Sliced Roast Beef Heart For Lunch

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I learned to make the best roast beef from Hilary Boynton, author of the Heal Your Gut cookbook. Every summer I have the privilege and opportunity to work alongside Hilary at the School of Lunch Training Academy in Topanga, CA doing hands-on organ meat demonstrations at her comprehensive week-long intensive.  In the meantime, I get to enjoy delicious foods and repeated exposure to the best tips on making proteins, fermentations, and fats work in a busy kitchen.

I’ve learned that a meat thermometer guarantees consistency, and that I can arrest the temperature by refrigerating my roast very shortly after it comes out of the oven.  I like to set my thermometer to 145*F. I could go a bit more rare, but I’ve found this temperature produces roast beef that’s pink without being bloody – a win for some discerning eaters in my home.

To me, serving organ meats each week is a non-negotiable. So I was inspired to try this dependable recipe with a beef heart. I trimmed up the insides of the heart – including any tubules sticking out and the thickest sections of shiny silverskin. And rolled the roast tight with twine so that it would more closely resemble a top round. Tying the roast also helps it cook more evenly and means it comes out beautifully.

I seasoned my meat with a dry brine of salt, pepper and herbs, but your favorite roast beef marinade would work well, too.  Go with what’s in season, what’s on hand, or what you already know your family already loves. When you’re ready to roast, set your meat thermometer, pop the heart in the oven, and wait. It’s that easy!

Be sure to whip up some homemade mayonnaise, rich green sauce, or mustard to complement this lean cut.

Remember: heart has more CoQ10 than any other food on the planet, probably in the exact proportions that we need.

Ingredients

• 1 whole beef heart (~ 3 lbs)
• 2 T salt
• 1 T pepper
• 1 T garlic powder, onion powder, and/or smoked paprika (optional)

Instructions

1. Trim any silverskin or thick tubules from the inside of the heart. Tightly close the heart into its closed, conical form, tying with twine to secure its shape (and help it cook more evenly).
2. Mix dry ingredients in a ramekin and rub evenly over the heart. Let the heart rest in the fridge for several hours or overnight.
3. When you are ready to roast the heart, preheat your oven to 400*F. Add a meat thermometer to the deepest location and set the temperature to 145*F. When the alarm indicates that your heart is done, remove it from the oven. Set it into a new (room temperature) container and refrigerate immediately until cool.
4. Slice thin and enjoy!
5. Bonus: save the jus from the pan and drip it into your mayonnaise while it emulsifies (having omitting any earlier additions of salt). Yum!

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