Monday, January 20, 2014

Crockpot beef heart with bacon/soppressata stuffing

A couple of years ago, I posted this recipe for crockpot beef heart stuffed with bacon, mushrooms and onions. It is a wonderful way to get offal into your life pretty "painlessly." Heart is a lean muscle meat. Yes, it is technically also an "organ" meat, but it has none of the "organ" taste of, say, liver.

According to Mark's Daily Apple, beef heart is "an excellent source of a number of nutrients, including thiamin, folate, selenium, phosphorus, zinc, CoQ10 and several of the B vitamins. In addition, beef heart contains amino acids that are thought to improve metabolism and compounds that promote the production of collagen and elastin (thin and wrinkle free? Sign us up!)."

But yesterday, I changed the recipe enough -- with glorious results -- that I thought it was worth officially revisiting it. Yeah, the old recipe is great, but this one is top-notch as well.


--1 (grassfed) beef heart
-- 1 can full-fat coconut milk
-- four ounces soppressata or other hard Italian salami, diced into cubes
--10 slices of bacon (thick cut if you can)
-- turmeric
-- garlic
-- cumin

Cook the bacon. Chop it up. 

Clean the heart by trimming off most of the fat and any obvious arteries from the outside. Then stuff all of the bacon and salami into the heart cavity. Really stuff it full and then use toothpicks -- the longer the better -- to hold it together. Or, you can skimp on the toothpicks; just be sure, when this thing is done cooking, to scoop up the stuffing that falls out into the crockpot.

Put the stuffed heart in the crockpot along with the coconut milk, some garlic, cumin and turmeric (it's a crockpot use a lot of each or the flavor gets lost).

Cook for 11-12 hours on low.

Do not skimp on the cooking time or you could get very rubbery meat as your reward.

Slice and serve with the stuffing slopped all over it. It's so delicious. Enjoy.

(And I forgot to take a pic, so here is the old pic again.)

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