If you had asked me when I was seventeen what one of my favorite foods would be when I was twenty-seven, never in a million years would I have told you beef heart...
But here we are today. And it's true. Honestly, this recipe is the only way I've ever prepared beef heart because it just that good. I'm sure there are other delicious ways to eat it that I will get around to trying, some day...
So what does beef heart taste like? You might ask... Frankly, it tastes like the most delicious steak you have ever had. As long as the kebobs aren't overcooked, you can't even taste that organ-y flavor most people think of when they think "offal".
This recipe is my variation on Sally Fallon's in her book, Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats. I've changed the way the meat is cut, the spices as well as the cooking time. But credit is due for the inspiration.
This is one of our family's favorite meals to take camping. We marinate it the night before and then cook it up for dinner. We haven't met a friend yet who didn't love this recipe, no matter how skeptical they were before they tried it. There is something about the tanginess of the vinegar, mixed with the spices and the flavor the grill adds... mmm... I'm hungry just thinking about it!
All that to say, if you give it a try, I know you'll like it! Just make sure not to overcook the meat.
Beef Heart Kebobs
Ingredients:
- 1 beef heart
- 1 cup extra virgin olive oil (where to find)
- 1 cup raw apple cider vinegar (where to find)
- 1/2 tsp. cumin
- 1.5 tsp Celtic sea salt (where to find)
- 1/2 tsp. black pepper
- 1 tsp paprika
- 1 Tbs. minced garlic
- cutting board
- large knife
- bag or bowl with lid for marinating
- metal skewers (where to find)
- vegetables for roasting (optional)
Directions: Remove any hard, fatty bits from beef heart. Cut into 1/4-1/2 inch cubes. Place in container for marinating. Pour over olive oil, vinegar, spices and garlic. Mix well. Place in refrigerator and marinate for 24 hours. Stir or shake every few hours if possible. Place kebobs on skewer sticks along with whatever veggies you would like to grill. Grill about 4 minutes to a side, or until meat turns a slightly darker brown. Enjoy!
Step-by-step instructions:
Remove any hard bits from the heart. Fat, gristle, tough membrane, etc:
Place on skewers with optional vegetables. Enjoy with wine, of course.
Grill for 4 minutes a side or until meat turns a slightly darker brown. Better to under cook than over. Serve with sauerkraut. Best enjoyed out of doors with friends.
Waste not want not?
Wanting to learn more about how to use up those "odd bits" you have in your freezer?
Check out these books I use and love!
Odd Bits: How to Cook the Rest of the Animal by Jennifer McLagan is the only book I have found that covers such a wide variety of animals and bits. The recipes are delicious, the pictures are stunning, and McLagan throws in a bit of humor, history and lore to boot. This book is a great addition to any real foodie's kitchen! |
was written by the dynamic duo Stacy Toth and Matthew McCarry of the blog Paleo Parents. It has a variety of gourmet recipes for every part of the pig. It contains beginner to advanced level recipes, from breakfasts to desserts, all utilizing the bits of the pig that our grand grandmother knew how to prepare, but we've forgotten. Like what you read? Be sure and follow LittleOwlCrunchyMomma on Facebook, Twitter, Instagram, Pinterest and Google+
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Looks great!! We love heart and everything tastes better outside when you're camping and hiking!! Love the photo with the 1/2 eaten pear: real life!! :)
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