I didn't decide to pair beef heart with beetroot because it made a catchy title. That was just a bonus.
The inspiration was a salad that featured thin slices of grilled heart with chopped beets and spinach. It was a fine salad but it was lacking something to cut through the sameness of it. That something, I decided, was a kick of horseradish.
A mayonnaise seemed an appropriate vehicle for the horseradish and I was intrigued by the one that Chad made from a fluid gel. The concept was sound: the fluid gel provided texture within a flavor base of horseradish-infused milk, and the addition of oil gave it a creamy roundness.
beef heart
beets
heart of palm
spinach
sango sprouts
horseradish mayo
walnut oil
The beef with a heart of beet was an opportunity to try out Activa GS. The GS differs from RM in that it contains gelatin which is synergistic with transglutaminase. A thick slurry (3 parts water, 1 part GS, salt, pepper) was brushed onto thin slices of raw beef heart, then wrapped around a cylinder of pre-cooked beet. It was left to activate overnight, then sous vide at 60C (140F) for 35 minutes.
Playing with Fire and Water 
the meat I probably won’t be trying Im gaging just thinking about it
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awww, c’mon… have a heart
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i have a vacuum chamber sealer and a polyscience circ, a dehydrator, a rotary slicer, and a bamix. but i still CANNOT believe you have a hamilton beach in your house. i am jealous beyond words. i have a crappy philips thing. crappy crap.
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do you mean the blendtec? If you feel REALLY bad, I’ll trade it for the vac sealer.
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nope ^_^ and anyways what I am I going to do with a heart anyways.
If I can feel it beating most of the day I don’t need to eat it hah
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Nice dish. I’m loving the mayo too. I read about it on Chadzilla as well and have been experimenting with different flavor infusions and alternative oils/oil blends to make mayos I can use on the sweet side. So far, I’ve made an almond mayo, a walnut mayo and a vanilla mayo. Between you and Chad with all of the cool ideas, finding time to sleep is getting difficult. There’s always one more thing I have to try before I go home.
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Did you gel the beet into a cylinder or just cut one out of a really big beet? Did the heart come out tender enough? If you prepared the beet gel to revert back to liquid when heated, you’d have a bleeding heart.
We couldn’t resist the heart beet name some time back when we hosted a table for the heart association. Good times.
You’ve changed your hair since Star Chefs last fall. Looks very professional.
Yeah, nice blender indeed.
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I stumbled on your blog while searching for a pickled tongue image and absolutely love it. The cuisine is inspiring, photography otherworldly, and I will definitely link to it from my (relatively new) culinary blog.
And Chadzilla kicks ass too!
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Ah – heart: one of the cuts of meat that I can never server because no one else will eat it (I really like the stuff as anticuchos). Really too bad since the heart could be glued together into a heart raviolo (like your salmon one) and have red ooze comes out when it’s cut into. I can also see people running for the door.
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don’t think that I didn’t consider that… I didn’t want to get too cliche. However, it will definitely be on the menu the next time that Marilyn Manson, Hannibal Lechter and Susan Sarandon come to dinner.
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