I’m not going to post one of those long preambles to a recipe that makes you scroll for 30 seconds before you even find what you’re looking for. If you came here, it’s because you know I’m a fan of delicious, nutrient-dense organ meats, and before my book comes out in Summer 2020 I wanted to direct to you an easy recipe or two. My favorite organs to eat are heart (a muscle meat that tastes delicious); tongue (slow cooked and shredded, this is probably one of the most tasty meats around); and liver (a more acquired taste but an actual super food). I want to show people that these cuts aren’t scary, or hard to cook, and can even save you money while offering more nutrition than the cuts you’re used to.
So, here is a super easy, tasty recipe for beef heart – you can of course use any animal hearts for this recipe, but a beef heart is relatively inexpensive and you get a lot of meat for your money! Enjoy, and if you try it out please let me know what you think.
Prep time: 15 minutes
Cook time: 15 minutes (plus overnight marinate)
Yield: 4 servings
12 ounces heart (beef, venison, elk, whatever you want)
For the marinade:
- 1/3 cup extra virgin olive oil
- 3 tablespoons red wine vinegar
- ½ teaspoon salt
- ½ teaspoon cumin
- pepper, cayenne, to taste
- segments of lime for garnish/finishing
- To prepare heart, remove the gristle and sinews in the cavity by slicing them away. Cut the heart into 1-inch cubes.
- Place the cubes of heart into a medium sized mixing bowl. Add all the ingredients for the marinade and mix well. Cover the bowl with plastic wrap and refrigerate overnight.
- Skewer the meat, about 4 to 5 cubes per skewer. Grill over high heat until slightly charred on the surface and rare to medium-rare inside, about 4-5 minutes. Turn the skewers over mid-way. Serve immediately, with some coarse sea salt and lime to finish.