This simple old-fashioned stew enhances the flavor and nutrition of the heart. Organ meats have long been considered a delicacy in traditional cultures. Many people are pleasantly surprised when they taste heart, which has a firm texture, is extremely lean, with a mild flavor something like brisket. Heart is nutrient-rich, especially high in CoQ10, which is important for metabolism, oxidative stress, anti-aging, and particularly important for anyone who is chronically ill. This is a delicious, deeply satisfying stew that’s so nutrient-dense, you don’t need to eat a lot of it. Heart is usually very economical. Look for a heart that is deep reddish brown in color, with a layer of fat near the top. I suggest grass-fed, grass-finished meats produced without hormones, antibiotics, and gmo feed. Serves 4.
- 1/2 beef heart (about 1 1/2 pounds)
- 2 tablespoons lemon juice
- 3 cloves garlic, crushed
- Unprocessed salt and pepper to taste
- 2 tablespoons coconut or olive oil
- 1 onion, diced
- 1 cup mushrooms, sliced (optional)
- 4 cups bone broth, or other broth
- 1 sweet potato, peeled and chopped (or carrot)
- 3 stalks celery, chopped
- 1 bay leaf
- 1 teaspoon ground mustard
- 1 turnip in bite-sized pieces (optional)
- 2 green onions
- 2 tablespoons arrowroot flour dissolved in
- 1/2 cup cool bone broth or coconut milk
- 1/4 cup liquid coconut aminos (optional)
- 1/4 cup fresh basil, dill, or parsley, chopped
- Cleanse the heart, remove nerves and outer fat, rinse well, cut into 1/2-inch cubes, place in a large bowl to marinate. Sprinkle with salt, pepper, lemon juice, and pressed garlic. Stir it in and leave to marinate a few minutes or an hour, depending on the time you have.
- Heat oil in a large skillet over medium heat. Add the onions and sauté until they begin to soften, about 2 minutes. Add optional mushrooms and sauté until they begin to soften. Then add the heart and brown for 5 minutes, until it changes color.
- Add bone broth, sweet potato, celery, bay leaf, mustard, and turnip, if using. Heat to boiling. Turn down very low and simmer 15 - 30 minutes, until all is tender and delicious.
- 5 minutes before serving, add green onion, and arrowroot mixture in broth.
- Season to taste with salt, pepper, and chopped herbs. Serve.
“Food should make you healthy.” Robb Wolf