Beef Heart
SKU:
$3.00
$3.00
per item
Beef heart is a nutrient-dense, lean organ meat with a firm, steak-like texture and mild, slightly gamey flavor. It is technically a muscle, best prepared by either searing quickly over high heat to medium-rare or slow-cooking to break down connective tissue. Key methods include grilling thinly sliced pieces (anticuchos) or stewing.
Pan-Sear/Grill (Best for Steaks): Marinade slices (olive oil, garlic, herbs) for at least an hour. Sear over high heat (or on a grill) for 2–3 minutes per side. Do not overcook, as it becomes tough and dry. Aim for rare to medium-rare.
Slow Cook/Stew: Cube the heart and sear the pieces in a hot pan. Transfer to a slow cooker or Dutch oven with broth, vegetables, and herbs, cooking low for several hours.
Pan-Sear/Grill (Best for Steaks): Marinade slices (olive oil, garlic, herbs) for at least an hour. Sear over high heat (or on a grill) for 2–3 minutes per side. Do not overcook, as it becomes tough and dry. Aim for rare to medium-rare.
Slow Cook/Stew: Cube the heart and sear the pieces in a hot pan. Transfer to a slow cooker or Dutch oven with broth, vegetables, and herbs, cooking low for several hours.
