Slow-cooking a beef heart is simple, economical and delicious. With just a few minutes of preparation, it yields enough meat to feed a family for days and a stock that imparts a nutrient-dense, meaty base to multiple dishes. Both the cooked meat and the stock store well in the fridge and the freezer too.
- 1 whole beef heart
- Ample non-chlorinated water
- A carrot and an onion
- optional: fresh herbs
- Hold the heart under running water, cleaning it of any blood and allowing the water to pass through its cavities.
- Place the heart, whole, into your slow cooker.
- Add the whole carrot, the whole, unpeeled onion and optional herbs then fill the slow-cooker with unchlorinated water. If possible, cover the heart, if not get the water level as high as you safely can.
- Turn the slow cooker onto low and leave overnight. It can cook for anything from 12 to 24+ hours.
- The next day, when cooked, lift the heart out of the slow cooker and place it on a plate. Carve off slices to enjoy the meat warm.
- Store the remaining heart in the fridge (for up to 5 days) – it will give you ready-to-slice meat for lunches and dinners. You can also freeze portions of the cooked heart – I double wrap mine in baking paper and tie tightly with string.
- Meanwhile, discard the carrot and onion and then pour the liquid remaining in the slow cooker through a sieve into a bowl. This meat stock can be used as cooking liquid for grains and pulses, reduced and made into gravy, or you can make it the basis for a stew. Just like the cooked meat, It also freezes really well.