18 Delicious Beef Heart Recipes Nutritious

Feeling adventurous in the kitchen? Beef heart might not be your usual go-to, but it’s a nutrient-packed powerhouse that’s both delicious and versatile. Whether you’re looking to explore new flavors or simply want to add more variety to your meals, these 18 beef heart recipes will transform the way you think about offal. From hearty stews to grilled delicacies, there’s something here for every home cook to love. Let’s dive in!

Grilled Beef Heart Skewers with Chimichurri Sauce

Get ready to turn your grill into a flavor powerhouse with these Grilled Beef Heart Skewers, a dish that’s as bold in taste as it is in adventure. Perfect for those who dare to dine differently, this recipe pairs the rich, gamey depth of beef heart with the vibrant, herby kick of chimichurri sauce.

Ingredients

• 1 lb beef heart, trimmed and cut into 1-inch cubes
• 1/4 cup extra-virgin olive oil
• 3 cloves garlic, minced
• 1 tbsp smoked paprika
• 1 tsp ground cumin
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 cup fresh parsley, finely chopped
• 1/4 cup fresh cilantro, finely chopped
• 2 tbsp red wine vinegar
• 1/2 tsp crushed red pepper flakes
• Wooden skewers, soaked in water for 30 minutes

Instructions

1. In a large bowl, combine beef heart cubes with olive oil, minced garlic, smoked paprika, cumin, kosher salt, and black pepper. Toss until evenly coated. Marinate for at least 30 minutes at room temperature, or up to 4 hours in the refrigerator for deeper flavor.
2. While the beef heart marinates, prepare the chimichurri sauce by mixing chopped parsley, cilantro, red wine vinegar, and crushed red pepper flakes in a small bowl. Set aside to let the flavors meld.
3. Preheat your grill to medium-high heat (400°F). Thread the marinated beef heart cubes onto the soaked wooden skewers, leaving a small space between each piece for even cooking.
4. Grill the skewers for 3-4 minutes per side, or until the beef heart reaches an internal temperature of 145°F for medium-rare. Avoid overcooking to maintain tenderness.
5. Remove the skewers from the grill and let them rest for 5 minutes before serving. This allows the juices to redistribute, ensuring each bite is succulent.
6. Serve the grilled beef heart skewers with a generous drizzle of chimichurri sauce on top or on the side for dipping.

Marvel at the contrast between the charred, smoky exterior of the beef heart and its tender, juicy interior, all brightened by the zesty chimichurri. For an unforgettable presentation, arrange the skewers on a platter with a side of grilled vegetables and a bowl of chimichurri sauce in the center for dipping.

Beef Heart Stir Fry with Vegetables

Let’s dive into a dish that’s not for the faint of heart—literally! Beef Heart Stir Fry with Vegetables is a bold, nutrient-packed meal that’ll have your taste buds doing a happy dance. It’s the perfect way to show off your culinary bravery and impress your dinner guests.

Ingredients

• 1 lb beef heart, thinly sliced against the grain
• 2 tbsp clarified butter
• 1 cup rainbow carrots, julienned
• 1 cup snap peas, trimmed
• 1 red bell pepper, thinly sliced
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1/2 tsp red pepper flakes
• 1/4 cup green onions, sliced

Instructions

1. Heat a large wok or skillet over high heat until a drop of water sizzles upon contact.
2. Add clarified butter to the wok, swirling to coat the surface evenly.
3. Introduce the beef heart slices, searing for 2 minutes per side until a rich crust forms. Tip: Avoid overcrowding the pan to ensure proper searing.
4. Remove the beef heart and set aside, covering loosely to retain warmth.
5. In the same wok, add julienned rainbow carrots, snap peas, and red bell pepper, stir-frying for 3 minutes until vibrant and slightly tender.
6. Stir in minced garlic and grated ginger, cooking for an additional 30 seconds until fragrant. Tip: Keep the ingredients moving to prevent burning.
7. Return the beef heart to the wok, adding soy sauce, rice vinegar, sesame oil, and red pepper flakes. Toss everything together for 1 minute to meld the flavors.
8. Finish by sprinkling sliced green onions over the top, giving one final toss to incorporate.
9. Serve immediately over a bed of steamed jasmine rice or quinoa for a hearty meal. Tip: For an extra crunch, garnish with toasted sesame seeds.

Fantastic in flavor and texture, this stir fry offers a delightful chew from the beef heart paired with the crisp freshness of the vegetables. Elevate the dish by serving it in a hollowed-out pineapple for a tropical twist that’s sure to spark conversation.

Slow Cooker Beef Heart Stew

Prepare to have your taste buds do a happy dance with this Slow Cooker Beef Heart Stew, a dish that’s as bold in flavor as it is in heart (pun absolutely intended). Perfect for those who love to dive deep into the world of offal, this stew transforms the humble beef heart into a tender, melt-in-your-mouth masterpiece that’ll have you questioning why you haven’t been cooking with it all along.

Ingredients

• 1.5 lbs beef heart, trimmed and cut into 1-inch cubes
• 2 tbsp clarified butter
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 2 cups beef stock, preferably homemade
• 1 cup dry red wine
• 2 large carrots, peeled and sliced into 1/2-inch rounds
• 2 stalks celery, diced
• 1 tsp smoked paprika
• 1 tsp dried thyme
• Salt and freshly ground black pepper, to season
• 2 tbsp all-purpose flour
• 1 tbsp apple cider vinegar

Instructions

1. In a large skillet over medium-high heat, melt the clarified butter until it shimmers. Add the beef heart cubes, searing until deeply browned on all sides, about 3-4 minutes per side. Transfer to the slow cooker.
2. In the same skillet, reduce heat to medium and sauté the onion and garlic until translucent, about 5 minutes. Deglaze the pan with the red wine, scraping up any browned bits, and simmer for 2 minutes. Pour over the beef heart in the slow cooker.
3. Add the beef stock, carrots, celery, smoked paprika, and thyme to the slow cooker. Season with salt and pepper, then stir to combine. Cover and cook on low for 6-8 hours, or until the beef heart is fork-tender.
4. In a small bowl, whisk together the flour and apple cider vinegar until smooth. Stir into the stew, then cover and cook for an additional 30 minutes on high to thicken.
5. Tip: For an extra layer of flavor, toast the spices in a dry skillet before adding them to the stew. Tip: If the stew is too thick, thin it with a bit of additional beef stock. Tip: Serve with a crusty bread to soak up all the delicious juices.

Absolutely divine, this stew boasts a rich, velvety texture with layers of umami from the beef heart, balanced by the sweetness of the carrots and the acidity of the red wine. For a show-stopping presentation, serve it in hollowed-out bread bowls, letting the stew’s aroma take center stage.

Beef Heart Tacos with Avocado Salsa

Today is ‘2025-07-16 03:50:30.115747’, You’re a professional food blogger writing a relatable US-based roundup-style recipe article. Introduce the dish: ‘Beef Heart Tacos with Avocado Salsa’ using the structure below.

Tone: Use a playful, witty voice. Add light humor, bold phrasing, and fun energy throughout.

Write a short 2-3 sentence intro, The first word of your introduction must begin with the letter ‘T’. Do not display the title. Start directly with the introduction.

Ingredients

• 1 lb beef heart, trimmed and thinly sliced
• 2 tbsp clarified butter
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 8 small corn tortillas
• 1 ripe avocado, diced
• 1/4 cup red onion, finely chopped
• 1 jalapeño, seeded and minced
• 2 tbsp fresh cilantro, chopped
• 1 tbsp lime juice
• 1/2 tsp sea salt

Instructions

1. In a medium bowl, combine the beef heart slices with smoked paprika, ground cumin, 1/2 tsp sea salt, and black pepper. Toss until evenly coated.
2. Heat clarified butter in a large skillet over medium-high heat until shimmering, about 1 minute.
3. Add the seasoned beef heart to the skillet in a single layer. Cook for 2 minutes per side, or until deeply browned and slightly pink in the center for medium-rare.
4. While the beef heart cooks, prepare the avocado salsa by combining diced avocado, red onion, jalapeño, cilantro, lime juice, and 1/2 tsp sea salt in a small bowl. Gently mix to combine.
5. Warm the corn tortillas in a dry skillet over medium heat for 30 seconds per side, or until pliable and slightly charred.
6. To assemble, place a few slices of beef heart on each tortilla, then top with a generous spoonful of avocado salsa.

Kick your taco night up a notch with these beef heart tacos, where the rich, gamey flavor of the heart meets the creamy, zesty kick of avocado salsa. Serve them with an ice-cold cerveza for a truly unforgettable meal.

Pan Seared Beef Heart with Garlic Butter

Today’s the day to beef up your culinary game with a dish that’s close to the heart—literally. Pan Seared Beef Heart with Garlic Butter is not just a meal; it’s a bold statement that you’re ready to explore the rich, untamed flavors of offal, all while keeping it effortlessly chic.

Ingredients

• 1 lb beef heart, trimmed and sliced into 1/2-inch thick pieces
• 2 tbsp clarified butter
• 3 cloves garlic, minced
• 1 tbsp fresh thyme leaves
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/4 cup dry red wine

Instructions

1. Pat the beef heart slices dry with paper towels to ensure a perfect sear.
2. Season both sides of the beef heart slices with sea salt and freshly ground black pepper.
3. Heat clarified butter in a heavy skillet over medium-high heat until it shimmers but does not smoke.
4. Place the beef heart slices in the skillet, searing for 3 minutes on each side for medium-rare, or until desired doneness is achieved.
5. Remove the beef heart from the skillet and let it rest on a warm plate.
6. In the same skillet, reduce the heat to medium and add minced garlic, sautéing until fragrant, about 30 seconds.
7. Deglaze the skillet with dry red wine, scraping up any browned bits from the bottom, and let it reduce by half, about 2 minutes.
8. Return the beef heart to the skillet, tossing it in the garlic butter sauce to coat evenly.
9. Sprinkle fresh thyme leaves over the beef heart before serving.

You’ll marvel at the beef heart’s tender yet slightly chewy texture, a delightful contrast to the rich, garlicky butter sauce. Serve it atop a bed of creamy polenta or alongside roasted root vegetables for a dish that’s as hearty in flavor as it is in name.

Beef Heart and Kidney Pie

Get ready to dive fork-first into a dish that’s as bold and adventurous as your culinary spirit—Beef Heart and Kidney Pie. This isn’t your grandma’s pot pie (no offense to grandma), but a rich, savory masterpiece that’ll have your taste buds doing a happy dance.

Ingredients

• 1 lb beef heart, trimmed and diced
• 1 lb beef kidney, trimmed and diced
• 2 cups all-purpose flour
• 1 cup unsalted butter, chilled and cubed
• 1/2 cup ice water
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1 cup beef stock
• 1 tbsp Worcestershire sauce
• 1 tsp fresh thyme leaves
• Salt and freshly ground black pepper, to season

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking perfection.
2. In a large bowl, combine the flour and chilled butter. Use your fingertips to rub the butter into the flour until the mixture resembles coarse breadcrumbs.
3. Gradually add ice water, 1 tablespoon at a time, mixing until the dough just comes together. Tip: Overworking the dough will make it tough, so handle with care.
4. Wrap the dough in plastic and chill for 30 minutes. This rest period allows the gluten to relax, ensuring a flaky crust.
5. While the dough chills, heat a large skillet over medium heat. Add the diced beef heart and kidney, browning on all sides for about 5 minutes. Remove and set aside.
6. In the same skillet, sauté the onion and garlic until translucent, about 3 minutes. Tip: Deglaze the pan with a splash of beef stock to lift all those flavorful bits.
7. Return the meat to the skillet, add the remaining beef stock, Worcestershire sauce, and thyme. Simmer for 20 minutes, until the liquid reduces slightly. Season with salt and pepper.
8. Roll out the chilled dough on a floured surface to fit your pie dish. Line the dish with the dough, fill with the meat mixture, and cover with the remaining dough. Crimp the edges to seal.
9. Cut a few slits in the top crust to allow steam to escape. Bake for 35-40 minutes, until the crust is golden brown. Tip: Place a baking sheet underneath to catch any drips.

Every bite of this pie is a hearty embrace, with the tender meat and rich gravy encased in a buttery, flaky crust. Serve it with a side of mashed potatoes for the ultimate comfort food experience, or go rogue and pair it with a crisp salad to cut through the richness.

Marinated Beef Heart Salad

Yikes, you’re about to embark on a culinary adventure that’s as bold as it is delicious—Marinated Beef Heart Salad. This dish is not for the faint of heart (pun intended), but for those daring enough to try, it promises a symphony of flavors that’ll make your taste buds dance.

Ingredients

• 1 lb beef heart, cleaned and thinly sliced
• 1/4 cup extra virgin olive oil
• 2 tbsp apple cider vinegar
• 1 tbsp smoked paprika
• 1 tsp ground cumin
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 2 cups mixed greens, thoroughly washed and dried
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 2 tbsp fresh cilantro, chopped

Instructions

1. In a large bowl, whisk together the extra virgin olive oil, apple cider vinegar, smoked paprika, ground cumin, sea salt, and black pepper to create the marinade.
2. Add the thinly sliced beef heart to the marinade, ensuring each piece is well coated. Cover and refrigerate for at least 2 hours, or overnight for deeper flavor penetration.
3. Heat a grill pan over medium-high heat (375°F). Remove the beef heart from the marinade, letting excess drip off, and grill for 2-3 minutes per side for medium-rare, or until desired doneness is achieved.
4. While the beef heart rests, assemble the salad by tossing the mixed greens, cherry tomatoes, red onion, and fresh cilantro in a large serving bowl.
5. Slice the grilled beef heart against the grain into thin strips and arrange atop the salad.
6. Drizzle any remaining marinade over the salad as a dressing, if desired.

Every bite of this Marinated Beef Heart Salad offers a tender chew with a smoky, slightly tangy kick, thanks to the marinade. Serve it with a side of crusty bread to soak up all the juicy goodness, or enjoy it as is for a low-carb delight that doesn’t skimp on flavor.

Beef Heart Kebabs with Yogurt Dip

Craving something that’ll make your taste buds do a happy dance? These Beef Heart Kebabs with Yogurt Dip are here to turn your meal into a flavor fiesta, proving that offal can be oh-so-off-the-charts delicious.

Ingredients

• 1 lb beef heart, trimmed and cut into 1-inch cubes
• 1/4 cup extra-virgin olive oil
• 2 tbsp freshly squeezed lemon juice
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 cup full-fat Greek yogurt
• 1 tbsp finely chopped fresh mint
• 1 tsp lemon zest

Instructions

1. In a large mixing bowl, whisk together the olive oil, lemon juice, minced garlic, cumin, smoked paprika, sea salt, and black pepper to create the marinade.
2. Add the beef heart cubes to the marinade, ensuring each piece is thoroughly coated. Cover and refrigerate for at least 2 hours, or overnight for deeper flavor penetration.
3. While the meat marinates, prepare the yogurt dip by combining the Greek yogurt, chopped mint, and lemon zest in a small bowl. Chill until serving.
4. Preheat your grill to medium-high heat (400°F) for optimal searing and to prevent the kebabs from sticking.
5. Thread the marinated beef heart cubes onto skewers, leaving a small space between each piece for even cooking.
6. Grill the kebabs for 3-4 minutes per side, turning once, until the exterior is charred and the interior reaches your desired level of doneness. Tip: For medium-rare, aim for an internal temperature of 130°F.
7. Let the kebabs rest for 5 minutes before serving to allow the juices to redistribute.

Fantastically tender with a smoky, slightly gamey depth, these kebabs pair perfectly with the cool, tangy yogurt dip. Serve them atop a bed of crisp greens or with warm flatbread for a meal that’s anything but ordinary.

Beef Heart Curry with Coconut Milk

Ever thought about giving your taste buds an adventure they won’t forget? Dive into the rich, bold flavors of this Beef Heart Curry with Coconut Milk, where every bite is a celebration of daring flavors and creamy textures.

Ingredients

• 1 lb beef heart, cleaned and cubed
• 1 cup coconut milk
• 2 tbsp clarified butter
• 1 large onion, finely diced
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 2 tsp curry powder
• 1 tsp turmeric
• 1/2 tsp cayenne pepper
• 1 cup chicken stock
• Salt, to season
• Fresh cilantro, for garnish

Instructions

1. Heat clarified butter in a large skillet over medium heat until shimmering.
2. Add diced onion, sautéing until translucent, about 5 minutes.
3. Stir in minced garlic and grated ginger, cooking until fragrant, 1 minute.
4. Add beef heart cubes, browning on all sides, approximately 4 minutes per side.
5. Sprinkle curry powder, turmeric, and cayenne pepper over the meat, stirring to coat evenly.
6. Pour in chicken stock and coconut milk, bringing the mixture to a gentle simmer.
7. Reduce heat to low, cover, and let simmer for 45 minutes, or until the beef heart is tender.
8. Season with salt to taste, then garnish with fresh cilantro before serving.

Let this curry be the star of your dinner table, with its tender beef heart pieces swimming in a velvety coconut milk sauce. Serve it over a bed of steamed jasmine rice or with warm naan bread to soak up every last drop of that spicy, aromatic sauce.

Beef Heart and Mushroom Risotto

Yikes, you haven’t lived until you’ve tried this Beef Heart and Mushroom Risotto—a dish that’s as bold in flavor as it is in heart (pun absolutely intended). Perfect for those who dare to dine differently, this risotto is a creamy, dreamy adventure waiting to happen.

Ingredients

• 1 cup Arborio rice
• 2 tbsp clarified butter
• 1/2 lb beef heart, finely diced
• 1 cup wild mushrooms, thinly sliced
• 1/2 cup dry white wine
• 4 cups chicken stock, kept warm
• 1/4 cup Parmesan cheese, freshly grated
• 1 tbsp fresh thyme leaves
• 1 small shallot, minced
• 2 cloves garlic, minced
• Salt and freshly ground black pepper, to season

Instructions

1. In a heavy-bottomed pot, melt the clarified butter over medium heat until it shimmers.
2. Add the minced shallot and garlic, sautéing until translucent, about 2 minutes—be careful not to let them brown.
3. Introduce the diced beef heart to the pot, searing on all sides until just browned, approximately 3 minutes. Tip: For extra tenderness, slice the beef heart against the grain before dicing.
4. Stir in the Arborio rice, coating each grain in butter and toasting lightly for 1 minute.
5. Pour in the white wine, stirring continuously until fully absorbed.
6. Begin adding the warm chicken stock one ladle at a time, allowing each addition to be fully absorbed before adding the next. This process should take about 18-20 minutes. Tip: Keep the stock at a gentle simmer to maintain consistent temperature.
7. Halfway through the stock additions, fold in the wild mushrooms and thyme leaves.
8. Once the rice is al dente and the mixture is creamy, remove from heat. Stir in the Parmesan cheese, then season with salt and pepper to taste. Tip: The risotto should flow slowly when spooned—this is the perfect consistency.

Zesty, rich, and unapologetically hearty, this risotto boasts a velvety texture with pops of earthy mushrooms and the unique, robust flavor of beef heart. Serve it in a hollowed-out pumpkin for an autumnal twist that’ll have your guests swooning.

Spicy Beef Heart Stir Fry

Alright, adventurous eaters, let’s dive into a dish that’s not for the faint of heart—literally! ‘Spicy Beef Heart Stir Fry’ is here to shake up your dinner routine with its bold flavors and tender, yet surprisingly delicate texture. Trust us, your taste buds won’t know what hit them.

Ingredients

• 1 lb beef heart, thinly sliced against the grain
• 2 tbsp clarified butter
• 1 tbsp avocado oil
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1/2 cup red bell pepper, julienned
• 1/2 cup green bell pepper, julienned
• 1 tbsp soy sauce
• 1 tsp fish sauce
• 1/2 tsp red pepper flakes
• 1/4 cup fresh cilantro, chopped
• 1 lime, cut into wedges

Instructions

1. Heat a large wok or skillet over high heat until a drop of water sizzles upon contact, about 1 minute.
2. Add clarified butter and avocado oil to the wok, swirling to coat the surface evenly.
3. Introduce the thinly sliced beef heart to the wok, spreading the pieces in a single layer. Sear for 1 minute without stirring to achieve a golden crust.
4. Flip the beef heart slices and sear the other side for an additional 1 minute. Tip: Resist the urge to overcrowd the wok to ensure proper searing.
5. Add minced garlic and grated ginger, stirring constantly for 30 seconds until fragrant.
6. Toss in julienned red and green bell peppers, stirring for 2 minutes until they begin to soften but retain a slight crunch.
7. Pour in soy sauce and fish sauce, followed by red pepper flakes, tossing everything together for another minute to coat evenly. Tip: Adjust the heat to medium if the ingredients start to stick.
8. Remove from heat and sprinkle with fresh cilantro. Tip: For an extra zing, squeeze a lime wedge over the stir fry before serving.

Just like that, you’ve got a dish that’s as vibrant in color as it is in flavor—tender beef heart with a kick, nestled among crisp peppers and aromatic herbs. Serve it over a bed of steamed jasmine rice or wrap it in lettuce leaves for a low-carb twist that’s equally satisfying.

Beef Heart Burgers with Caramelized Onions

Craving something bold and unexpected for your next burger night? Dive into the rich, gamey goodness of beef heart, paired with sweet, melt-in-your-mouth caramelized onions for a burger that’s anything but ordinary.

Ingredients

• 1 lb beef heart, ground
• 1 large yellow onion, thinly sliced
• 2 tbsp clarified butter
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 4 brioche buns, lightly toasted
• 1 tbsp grapeseed oil

Instructions

1. Heat a large skillet over medium-low heat and add 1 tbsp clarified butter. Once melted, add the thinly sliced onions, stirring occasionally until they become translucent, about 10 minutes.
2. Increase the heat to medium and continue cooking the onions, stirring frequently, until they are deeply caramelized, about 20 minutes. Tip: A pinch of salt can help draw out the onions’ natural sugars for better caramelization.
3. While the onions cook, preheat a grill or grill pan to high heat (about 450°F) and lightly oil the grates with grapeseed oil to prevent sticking.
4. In a bowl, gently mix the ground beef heart with sea salt and black pepper. Form into 4 equal-sized patties, being careful not to overwork the meat.
5. Grill the patties for 4 minutes on each side for medium-rare, or until desired doneness is achieved. Tip: Resist the urge to press down on the patties; this keeps the juices inside.
6. During the last minute of cooking, place the brioche buns on the grill to lightly toast.
7. Assemble the burgers by placing a patty on each bun bottom, topping with a generous heap of caramelized onions, and finishing with the bun top.

Unleash a symphony of textures and flavors with each bite—the tender, mineral-rich beef heart against the sweet, buttery onions, all hugged by a soft, golden brioche bun. Try serving these with a side of crispy sweet potato fries for a contrast in textures that’ll have everyone coming back for seconds.

Beef Heart Jerky

Look out, snack lovers, because we’re about to take your jerky game to the next level with a recipe that’s as bold as it is delicious. Beef heart jerky might sound intimidating, but trust us, it’s a game-changer that’ll have you wondering why you didn’t try it sooner.

Ingredients

• 1 lb beef heart, trimmed of excess fat and sinew
• 1/2 cup soy sauce
• 1/4 cup Worcestershire sauce
• 2 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp cayenne pepper
• 1/2 cup brown sugar
• 1/4 cup apple cider vinegar

Instructions

1. Slice the beef heart into 1/4-inch thick strips against the grain for maximum tenderness.
2. In a large bowl, whisk together soy sauce, Worcestershire sauce, smoked paprika, garlic powder, onion powder, cayenne pepper, brown sugar, and apple cider vinegar until the sugar is fully dissolved.
3. Add the beef heart strips to the marinade, ensuring each piece is fully coated. Cover and refrigerate for at least 12 hours, or overnight for deeper flavor.
4. Preheat your dehydrator to 160°F. If using an oven, set it to the lowest possible temperature and prop the door open slightly to allow moisture to escape.
5. Arrange the marinated beef heart strips on the dehydrator trays or oven racks, ensuring they do not overlap.
6. Dehydrate for 4-6 hours, or until the jerky is firm and dry but still slightly pliable when bent.
7. For an extra tip, rotate the trays halfway through the drying process to ensure even dehydration.
8. Another pro tip: blot any excess moisture from the strips before dehydrating to speed up the process.
9. Finally, let the jerky cool completely before storing in an airtight container to maintain crispness.

Beef heart jerky boasts a rich, deep flavor with a satisfying chew that’s unlike any store-bought jerky. Serve it up at your next gathering with a bold craft beer, or pack it for a high-protein snack that’ll keep you fueled on the go.

Beef Heart and Potato Hash

Mondays are for the brave, and what’s braver than diving into a plate of Beef Heart and Potato Hash? This dish is a hearty (pun intended) way to kickstart your week, combining the rich, gamey flavors of beef heart with the comforting crunch of perfectly fried potatoes. It’s a bold choice that pays off in spades, especially when you’re looking to impress your brunch crowd or just treat yourself to something spectacular.

Ingredients

• 1 lb beef heart, trimmed and diced into 1/2-inch cubes
• 2 cups Yukon Gold potatoes, peeled and diced into 1/2-inch cubes
• 1/4 cup clarified butter
• 1 medium yellow onion, finely diced
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp freshly ground black pepper
• 1/2 tsp sea salt
• 2 tbsp fresh parsley, chopped
• 4 pasture-raised eggs, lightly beaten

Instructions

1. Heat clarified butter in a large cast-iron skillet over medium-high heat until shimmering, about 2 minutes.
2. Add diced potatoes to the skillet, spreading them in an even layer. Cook undisturbed for 5 minutes to allow a golden crust to form.
3. Stir in the diced beef heart, onion, and garlic. Cook, stirring occasionally, until the beef heart is browned on all sides and the onions are translucent, about 8 minutes.
4. Sprinkle smoked paprika, black pepper, and sea salt over the hash. Stir to combine and cook for an additional 2 minutes to meld the flavors.
5. Create 4 wells in the hash and pour the lightly beaten eggs into each well. Cover the skillet and reduce heat to low. Cook until the eggs are set to your liking, about 4 minutes for runny yolks.
6. Garnish with chopped fresh parsley before serving.

Just like that, you’ve got a dish that’s as texturally diverse as it is flavorful—crispy potatoes, tender beef heart, and creamy eggs all in one bite. Serve it straight from the skillet for a rustic touch, or plate it up with a side of sourdough toast to soak up every last bit of goodness.

Beef Heart Steak with Red Wine Sauce

Today we’re diving into the world of offal with a dish that’s sure to make your taste buds do a happy dance. Beef heart steak with red wine sauce isn’t just a meal; it’s a bold statement that says, ‘I’m adventurous, and my palate is sophisticated.’

Ingredients

• 1 lb beef heart, trimmed and sliced into 1-inch thick steaks
• 2 tbsp clarified butter
• 1 cup dry red wine
• 1 shallot, finely minced
• 2 cloves garlic, crushed
• 1 tbsp fresh thyme leaves
• 1/2 cup beef stock
• Salt and freshly ground black pepper, to season

Instructions

1. Preheat your cast-iron skillet over medium-high heat until a drop of water sizzles upon contact, about 3 minutes.
2. Season the beef heart steaks generously with salt and pepper on both sides.
3. Add clarified butter to the skillet, swirling to coat the bottom evenly.
4. Sear the steaks for 3 minutes per side for medium-rare, or until a golden crust forms. Tip: Avoid moving the steaks around to ensure a perfect sear.
5. Transfer the steaks to a plate and tent loosely with foil to rest.
6. In the same skillet, sauté shallot and garlic until translucent, about 2 minutes, scraping up any browned bits.
7. Deglaze with red wine, simmering until reduced by half, approximately 5 minutes. Tip: This concentrates the flavors, so don’t rush it.
8. Stir in thyme and beef stock, bringing to a gentle boil for 2 minutes to meld the flavors.
9. Return the steaks to the skillet, spooning sauce over them, and heat through for 1 minute. Tip: Letting the steaks bathe in the sauce ensures every bite is juicy.

Behold, a dish where the beef heart’s robust texture meets the red wine sauce’s velvety richness. Serve it atop a mound of creamy polenta or with a side of roasted root vegetables to round out this culinary adventure.

Beef Heart and Lentil Soup

Ready to dive into a bowl of comfort that’s as bold as it is nutritious? Our Beef Heart and Lentil Soup is a hearty, flavor-packed adventure that’ll have your taste buds doing a happy dance. It’s the perfect blend of rustic charm and gourmet flair, proving that offal can be downright delightful.

Ingredients

• 1 lb beef heart, trimmed and diced into 1/2-inch cubes
• 1 cup green lentils, rinsed and drained
• 2 tbsp clarified butter
• 1 large yellow onion, finely diced
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 4 cups beef stock, preferably homemade
• 1 bay leaf
• Salt, to season

Instructions

1. In a large pot, melt the clarified butter over medium heat until it shimmers.
2. Add the diced beef heart, searing until each piece is evenly browned, about 5 minutes. Tip: Avoid overcrowding the pot to ensure a proper sear.
3. Stir in the onion and garlic, sautéing until translucent, approximately 3 minutes.
4. Sprinkle the smoked paprika over the mixture, stirring to coat evenly for 30 seconds to awaken the spices.
5. Pour in the beef stock, adding the rinsed lentils and bay leaf. Bring to a gentle boil.
6. Reduce heat to low, covering the pot to simmer for 45 minutes, or until the lentils are tender. Tip: Skim any foam that rises to the surface for a clearer broth.
7. Season with salt to your preference, then remove the bay leaf before serving. Tip: Let the soup rest for 10 minutes off the heat to allow flavors to meld beautifully.

Silky lentils and tender beef heart come together in a broth that’s rich with depth and a whisper of smokiness. Serve it with a crusty loaf for dipping, or top with a dollop of crème fraîche for a touch of luxury.

Beef Heart Fajitas

Mmm, beef heart fajitas? Yes, you heard that right! This isn’t your average Tuesday night dinner—it’s a bold, flavorful adventure that’ll have your taste buds doing the tango. Perfect for those who dare to dine differently, these fajitas pack a punch with every bite.

Ingredients

• 1 lb beef heart, thinly sliced against the grain
• 2 tbsp clarified butter
• 1 large red bell pepper, julienned
• 1 large yellow onion, thinly sliced
• 3 cloves garlic, minced
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1/2 tsp chili powder
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 8 small flour tortillas, warmed
• 1/2 cup fresh cilantro, chopped
• 1 lime, cut into wedges

Instructions

1. In a large skillet over medium-high heat, melt the clarified butter until it shimmers.
2. Add the thinly sliced beef heart to the skillet, searing for 2 minutes per side until a golden crust forms. Tip: Don’t overcrowd the pan to ensure each piece gets perfectly seared.
3. Remove the beef heart from the skillet and set aside on a warm plate.
4. In the same skillet, add the julienned red bell pepper and thinly sliced yellow onion, sautéing for 4 minutes until they begin to soften.
5. Stir in the minced garlic, smoked paprika, ground cumin, chili powder, sea salt, and freshly ground black pepper, cooking for an additional 1 minute until fragrant. Tip: Toasting the spices with the vegetables unlocks their full flavor potential.
6. Return the seared beef heart to the skillet, tossing everything together for 2 minutes to combine and heat through. Tip: A quick toss ensures the beef heart is evenly coated with the spices and vegetables.
7. Serve the beef heart fajita mixture on warmed flour tortillas, garnished with chopped fresh cilantro and a squeeze of lime juice.

Juicy, tender, and bursting with smoky, spicy flavors, these beef heart fajitas are a game-changer. Serve them up with a side of charred corn salsa for an extra kick, or wrap them in a tortilla with a dollop of cool avocado crema to balance the heat. Either way, you’re in for a treat!

Beef Heart Pâté with Crackers

Oh, beef heart pâté—sounds fancy, doesn’t it? But don’t let its haute cuisine vibes intimidate you; this dish is all about turning the unexpected into the unforgettable, with a side of crackers for that perfect crunch.

Ingredients

• 1 lb beef heart, trimmed and diced
• 1/2 cup clarified butter
• 1/4 cup heavy cream
• 2 cloves garlic, minced
• 1 tsp fresh thyme leaves
• 1/2 tsp ground allspice
• Salt, to precise measurement (1/2 tsp)
• Freshly ground black pepper, to precise measurement (1/4 tsp)
• 1 tbsp brandy
• Assorted crackers, for serving

Instructions

1. Preheat a heavy-bottomed skillet over medium heat (350°F) and add the clarified butter.
2. Once the butter is shimmering, add the diced beef heart, ensuring each piece is evenly seared for about 3 minutes per side for a deep, rich flavor.
3. Stir in the minced garlic and fresh thyme leaves, cooking for an additional 1 minute until fragrant.
4. Deglaze the skillet with brandy, scraping up any browned bits for extra flavor, and let it reduce by half, about 2 minutes.
5. Transfer the mixture to a food processor, add heavy cream, ground allspice, salt, and black pepper, then blend until smooth.
6. Pass the mixture through a fine-mesh sieve for an ultra-smooth texture, pressing with a spatula to extract every bit of pâté.
7. Chill the pâté in an airtight container for at least 4 hours, or overnight, to allow the flavors to meld beautifully.

Now, this beef heart pâté is not just any spread—it’s a conversation starter. With its velvety texture and a hint of brandy warmth, it pairs divinely with crisp crackers. Try serving it with a drizzle of honey for a sweet contrast that’ll have your guests guessing (and raving).

Conclusion

Savory and packed with nutrients, these 18 beef heart recipes offer a delicious way to explore offal in your kitchen. Whether you’re a seasoned cook or new to organ meats, there’s something here to tantalize your taste buds. We’d love to hear which recipes you try—drop a comment with your favorites! Don’t forget to share the love by pinning this article on Pinterest for fellow home cooks to discover.