Ya gotta have heart!!

Americans love their flame grilled steaks, simmering pot roasts, and juicy burgers. But what about the rest of that 100% grass-fed steer? What do you do with the heart, liver, tongue, oxtail, shank bones and other lesser known cuts? Today, we’ll focus on the heart because it can become a favorite.
The heart of a full-grown beef steer can weight four or five pounds.It’s the most lean cut of meat in the cow. It’s also a muscle that’s worked constantly since conception. Lack of fat and constant use can make any muscle tough if not cooked correctly. Fortunately, there’s a great recipe and approach that makes for a luscious stew of tender morsals.
I adapted this recipe from Jennifer McLagan’s “Odd Bits: How to Cook the Rest of the Animal.” I’ve tapped the unique cooking powers of a stove-top pressure cooker to yield tender beef and a savory sauce. It’s a hearty meal when served over hot rice and with a side of steamed carrots. I washed my dinner down with home-brewed kombucha.

Moroccan beef heart stew with brown rice and home-fermented kimchi.

Moroccan beef heart stew with brown rice and home-fermented kimchi.

Here’s a recipe for a 4 lb. heart. If you have a cut of heart that’s smaller, simply reduce the other ingredients proportionally. Or, you can make the full recipe for the sauce – it’s delicious on eggs, polenta, rice or baked potatoes. Here’s the recipe:
Braised Heart

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