2 Ways To Cook Beef Heart: Instant Pot Chili & Grilled Beef Heart
Beef heart can be used for delicious preparations and is extremely versatile. Heart is just like a steak with a more intense, rich beef flavor; however, it’s not as tender as a steak, as it has a firmer texture. Pressure cooking the heart is a great way to keep this meat tender, while allowing the collagen and thick muscle to break down. However, you can also get that charred sear on a beef heart just like a steak! Check out these 2 Beef Heart recipes, including an Instant Pot Chili or Marinated & Grilled Beef Heart.
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Instant Pot Chili With Beef Heart and Ground Beef
This Instant Pot chili made with beef heart and ground beef is not only delicious but you won’t be able to tell you’re eating heart! If you’re looking for more ways to incorporate organ meat into your lifestyle, then this chili recipe is for you. The ground beef will melt into the chili and the heart gives it a nice texture. Pressure cooking beef heart helps tenderize this muscle meat but you’re still getting plenty of nutrients! The best part about chili is that you can use what you have at home. You can easily switch up the spices, add some heat or swap in your favorite ground meat like bison or ground yak.
Total Time: 1 hour
1 tbsp tallow
6 garlic cloves, finely chopped
1 medium yellow onion, diced
½ cup leeks, diced
1lb ground beef
1lb pound beef heart (cut into 1/4" pieces with fat left on)
3 tbsp chili powder
1 tsp garlic powder
1 tbsp oregano
1 tbsp cumin
1 tsp salt
1 tsp paprika
½ tsp ground black pepper
1 - 14.5oz can fire roasted diced tomatoes
1 cup beef or chicken bone broth
- Prepare the beef heart by trimming off any connective tissue, silver skin or gristle around the heart. However, leave the fat on, as it will add flavor to the chili.
- Turn on the Instant Pot and press the sauté button.
- Once hot, add the tallow and let it melt. Then add onions, leeks and garlic. Sauté for about 5 to 8 minutes or until the onions are beginning to turn soft and translucent.
- Gradually add the beef heart and ground beef along with the chili powder, garlic powder, oregano, cumin, salt, paprika and black ground pepper. Stir mixture until well coated. Continue cooking for about 5 to 8 minutes or until the meat is mostly browned.
- Stir in roasted diced tomatoes and bone broth.
- Secure the lid and make sure to close the pressure valve. Then pressure cook on high for 35 minutes, with a 10 minute natural release.
- Serve warm topped with avocado, sour cream and fresh cilantro. This chili pairs well with a salad, cornbread or tortillas.
- Store leftovers in an airtight container in the fridge for up to 4 days or freeze into portions for up to 3 months.
Grilled Beef Heart
Marinating beef heart is a great way to turn this organ meat into a flavorful and tender steak! Simply slice into half inch thick pieces and marinate overnight to build flavor, while tenderizing. This method works well on either a hot cast iron skillet or a sizzling hot grill. It’s so simple to make a marinade by combining 3 basic elements to amp up the flavor of any dish. Get creative with one of these flavor combinations or create your own to marinade.
There are 3 basic components of marinating. Generally, a marinade ratio is about 3 parts fat, 1 part acid and 1 part flavor. That’s about 1/2 cup of liquid marinade for every 1 pound of meat, as the meat should be fully covered.
- Oil or other fat: This helps the flavors infuse into the meat and gives it a nice crust once cooked but keeps it juicy. Try olive oil, avocado oil, sesame oil, or coconut milk.
- Acid: This helps tenderize the meat and adds balance. Try vinegar, wine, lemon juice, lime juice, beer or buttermilk.
- Flavor: Try mixing up a marinade with something sweet, salty or maybe both. Add spices, herbs, soy sauce, honey, coconut aminos, minced garlic, onions, chiles, fish sauce or fruit juice.
- Fish sauce, soy sauce, lime juice, mirin, ginger & garlic
Coconut aminos, honey, cumin, garlic, cilantro & lime juice
Soy sauce, rice wine vinegar, honey, ginger, garlic & green onions
Orange juice, soy sauce, chili powder, garlic, cilantro & salt
Lemon juice, apple cider vinegar, garlic, honey & salt
Balsamic vinegar, dijon mustard, garlic, onion & salt
Grilled Beef Heart
Prep Time: 30 minutes
Marinade: 24 hours
Cook Time: 5 minutes
2lbs beef heart, sliced into steaks about ½” thick
See marinade flavors above
- Prepare the beef heart by trimming off any connective tissue, silver skin or gristle around the heart, plus trim off any fat. Since this will be a quick sear, the fat won’t have time to render without over cooking the heart.
- Make the marinade (choose from above flavors) by mixing everything in a small bowl. Taste and adjust seasoning as needed.
- In a large glass dish, add beef heart slices and pour the marinade. Give it a good mix making sure the marinade is evenly dispersed over all the heart slices. Cover and let sit for 24 hours in the fridge.
- When beef heart slices are done marinating, either preheat a cast iron skillet on medium-high heat (until very hot) or get grill sizzling hot.
- Remove the beef heart slices from the marinade and place either on a hot cast iron skillet or grill.
- Quickly sear slices about 2 minutes a side (depending on thickness), making sure to get a nice brown crust on each side. These slices will cook fast with high heat! Since the heart is not marbled like a traditional steak, leave the slices on the rare to medium-rare side to prevent toughness.
- Enjoy hot with corn on the cob, sweet potatoes, cabbage slaw or your favorite type of vegetable!
- Store leftovers in an airtight container in the fridge for up to 4 days.