Have you ever tried beef heart? This slow cooker beef heart recipe is the perfect place to start! You’ll love it! After all, the heart is just another muscle.
I love using inexpensive cuts of beef. One of the best ways to keep the meat bill down is to use cheap, less popular cuts and organ meats. This slow cooker beef heart recipe makes it easy, and, it’s a naturally gluten-free recipe!
We don’t actually sell our beef hearts, because heart is Gabriel’s favorite part. He sells the choice steaks and eats the heart. Is that backward, or what? But really, heart is a muscle, just like other meat, it’s not funny tasting like liver, so it’s not a big leap from using beef roast, to beef heart in recipes.
Having kept the hearts from several cows last year, I was able to do some experimenting and find our favorite ways to cook it. This recipe has withstood the test of time, and we’ve made it again and again with each beef we process. We even purchase beef hearts from our friends after they process their own!
Not surprisingly, this slow cooker beef heart recipe took the top spot. I love being able to throw ingredients into a pot, and let it babysit itself until I’m ready to serve it for dinner.
Hearts tend to have quite a bit of fat on them, which you can save and render into homemade tallow. I usually freeze the fat, and save it until I’m ready to render a larger batch of tallow.
This slow cooker beef heart dish is perfect served over a bed of rice, to soak up the juices from cooking in the crockpot, and then top it with homemade sauerkraut. We like to serve with a side of salad, or steamed broccoli and thyme roasted sweet potatoes.
Slow Cooker Beef Heart Recipe
Ingredients
- 1 beef heart (approximately 1 pound)
- 1/4 t. pepper
- 1/2 t. salt
- 1/4 t. garlic powder
- 1/2 t. dried oregano
- 1/2 an onion, sliced
Instructions
- Prepare beef heart by trimming fat, and dicing into one inch cubes. How much time you want to take to devein is up to you. I find that once the meat is cooked, the veins are pretty much indistinguishable, so I don’t like waste much time on this part.
- Toss into slow cooker, and sprinkle with pepper, salt, garlic powder, and oregano. Stir to coat beef cubes.
- Top with slices onions.
- Cook on high for 4-6 hours.
- Serve over steamed rice, or quinoa
, or for a more low carb dish, riced cauliflower. - Enjoy!
, or for a more low carb dish, riced cauliflower.
Janet Marunde says
How much water do you use?
Jonukas says
You shouldn’t need any. I don’t add water when cooking beef roasts or whole chickens in the slow cooker. I haven’t tried slow cooking beef heart, but definitely intend to.
Patricia Sillix says
Why won’t you answer the question about whether or not to add water and how much?
roj says
how much water
John says
Another recipe I read used a cup of beef broth/stock per heart, approx 1.5 pounds, which is kinda small for a beef heart. I would likely stick to that same measurement of a cup per heart provided it’s been somewhat prepped and rough cut for cooking with the onions. Speaking of which I would usually put those onions on the bottom and layer the heart over the top.
rebecca L owens says
I have never tried heart until last night. Used this recipe, and couldn’t have been more impressed with the flavor and texture. I cooked it for 5 hours on high. I followed the recipe exactly, and it came out awesome! We will definitely make this again!
★★★★★
Elise says
That’s great! Thanks for sharing.
Lydia says
HI! I am trying out new recipes and I noticed this one. I am new to using a slow cooker, so my question is this doesn’t call for any liquid? Thank you
Mark Grenyer says
What is going on here? Beef cubes are not mentioned in the list of ingredients.’Stir to coat the cubes’ suggests some liquid is involved – what liquid? None is mentioned.
‘Top with slices onions’: top with sliced onions?
John says
…. First step is to slice heart into cubes… The cubes will be moist enough for the spices to stick. And top with sliced onions could possibly be anymore self explanatory.
Hate to come off as rude but it’s like you spent more time commenting than actually reading the very concise recipe.
Linda says
An ideas of what I can do with all the fat and silver skin I trimmed off the heart?