Corned Beef Heart

by admin on April 19, 2009

Corned Beef Heart is an old time favorite. Preserving the brisket in a brine for a couple of days tenderizes it and gives it a distinctive flavor. In more recent times, it is served either cooked or raw. This recipe makes use of the heart muscle instead, as organ foods were sought after by native Paleolithic peoples. They contain nutrients often lacking in skeletal muscle meat cuts. In particular, heart is rich in coenzyme Q10, which all cells must have to produce energy. It is an organ meat that has a similar texture to muscle meats and a mild flavor.

Download Corned Beef Heart Recipe here.

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