Beef heart has a milder flavor than beef liver, so it's a good way to venture into eating internal organs. Here are two delicious ways to prepare it.
Prep time: PT20M
Cook time: PT240M
Total time: PT260M
5 stars (42 reviews)
beef heart, beef heart recipe, beef heart recipes, beef heart stew
- Using a sharp chef’s knife, cut the heart into 1-inch cubes. If they have a thick fat layer, you can trim some of it. Place the cubes in the slow cooker pan.
- Add the beef stock. Sprinkle the meat with salt, pepper, garlic powder, cumin, paprika, and oregano.
- Cover and cook on HIGH for 4 hours.
- Use a slotted spoon to temporarily transfer the heart to a plate, and strain the cooking liquids into a saucepan. Return the meat to the slow cooker, cover it, and set it to warm.
- Mix the cornstarch with 2 teaspoons of cold water. Stir this cornstarch slurry and 1 tablespoon of unsalted butter into the liquids in the saucepan. Cook over medium heat, whisking often, until the sauce thickens, about 2 minutes. Remove from the heat as soon as the sauce thickens.
- Transfer the stew to plates. Top with the sauce, garnish with parsley and serve.
- Trim the fat and veins, slice the heart into 1/2-inch thick slices, and season them.
- Heat the butter over medium heat in a 12-inch cast-iron skillet. When the butter starts foaming, add the heart slices in a single layer. Cook them for about 2 minutes per side. Don’t overcook (however, the USDA recommends cooking beef organ meats to 160°F).
- Transfer to plates, pour the pan juices on top, and serve.