- The price, obviously. Grass-fed, organic, local beef for $2/pound. Yes, please.
- Avoiding waste. The choice steak cuts are in high demand, but there are many parts to a cow, and it is a shame to kill an animal without using as much of that animal as possible. The Native Americans were notorious for their creativity in using every part of an animal, but we consumer-driven Americans, unfortunately, are notorious for being incredibly wasteful.
- Although an organ, the heart is also a muscle. All of the steak cuts of a cow come from different muscles. Muscle is the part of an animal that we most commonly eat. Since the heart is also a muscle, it has a taste and texture very similar to that of a steak.
1 beef heart, in chunks (approx 3 lb)
carrots (large pieces)
broth (an inch or so–keep an eye on it to see if you need to add more)
salt & pepper, as you like
After 8 hours in the crockpot on low, it was delicious served over rice or noodles. I had high hopes. Josh was skeptical. But, honestly, it was terrific, even he agreed. Tender, lean, flavorful. It tasted like any other beef stew. I don't even think you would know it was heart without being told. And with 3 pounds of meat, it easily lasted 2-3 meals for our family. I probably would have preferred to have twice the veggies and half the meat, but you have to buy the whole heart, and it's frozen, so you can't really save half of it for later once it's thawed. Only sorry I didn't get a photo.
Have you had beef heart? How did you prepare it? Or do you have experience cooking with any other organ meat?