Recipes — beef heart

Ingredients: 1 Beef heart (trimmed, thinly sliced) 2 tbsp Lime juice (freshly squeezed) 1 tsp Cumin (ground) 1 tsp Smoked paprika 8 Small corn tortillas (or flour tortillas, if preferred) 1/2 Onion (diced) 1/4 cup Fresh cilantro (chopped) Salt and pepper (to taste) Lime wedges (for serving) Olive oil (for sautéing) Instructions: Marinate the Beef Heart: Slice the beef heart into thin strips (about 1/4-inch thick). In a bowl, combine the lime juice, cumin, smoked paprika, salt, and pepper. Toss the sliced beef heart in the marinade and let it sit for about 15-20 minutes to absorb the flavors. The...

Ingredients: 1 Beef heart (trimmed and cut into cubes) 2 Onions (diced) 3 Carrots (peeled and sliced) 3 Potatoes (peeled and cubed) 2 Tomatoes (diced, or 1 can diced tomatoes) 4 cups Beef broth 2 Bay leaves 1 tsp Thyme (dried or fresh) 1/2 cup Red wine (optional but adds depth of flavor) Salt and pepper (to taste) 2 tbsp Olive oil (for sautéing) Instructions: Prepare the Beef Heart: Trim any excess fat and connective tissue from the beef heart. Cut it into bite-sized cubes (about 1 to 1.5-inch pieces). Sauté the Vegetables: In a large pot or Dutch oven,...

Ingredients: For the Beef Heart: 1 Beef heart (trimmed and sliced into 1-inch steaks) 3 tbsp Olive oil 3 cloves Garlic (minced) 1 tsp Dried oregano (optional) 1 tsp Salt 1/2 tsp Black pepper For the Chimichurri Sauce: 1/2 cup Fresh parsley (finely chopped) 2 tbsp Red wine vinegar (or white vinegar) 3 cloves Garlic (minced) 1/2 tsp Chili flakes (adjust to your heat preference) 1/4 cup Olive oil 1/2 tsp Salt (or to taste) 1/4 tsp Black pepper Instructions: Prepare the Beef Heart: Trim any excess fat and connective tissue from the beef heart, then slice it into steaks...

Ingredients: For the Beef Heart Skewers: 1 lb beef heart, cleaned and cut into 1-inch cubes 3 tbsp olive oil 2 tbsp balsamic vinegar 3 garlic cloves, minced 2 sprigs fresh rosemary, finely chopped (or 1 tsp dried rosemary) 1 tsp salt 1/2 tsp freshly ground black pepper For the Arugula-Parmesan Salad: 4 cups fresh arugula 1/4 cup shaved Parmesan cheese 1 lemon, juiced 2 tbsp olive oil Salt and pepper, to taste For the Grilled Polenta: 1 tube of pre-cooked polenta (about 18 oz), sliced into 1/2-inch rounds 2 tbsp olive oil Salt and pepper, to taste Instructions: Prepare...