Beef Heart - whole

Half of a Beef Heart. Perfect for cutting into cubes, marinating, and grilling with high heat on skewers. Rich in flavor with a much milder taste than other organs, heart is a great way to start including offal in your diet.

Try this recipe: 1 beef heart, 1 cup beef stock, 1/2 teaspoon sea salt, 1/2 teaspoon cumin, 1/2 teaspoon paprika, 1/2 teaspoon dried oregano, 1 tablespoon unsalted butter, 2 tablespoons chopped parsley

Prepare the heart by trimming the fat if desired.  Using a sharp chef’s knife, cut the heart into 1-inch cubes. Place in the slow cooker.  Add the beef stock. Sprinkle with salt, pepper, cumin, paprika, and oregano.  Cover and 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 saucepan. Return the beef to the slow cooker and set to warm.  To the liquids in the saucepan, 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.