Beef heart has been called the poor man's steak (under $3.00 for a 3 lb heart) as it has a burst of extra meaty flavor. Since it’s one of the purest cuts of muscle, it is really dense and tender. It’s very similar to steak, roasts and ground beef but actually has a higher protein content. In addition, heart is an excellent source of a number of nutrients, including thiamin, folate, selenium, phosphorus, zinc, CoQ10 and several of the B vitamins. In addition, beef heart contains amino acids that are thought to improve metabolism.
When selecting a heart, look for one that is a deep reddish brown color and has a layer of fat near its top. Culinary experts universally recommend that you purchase only high quality organs. The chunks of heart, when stewed for two or more hours, will take on a texture slightly tougher than that of a well-stewed gizzard.
I pride myself on tasting all of Kirby's treats and meals except the ones with liver. I tasted the vegetables and broth, and even though beef heart is a staple in Paleo diets, I just couldn't bring myself to actually put a piece in my mouth. Kirby, on the other hand, devoured every bite and licked up every drop. I can't wait to delve into other beef heart meals and even a beef heart treat!
Beef Heart Soup
Nutrition facts: 545 calories, 144 calories from fat Total fat: 16.0g or 25% (4.0 saturated fat, 0.4 trans fat)
- 1 (3 lb) beef heart
- 2 cups chicken stock or water
- 3 chopped small sweet potatoes
- 2 chopped celery stalks
- 1 chopped turnip
- 3 small chopped yellow squash
- 3 chopped carrots
- 2 tablespoons extra light light olive oil
- 2 teaspoons garlic powder
- 1/2 teaspoon sea salt
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon turmeric
- 1 1/2 teaspoon ground egg shell
- Prepare the beef heart cutting away the tough, fatty top of the heart containing valves and tendons. It should then be soaked in cold, salted water for 1 to 2 hours so that excess blood will be rinsed away. Next carefully cut away the membrane and fat from the meat getting as close as possible. Finally cut the heart into strips, and then into 1 inch cubes.
- Heat the olive oil in a dutch oven or large stockpot over medium heat and lightly brown the cubes of meat.
- Finely chop the vegetables and add to the pot.
- Stir in the seasonings and pour in the chicken stock.
- Bring to a boil and then reduce the heat to simmer for two to three hours until the vegetables are tender.
You could stretch it out by adding a grain such as barley or a bean such as black beans.
This will keep in the refrigerator a week and in the freezer for up to four months.