Greenfield Highland Beef Heart, Liver and Tongue

HEART

2-4 lb. Beef Heart: Open Heart flat, outside down. Remove inner membranes. Make ¼” slices. Heat pan to medium/high. Sauté in butter or oil on medium/high a minute or two on each side. Serve hot with mashed potatoes, roasted veges or rice.

LIVER

Soak liver in water or milk to remove excess blood. Dry liver slices in paper towels or clean cloths. Lightly dredge with flour, salt and pepper mixture in a zip lock bag or on dish. Heat pan to medium/high. Sauté slices in butter or olive oil on medium/high two-three minutes on each side. Serve hot. Leftovers can be eaten cold for breakfast!

TONGUE

Put tongue in crock pot or Dutch oven. Cover with water. Place slices of one onion on top of tongue. Add 2 sliced cloves garlic, salt and pepper. Cook on low six hours in crock pot, 3-4 in Dutch oven. Let cool enough to peel skin off tongue. Discard skin. Slice tongue and serve hot, or cool to serve in sandwiches. Slices can be lightly heated in butter or oil.