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All About Heart

Rich in iron and protein, this flavourful offal offers a variety of tasting possibilities. Veal, lamb and chicken hearts are the most popular because they are small and tender with a firm texture and sophisticated flavour. Pork hearts are less tender and best slow-braised. Beef hearts are the biggest, the firmest and have the most pronounced taste.

From your Metro butcher’s counter to your plate

Choose a fleshy, fresh-looking heart that is reddish-brown for lamb and beef, brilliant red for pork and chicken, and pale red for veal. Calculate 115 grams (4 oz) of heart per portion to obtain 90 grams (3 oz) when cooked.

A veal or pork heart can generally serve two people, while a beef heart can serve four. Usually six to eight chicken hearts can serve one person.

Culinary tips and advice

The heart can be braised, roasted, grilled and sautéed
Avoid overcooking, which will make it dry and hard
If cut and sautéed, the heart cooks in only 5 to 7 minutes
Serve the heart slightly pink

Cooking methods for heart

Preparation

Remove the fat around the heart, the membranes and the veins
Soak the heart for one hour in the refrigerator in water and vinegar (15 ml vinegar/litre of water)
Rinse and dry on paper towels
Cut in slices, dice or leave whole to stuff

Barbecue grilled heart

Preheat the barbecue at medium temperature
Put the prepared and cut heart on a double layer of lightly-oiled aluminum foil
Roast to taste

Sautéed heart

Cook the prepared and diced heart over high heat
For cut beef, veal or lamb heart, brown for 5 to 7 minutes, turning over frequently
For whole chicken hearts, cook 4 to 5 minutes

Braised heart

The heart can be stuffed before braising
Prepare the heart, slice or leave it whole
Brown the prepared heart at high heat for 1 to 2 minutes to sear it
Add some broth, wine or both to cover
Lower the heat, cover and simmer for 1½ to 2 hours
A whole beef heart requires 4 to 5 hours to braise. Young animal hearts require 2 to 3 hours to braise. If needed, add more liquid during cooking.

Roasted heart

Stuff and bard the heart for maximum tenderness and flavour
Cook in the oven at 180°C (350°F) for 2 hours per kilo (60 to 80 minutes per pound)
Remove from oven and cover loosely with aluminum foil, allowing the vapour to escape. Let stand for 10 to 15 minutes.

Nutritional value

The heart is rich in protein, iron, zinc, copper and Vitamin B-complex (niacin and B12). It is also a good source of phosphorus and potassium. It is higher in cholesterol than fresh meats, but lower than in liver, kidneys and brains.