Smoked Beef Heart with Red Wine-Chocolate Sauce
Description
I know what you’re thinking. WTF?! But stop. The heart was actually really great! However, if it makes you squeamish, feel free to switch the heart out with a different cut of beef. Not to mention, the Red Wine Chocolate sauce is AMAZING, and you could eat it with dirty socks and LOVE it.
Scale
Ingredients
- 1 Beef Heart
- 2T Blackened Saskatchewan Rub
- 2T Butter
- 1T Evoo
Marinade
- 2C Red Wine
- 2T Lemon Juice
- 3T EVOO
- 1T Garlic, crushed
- Thyme 1 Sprig
- Zest of 1/2 Orange
- 1t Peppercorns
For Red Wine-Chocolate Sauce (adapted from wideopeneats)
- 3T Butter
- 2 Shallots, rough chopped
- 1 Spring Rosemary
- 1.5C Red Wine
- 1T Peppercorns
- 4C Bone Broth
- 1/4C Dark Chocolate (I used Millcreek Pepercorn Chocolate 78% Dark) Grated or chopped thin
Instructions
- Be sure to trim ALL the fat and silver skin from the heart! Remove the veins and arteries. After all the cleaning and trimming, I ended up with 3 thin steaks. Place the cleaned heart pieces in a ziploc with the marinade and marinate for about 3 hours.
- Remove from marinade (shaking off as much as possible), and cover with the rub.
- Set Smoker to (225F) ( with Super Smoke if you have it) and smoke hearts for about 2 hours or until you hit an internal temp of (135F) ( the steaks will probably cook at different rates, so keep an eye on the thinner ones!)
- After you remove the steaks from the Smoker, wrap them in foil and set aside. (no tasting yet)
- Put a cast iron skillet over medium high heat. When the skillet is HOT, add the evoo and butter. Sear the heart steaks for about a minute per side. Slice and serve immediately with The Red Wine Chocolate Sauce.
Marinade
- Combine all ingredients in a Zip Loc and add Heart steaks. Marinate about 3 hours.
Red Wine Chocolate Sauce
- On medium heat, Saute the shallots, garlic, peppercorns, and rosemary in butter until the shallots are soft and fragrant. ( about 5 minutes)
- Add the Red Wine. Reduce until the liquid is *almost evaporated. Add the Bone Broth and reduce by about 2/3. This will take about 20 minutes.
- Finally, add the chocolate while whisking until its well incorperated
- Pour the sauce into a sieve ( press down on all the chunks, you don’t wanna miss out on any flavor)
- Cover the heart with the sauce and enjoy!
