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Ingredients
- 4 Lbs Arizona Grass Raised beef heart
- 2 Lbs Arizona Grass Raised beef liver
- 2 Lbs Arizona Grass Raised beef kidney
- 4 Medium Yellow onions
- 1 Head garlic
- 3 Bay leaves
- 6 Sprigs Fresh Thyme
- 1 Large Sprig Rosemary
- 3 Tbsp Fresh parsley, chopped
- 6 Carrots (about 1 lb)
- 6 Stalks Celery
- 1 Small Head Cauliflower
- 6 Cups Kale chopped
- 1 1/2 Lbs Mushrooms (such as baby bella)
- 6 Cups Arizona Grass Raised beef bone bro
- 1 Bottle Dry red wine
- 5-6 Tbsp Coconut Oil
Ingredients
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Instructions
- Cut heart, liver and kidney into small 1” cubes. Set aside. When cutting heart meat, leave fat attached, but remove and discard any large vessels and silverskin (membrane).
- Chop vegetables: Peel and roughly chop garlic. Cut onions in half, then slice ¼” thick (or slightly thicker) semicircles. Slice ½” thick rounds of carrots. Chop celery into ½” thick slices. Cut cauliflower into small florets. Cut the mushrooms into quarters. Remove tough stems from kale and tear or roughly chop
- Optional: Make a bouquet garnis of the rosemary and thyme by simple holding the sprigs together in a bunch and tying some butcher twine around them
- Preheat oven to 300°F.
- Heat 2 tbsp coconut oil over medium-high heat in your stock pot.
- Add about one quarter of the meat to the pot at a time. Stir frequently until meat has browned on all sides. Remove meat from pot (place in a large bowl so you don’t lose any juices), add a little more oil if needed, and brown the next batch.
- Once all the meat has browned and been removed from the pot, add the onions, celery, carrots and garlic (add a little more oil if needed). Cook, stirring frequently, until onions are soft and slightly translucent.
- Add the meat and any juices back to the pot. Add the mushrooms, cauliflower, kale, and herbs. Stir to evenly distribute.
- Add the broth and wine to the pot. Bring to a boil on the stove top over medium-high heat. Cover and place pot in the oven. Bake for 4-5 hours. Enjoy!