Not many people like heart meat anymore, and it is a pity because like the old Chinese saying goes: “Eat the organ you want to heal”. Well our modern hearts need much healing, especially in a strictly physiological sense.
Beef heart contains all essential amino acids, zinc, selenium and phosphorus.
It has more than double the elastin and collagen than other cuts of meat and a highly concentrated source of coenzyme Q10, also known as CoQ10.
MayoClinic.com suggests choosing grass-fed beef rather than grain-fed beef because it may have higher levels of omega-3 fatty acids.
Heart meat is not difficult to find, but I would not recommend getting it from the regular supermarket, as it will come from stressed animals, laden with hormones and antibiotics. Make sure your heart comes from Organic, Free Range, Grass fed and finished animals.
For this beef heart steak you can use beef, lamb, even pork heart.
How to make it taste good!
Beef heart has a stronger flavor than regular muscle meat, but it is also a muscle, like a regular steak cut, and just like any steak that is cooked right, it can be tender and juicy.
Heart is covered by a layer of fat. even if you will not est this fat, it is good to leave it attached for the cooking process, so the meat will not get too dry.
If you have a whole beef heart, you can start slicing it whole from the tip up. You will get nice roundish slices that work good as a steak.
When you get to the top part you will find hard veins and tissues, so at that point, you can remove the hard pieces by cutting around them.
The best way to eliminate the strong blood flavor is to marinate the heart meat with a 1/4 cup of apple cider vinegar or just plain milk. Leave in the marinate for 24 hours and it will lose the strong bloody scent.
There is 2 main ways to cook heart meat: Slow long braising and quick searing.
The Moroccan Heart Stew is a delicious recipe for the slow cooking technique. The meat will be so tender you won’t believe it!
This recipe is a quick 10 minute pan sear, great with a salad for a fast lunch.
PS do not buy pre-seasoned cast iron pans as they are seasoned with very poor quality oils.
- 1 tablespoon ghee
- 4 slices of beef heart 1" thick
- 2 tablespoon rosemary infused olive oil (or plain olive oil)
- salt and pepper to taste
- Take heart slices from the marinade and pat dry.
- Heat a cast iron skillet with the ghee on a high flame for ⅔ minutes.
- Lay meat in the skillet . Temperature should be high enough to sizzle.
- Cook for 5 min on each side until nicely browned on the outside but still pink in the middle.
- Drizzle with the rosemary infused olive oli.
- Serve with salad of choice.
PS If you wonder where the heck to get some high quality Pastured Heart Meat, and you have no local farms around you, I recommend US Wellness Meats. You can buy heart online form them!!