How to make it

  • 1. Your beef heart should look red, firm and healthy. If it’s soft or a sickly gray color, don’t buy it or throw it out. See Photo
  • 2. Using a very sharp paring or filleting knife, trim and clean the beef heart, inside and out. A good rule of thumb here is to remove everything you don’t think you want to eat; fat, connective tissue, valves, membranes, etc. Do the outside first then cut open the heart. This should give you four sections, see picture See Photo. Same rule here; remove everything from the inside of the heart you don’t think belongs. This makes for a lot of trimmings. Don’t worry, boil em a tad and your cat and dog will love em.
  • 3. When the heart is trimmed and cleaned you can:
  • A). Cut it into the four parts you got when you cut it open, marinate those for 5-6 hours (overnight is okay), sear them and then cook them. This is my personal #1 choice. See Photo
  • B). Cut the heart into cubes, marinate them for 4-5 hours, put them on skewers, sear them and then cook them.
  • 3. To cook these in a Crock Pot, cover with the cooking liquid and cook on low for 7 hours, checking for tenderness after 6 hours. Adjust seasoning and serve.
  • 4. To cook in a pressure cooker; cover with the cooking liquid and cook at high steam for 30-40 minutes, depending on size. Remove from heat and release steam. Open the cooker, adjust seasoning and serve.
  • Serve with sides of your choice.

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  • MikeyfromAR 4 years ago
    I have a huge one in my freezer from this years beef. Normally I pickle it, which I enjoy, but this looks fabulous and I'm going to try it. Do you have a recipe for the tongue? I have a couple and plan to smoke one. Looking for another prep.
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