Cooking Beef Heart in Crock Pot

This wonderfully tender and flavorful beefiness heart stew is made in the slow cooker and seasoned with cumin, garlic pulverization, paprika, and oregano.

It'southward an excellent way to bask meat that can otherwise exist tough and gummy. Slow cooking makes it dainty and tender!

Beef heart stew served in a white dish and topped with parsley.

I've been making this tasty stew oftentimes lately, almost twice a month. It'due south piece of cake to make and it'southward so hearty and flavorful.

I like to eat organ meats because I enjoy their flavor and texture, and also because I believe that for meat-eaters, it's a thing of doing the right thing ethically to swallow the entire animal, olfactory organ-to-tail.

Bound to:

Ingredients
Instructions
Expert tip
Oft asked questions
Recommended side dishes
Storing leftovers
Related recipes
Recipe card

Ingredients

You'll only need a few simple ingredients to make this tasty beef heart recipe. The exact measurements are included in the recipe card below. Here'south an overview of what yous'll demand:

Cow heart: Y'all can't typically find information technology in the United States in supermarkets. I either order it online or ask the butcher at Whole Foods to special-order it for me.

Beef stock: Store-bought is fine - but check the ingredients to make sure they await OK.

Kosher common salt: If using fine salt, you should reduce the corporeality you use, or the stew could cease up too salty.

Spices: I use garlic powder, cumin, paprika, and oregano.

Butter: I use information technology to thicken the cooking juices into a rich gravy.

Cornstarch: A pocket-size amount to help thicken the cooking liquids.

Chopped parsley: Used purely for garnish. Just it does brand this brown dish await prettier.

Instructions

And then how do y'all melt a beef heart in the tiresome cooker? The detailed instructions are listed in the recipe card below. Here are the basic steps:

Start, you cut the heart into ane-inch cubes and place them in your slow cooker pan. Then you add together beef broth and spices.

Now encompass and cook on loftier for four hours.

A photo collage showing steps 1-4 for cooking beef heart.

The next step is to strain the cooking liquids into a saucepan and place the meat back in the slow cooker, cover information technology, and gear up information technology to warm.

The concluding step is to melt the liquids with some butter until they reduce into a rich gravy. You can add cornstarch to speed things up. Serve the stew with the gravy, garnished with parsley.

A photo collage showing steps 5-8 for cooking beef heart.

Expert tip

As you tin can probably imagine, the heart of a cow works hard and is a tough muscle. To make it edible, you need to either irksome cook it equally I exercise here, or you tin can piece it into "steaks" and wink fry them - no more than thirty seconds per side, keeping the meat rare. If you overcook it, it will be tough and inedible.

In dissimilarity, chicken hearts can exist simply pan-fried in olive oil and spices, and they come out tender and delicious.

Although I do occasionally make beef eye steaks, a stew is my favorite manner to gear up this cutting. It'south tender and very flavorful.

Oft asked questions

Is beefiness heart edible?

Yes! Information technology'due south edible and very tasty as long every bit you melt information technology correctly - either cut it into steaks and chop-chop grill or fry them or dull-cook it until it's very tender.

What does beef heart sense of taste like?

It has a gamey flavor and a pleasantly firm texture. Although it is stronger-flavored than muscle meat, its flavor is milder than other organ meats (except perhaps beef tongue which is even milder).

So if you'd like to experiment with eating offal, this recipe is a good place to offset.

How long should you cook beef heart?

The centre is a tough musculus. To arrive edible, you demand to either tiresome cook it every bit I practice here, or you tin slice it into "steaks" and fry them quickly - no more than 30 seconds per side, keeping them rare. If you overcook this meat on loftier heat, information technology volition be very tough.

Since the USDA recommends cooking organ meats to 160°F, this slow-cooked stew is a good solution if you'd rather non eat your meat cooked rare.

Recommended side dishes

Since it's a saucy dish, I like to serve this stew on height of something that would soak up those yummy juices.

And then I almost always serve it on a bed of mashed cauliflower, then add a green side dish such as roasted Brussels sprouts. Information technology's also good on height of cauliflower rice.

Storing leftovers

You can proceed the leftovers in the fridge, in an airtight container, for three-iv days. Reheat them very gently, in the microwave, covered, on 50% power.

Cubes of cow heart served in a white bowl.

Wearisome Cooker Oxtail
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Slow Cooked Beef Cheeks
Beefiness Tongue (Lengua)

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Recipe carte du jour

Beef Heart Stew

This beef heart stew is so flavorful! Deadening cooking ensures that the tough muscle meat becomes wonderfully tender.

Prep Fourth dimension 20 mins

Cook Time 4 hrs

Total Time 4 hrs xx mins

Course: Principal Form

Cuisine: American

Servings: ii servings

Calories: 381 kcal

▢ 1 beef heart (ane.5 lb.)
▢ 1 cup beef stock
▢ ½ teaspoon Diamond Crystal kosher salt
▢ ½ teaspoon garlic powder
▢ ½ teaspoon ground cumin
▢ ½ teaspoon paprika
▢ ½ teaspoon dried oregano
▢ 1 tablespoon unsalted butter
▢ 1 teaspoon cornstarch
▢ 2 tablespoons chopped parsley for garnish

If the heart comes with a thick layer of fat, lightly trim information technology (but don't get nuts about it, you can go out a thin layer of fatty).
Using a sharp chef'due south knife, cut the center into 1-inch cubes. Identify them in the slow cooker pan.
Add the beef stock. Sprinkle the meat with salt, pepper, garlic powder, cumin, paprika, and oregano.
Cover and cook on HIGH for 4 hours.
Utilize a slotted spoon to temporarily transfer the meat to a plate, and strain the cooking liquids into a saucepan. Render the meat to the ho-hum cooker, embrace, and set to warm.
To the liquids in the bucket, add 1 tablespoon unsalted butter, and 1 teaspoon of cornstarch mixed with two teaspoons of cold h2o. Cook over medium estrus, whisking oft, until the sauce thickens, about 2 minutes. Remove from heat as soon every bit the sauce thickens.*
Transfer the beefiness middle to plates. Pinnacle with the sauce, garnish with parsley and serve.

The heart is a tough musculus. To make it edible, you demand to either slow melt it every bit I do hither, or you lot can slice it into "steaks" and flash fry - no more than 30 seconds per side, keeping it rare. If you overcook information technology, it will be tough and inedible. Since the USDA recommends cooking organ meats to 160°F, this slow-cooked stew is a proficient solution if you lot don't desire to eat it rare.

Some recipes instruct you to devein the heart, and this might exist useful when you flash-melt it. Merely I find that wearisome cooking takes care of any tough parts, so at that place's no need to trim them.

Trimming a thick layer of fat is sometimes easier if you first cube the heart, then apply a knife to trim the fat off some of the cubes.

*Another fashion to thicken the cooking liquid is to add together a tablespoon of cornstarch mixed with 2 tablespoons of cold water directly to the tedious cooker pan at the end of cooking. Mix this slurry in, encompass, and cook on HIGH for thirty minutes.

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