We recently dug out the last of our whole cow from a farm down the road and the big unlabeled package was the heart. My husband chopped it up and threw it in the crockpot, I doused it in this stout and added a little water and spices and here we are with the result a day later.
We got tender meat in a good sauce that goes well with mashed potatoes. Heart ends up around the firmess of roast but less stringy in texture.
The main thing I’m learning cooking the various organs is that there’s a lot of slow cooking involved to get them tasting all right.