Grassfed Beef Heart

Beef hearts are very nutrient dense and also delicious when cooked correctly. A crock pot feature that can feed the whole family, hearts average 4.5 lbs each. Hearts are lean, so low and slow is the way to go.

Average size is 4.5lbs.

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Recipe

Slow Cooker Beef Heart Stew

Ingredients:

• 1 beef heart (about 2-3 lbs), cleaned and trimmed
• 4 cups beef broth
• 1 onion, diced
• 3 carrots, peeled and sliced
• 3 potatoes, peeled and diced
• 3 cloves garlic, minced
• 1 cup celery, chopped
• 1 cup mushrooms, sliced
• 1 cup frozen peas
• 2 bay leaves
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and black pepper to taste
• 1/4 cup all-purpose flour (optional, for thickening)
• Fresh parsley for garnish

Instructions:

Prepare the Beef Heart:
Rinse the beef heart under cold water and remove any excess fat. Cut it into bite-sized pieces.

Sear the Beef Heart (Optional):
In a skillet over medium-high heat, sear the beef heart pieces until browned on all sides. This step enhances the flavor, but you can skip it if you prefer.

Place Ingredients in Slow Cooker:
Place the seared or raw beef heart pieces in the slow cooker. Add diced onion, sliced carrots, diced potatoes, minced garlic, chopped celery, sliced mushrooms, frozen peas, bay leaves, dried thyme, and dried rosemary.

Season and Add Broth:
Season with salt and black pepper. Pour beef broth over the ingredients until they are mostly submerged. Stir to combine.

Cook on Low:
Set the slow cooker to low and cook for 6-8 hours or until the beef heart is tender.

Optional Thickening:
If you prefer a thicker stew, mix 1/4 cup of flour with a little water to create a paste. Stir this paste into the slow cooker during the last hour of cooking.

Remove Bay Leaves and Serve:
Before serving, discard the bay leaves.

Garnish and Enjoy:
Garnish the beef heart stew with fresh parsley. Serve it hot and enjoy a hearty and nutritious meal.

This slow cooker beef heart stew is a comforting and flavorful dish, perfect for those looking to explore organ meats in a delicious and approachable way.

History

Heart

The heart, a muscular organ rich in flavor and nutrients, has a long history as a culinary delicacy in various cultures worldwide. Historically, the consumption of organ meats, including heart, was commonplace, as people sought to utilize all parts of the animal for sustenance.

In many cultures, heart has been prized for its rich, beefy flavor and tender texture when properly prepared. In regions like South America, heart has been a staple ingredient in traditional dishes such as anticuchos, skewered and grilled marinated heart, enjoyed for its bold flavor and succulent texture.

In the United States, heart gained popularity as part of the nose-to-tail eating movement, which emphasizes utilizing the whole animal for cooking. While it may not be as widely consumed as other cuts, heart has found its way onto the menus of adventurous chefs and food enthusiasts seeking unique and flavorful culinary experiences.

Today, heart remains a niche ingredient, cherished by those who appreciate its rich flavor and nutritional benefits. While it may not be as mainstream as other cuts, its popularity continues to grow among chefs and home cooks alike, particularly in dishes that celebrate its unique qualities and versatility in the kitchen.