Roasted Beef Heart

instructions

1. Preheat your oven to 325 degrees.
2. Salt and pepper the heart to taste.
3. You may wish to trim the membrane and arteries. However, they are edible, and your pet may love the trimmings after roasting.
4. Over medium-high heat, add a tablespoon of butter to a skillet (cast iron works beautifully.)
5. Sear the heart, browning on all sides. Remove from heat.
6. Add optional garlic powder at this point. If your skillet is oven safe, you simply move it into the oven. Otherwise, place into an oven-safe dish and roast for approximately 30 to 50 minutes, depending on your desired degree of wellness. I prefer some nice redness but cook to well-done to accommodate broad family preferences.
7. Let rest for 5 minutes.
8. Slice thin and serve. This is pictured served with roasted balsamic beets & onion. A side Caesar salad pairs well.

notes

If you haven’t tried beef heart, you’ll find it much closer to the texture of steak than other organ meets, but it has more protein and is nutrient-dense – packed with elastin, collagen, CoQ10, iron, zinc, selenium, phosphorus, and B vitamins.

It is delicious and more likely to pass the finicky inspection of young tasters. You can find it at your local farm or butcher. Our beef heart comes with a quarter cow from Norway Ridge Angus.

Fresh organ meats, such as beef heart or beef liver, should have no unpleasant odor! If there’s an odor, it’s not fresh.

Antoinette

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