I wasn't so sure about this month's FoodBlogRoll Joust of heart, plum and kohlrabi because I knew I couldn't get kohlrabi and I had never prepared heart before. But I wanted more practice with my sous vide bath since I'm starting dinners in the next week. I cracked open a cookbook that I haven't found too useful, although its very good - Under Pressure by Keller. I riffed off of his confit of calf's heart to make this dish:
Brine 180 g Kosher salt 60 g Curing salt 105 g Sugar 3 kg Cold water
Boil half of the water, add salts and sugar and stir to dissolve. Add remaining cold water and then heart. Cover and let sit overnight.
Heart 1 Cow's heart 500 g Rendered duck fat, cold
Remove heart from brine and pat dry. Rub fat around heart and vacuum. Cook sous vide for 24 hours at 174.9ºF (79.4ºC). Remove the heart from the bag, strain reserving fat and hold until service. Put fat in saucepan and heat.
Trim excess fat and tissue from heart and slice meat very thinly - I used a meat slicer.
Turnips Baby turnips 15 g Rendered duck fat Salt Sugar 30 g Chick stock
Clean and trim turnips, toss with salt and sugar. Coat in fat and vacuum. Cook sous vide 30 minutes at 185ºF (85ºC). Place turnips and fat in saucepan and add stock. Season and glaze the turnips in the sauce.
Plums 2 C Red table wine 4 Plums, pitted and quartered 1 T Whole peppercorns - I used Balinese long peppers 50 g Sugar
Place everything in a saucepan and bring to a simmer. Cover and simmer for 10 minutes. Let rest covered until service.
Drop meat into hot fat for a few seconds. Lay the plums on the base, top with turnips, then meat. Drizzle plate with a good balsamico. Let me just say that I really loved this and ate almost the entire heart - I am very iron enriched right now!