East Palestine, Ohio (Columbiana Co.) | My gram always did up the heart and tongue at butchering time. I think she put them in a pot and cooked them for 2-3? hours, then sliced the meat up into thin strips and put them in a covered serving bowl in her brine mix that was mostly vinegar, with sliced onions, and some black pepper. The longer it sat the better it got, taste wise.
Haven’t had that for a while……….Dumb Farmer |
Beef heart
