To Roast Beef Heart

The heart can be cleaned, trimmed, and soaked up to 1 day ahead. Pat dry, wrap tightly in plastic wrap, and refrigerate. The stuffing can be prepared up to 2 days in advance and stored in an airtight container in the refrigerator. Bring both to room temperature before stuffing and roasting.

Store leftover roasted heart in an airtight container in the refrigerator for up to 3 days. Slice thinly and reheat gently in gravy over low heat to prevent toughening, or serve cold sliced thin for sandwiches. The historical recommendation to serve 'hashed' (finely chopped and reheated in gravy) is an excellent way to use leftovers.