hearts to check that they are healthy, so it does sort of butterfly open already. Remove the bits of sinew.

Here I am pulling the sinewy heart strings out. Pulling on Bridey’s heart strings. (I wouldn’t actualy sigh over Bridey, but I like the sound/concept.)

Did you know you can put your fist through the blood vessel of a cow? I didn’t until I tried. That’s how big cows are. Massive.

They were a couple of other things I wanted to do with my heart, as well as roasting it, so I sliced a nice muscular part of it off, for a rainy day … you’ll see what I mean …

Next was time to cook my heart. I used the slow cooker. I mean, why wouldn’t you? A better term if you don’t have a slow cooker would be casseroled whole heart, I guess. The idea is to cook a whole heart and then serve it as if its a joint (practise for Christmas really).

What I did was to put the heart in the slow cooker, cover it with water (maybe only just, so a little sneaky bit of heart peeps above the surface) and then cooked it on high for 6 hours. You can see its lying on a bed of onions, carrots and swede. There’s also quite a lot of fresh rosemary tucked around. Snuggly. Turn it over half way through the cooking time.

 

Here I am, doing some carving. Heart makes lovely slices. If I ran a delicatessen counter, I would totally sell slices of cold heart. (Puns about that on a postcard – or the comments – please …)

As you can see, a lovely gravy is made by the veg and the meat together, nothing else added.

Check the grain of that meat out! And it was super tasty. And only a few ingredients. Simple, delicious snackage. The heart was fresh and tender and tasted beefy. BEEFY. But in quite a sophisticated way. I will definitely cook ox heart again. I think it is my favourite of all the hearts.

You can also use it cold in sandwiches. Here is my train baguette. Baguette de coeur de boeuf. Baguette de coeur de boeuf de la Castle ‘Oward.*

 

Castle Howard (*cough cough* Brideshead) suits me, doesn’t it?**

*Can you tell my French is less good than my German – Blutpfankuchen indeed!

** I just realised and stood in front of the sign that said son’t stand on the steps. Sorry. Don’t do that.

 

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7 Responses to “Oxheart Revisited”

  1. Juls October 16, 2012 at 6:13 am #

    I remember the first time I saw an ox heart and, I swear, it was the size of my head. I hadn’t really thought about how large an ox’s heart was before! Those slices do look lovely!

    • offallygood October 17, 2012 at 9:18 pm #

      Cows are HUGE! Imagine how big an elephant heart must be …

      • Juls October 17, 2012 at 9:30 pm #

        I’ve seen an elephant heart! (I was, once, a field guide) THOSE FUCKERS ARE HUGE!

      • Juls October 17, 2012 at 9:31 pm #

        Oh man, I just swore on your blog. Totally sorry.

      • offallygood October 17, 2012 at 9:42 pm #

        You won’t be edited. Only people who tell me I should die a horrid death get edited. I don’t mind debate, but death threats are barred!

        Do you think you could put a six year old in an elephant’s heart?

        Also, I’ve thinking of an offal version of that fowl thing where a bird is in a bird is in a bird – you could that with hearts right? ULTIMATE VALENTINE!

      • Juls October 18, 2012 at 5:59 am #

        That would be AMAZING! I would love to see what your take on that would be! You’re getting proper inventive – it’s all rather special. Please don’t stop the blog in January when you can eat KFC and rib eye again – I’m sure many would be wanting to see how your offaly creations continue to develop!
        I don’t know about a six year old, maybe a fat toddler. Giraffe hearts are also ridonculous – seeing as how they have to pump blood up those necks and all!

Trackbacks/Pingbacks

  1. Ox Heart Carpaccio « offallygood - October 17, 2012

    […] took my chunk of ox heart (read about that here) to work, chopped it into a size I would call a morsel, then squeezed a lime over the top and shook […]

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