This beautiful grass fed beef heart was split and butterflied, all the external fat and internal sinews removed, seasoned with smoked salt, aleppo pepper, oregano, tangerine peel and juice and then tied tightly. Then seared in olive oil, braised for 3 hours in pinot noir.
Thanks to my friends at Hester Ranch, for whom I'm developing a full recipe now.
Sunday, May 7, 2017
Subscribe to:
Post Comments (Atom)
6 comments:
dự án Vinhomes Smart City Xu hướng lựa chọn của giới trẻ hiện nay
I wish I could taste the finished dish.
that sounds yummy ... I have a lamb heart lurking in the freezer ... I may try that
wow it's look so yummy!
gclub casino
gclub casino
Looks so nice and very tasty! I wish I can take a bite.
cheap jordans
yeezy 700
kyrie 5 spongebob
alexander mcqueen outlet
off white
yeezy
off white
supreme
kevin durant shoes
goyard
Post a Comment