Given the amazing health benefits of organ meats, I’m always trying to sneak more into my family’s diet. Unfortunately, Mr. Dig and K. Dig aren’t huge fans (well ok, that’s an understatement) of liver or ground offal (unless in hidden in recipes outlined in this post) so I’ve had to do a lot of experimenting.
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After learning about what heart has to offer, I decided to give it a try after buying it from the farmers market this week. I wasn’t sure how much I had to hide the taste of the beef heart, so I decided to just do an easy recipe where I fried it up and gauged their reaction. (Note: I usually start with a simple recipe with all new foods just to see how it goes but I always make sure I have some hotdogs or something easy on hand in case it is a complete disaster.) All in all, it took me 15 minutes to make this dish! I can always get on board with a dish that’s so quick to make but I was nervous that no one was going to eat it.
To my surprise, no one even noticed that it was organ meat! After hearing a lot of “mmmm’s” and “this is good!”, I finally revealed what it was and it was unanimously decided that this recipe was a keeper. What a win!
- 1 beef heart, sliced into thin strips
- 2 tablespoons butter, duck fat, lard, or tallow (I bet you could use coconut oil in a pinch but I think animal fats will be tastier here)
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
1. Melt your fat of choice in a large skillet over medium heat.
2. Cook the beef heart strips, uncovered, for about 3-5 minutes per side. On each side, sprinkle evenly with salt and garlic powder. (The length of time will depend on how well-done you like your steaks and how thickly you sliced your beef heart.)
3. Once cooked to your liking, take off heat and you’re done! How easy was that?!
There are infinite ways of serving this dish. We ate ours with asparagus sauteed with bacon and a side of white rice (I went with something familiar like rice since I had no idea what the reaction to the beef heart was going to be!).