So you’re ready to push your culinary boundaries beyond the usual steak? Beef heart might sound intimidating, but it’s a surprisingly tender, flavorful, and budget-friendly cut that’s perfect for adventurous home cooks. This roundup of 20 recipes will guide you from simple preparations to gourmet creations, transforming this often-overlooked organ meat into delicious, satisfying meals. Let’s dive in and discover your new favorite dish!
Grilled Beef Heart Skewers with Chimichurri Sauce
Tender and robust, grilled beef heart skewers offer an adventurous yet approachable culinary experience, elevated by a vibrant chimichurri sauce that brightens each savory bite. This recipe transforms an often-overlooked cut into a sophisticated dish perfect for gatherings, where the smoky char of the grill meets the herbaceous freshness of the sauce. With a few simple techniques, you’ll create a memorable meal that celebrates bold flavors and elegant simplicity.
Serving: 4 | Pre Time: 30 minutes | Cooking Time: 10 minutes
Ingredients
– 1 pound beef heart, trimmed of tough membranes and silver skin (I find this step crucial for tenderness)
– ¼ cup extra virgin olive oil, my go-to for its fruity notes
– 3 garlic cloves, minced (freshly minced garlic adds the best aroma)
– 1 teaspoon kosher salt
– ½ teaspoon black pepper, freshly ground for maximum flavor
– 1 cup fresh parsley leaves, packed (flat-leaf parsley is my preference for its robust texture)
– ¼ cup fresh oregano leaves
– 2 tablespoons red wine vinegar
– ¼ teaspoon red pepper flakes, for a subtle kick
– Wooden skewers, soaked in water for 30 minutes to prevent burning
Instructions
1. Soak 8 wooden skewers in water for 30 minutes to prevent them from charring on the grill.
2. Trim the beef heart thoroughly, removing all tough membranes and silver skin to ensure tenderness, then cut it into 1-inch cubes.
3. In a medium bowl, combine the beef heart cubes with 2 tablespoons of extra virgin olive oil, minced garlic, kosher salt, and black pepper, tossing to coat evenly and marinate for 20 minutes at room temperature.
4. While the beef marinates, prepare the chimichurri sauce by finely chopping the fresh parsley leaves and oregano leaves together until they form a coarse paste.
5. In a small bowl, mix the chopped herbs with the remaining 2 tablespoons of extra virgin olive oil, red wine vinegar, and red pepper flakes, stirring well to blend the flavors; set aside.
6. Thread the marinated beef heart cubes onto the soaked skewers, leaving a small space between each piece for even cooking.
7. Preheat a grill or grill pan to medium-high heat, aiming for a temperature of 400°F, and lightly oil the grates to prevent sticking.
8. Place the skewers on the preheated grill and cook for 4-5 minutes per side, turning once, until the beef is charred on the edges and reaches an internal temperature of 145°F for medium-rare.
9. Remove the skewers from the grill and let them rest for 3 minutes to allow the juices to redistribute.
10. Serve the grilled beef heart skewers immediately, drizzled generously with the prepared chimichurri sauce.
Mouthwatering and tender, these skewers boast a smoky depth from the grill that pairs beautifully with the chimichurri’s zesty, herbaceous notes. For a creative twist, serve them over a bed of quinoa or alongside grilled vegetables to soak up the vibrant sauce, making each bite a harmonious blend of textures and flavors.
Slow-Cooked Beef Heart Stew with Root Vegetables
Tender, robust, and deeply comforting, this slow-cooked beef heart stew transforms an underappreciated cut into a luxurious winter centerpiece. Simmered gently with earthy root vegetables, it develops a rich, velvety broth that clings to every spoonful. Perfect for a festive gathering or a cozy night in, this dish celebrates patience and flavor in equal measure.
Serving: 6 | Pre Time: 25 minutes | Cooking Time: 3 hours
Ingredients
– 2 lbs beef heart, trimmed of tough membranes and cut into 1-inch cubes (I find soaking it in cold water for 10 minutes helps remove any residual blood)
– 3 tbsp extra virgin olive oil, my go-to for its fruity depth
– 1 large yellow onion, finely diced (sweet varieties like Vidalia work beautifully here)
– 4 cloves garlic, minced (freshly minced releases the best aroma)
– 2 large carrots, peeled and cut into 1-inch chunks
– 2 parsnips, peeled and cut into 1-inch chunks
– 1 lb Yukon Gold potatoes, scrubbed and cut into 1-inch pieces (their creamy texture holds up well)
– 4 cups beef broth, preferably low-sodium to control seasoning
– 1 cup dry red wine, such as Cabernet Sauvignon (it adds a lovely complexity)
– 2 tbsp tomato paste
– 2 sprigs fresh rosemary
– 2 sprigs fresh thyme
– 1 bay leaf
– 1 tsp kosher salt, plus more for seasoning
– ½ tsp freshly ground black pepper
Instructions
1. Pat the beef heart cubes completely dry with paper towels to ensure a good sear.
2. Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat until shimmering, about 2 minutes.
3. Add the beef heart in a single layer, working in batches if needed, and sear until browned on all sides, about 4-5 minutes per batch. Tip: Avoid overcrowding the pot to prevent steaming.
4. Transfer the seared beef heart to a plate and set aside.
5. Reduce the heat to medium and add the remaining 1 tbsp olive oil to the same pot.
6. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
7. Stir in the minced garlic and cook until fragrant, about 30 seconds.
8. Add the tomato paste and cook, stirring constantly, for 1 minute to deepen its flavor.
9. Pour in the red wine, scraping up any browned bits from the bottom of the pot with a wooden spoon, and simmer until reduced by half, about 3 minutes.
10. Return the seared beef heart and any accumulated juices to the pot.
11. Add the carrots, parsnips, potatoes, beef broth, rosemary, thyme, bay leaf, 1 tsp kosher salt, and black pepper.
12. Bring the mixture to a gentle boil over high heat, then immediately reduce the heat to low. Tip: A low simmer, with just occasional bubbles, is key for tender meat.
13. Cover the pot and let the stew simmer slowly for 2.5 to 3 hours, until the beef heart is fork-tender and the vegetables are soft.
14. Taste and adjust seasoning with additional salt if needed, then discard the herb sprigs and bay leaf. Tip: Let the stew rest, covered, for 10 minutes off the heat to allow the flavors to meld.
15. Serve the stew hot in deep bowls.
Succulent and richly layered, the beef heart becomes incredibly tender, almost melting into the savory broth alongside the sweet root vegetables. For a creative twist, spoon it over creamy polenta or crusty sourdough bread to soak up every last drop, making each bite a harmonious blend of rustic elegance.
Pan-Seared Beef Heart with Garlic and Rosemary
Beneath its humble reputation lies a cut of beef that transforms into something truly spectacular when treated with care. Pan-seared beef heart, when paired with the aromatic warmth of garlic and rosemary, becomes a dish of surprising tenderness and deep, mineral-rich flavor that will captivate even the most skeptical of diners. It’s a celebration of nose-to-tail cooking that feels both rustic and refined on the plate.
Serving: 2 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1 whole beef heart, trimmed of all tough sinew and silverskin (about 1.5 lbs prepared weight)
– 3 tablespoons extra virgin olive oil, my go-to for its fruity depth
– 4 large garlic cloves, thinly sliced (I find this releases more flavor than mincing)
– 2 fresh rosemary sprigs, needles stripped and roughly chopped
– 1 teaspoon fine sea salt, for even seasoning
– ½ teaspoon freshly cracked black pepper
– 2 tablespoons unsalted butter, preferably cold and cubed
– 1 tablespoon fresh lemon juice, to brighten the rich sauce
Instructions
1. Pat the trimmed beef heart completely dry with paper towels; this is crucial for achieving a proper sear.
2. Cut the heart against the grain into ½-inch thick steaks or strips.
3. Season both sides of the beef heart pieces evenly with the sea salt and black pepper.
4. Heat the extra virgin olive oil in a large, heavy-bottomed skillet (like cast iron) over medium-high heat until it shimmers, about 2 minutes.
5. Carefully add the beef heart pieces to the hot skillet in a single layer, ensuring they are not crowded.
6. Sear the meat without moving it for 2 minutes to form a deep golden-brown crust.
7. Flip each piece and sear the other side for another 2 minutes for medium-rare; for medium, cook for 3 minutes per side.
8. Transfer the seared beef heart to a warm plate and tent loosely with foil.
9. Reduce the skillet heat to medium-low and add the sliced garlic and chopped rosemary.
10. Cook, stirring constantly, for about 45 seconds until the garlic is fragrant and just beginning to turn golden at the edges—watch closely to prevent burning.
11. Add the cold, cubed butter to the skillet, swirling the pan continuously until the butter melts and forms a creamy sauce, about 1 minute.
12. Remove the skillet from the heat and immediately stir in the fresh lemon juice to stop the cooking.
13. Pour the warm garlic-rosemary butter sauce over the plated beef heart.
Just seared, the beef heart offers a satisfyingly crisp exterior that gives way to a tender, almost velvety interior with a clean, mineral flavor. The browned butter sauce, fragrant with rosemary and mellow garlic, clings to each slice, adding a luxurious richness. For a stunning presentation, serve it sliced over a bed of creamy polenta or alongside a sharp arugula salad to cut through the richness.
Beef Heart Tacos with Spicy Avocado Salsa
Often overlooked in modern kitchens, beef heart transforms into a surprisingly tender and flavorful taco filling when prepared with care, while a vibrant spicy avocado salsa adds a fresh, fiery contrast that elevates this dish beyond ordinary street food. Our refined take balances the rich, mineral notes of the heart with bright, zesty elements, creating a sophisticated yet approachable meal perfect for adventurous home cooks. This recipe invites you to rediscover an underappreciated cut, turning it into something truly special for your table.
Serving: 4 | Pre Time: 25 minutes | Cooking Time: 15 minutes
Ingredients
– 1 pound beef heart, trimmed of tough membranes and silverskin (I find slicing it thinly against the grain yields the most tender result)
– 2 tablespoons extra virgin olive oil, my go-to for its fruity depth
– 1 teaspoon kosher salt
– ½ teaspoon freshly ground black pepper
– 1 teaspoon ground cumin
– 8 small corn tortillas
– 2 ripe avocados, pitted and scooped (choose ones that yield slightly to gentle pressure)
– 1 jalapeño, seeds removed for milder heat or kept for extra spice
– ¼ cup finely chopped red onion
– 2 tablespoons fresh lime juice, from about 1 lime (freshly squeezed makes all the difference)
– ¼ cup chopped fresh cilantro, plus extra for garnish
– ¼ teaspoon fine sea salt
Instructions
1. Pat the trimmed beef heart completely dry with paper towels to ensure a good sear.
2. Slice the beef heart into ¼-inch thick strips against the grain for maximum tenderness.
3. In a medium bowl, combine the beef heart strips with 1 tablespoon olive oil, kosher salt, black pepper, and ground cumin, tossing to coat evenly.
4. Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
5. Add the seasoned beef heart strips in a single layer, working in batches if necessary to avoid overcrowding.
6. Cook the beef heart for 3-4 minutes per side until deeply browned and cooked through, adjusting heat as needed to prevent burning.
7. Transfer the cooked beef heart to a plate and cover loosely with foil to keep warm.
8. Warm the corn tortillas in the same skillet over medium heat for about 30 seconds per side until pliable and lightly toasted.
9. For the salsa, combine the avocado flesh, jalapeño, red onion, lime juice, cilantro, and fine sea salt in a bowl.
10. Mash the mixture gently with a fork until creamy but still slightly chunky, being careful not to overmix.
11. Assemble each taco by placing a warm tortilla on a plate, topping it with a portion of the beef heart, and spooning the spicy avocado salsa over it.
12. Garnish with additional fresh cilantro if desired.
Glistening with savory juices, the beef heart offers a robust, meaty texture that pairs beautifully with the cool, creamy salsa. Each bite delivers a harmonious blend of earthy cumin, bright lime, and subtle heat from the jalapeño, making these tacos a conversation-starting centerpiece. For a creative twist, serve them alongside a crisp, citrusy slaw or offer extra lime wedges for a final zesty squeeze.
Beef Heart Stir-Fry with Bell Peppers and Onions
Savor the unexpected elegance of beef heart, a deeply flavorful and surprisingly tender cut, transformed into a vibrant stir-fry with crisp bell peppers and sweet onions. This dish elevates humble ingredients into a sophisticated, quick-cooking meal that’s both nourishing and impressively rich. Its bold, mineral-rich taste is beautifully balanced by the vegetables’ sweetness and a savory sauce, making it a perfect weeknight dinner with gourmet appeal.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 10 minutes
Ingredients
– 1 lb beef heart, trimmed of any tough membranes and silverskin, then sliced into thin ¼-inch strips against the grain for maximum tenderness
– 2 tbsp soy sauce, my go-to for that essential umami depth
– 1 tbsp rice vinegar, which adds a bright, clean acidity
– 1 tsp cornstarch, to help create a glossy, clingy sauce
– 2 tbsp vegetable oil, divided, for high-heat cooking without smoking
– 1 large yellow onion, thinly sliced into half-moons
– 1 red bell pepper and 1 green bell pepper, cored and cut into ½-inch strips—I love the color contrast here
– 3 cloves garlic, minced, for a fragrant base
– 1 tsp fresh ginger, grated, which I always keep peeled in the freezer for easy use
– ½ tsp red pepper flakes, optional but wonderful for a subtle heat
– Salt, just a pinch to season the vegetables as they cook
Instructions
1. In a medium bowl, combine the beef heart strips, soy sauce, rice vinegar, and cornstarch, tossing thoroughly to coat every piece. Let this marinate at room temperature for 15 minutes—this brief rest tenderizes the meat and infuses it with flavor.
2. Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat until it shimmers, about 1 minute. Add the beef heart in a single layer, working in batches if needed to avoid overcrowding. Sear without stirring for 1 minute to develop a caramelized crust, then stir-fry for 2 more minutes until browned but still slightly pink inside. Transfer to a clean plate.
3. Reduce the heat to medium-high and add the remaining 1 tablespoon of oil to the same pan. Add the sliced onions and bell peppers, stirring frequently. Cook for 4 minutes until the onions are translucent and the peppers are crisp-tender, seasoning with a pinch of salt halfway through.
4. Stir in the minced garlic, grated ginger, and red pepper flakes (if using), cooking for 30 seconds until fragrant—be careful not to let the garlic burn, as it can turn bitter quickly.
5. Return the beef heart and any accumulated juices to the pan. Toss everything together for 1 minute to reheat and combine, ensuring the sauce thickens slightly and coats the ingredients evenly. Remove from heat immediately.
Zesty and robust, this stir-fry offers a delightful contrast: the beef heart is remarkably tender with a rich, iron-like depth, while the bell peppers retain a satisfying crunch. Serve it over steamed jasmine rice to soak up the savory sauce, or wrap it in warm tortillas for a playful, handheld twist that highlights its bold flavors.
Beef Heart Kebabs with Lemon and Herb Marinade
For those seeking a sophisticated yet approachable offal experience, beef heart kebabs offer a surprisingly tender and flavorful adventure. Marinated in bright lemon and fresh herbs, these skewers transform an often-overlooked cut into a succulent, grill-friendly delicacy that’s both elegant and deeply satisfying.
Serving: 4 | Pre Time: 30 minutes (plus 2 hours marinating) | Cooking Time: 10 minutes
Ingredients
– 1.5 pounds beef heart, trimmed of tough membranes and silverskin, cut into 1-inch cubes—I find a sharp boning knife makes this task effortless.
– ⅓ cup extra virgin olive oil, my go-to for its fruity depth.
– ¼ cup freshly squeezed lemon juice, about 2 large lemons—avoid bottled juice for the brightest flavor.
– 3 cloves garlic, minced finely to distribute evenly.
– 2 tablespoons fresh oregano, chopped (or 2 teaspoons dried, though fresh is superior here).
– 1 tablespoon fresh thyme leaves, stripped from their stems.
– 1 teaspoon kosher salt, which adheres better than table salt.
– ½ teaspoon freshly ground black pepper, coarsely cracked for texture.
– 1 medium red onion, cut into 1-inch chunks—their sweetness balances the heart’s richness.
– 1 large bell pepper (any color), seeded and cut into 1-inch pieces.
– 8–10 wooden skewers, soaked in water for at least 30 minutes to prevent burning.
Instructions
1. In a medium bowl, whisk together the extra virgin olive oil, freshly squeezed lemon juice, minced garlic, chopped oregano, thyme leaves, kosher salt, and black pepper until fully combined.
2. Add the cubed beef heart to the marinade, tossing thoroughly to coat every piece. Tip: For maximum flavor penetration, massage the marinade into the meat with your hands.
3. Cover the bowl tightly with plastic wrap and refrigerate for at least 2 hours, or up to 4 hours—marinating longer can make the texture mushy.
4. While the heart marinates, soak the wooden skewers in water to cover for 30 minutes to prevent them from charring on the grill.
5. Preheat a grill or grill pan to medium-high heat, about 400°F, ensuring the grates are clean and lightly oiled.
6. Thread the marinated beef heart cubes alternately with red onion chunks and bell pepper pieces onto the soaked skewers, leaving small gaps between items for even cooking.
7. Place the assembled kebabs on the preheated grill. Tip: Arrange them perpendicular to the grates to minimize sticking and allow for easy turning.
8. Grill for 4–5 minutes per side, turning once with tongs, until the beef heart is lightly charred on the exterior and reaches an internal temperature of 145°F for medium-rare. Tip: Use an instant-read thermometer inserted into the thickest cube to avoid overcooking, as heart can become tough if cooked beyond medium.
9. Transfer the kebabs to a clean platter and let them rest for 3 minutes before serving.
Ultimately, these kebabs deliver a tender, meaty bite with a vibrant citrus-herb zing that mellows the heart’s robust flavor. Serve them over a bed of couscous or with grilled flatbreads to soak up the juices, and garnish with extra lemon wedges for a bright, restaurant-worthy presentation.
Beef Heart Curry with Coconut Milk and Spices
Delving into the rich tapestry of global cuisine reveals unexpected treasures, and this Beef Heart Curry with Coconut Milk and Spices is a stunning example. Often overlooked, beef heart transforms into a remarkably tender and flavorful centerpiece when slowly simmered in a fragrant, creamy coconut curry. It’s a dish that challenges preconceptions and rewards the adventurous palate with its deep, complex warmth.
Serving: 4 | Pre Time: 25 minutes | Cooking Time: 2 hours 15 minutes
Ingredients
– 1.5 lbs beef heart, trimmed of any tough membranes and sinew (I find slicing it against the grain into 1-inch cubes makes for the most tender bite)
– 2 tbsp ghee or a neutral oil like avocado oil (ghee adds a wonderful nutty aroma)
– 1 large yellow onion, finely diced
– 4 garlic cloves, minced (freshly minced makes all the difference)
– 1 tbsp freshly grated ginger
– 2 tbsp curry powder, preferably a good-quality blend
– 1 tsp ground turmeric
– 1 (13.5 oz) can full-fat coconut milk, shaken well (the rich creaminess is essential)
– 2 cups low-sodium beef broth
– 1 tbsp fish sauce
– 1 tbsp fresh lime juice
– 1 tsp granulated sugar
– 1 tsp kosher salt
– Fresh cilantro leaves, for garnish
Instructions
1. Pat the cubed beef heart completely dry with paper towels—this is crucial for achieving a good sear and preventing steaming.
2. Heat the ghee in a large, heavy-bottomed Dutch oven or pot over medium-high heat until shimmering, about 2 minutes.
3. Add the beef heart cubes in a single layer, working in batches if necessary to avoid crowding. Sear for 3-4 minutes per side until deeply browned on all edges. Transfer the seared meat to a clean plate.
4. Reduce the heat to medium and add the diced onion to the pot. Cook, stirring occasionally, for 6-8 minutes until softened and translucent.
5. Add the minced garlic and grated ginger to the pot. Cook, stirring constantly, for 1 minute until fragrant to prevent the garlic from burning.
6. Stir in the curry powder and ground turmeric, toasting the spices with the aromatics for 30 seconds to unlock their full flavor potential.
7. Pour in the coconut milk and beef broth, using a wooden spoon to scrape up any browned bits (fond) from the bottom of the pot—this adds incredible depth.
8. Add the fish sauce, lime juice, sugar, and kosher salt. Stir to combine.
9. Return the seared beef heart and any accumulated juices to the pot. Bring the liquid to a gentle simmer.
10. Once simmering, reduce the heat to low. Cover the pot with a lid slightly ajar and simmer gently for 2 hours, stirring occasionally, until the beef heart is fork-tender.
11. After 2 hours, uncover the pot. If the sauce seems too thin, simmer uncovered for an additional 10-15 minutes to allow it to reduce and thicken slightly.
12. Taste and adjust seasoning if desired. Ladle the curry into bowls and garnish generously with fresh cilantro leaves.
Velvety and rich, the curry sauce clings to each succulent piece of heart, which boasts a texture similar to slow-braised beef chuck but with a cleaner, mineral-rich flavor. Serve it over a mound of jasmine rice to soak up every last drop, or with warm naan for a truly comforting experience. The gentle heat from the spices and the creamy coconut milk create a beautifully balanced dish that is both hearty and surprisingly elegant.
Beef Heart Salad with Arugula and Balsamic Dressing
Though often overlooked, beef heart transforms into a surprisingly delicate and flavorful centerpiece when thinly sliced and paired with peppery arugula and a rich balsamic dressing. This salad celebrates the heart’s robust, mineral-rich taste, elevated by bright, fresh ingredients for a dish that is both elegant and deeply satisfying. It’s a perfect introduction to offal for the curious cook, offering a tender texture and complex flavor profile that will delight the palate.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 10 minutes
Ingredients
– 1 lb beef heart, trimmed of any tough membranes and silverskin—I find sourcing from a trusted butcher ensures the best quality and flavor.
– 6 cups fresh arugula, washed and thoroughly dried to prevent a soggy salad.
– 1/4 cup extra virgin olive oil, my go-to for its fruity notes that complement the heart’s richness.
– 3 tbsp balsamic vinegar, aged for a deeper, sweeter acidity.
– 2 cloves garlic, minced—freshly minced releases the most aromatic oils.
– 1 tsp Dijon mustard, which helps emulsify the dressing beautifully.
– 1/2 tsp kosher salt, plus more for seasoning.
– 1/4 tsp freshly ground black pepper, to taste.
Instructions
1. Place the trimmed beef heart in the freezer for 15 minutes to firm it up, making it easier to slice thinly against the grain.
2. While the heart chills, whisk together the extra virgin olive oil, balsamic vinegar, minced garlic, Dijon mustard, 1/2 tsp kosher salt, and black pepper in a small bowl until fully emulsified; set aside.
3. Remove the heart from the freezer and slice it into 1/4-inch thick strips, cutting against the grain to ensure tenderness.
4. Heat a large skillet over medium-high heat and add 1 tbsp of the prepared dressing to coat the pan lightly.
5. Add the beef heart strips to the skillet in a single layer, cooking for 2–3 minutes per side until browned and cooked through but still slightly pink in the center for optimal juiciness.
6. Transfer the cooked heart to a plate and let it rest for 5 minutes to allow the juices to redistribute.
7. In a large salad bowl, toss the arugula with half of the remaining dressing until lightly coated.
8. Arrange the arugula on serving plates, top with the sliced beef heart, and drizzle with the remaining dressing.
Keenly balanced, this salad offers a delightful contrast: the beef heart is tender and savory, while the arugula provides a peppery bite that cuts through the richness. The balsamic dressing ties it all together with a sweet-tangy depth, making it a standout dish for a sophisticated lunch or light dinner. For a creative twist, serve it alongside crusty bread to soak up every last drop of dressing, or add shaved Parmesan for an extra layer of umami.
Beef Heart Bolognese Pasta Sauce
Glistening with rich, slow-simmered depth, this Beef Heart Bolognese transforms an often-overlooked cut into a luxurious pasta sauce that’s both rustic and refined. By gently braising the finely diced heart with aromatic vegetables and tomatoes, it develops a uniquely tender texture and profound, meaty flavor that clings beautifully to every strand of pasta. It’s a celebration of nose-to-tail cooking that feels perfectly suited for a special winter gathering.
Serving: 6 | Pre Time: 25 minutes | Cooking Time: 3 hours 30 minutes
Ingredients
– 1.5 lbs beef heart, trimmed of any tough silverskin and sinew, then finely diced (its lean, dense texture is perfect for long cooking)
– 3 tbsp extra virgin olive oil, my go-to for its fruity aroma
– 1 large yellow onion, finely chopped
– 2 medium carrots, peeled and finely diced
– 2 celery stalks, finely diced
– 4 garlic cloves, minced
– 1 cup dry red wine, like a Chianti (it adds wonderful acidity)
– 1 (28-oz) can whole peeled San Marzano tomatoes, crushed by hand—I prefer their sweet, low-acid flavor
– 1 cup whole milk, which helps tenderize the meat and enrich the sauce
– 1 cup low-sodium beef broth
– 2 tbsp tomato paste
– 1 tsp dried oregano
– 1 bay leaf
– Kosher salt and freshly ground black pepper, to season throughout
– 1 lb dried pasta, such as tagliatelle or pappardelle, for serving
– Grated Parmigiano-Reggiano cheese, for finishing
Instructions
1. Pat the diced beef heart completely dry with paper towels—this ensures a good sear.
2. Heat 2 tablespoons of extra virgin olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering, about 2 minutes.
3. Add the beef heart in a single layer, working in batches if needed to avoid crowding, and sear until browned on all sides, 6–8 minutes total per batch. Transfer to a plate.
4. Reduce heat to medium and add the remaining 1 tablespoon of olive oil to the pot.
5. Add the chopped onion, carrots, and celery, and cook, stirring occasionally, until softened and lightly golden, 8–10 minutes.
6. Stir in the minced garlic and cook until fragrant, about 1 minute.
7. Add the tomato paste and cook, stirring constantly, for 2 minutes to deepen its flavor.
8. Pour in the red wine, scraping up any browned bits from the bottom of the pot, and simmer until reduced by half, about 5 minutes.
9. Return the seared beef heart to the pot along with any accumulated juices.
10. Add the hand-crushed tomatoes, whole milk, beef broth, dried oregano, and bay leaf. Season with 1 teaspoon of kosher salt and ½ teaspoon of black pepper.
11. Bring to a gentle simmer, then reduce heat to low. Partially cover the pot and let the sauce cook at a bare simmer, stirring occasionally, for 3 hours, until the beef heart is fork-tender and the sauce has thickened.
12. While the sauce simmers, cook the pasta in a large pot of generously salted boiling water according to package directions until al dente. Reserve 1 cup of pasta water before draining.
13. Discard the bay leaf from the finished sauce. Taste and adjust seasoning with more salt and pepper if needed.
14. Toss the drained pasta directly with the hot Bolognese sauce in the pot, adding reserved pasta water a few tablespoons at a time until the sauce coats the noodles beautifully.
15. Serve immediately in warmed bowls, topped generously with grated Parmigiano-Reggiano.
Elegantly rich and deeply savory, this sauce boasts a velvety texture where the beef heart melts into the tomato base. Its robust flavor, heightened by the red wine and milk, clings to wide pasta ribbons for a truly satisfying bite. For a creative twist, try serving it over creamy polenta or as a filling for homemade lasagna, allowing its complexity to shine in different forms.
Beef Heart and Mushroom Risotto
Fusing the rich, mineral depth of beef heart with the earthy elegance of mushrooms, this risotto transforms humble ingredients into a luxurious winter feast. The creamy Arborio rice absorbs the savory broth, creating a velvety canvas for the tender, thinly sliced organ meat and sautéed fungi. It’s a dish that celebrates bold flavors and comforting textures, perfect for a festive evening or a cozy dinner at home.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 35 minutes
Ingredients
– 1 lb beef heart, trimmed of tough membranes and sinew (I slice it thinly against the grain for tenderness)
– 8 oz cremini mushrooms, cleaned and sliced (baby bellas add a lovely earthiness)
– 1½ cups Arborio rice (this short-grain variety is essential for creaminess)
– 4 cups low-sodium beef broth, kept warm on the stove (homemade stock elevates it, but store-bought works)
– 1 medium yellow onion, finely diced (a sweet onion like Vidalia balances the richness)
– 3 cloves garlic, minced (freshly minced releases the best aroma)
– ½ cup dry white wine, such as Sauvignon Blanc (a splash brightens the dish)
– ¼ cup grated Parmesan cheese, plus extra for serving (I prefer freshly grated for optimal melt)
– 3 tbsp unsalted butter, divided (European-style butter adds a richer flavor)
– 2 tbsp extra virgin olive oil, my go-to for sautéing
– Salt and freshly ground black pepper, to season throughout
Instructions
1. Heat 1 tablespoon of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat until shimmering, about 2 minutes.
2. Add the sliced beef heart in a single layer, cooking for 3–4 minutes per side until browned and slightly crisp at the edges; transfer to a plate and set aside.
3. In the same pot, add the remaining 1 tablespoon of olive oil and 1 tablespoon of butter, letting it melt over medium heat.
4. Sauté the diced onion for 5–6 minutes, stirring occasionally, until translucent and fragrant.
5. Stir in the minced garlic and cook for 1 minute until aromatic but not browned.
6. Add the sliced mushrooms and cook for 6–8 minutes, stirring occasionally, until they release their moisture and turn golden brown.
7. Tip in the Arborio rice, toasting it for 2 minutes while stirring constantly to coat each grain with the fats—this enhances its nutty flavor.
8. Pour in the white wine, stirring continuously until fully absorbed, about 2 minutes.
9. Begin adding the warm beef broth, one ladleful at a time (about ½ cup each), stirring frequently and allowing each addition to be nearly absorbed before adding the next; this process should take 18–20 minutes total.
10. After the final ladle of broth is incorporated, fold in the cooked beef heart and cook for 2 more minutes to warm through.
11. Remove the pot from heat and stir in the remaining 2 tablespoons of butter and the grated Parmesan cheese until melted and creamy.
12. Season with salt and freshly ground black pepper to taste, adjusting as needed.
Now, savor the risotto’s luxurious texture—creamy yet al dente, with the beef heart offering a tender, iron-rich contrast to the earthy mushrooms. Serve it immediately in shallow bowls, garnished with an extra sprinkle of Parmesan and a drizzle of olive oil for a glossy finish. This dish pairs beautifully with a crisp green salad or a glass of the remaining white wine, making it an unforgettable centerpiece for any gathering.
Beef Heart Empanadas with Chimichurri Dip
Delightfully unexpected yet deeply satisfying, these beef heart empanadas elevate humble ingredients into elegant handheld fare. The rich, mineral-rich filling pairs beautifully with the bright, herbaceous chimichurri dip, creating a perfect balance of flavors that will impress even the most discerning palates.
Serving: 12 | Pre Time: 45 minutes | Cooking Time: 25 minutes
Ingredients
- 1 lb beef heart, trimmed of silver skin and sinew (I find this yields the most tender texture)
- 1 large yellow onion, finely diced (sweet onions work beautifully here)
- 3 cloves garlic, minced (fresh is essential for that aromatic punch)
- 1 tsp smoked paprika (my secret for adding depth)
- 1 tsp ground cumin
- 1/2 tsp dried oregano
- 1/4 cup beef broth (homemade if you have it)
- 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
- 1 package (14 oz) store-bought empanada dough discs (thawed if frozen)
- 1 egg, beaten (room temperature helps it brush on smoothly)
- For the chimichurri: 1 cup fresh parsley, 1/2 cup fresh cilantro, 1/4 cup red wine vinegar, 1/2 cup extra virgin olive oil, 3 cloves garlic, 1 tsp red pepper flakes, salt to taste
Instructions
- Dice the trimmed beef heart into 1/4-inch pieces.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering.
- Add diced onion and cook for 5-7 minutes until translucent and lightly golden.
- Add minced garlic and cook for 1 minute until fragrant.
- Add beef heart pieces and cook for 8-10 minutes, stirring occasionally, until browned on all sides.
- Sprinkle smoked paprika, cumin, and oregano over the meat mixture.
- Pour in beef broth and scrape up any browned bits from the pan bottom.
- Reduce heat to low, cover, and simmer for 20 minutes until beef heart is tender.
- Remove from heat and let filling cool completely (tip: spread on a baking sheet to speed cooling).
- While filling cools, make chimichurri by finely chopping parsley and cilantro.
- Combine chopped herbs with remaining chimichurri ingredients in a bowl and whisk thoroughly.
- Let chimichurri rest at room temperature for at least 30 minutes to develop flavors.
- Preheat oven to 375°F and line a baking sheet with parchment paper.
- Place empanada dough discs on a lightly floured surface.
- Spoon 2 tablespoons of cooled filling onto the center of each disc.
- Brush edges of dough with beaten egg using a pastry brush.
- Fold dough over filling to create a half-moon shape.
- Crimp edges firmly with a fork to seal (tip: press firmly to prevent leaks).
- Arrange empanadas on prepared baking sheet, leaving 1 inch between each.
- Brush tops with remaining beaten egg for a golden finish.
- Bake for 20-25 minutes until golden brown and crisp.
- Let cool on the baking sheet for 5 minutes before serving.
Creating these empanadas yields pockets with a beautifully flaky crust that shatters to reveal the surprisingly tender, richly spiced filling. Consider serving them warm alongside the vibrant chimichurri dip, perhaps with a crisp green salad for a complete meal that showcases the beef heart’s unique character in an approachable, celebratory way.
Beef Heart and Potato Hash
Perfectly balancing rustic comfort with sophisticated flavor, this Beef Heart and Potato Hash transforms an underappreciated cut into a showstopping dish. The rich, mineral notes of beef heart meld beautifully with crispy potatoes and aromatic vegetables, creating a hearty yet elegant meal that’s ideal for a cozy winter evening or a special weekend brunch.
Serving: 4 | Prep Time: 20 minutes | Cooking Time: 30 minutes
Ingredients
- 1 pound beef heart, trimmed of any tough membranes and sinew—I find slicing it thinly against the grain makes it wonderfully tender.
- 1.5 pounds Yukon Gold potatoes, peeled and diced into ½-inch cubes—their creamy texture holds up beautifully when crisped.
- 1 medium yellow onion, finely chopped; a sweet variety like Vidalia adds a lovely caramelized note.
- 2 cloves garlic, minced—freshly minced releases the most aromatic oils.
- 2 tablespoons extra virgin olive oil, my go-to for its fruity depth that complements the beef.
- 1 teaspoon smoked paprika, which imparts a subtle smokiness without overpowering.
- ½ teaspoon dried thyme, crumbled between your fingers to awaken its earthy fragrance.
- Salt and freshly ground black pepper, to season layers as you cook—I always use kosher salt for better control.
- 2 tablespoons chopped fresh parsley, for a bright, herbaceous finish straight from the garden.
Instructions
- Place the diced potatoes in a medium saucepan, cover with cold water by 1 inch, and add 1 teaspoon of salt. Bring to a boil over high heat, then reduce to a simmer and cook for 8 minutes until just fork-tender. Drain thoroughly in a colander and let steam dry for 2 minutes—this prevents sogginess and ensures crisp edges later.
- While the potatoes cook, pat the sliced beef heart completely dry with paper towels to promote a good sear. Season all over with ½ teaspoon salt and ¼ teaspoon black pepper.
- Heat 1 tablespoon of the olive oil in a large cast-iron or heavy-bottomed skillet over medium-high heat until shimmering, about 2 minutes. Add the beef heart in a single layer, working in batches if needed to avoid crowding. Sear for 3–4 minutes per side until deeply browned and cooked through. Transfer to a plate.
- Reduce the heat to medium and add the remaining 1 tablespoon olive oil to the same skillet. Add the onions and cook, stirring occasionally, for 5–7 minutes until softened and golden brown.
- Stir in the garlic, smoked paprika, and thyme, and cook for 1 minute until fragrant—be careful not to burn the garlic.
- Add the parboiled potatoes to the skillet, spreading them into an even layer. Cook undisturbed for 5 minutes to form a golden crust on the bottom, then gently flip sections and cook for another 5 minutes until crispy all over.
- Return the seared beef heart to the skillet, tossing gently to combine and reheat for 2 minutes. Season with additional salt and pepper if desired.
- Remove from heat and stir in the chopped parsley just before serving.
Unveil this hash straight from the skillet, where the tender, robust beef heart contrasts delightfully with the crispy, golden potatoes. The smoky paprika and sweet onions weave through each bite, creating a deeply satisfying umami richness. For a creative twist, top each serving with a softly fried egg or a dollop of crème fraîche to add a luxurious, creamy element that complements the hearty textures.
Beef Heart Burgers with Caramelized Onions
A sophisticated twist on the classic burger, beef heart burgers with caramelized onions elevate humble ingredients into a dish of surprising elegance and depth. The rich, mineral notes of the heart pair beautifully with the sweet, jammy onions, creating a burger that is both rustic and refined. This recipe transforms an often-overlooked cut into a centerpiece worthy of any discerning table.
Serving: 4 | Pre Time: 25 minutes | Cooking Time: 25 minutes
Ingredients
– 1 lb beef heart, trimmed of all silverskin and connective tissue (I find a sharp boning knife essential for this task)
– 1 large yellow onion, thinly sliced (a mandoline ensures perfect, even slices)
– 2 tbsp extra virgin olive oil, my go-to for its fruity aroma
– 1 tsp kosher salt, plus more for seasoning
– 1/2 tsp freshly ground black pepper
– 4 brioche burger buns, split (their slight sweetness is a perfect complement)
– 4 slices of sharp cheddar cheese (optional, but it melts beautifully over the rich patty)
Instructions
1. Place the trimmed beef heart in a food processor and pulse until it reaches a coarse grind, similar to chuck, about 10-12 pulses; avoid over-processing into a paste.
2. Gently form the ground heart into four 1/2-inch thick patties, handling the meat minimally to keep the texture tender.
3. Season both sides of each patty generously with kosher salt and black pepper.
4. Heat 1 tablespoon of extra virgin olive oil in a large cast-iron skillet over medium-high heat until it shimmers, about 2 minutes.
5. Carefully place the patties in the hot skillet and cook for 4-5 minutes per side, or until a digital thermometer inserted into the center reads 135°F for medium-rare; beef heart is lean, so avoid overcooking to prevent dryness.
6. If using cheese, place a slice on each patty during the last minute of cooking and cover the skillet briefly to melt.
7. While the patties cook, heat the remaining 1 tablespoon of olive oil in a separate skillet over medium-low heat.
8. Add the thinly sliced onion and cook, stirring occasionally, for 20-25 minutes until deeply golden brown and caramelized; a pinch of salt helps draw out moisture for even browning.
9. Toast the split brioche buns in the skillet or a toaster until lightly golden, about 2 minutes.
10. Assemble the burgers by placing a patty on the bottom bun, topping with a generous spoonful of caramelized onions, and finishing with the top bun.
Finally, the finished burger offers a robust, slightly gamey flavor from the heart, balanced by the sweet, soft onions and the buttery brioche. For a creative presentation, serve these burgers open-faced on a wooden board with a side of crisp, quick-pickled vegetables to cut through the richness.
Beef Heart and Lentil Soup
Crafted with care and brimming with rustic charm, this Beef Heart and Lentil Soup transforms an often-overlooked cut into a deeply nourishing and elegant centerpiece. Its rich, earthy flavors meld beautifully with aromatic vegetables and hearty lentils, creating a bowl that is both comforting and sophisticated—perfect for a cozy winter evening or a refined dinner party. The process is a gentle simmer, allowing each ingredient to contribute its unique character to the harmonious whole.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 2 hours 30 minutes
Ingredients
– 1 lb beef heart, trimmed of any tough membranes and silverskin—I find slicing it into ½-inch cubes first makes this easier.
– 2 tbsp extra virgin olive oil, my go-to for its fruity depth.
– 1 large yellow onion, finely diced—a sharp knife here ensures even cooking.
– 2 carrots, peeled and diced into ¼-inch pieces for consistent texture.
– 2 celery stalks, diced, including the leafy tops for extra flavor.
– 3 garlic cloves, minced; fresh is always best.
– 1 cup brown lentils, rinsed well to remove any debris.
– 6 cups beef broth, preferably low-sodium so you can control the seasoning.
– 1 bay leaf, a classic for subtle herbal notes.
– 1 tsp dried thyme, crumbled between your fingers to release its aroma.
– Salt and freshly ground black pepper, added in stages to build layers of flavor.
– 2 tbsp red wine vinegar, stirred in at the end for a bright finish.
– Fresh parsley, chopped, for garnish—it adds a pop of color and freshness.
Instructions
1. Pat the cubed beef heart dry with paper towels to ensure a good sear.
2. Heat the extra virgin olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering, about 2 minutes.
3. Add the beef heart in a single layer, working in batches if needed to avoid crowding, and sear until browned on all sides, approximately 5–7 minutes per batch. Tip: Don’t stir too soon; letting it develop a crust enhances flavor.
4. Transfer the seared beef heart to a plate and set aside.
5. Reduce the heat to medium and add the diced onion, carrots, and celery to the pot, scraping up any browned bits from the bottom.
6. Sauté the vegetables, stirring occasionally, until softened and the onion is translucent, about 8–10 minutes.
7. Add the minced garlic and cook for 1 minute, just until fragrant.
8. Stir in the rinsed brown lentils, coating them with the vegetable mixture.
9. Pour in the beef broth and add the bay leaf and crumbled dried thyme.
10. Return the seared beef heart and any accumulated juices to the pot.
11. Bring the mixture to a boil over high heat, then immediately reduce to a low simmer.
12. Cover the pot partially, leaving a small gap for steam to escape, and simmer gently for 2 hours, or until the beef heart is tender and the lentils are soft. Tip: Check occasionally and skim off any foam that rises to the top for a clearer broth.
13. Season with salt and freshly ground black pepper, starting with 1 tsp salt and ½ tsp pepper, then adjust as needed after tasting.
14. Remove the bay leaf and discard it.
15. Stir in the red wine vinegar just before serving to brighten the flavors. Tip: This final touch balances the richness perfectly.
16. Ladle the soup into bowls and garnish with chopped fresh parsley.
Zesty and robust, this soup boasts a velvety texture from the melted lentils and tender beef heart, with a deep, savory broth accented by the vinegar’s subtle tang. Serve it with crusty bread for dipping, or elevate it further by topping with a dollop of crème fraîche and a sprinkle of smoked paprika for an extra layer of complexity.
Beef Heart Fajitas with Lime and Cilantro
Yet in the world of bold flavors and unexpected cuts, beef heart emerges as a culinary revelation—tender, rich, and remarkably versatile. This fajita recipe transforms this often-overlooked organ meat into a vibrant, elegant centerpiece, where the bright acidity of fresh lime and the herbal freshness of cilantro cut through the heart’s deep, mineral richness. It’s a dish that celebrates both tradition and innovation on the plate.
Serving: 4 | Pre Time: 25 minutes | Cooking Time: 15 minutes
Ingredients
– 1 lb beef heart, trimmed of any tough silverskin and sinew—I find slicing it thinly against the grain while partially frozen makes this task effortless.
– 2 tbsp extra virgin olive oil, my go-to for its fruity notes that complement the meat.
– 1 large yellow onion, sliced into ½-inch strips for sweet caramelization.
– 1 large red bell pepper, sliced into ¼-inch strips—I love the pop of color and slight sweetness it adds.
– 3 cloves garlic, minced finely for even distribution of flavor.
– 2 limes, juiced (about ¼ cup), plus extra wedges for serving; fresh juice is non-negotiable here for its bright zing.
– ½ cup fresh cilantro leaves, roughly chopped—I reserve a few whole sprigs for garnish.
– 1 tsp ground cumin, toasted lightly in a dry pan beforehand to unlock its aromatic depth.
– 1 tsp smoked paprika, which imparts a subtle smokiness without overpowering.
– ½ tsp kosher salt, plus more for seasoning throughout.
– ¼ tsp freshly ground black pepper.
– 8 small flour tortillas, warmed just before serving for the perfect pliable texture.
Instructions
1. Pat the trimmed beef heart completely dry with paper towels to ensure a good sear.
2. In a medium bowl, combine the beef heart strips with 1 tbsp olive oil, minced garlic, cumin, smoked paprika, ½ tsp kosher salt, and black pepper; massage gently and let marinate at room temperature for 15 minutes.
3. Heat the remaining 1 tbsp olive oil in a large cast-iron skillet or heavy-bottomed pan over medium-high heat until shimmering, about 2 minutes.
4. Add the sliced onion and bell pepper to the hot skillet, cooking undisturbed for 4–5 minutes until they begin to soften and develop light char marks, stirring occasionally.
5. Push the vegetables to the sides of the skillet, creating space in the center.
6. Add the marinated beef heart in a single layer, searing for 2–3 minutes per side until browned and cooked through but still slightly pink inside for optimal tenderness.
7. Tip: Avoid overcrowding the pan—cook in batches if needed to prevent steaming.
8. Combine the seared beef heart with the vegetables in the skillet, tossing to integrate.
9. Remove the skillet from heat and immediately drizzle the fresh lime juice over the mixture, stirring quickly to deglaze the pan and pick up any flavorful browned bits.
10. Tip: Adding acid off the heat preserves the lime’s bright flavor and prevents the meat from toughening.
11. Fold in the chopped cilantro, reserving a sprinkle for garnish.
12. Warm the flour tortillas in a dry skillet over medium heat for 30–45 seconds per side until pliable and lightly toasted.
13. Tip: Keep tortillas wrapped in a clean kitchen towel after warming to retain heat and moisture.
14. Serve the beef heart and vegetable mixture directly from the skillet with warm tortillas and lime wedges on the side.
Captivating in its balance, the beef heart offers a tender, almost buttery texture that contrasts beautifully with the crisp-tender vegetables. Each bite is a harmony of smoky, savory notes from the seared meat, brightened by the tangy lime and fresh cilantro—serve it family-style with extra lime wedges for squeezing, or top with a dollop of cool crema to round out the flavors.
Beef Heart and Spinach Stuffed Peppers
Fusing rustic comfort with unexpected elegance, these Beef Heart and Spinach Stuffed Peppers transform an often-overlooked cut into a centerpiece-worthy dish. The rich, mineral notes of the beef heart meld beautifully with earthy spinach and sweet roasted peppers, creating a deeply satisfying meal that’s both hearty and refined. Perfect for a cozy winter gathering or a special weeknight dinner, this recipe celebrates bold flavors with a polished touch.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 4 large bell peppers (any color, but I love the vibrant red ones for their sweetness)
– 1 lb beef heart, trimmed of silverskin and finely diced (seek out a trusted butcher for the freshest cut)
– 2 cups fresh spinach, roughly chopped (baby spinach works beautifully here)
– 1 cup cooked white rice (I prefer jasmine rice for its floral aroma)
– 1 small yellow onion, finely diced
– 2 cloves garlic, minced
– 1 cup shredded mozzarella cheese (whole-milk mozzarella melts into the most luxurious pull)
– 2 tbsp extra virgin olive oil, my go-to for its fruity depth
– 1 tsp dried oregano
– 1/2 tsp smoked paprika
– Salt and freshly ground black pepper
– 1/4 cup beef broth or water, for deglazing
Instructions
1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish large enough to hold the peppers upright.
2. Slice the tops off the bell peppers and remove the seeds and membranes, creating hollow vessels; set aside.
3. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
4. Add the diced beef heart and cook, stirring occasionally, until browned on all sides, approximately 5–7 minutes. Tip: Avoid overcrowding the pan to ensure a proper sear.
5. Transfer the browned beef heart to a plate, leaving any drippings in the skillet.
6. Reduce the heat to medium and add the remaining olive oil to the same skillet.
7. Sauté the diced onion until translucent and soft, about 4–5 minutes.
8. Stir in the minced garlic and cook until fragrant, 30 seconds to 1 minute.
9. Add the chopped spinach and cook just until wilted, roughly 2 minutes.
10. Return the beef heart to the skillet, along with the cooked rice, oregano, smoked paprika, 1 teaspoon of salt, and 1/2 teaspoon of black pepper.
11. Pour in the beef broth to deglaze the pan, scraping up any browned bits for extra flavor; cook for 1 minute until the liquid is absorbed.
12. Remove the skillet from heat and fold in half of the shredded mozzarella cheese until evenly distributed.
13. Spoon the filling mixture into the prepared bell peppers, packing it gently but firmly.
14. Arrange the stuffed peppers in the greased baking dish and top each with the remaining mozzarella cheese.
15. Cover the dish loosely with aluminum foil and bake at 375°F for 30 minutes. Tip: The foil traps steam, helping the peppers soften without drying out.
16. Remove the foil and continue baking uncovered until the cheese is golden and bubbly and the peppers are tender, about 10–15 minutes. Tip: Check for doneness by piercing a pepper with a fork; it should yield easily.
17. Let the stuffed peppers rest for 5 minutes before serving to allow the flavors to settle.
Remarkably tender, the beef heart offers a robust, almost steak-like texture that contrasts delightfully with the creamy, melted cheese and soft spinach. Each bite delivers a harmonious blend of savory depth from the seared meat and a subtle sweetness from the roasted peppers. For a creative twist, serve these peppers alongside a crisp arugula salad dressed with lemon vinaigrette to cut through the richness, or garnish with fresh herbs like parsley for a bright finish.
Beef Heart Pâté with Crackers
Zestfully elevating humble ingredients into a sophisticated spread, this Beef Heart Pâté transforms an often-overlooked cut into a velvety, rich delicacy perfect for holiday gatherings or elegant appetizers. Its deep, mineral-rich flavor pairs beautifully with crisp crackers, creating a textural contrast that delights the palate. This recipe celebrates nose-to-tail cooking with a refined, approachable twist.
Serving: 8 | Pre Time: 25 minutes | Cooking Time: 45 minutes
Ingredients
– 1 lb beef heart, trimmed of all tough membranes and silverskin (I find this yields the smoothest texture)
– 1/2 cup unsalted butter, divided (I prefer European-style for its higher fat content)
– 1 medium yellow onion, finely diced
– 2 cloves garlic, minced
– 1/4 cup brandy (a good-quality one makes all the difference)
– 1/2 cup heavy cream, at room temperature to prevent curdling
– 1 tsp fresh thyme leaves, stripped from stems
– 1/2 tsp freshly grated nutmeg
– 1 tsp kosher salt
– 1/2 tsp freshly ground black pepper
– Assorted crackers for serving (I love water crackers for their neutral base)
Instructions
1. Cut the trimmed beef heart into 1-inch cubes, ensuring all connective tissue is removed.
2. Melt 2 tablespoons of the unsalted butter in a large skillet over medium heat until it foams.
3. Add the finely diced yellow onion and cook for 8-10 minutes, stirring occasionally, until translucent and lightly golden.
4. Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
5. Increase the heat to medium-high and add the beef heart cubes to the skillet, searing for 4-5 minutes until browned on all sides.
6. Pour in the brandy and let it simmer for 2 minutes to cook off the alcohol, scraping up any browned bits from the pan.
7. Transfer the entire mixture to a food processor and let it cool for 10 minutes to avoid overheating the machine.
8. Add the remaining 6 tablespoons of unsalted butter (cut into pieces), room-temperature heavy cream, fresh thyme leaves, freshly grated nutmeg, kosher salt, and freshly ground black pepper to the food processor.
9. Process the mixture on high speed for 3-4 minutes, stopping to scrape down the sides twice, until completely smooth and emulsified.
10. Spoon the pâté into a glass container or ramekin, smoothing the top with a spatula.
11. Cover the surface directly with plastic wrap to prevent a skin from forming and refrigerate for at least 4 hours, or ideally overnight, to allow the flavors to meld.
12. Serve chilled with assorted crackers, removing the plastic wrap just before presenting.
Velvety and luxuriously smooth, this pâté boasts a deep, earthy flavor with subtle hints of brandy and nutmeg that develop beautifully after chilling. For a creative twist, garnish it with a drizzle of truffle oil or a sprinkle of flaky sea salt before serving with the crackers, letting the rich texture contrast with their crisp bite.
Beef Heart and Sweet Potato Casserole
Delving into the rich tapestry of winter comfort food, this Beef Heart and Sweet Potato Casserole transforms a humble off-cut into a centerpiece of profound flavor. Its layers meld the earthy, mineral notes of beef heart with the natural sweetness of root vegetables, creating a dish that is both rustic and refined. Perfect for a holiday table or a cozy family supper, it promises to be a conversation starter and a new favorite.
Serving: 6 | Pre Time: 25 minutes | Cooking Time: 1 hour 45 minutes
Ingredients
– 1.5 lbs beef heart, trimmed of any tough silverskin and sinew, then cut into 1-inch cubes (sourcing from a trusted butcher makes all the difference)
– 2 large sweet potatoes (about 2 lbs total), peeled and sliced into 1/4-inch rounds (I find Garnet or Jewel varieties hold their shape beautifully)
– 1 large yellow onion, finely diced
– 3 cloves garlic, minced
– 2 cups beef broth, preferably low-sodium for better control of seasoning
– 1 cup heavy cream
– 2 tbsp unsalted butter, my go-to for building a rich base
– 2 tbsp all-purpose flour
– 1 tbsp fresh thyme leaves, stripped from their stems (fresh herb aroma is irreplaceable here)
– 1 tsp smoked paprika
– 1/2 tsp freshly ground black pepper
– 1 1/2 tsp kosher salt, divided
– 2 tbsp extra virgin olive oil, for sautéing
Instructions
1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish with butter or olive oil.
2. Pat the cubed beef heart completely dry with paper towels—this is crucial for achieving a proper sear and preventing steaming.
3. Heat 1 tablespoon of olive oil in a large, heavy-bottomed Dutch oven or skillet over medium-high heat until shimmering.
4. Add half of the beef heart cubes in a single layer, ensuring they are not crowded, and sear for 3-4 minutes until deeply browned on all sides. Transfer to a plate and repeat with the remaining oil and beef heart.
5. Tip: Letting the seared meat rest on the plate allows its juices to redistribute, ensuring tenderness in the final bake.
6. Reduce the heat to medium and add the butter to the same pot, scraping up any browned bits from the bottom.
7. Add the diced onion and cook for 5-7 minutes, stirring occasionally, until softened and translucent.
8. Stir in the minced garlic and cook for 1 minute until fragrant.
9. Sprinkle the flour over the onion mixture and cook, stirring constantly, for 2 minutes to form a light roux and cook out the raw flour taste.
10. Whisk in the beef broth and heavy cream until the mixture is smooth and begins to simmer gently.
11. Stir in the seared beef heart (and any accumulated juices), thyme, smoked paprika, black pepper, and 1 teaspoon of the kosher salt. Remove from heat.
12. In a large bowl, toss the sweet potato rounds with the remaining 1/2 teaspoon of kosher salt.
13. Tip: Salting the potatoes directly helps draw out a bit of moisture and seasons them throughout, preventing a bland layer.
14. Arrange half of the sweet potato slices in an even layer at the bottom of the prepared baking dish.
15. Pour the entire beef heart and cream mixture evenly over the first potato layer.
16. Neatly arrange the remaining sweet potato slices in a single, overlapping layer on top.
17. Cover the dish tightly with aluminum foil and bake on the center rack for 1 hour.
18. Carefully remove the foil and continue baking, uncovered, for 30-45 minutes. The casserole is done when the sweet potatoes on top are tender when pierced with a fork and the sauce is bubbling vigorously around the edges.
19. Tip: For a beautifully golden top, broil the casserole for the final 2-3 minutes, watching it closely to prevent burning.
20. Remove the casserole from the oven and let it rest, uncovered, for 15 minutes before serving to allow the flavors to settle and the sauce to thicken slightly.
When served, the casserole offers a delightful contrast: the tender, almost melt-in-your-mouth beef heart nestled in a velvety, herb-infused sauce, topped with sweet potatoes that have caramelized at the edges. Its deep, savory flavor profile, with a hint of smoke from the paprika, pairs wonderfully with a simple arugula salad dressed in lemon vinaigrette to cut through the richness. For a stunning presentation, garnish each portion with a fresh thyme sprig and a crack of black pepper.
Beef Heart Chili with Beans and Cornbread
Glistening with deep, savory notes and a rustic charm, this beef heart chili with beans and cornbread transforms an often-overlooked cut into a comforting, elegant centerpiece. It’s a hearty, soul-warming dish perfect for chilly evenings, where the rich, tender beef heart melds beautifully with beans and spices, all crowned by a golden, buttery cornbread. Each bite offers a symphony of textures and flavors that feel both familiar and delightfully adventurous.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 90 minutes
Ingredients
– 1 lb beef heart, trimmed and diced into ½-inch pieces (I find soaking it in cold water for 10 minutes helps tenderize it)
– 2 tbsp extra virgin olive oil, my go-to for its fruity depth
– 1 large yellow onion, finely chopped
– 3 cloves garlic, minced
– 1 tbsp chili powder
– 1 tsp ground cumin
– 1 (15-oz) can kidney beans, drained and rinsed
– 1 (28-oz) can crushed tomatoes
– 2 cups beef broth
– 1 cup cornmeal
– 1 cup all-purpose flour
– 1 tbsp baking powder
– 1 cup buttermilk, room temperature for better mixing
– 2 large eggs, I prefer room temp here to blend smoothly
– ¼ cup unsalted butter, melted
– 1 tsp salt, plus more for seasoning
– Fresh cilantro, chopped, for garnish
Instructions
1. In a large Dutch oven or heavy pot, heat 2 tbsp extra virgin olive oil over medium-high heat until shimmering, about 2 minutes.
2. Add 1 lb diced beef heart and cook, stirring occasionally, until browned on all sides, about 5–7 minutes; this searing locks in flavor.
3. Reduce heat to medium, add 1 chopped yellow onion and 3 minced garlic cloves, and sauté until softened and fragrant, about 4 minutes.
4. Stir in 1 tbsp chili powder and 1 tsp ground cumin, toasting the spices for 30 seconds to release their aromas.
5. Pour in 1 can crushed tomatoes, 2 cups beef broth, and 1 can kidney beans, stirring to combine.
6. Bring the mixture to a simmer, then reduce heat to low, cover, and let it cook gently for 1 hour, stirring every 15 minutes to prevent sticking.
7. While the chili simmers, preheat your oven to 400°F and grease a 9-inch square baking dish.
8. In a medium bowl, whisk together 1 cup cornmeal, 1 cup all-purpose flour, 1 tbsp baking powder, and 1 tsp salt until well combined.
9. In another bowl, beat 2 large eggs, then mix in 1 cup buttermilk and ¼ cup melted unsalted butter until smooth.
10. Pour the wet ingredients into the dry ingredients, stirring just until combined; avoid overmixing to keep the cornbread tender.
11. Spread the batter evenly into the prepared baking dish and bake at 400°F for 20–25 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
12. After 1 hour, taste the chili and adjust seasoning with salt if needed, then let it simmer uncovered for 10 more minutes to thicken slightly.
13. Serve the chili hot, ladled into bowls, topped with chopped fresh cilantro, and accompanied by warm slices of cornbread.
Just as the chili’s rich, meaty depth contrasts with the beans’ creaminess, the cornbread adds a sweet, crumbly counterpoint that soaks up the savory broth beautifully. For a creative twist, try crumbling the cornbread directly into the chili or serving it alongside a dollop of cool sour cream to balance the spices.
Beef Heart and Quinoa Bowl with Tahini Dressing
Savor the unexpected elegance of beef heart, a deeply flavorful and nutrient-rich cut, transformed into a sophisticated yet approachable bowl. Paired with nutty quinoa and a creamy tahini dressing, this dish balances earthy richness with bright, fresh notes for a memorable meal that feels both nourishing and indulgent. It’s a celebration of bold flavors and wholesome ingredients, perfect for a special weeknight dinner or an impressive lunch.
Serving: 2 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 beef heart (about 1 lb), trimmed of any tough membranes and silverskin—I find this yields the most tender result.
– 1 cup quinoa, rinsed well in a fine-mesh sieve to remove its natural bitterness.
– 2 cups water, for cooking the quinoa.
– 2 tbsp extra virgin olive oil, my go-to for its fruity depth.
– 1 tsp kosher salt, divided—I prefer it for its clean flavor.
– ½ tsp freshly ground black pepper, for a subtle kick.
– ¼ cup tahini, well-stirred to incorporate any separated oil.
– 2 tbsp fresh lemon juice, squeezed just before using for maximum brightness.
– 1 tbsp water, to thin the dressing to a pourable consistency.
– 2 green onions, thinly sliced, for a crisp garnish.
– ¼ cup fresh parsley, chopped, adding a vibrant herbal note.
Instructions
1. Rinse 1 cup quinoa under cold water in a fine-mesh sieve for 1 minute to remove saponins, which can taste bitter.
2. In a medium saucepan, combine the rinsed quinoa and 2 cups water, then bring to a boil over high heat.
3. Reduce heat to low, cover the saucepan, and simmer the quinoa for 15 minutes, or until all water is absorbed and grains are fluffy.
4. While quinoa cooks, pat 1 beef heart dry with paper towels to ensure a good sear.
5. Cut the beef heart into ½-inch cubes, removing any remaining tough bits for even cooking.
6. Heat 2 tbsp extra virgin olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
7. Add beef heart cubes to the skillet in a single layer, avoiding overcrowding to promote browning.
8. Cook beef heart for 4-5 minutes, stirring occasionally, until browned on all sides and cooked to medium-rare (internal temperature of 130°F on an instant-read thermometer).
9. Season the beef heart with ½ tsp kosher salt and ½ tsp freshly ground black pepper, then remove from heat and let rest for 5 minutes to retain juices.
10. In a small bowl, whisk together ¼ cup tahini, 2 tbsp fresh lemon juice, 1 tbsp water, and remaining ½ tsp kosher salt until smooth and creamy.
11. Fluff the cooked quinoa with a fork and divide evenly between two bowls.
12. Top quinoa with the rested beef heart cubes, then drizzle generously with tahini dressing.
13. Garnish each bowl with sliced green onions and chopped fresh parsley.
14. Serve immediately while warm for the best texture and flavor.
This dish delights with tender, slightly chewy beef heart against fluffy quinoa, all brought together by the rich, tangy tahini dressing. Try serving it with a side of roasted vegetables or a simple salad for a complete meal, or enjoy it as a hearty standalone bowl that feels both rustic and refined.
Summary
Tantalizing and tender, these beef heart recipes prove that adventurous eating can be deliciously rewarding. We hope this roundup inspires you to explore new flavors in your kitchen. Give one a try, then drop a comment to tell us your favorite! Don’t forget to share the love—pin this article on Pinterest to help other bold cooks discover these gems. Happy cooking!
