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Chris Cosentino's Beef Heart Tartare - Puttanesca Style Recipe

Oct 11, 2010 | 5:47 pm
By
Staff Writer
Chris Cosentino's Beef Heart Tartare - Puttanesca Style Recipe
Chris Cosentino's Beef Hear Tartare
Photo courtesy of Harold McGee

Chris Cosentino's Beef Hear Tartare

When Chris Cosentino of San Francisco’s Incanto needs a go-to recipe, he looks to beef heart. “I really like the flavor and texture of heart. I find it to have a really deep and complex flavor that lends itself to many different cooking techniques.” Here he combines it with San Remo olives in a twist on the classic Italian pasta dish. (Your local butcher shop should be able to provide you with beef heart upon request.) — Arthur Bovino 

8
Servings
Deliver Ingredients

Ingredients

  • 1 beef heart (approximately 4-5 pounds), trimmed of sinew and gristle
  • 2 teaspoons salted capers (preferably small ones), rinsed
  • 2 tablespoons red onion, finely diced
  • 2 Serrano peppers sliced into very thin rings
  • 2 tablespoons pitted San Remo olives
  • 1 teaspoon lemon zest, finely grated
  • 15 ripe cherry tomatoes, quartered
  • Extra-virgin olive oil
  • 1 tablespoon red wine vinegar
  • 4 teaspoons fresh basil, julienned
  • 4 teaspoons fresh mint, julienned
  • Maldon sea salt, to taste
  • Freshly ground black pepper, to taste
  • Garlic chips 
  • Crostini (thinly-sliced and toasted bread, usually brushed with olive oil)

Directions

First cut the heart into pieces that are small enough to put through the meat grinder set on a medium dice. (A KitchenAid grinder attachment is perfect). If you don’t have a grinder, then hand-cut the heart into ¼-inch pieces. 

In a mixing bowl, combine the heart with the capers, red onion, Serranos, olives, lemon zest, and tomatoes. Gently mix, being careful not to break up the tomatoes. Add a splash of olive oil, vinegar, and herbs, mixing well. Season with salt and pepper. (You’re looking for a nice balance between the meat, garnish and heat from the chiles).

To assemble the dish, divide the mixture onto 8 cold serving plates and drizzle with extra-virgin olive oil. Then sprinkle with the crispy garlic chips and serve with the crostini.

Beef Shopping Tip

Most cattle are fed a diet of grass until they are sent to a feedlot – where they are finished on corn. When possible, choose beef from cattle that are “100% grass fed” - it will be more expensive, but better for your health.

Beef Cooking Tip

The method used to cook beef is dependent on the cut. Cuts that are more tender, like filet mignon, should be cooked for a relatively short amount of time over high heat by grilling or sautéing. While less tender cuts, like brisket and short ribs, should be cooked for a longer time with lower heat by braising or stewing.

Beef Wine Pairing

Most red wines, including cabernet sauvignon, cabernet franc, mourvèdre, Rhône blends, zinfandel, petite sirah, nebbiolo, nero d'avola, primitivo, barbera, and sangiovese.

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