A number of vendors supplied beef, pork, lamb chicken, venison, elk, fish and seafood. I decided this week I would try something different and on a whim picked up a beef heart (just under $9).
|2.72 lb heart|
|Prepping the vegetables|
Root veggies were prepped first:
6-8 small - medium carrots chopped
2 medium onions chopped
2 medium potatoes* cubed
3 gloves of garlic, chopped
*Potatoes can be substituted for sweet potatoes or squash. Potatoes aren't generally "paleo" but I still eat them once in awhile without any issues.
After all the veggies were chopped, we unveiled the mighty heart. I wasn't sure what to expect but was actually pleasantly surprised at how pretty it was. Yes, it was pretty. The surface was smooth and firm and the flesh was very dense; similar to the firmness you would find in raw tuna. I expected a lot more fat as videos I had viewed how to prepare had ample amounts that needed trimming, so I was pleasantly surprised I didn't have as much work to do.
I placed a dutch oven on the stove top on medium heat and added a couple of tablespoons of bacon fat. The heart cubes were seared on all sides and set aside. Once all the heart was seared, veggies were tossed in to the dutch oven and stirred. Beef heart was added back in along with:
|Heart Stew: a new winter staple|
1 tbsp dried rosemary
1 tbsp dried thyme
1 handful of sun dried tomatoes
1 cup or so* of chicken stock (did not have beef stock, but still worked really well)
1/2 cup* of red wine (your favourite brand)
*These were unmeasured amounts of liquids, but approximately the measurement I was aiming for. I don't normally cook in specific measurements, one reason I find it so difficult to translate my recipes sometimes.
With everything together, I threw it in the oven for 1.5 hours. After 1 hour I turned the temperature down to 275F.
Garnish with sea salt and fresh ground pepper and enjoy!
The smell of stew permeated the apartment and the results were incredible, both Robert and I really enjoyed it. The texture is difficult to describe, but has the slight creaminess you would find in beef liver without the strong organ meat taste. Big beefy flavour! I will definitely be buying this again; it's incredibly delicious and great if you're on a budget. If you've been thinking of giving this hard working muscle a try, I highly recommend it!
~photos courtesy of Robert~