I have one thawing out. What's your favorite way to cook?

Grandpap always pressure cooked till tender then cooled em sliced em for sandwiches

The wife will slice them into strips. Then marinate them in a spicy marinade. Run the strips onto skewers and grill for a couple minutes. Its based on a South American recipe, anticuchos.

Cut in half
Cover with Montreal steak seasoning
Cook on the grill till medium rare
Slice thin and serve on wheat hard roll
Sometimes I'll put a homemade horseradish sauce on the sandwich

When I was a broke pup working at the slaughterhouse, we'd throw them away if customers didn't come get them. Then myself and one other broke guy started slicing them and running them thru the meat tenderizior . The wife couldn't tell it was heart and not regular cube steak.

I cut them in strips and sauté in olive oil with garlic. I dip in horseradish sauce.

We've had them several ways. Boiled with lots of seasoning and onion, then sliced for sandwiches. I've grilled them after marinating them. I'm not certain on how she did it but, my Grandmother used to boil, slice and then pickle them.

Crock pot

https://honest-food.net/anticuchos-peruanos-recipe/

I use it for beef heart too. I let it marinade for 48 hours. Always tender with lots of flavor.

Thanks for the ideas. The wife wants to put a heavy rub on and roast in the oven. I like it pressure cooked, cut up and put in a broth with homemade noodles. I'm just looking for new ideas.

Well, we roasted the heart (half heart) tonight. Trimmed the fat, coated with olive oil and then put a heavy rub on it. Roasted it in the oven in a cast iron skillet at 375 until internal temp was 160. I was impressed. I was afraid that 160 would make it tough, but it turned out great. Nice and tender. I will defiantly do this again.

A rancher friend in SoDak gives his beef organs to the wimmen on the reservation. He has lots of friends now.

We always had a heart stew my grandma made in Bavaria, basically strips of heart stewed on the stove top with water and a 2 glugs of white vinegar, salt. Finished with a medium roux and served over egg noodles.
You can add vegetables, potatoes, whatever, and served over rice or mashed potatoes, you can use or add stock, but she always made it basic...It's absolutely delicious, and I'll make it with any game meats also.

cube them up into nice small size pieces , they make a very hearty chili

Pickled

I always had it stuffed and roasted, glad yours turned out well.

Same here.

Well, the left-over heart is going to combined with homemade noodles tonight. Good stuff.

I haven't eaten beef heart but I do eat venison heart. I typically dice the meat season with taco seasoning and have heart tacos. Very hearty!! LOL!!!

I don't eat heart, liver, tongue, sweet breads, brains, testicles, or any of that stuff. Too much good tasty meat on the rest of the animal. I lucked out when I married a woman who agrees with me 100% on that.