I want to take away the stress, trim the time and reduce the energy required for your dinner preparations. Your evening meal should be a relaxing, indulgent, closing act of the day.
Dinner that is simple, nutritious, straightforward and requires a humble pot and stock.
Today we get to take a look at a beautiful Beef Heart from our favorite people over at Apsey Farms. I realize cooking and eating a beef heart may seem intimidating – but there is no reason to have any reserve!
I know what you’re probably thinking.
“Another bone broth recipe? Really?” “Another organ meat recipe? Gross!”
Allow me to explain myself. We are in the dead of winter here in the beautiful northern Mitten. Not only does that mean the heavy snow, ice and wind have you craving a warm, comforting, stick to your ribs kind of meal, but it is the season of sickness. At my fingertips, I have been equipped with a readily available remedy for both. Healthy bones from healthy animals offer my household a sustainable, nutritious and most importantly efficient means for dinner. Bone broth is the perfect vessel for slow cooking your supper! If you’re new to bone broth, check out a recent post I made, going into more detail of its benefits and importance.
We are all busy, and our time is of great value. But we will make time for whats most important to us. For me, personally, that is nourishing my family first in the Word, and then at the Table. ‘Extras’ rarely find themselves welcomed into my work day, simply because I know the needs of my home and community and do my best to meet the most important needs first.
This is what takes me back time and time again to braising our meals in bone broth. As mentioned in previous blog posts, you may walk into my home on any given day of any given week throughout the year, and you will most likely find bone broth simmering. Why not utilize it to its fullest potential? It is such a quick base for any meal – allowing dinner to be ready within minutes with very little prep. So on those days when ‘extras’ creep in, or you’d like to indulge in something out of the usual regimen, Bone Broth is here to save the day, and all without compromising your health by a drive through or take out! And you are absolutely not sacrificing anything:
Here I prepared a quick sandwich on my Grain Free Vegan Seed Bread (check out that recipe, its AMAZING – its also KETO) with some thinly sliced beef heart, spicy sauerkraut and mustard. Took me all of 60 seconds. Delicious perfection.
I also threw together some kabobs real quick for my hubby as a side dish to dinner because #bulkingseason.
These are just two examples of what you can do with this protein. Tender, falling apart, and full of flavor! Something to take note of: the organ meats from pasture raised and finished animals do not carry a strong metallic, nickel like flavor as much as conventionally raised organ meats do. Properly raised organ meat has a much more mild flavor – accommodating to the immature, inexperienced pallets of most of us – especially those still learning to try new cuisines – cheers to you! You can do this.
If you have read (and maybe even hopefully tried) a recipe I posted on Bone Broth Braised Beef Tongue – you will find this meal prepared in exactly the same fashion. I simply wanted to highlight the ease and versatility of this incredible protein. Organ meats do not require special treatment or the experience of a professional chef. This is simple, quick, straightforward and requires only a humble pot, and stock.
Here is the nitty gritty:
- 1 pot of seasoned, prepared bone broth.
- 1 grass fed beef heart – preferably local. Support our hard working farmers!
- Place your thawed beef heart in the bone broth. The fattier the broth, the better. Beef heart (especially grass fed) is fairly lean, and the additional fat from the broth will continually infuse the beef heart with flavor throughout the entire cooking process.
- Let the heart cook for anywhere from 12-24 hours. It can go a bit longer, but the longer you leave it in the broth, the more the heart will flavor your broth, and not the other way around, leaving you with a less than exceptional experience. And we cant have that!
- Remove the heart from the broth, and let it rest, covered for about 30 minutes.
- Slice or dice to your requirements for service!