Beef heart has a strong flavor and a pleasantly firm texture. Although it is stronger-flavored than muscle meat, its flavor is milder than other organ meats, so if you’d like to experiment with eating offal, beef heart is a good place to start.
As you can probably imagine, beef heart is a tough muscle. To make it edible, you need to either slow cook it (as I do here), or you can slice it into “steaks” and flash fry – no more than 30 seconds per side, keeping it rare. If you overcook it, it will be tough and inedible.
- 1 beef heart (1.5 lb.)
- 1 cup beef stock
- ½ teaspoon kosher salt
- ½ teaspoon cumin
- ½ teaspoon paprika
- ½ teaspoon dried oregano
- 1 tablespoon unsalted butter
- 2 tablespoons chopped parsley for garnish
- Prepare the heart by trimming the fat. The heart that I get at US Wellness Meats has a very thin layer of fat, so I don't bother trimming any further. Some recipes instruct you to devein the heart, but I find that slow cooking takes care of any tough parts, so there’s no need to trim them.
- Using a sharp chef’s knife, cut the heart into 1-inch cubes. Place in the slow cooker.
- Add the stock. Sprinkle with salt, pepper, cumin, paprika and oregano.
- Cook on high for 4 hours.
- Use a slotted spoon to temporarily transfer the stew to a plate, and strain the cooking liquids into a skillet. Return the beef to the slow cooker and set to warm.
- To the liquids in the skillet, add 1 tablespoon unsalted butter. Cook over medium-high heat, whisking often, until the sauce thickens, 5-10 minutes.
- Transfer the beef heart to plates. Top with the sauce, garnish with parsley and serve.