If I only had a heart

Braised Beef Heart with Japanese Sweet Potato Purée, Sautéed Garlic Scapes, and a Sage Infused Worcestershire and Butter Pan-Sauce

The freshness of a local free-range angus beef heart, the sweet and savory heartiness of the potato purée, the crisp, bright crunch of the garlic spears, with a tangy & buttery pan sauce. 

It's so awesome, it's offal.

Ingredients

1# Beef Heart, sliced into 3-4oz chunks

1 Cup Worcestershire Sauce

2 Cup Beef stock

1 Cup Water

2 Tbls Fresh Sage, minced

10 Garlic Scapes

2 .5# Japanese Sweet Potatoes, peeled, large chunks

8 Tbls Unsalted Butter

1 Cup Heavy Cream

Procedure

1. Heat cast iron to medium high. In a separate pot, add potatoes with cold water, and bring to a simmer.
2. Brown the pieces of beef heart, then remove from the pan. Deglaze with Worcestershire sauce, then add the heart, beef stock, fresh sage, and just enough water to cover the heart. Place a heavy lid on top of the cast iron pan. Reduce heat to just below a simmer, and let sit for 2 hours. 
3. When potatoes are fork tender, remove from water. In a separate pot, blanch and shock the garlic scapes.
4. In a small sauce pot, scald the heavy cream and butter. Remove from heat, and add to potatoes in a large mixing bowl. Use a masher or food mill, depending on what kind of consistency you prefer. Set aside until ready for dinner.
5. When heart is finished braising, remove heart from cast iron. Reduce the liquid to desired consistency to create sauce. Adjust seasoning.
6. While the sauce is reducing, quickly saute the garlic scapes.

After reading through these hap-hazard instructions, you'll be left with a wonderful meal. You can take the same braising/sauce principal and apply it to any number of tough meats, to get a more tender and delectable meat.