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In an effort to consume more organ meat,

I finally pulled out the beef heart from the freezer. The following debate played in my mind…{don’t judge}

Okay, it’s thawed. Now, what the heck do I do with it?
It’s like the hardest working muscle in the body… just treat it like a steak!
But it’s offal, won’t it taste…organ-y?
Marinate it and slice it thin like you did the kidneys. You can’t go wrong with that.
Me to Myself

And so…

Beef Heart Stir Fry

Once the heart was thaw, I sliced it into 1-inch thick slices {I slice these even further later on}, I trimmed as I went from one end to the other. I trimmed away the tough bits {connective tissue, valves, etc.}. Our cow was a beautiful beast… with a big heart. After prep work I checked the scale; we had a little over three pounds of beef heart to use up.

Beef Stir Fry for days!
Beef Heart Stir Fry
Before marinating, I sliced the heart pieces even thinner so I wouldn’t be slicing slippery marinated beef later on. In this recipe, the beef heart slices will marinate overnight, so plan accordingly.

If you have a fancy wok, feel free to use it. I tossed my old nonstick wok a while back, so I made due with my trusty cast iron skillet.

A note about cooking: Don’t overcrowd the skillet {or wok}. If you need to, cook in batches. I cooked the kids’ first {and a little longer} and ours last. Color is key, stir fry until the meat is browned. The time depends on how thinly the heart is sliced and how well-done you want it cooked. Ours was about 4-6 minutes. I noticed the longer the meat was cooked {like for the kids}, the stronger the “organ” flavor. Thankfully, they didn’t take notice. *smirk*

** Add this Beef Heart Stir Fry recipe to your cookbook on Key Ingredient!

Beef Heart Stir Fry

Beef Heart Stir Fry
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
This Beef Heart Stir Fry is satisfying and delicious! It received thumbs up across the board, which was a relief because I had three pounds of heart to use!
Ingredients
  • Beef heart, trimmed and sliced thin {I used one pound's worth, but the marinade worked for a three pound heart}
  • ¼ cup raw apple cider vinegar
  • ¼ cup balsamic vinegar
  • ½ cup organic raw coconut aminos
  • 3 cloves organic garlic, pressed
  • 1-inch piece organic ginger, grated
  • Fat of choice {bacon, lard, tallow, coconut oil - I used coconut oil}
  • Himalayan sea salt, to taste
Instructions
  1. Place the sliced beef heart in a casserole dish. In a small bowl, whisk the vinegars, coconut aminos, garlic, and ginger together. Pour the mixture over the beef heart, tossing to coat. Cover the casserole dish and place in the fridge to marinate overnight.
  2. Heat a deep sided cast iron skillet over medium-high heat with your fat of choice. Add the beef heart slices and stir around constantly. Cook until browned, time depends on how thinly the heart is sliced and how well-done you want it cooked. Ours was about 5-6 minutes. Once the meat is done to your liking, remove and hit with a crack of sea salt.
  3. Serve with cauliflower rice and extra coconut aminos.

 

Enjoy!
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