You probably already know you should be eating more organs. I guess it’s possible you got to this recipe because someone gave you a beef heart as a joke and you decided to cook it. Seems unlikely, but, if that’s the case, good for you.
Heart is an easy organ to eat. It counts as an organ, but if you think back to high school anatomy, you’ll recall that the heart is a muscle. That means that its taste and texture is very similar to other animal muscle meats. In fact, the final product of this recipe will leave you with something very like a roast. I often cook a variation of this recipe that uses half-heart/half-roast.
The recipe is simple, but extremely fun and impressive-looking. It starts with a beef heart – as always, grass-fed if feasible. (I took the picture outside for natural lighting, but Beorn thought it was dinner time).
You really do not need much to make this work. I add a few flavor additives, as you can see in the photo below, but the only important addition is a little bit of braising liquid. If you have home-made stock or broth on hand, that’s best.
This is what I add, but if you are worried about your ability to tolerate plants even indirectly, feel free to leave them out. If you want other flavors or have other herbs on hand, heart is a very flavorful meat and can stand up to heavy flavoring. Rosemary, parsley, thyme, and/or oregano would all be good options.
Throw the heart in a slow cooker, then add some braising liquid (no more than enough to cover half the meat). Add whatever herbs and spices you want for flavor.
You’ll end up with something that looks like this. Yes, I know I didn’t say anything about butter before and it’s not in the last picture. It’s totally optional–I just wanted a little more fat in the blend.
Then cook it. If you’re in a “hurry”, you can cook it on high for about four hours. I get better results cooking it on low for seven or eight hours, but if I’ve only got four hours, I’d rather have four hour heart than no heart at all.
As always, I encourage you to experiment with this process. For example, if you want to create something more stew-like, you can cube the heart prior to adding to to the slow cooker. If you want to get fancy, you can heat up a skillet and brown the heart very quickly on the skillet before it goes in the cooker.
|Prep Time||10 minutes|
|Cook Time||7 hours|
- 2 lb Grass-fed Beef Heart
- 1 yellow onion optional
- 6 Garlic Cloves optional
- 3 Leaves Bay Leaves optional
- 2 tbsp Salt Himalayan Pink
- 1 Cup Beef Bone Broth
- Rub the heart with the salt and any other desired spices. Cube, if desired. Add the heart to the slow cooker.
- Add other flavor additives. No need to dive your onion; even simply quartering it is fine.
- Add broth or stock until heart is about halfway covered.
- Cover the slow cooker and cook for four hours on high, or seven to eight hours on low.