Your first thought might be “why would I eat beef heart?” Well, for starters you should know that for thousands of years, the organ meats have been considered superior to the muscle meats that we prefer today. In the wild, carnivores instinctively go for the organs. Why? Because it is where all the nutrients are concentrated. Heart is one of the best dietary source CoQ10, an amazing shot of B12, folate and other b-vitamins, selenium and zinc. And unlike liver, it tastes like an expensive muscle meat.
1 to 1.5lbs beef heart cut into 1 inch filets
1/3 cup olive oil
1/3 cup raw apple cider vinegar
1/3 cup red wine
2 minced garlic cloves
1 handful chopped parsley
1/2 tsp sea salt
Combine in a glass container and mix well, cover and keep at room temperature for an hour. If cooking on the BBQ, just be aware that heart cooks fast. If cooking on the stove, add ghee, coconut oil or pastured lard to the pan and put it on medium heat. Let it heat up enough so that the meat will sear. Throw it on, and cook for about 2-4 minutes per side.