Beef Heart Stew
August 29, 2024 • 0 comments
- Prep Time:
- Cook Time:
- Servings: 2
Ingredients
- (1 cup) Beef stock
- (1 (1.5 pounds)) Beef heart
- (1/2 teaspoon) Diamond Crystal kosher salt
- (1/2 teaspoon) Garlic powder
- (1/2 teaspoon) Ground cumin
- (1/2 teaspoon) Paprika
- (1/2 teaspoon) Dried Oregano
- (1 teaspoon) Cornstarch
- (1 tablespoon) Unsalted Butter
- (2 tablespoons) Parsley
Directions
1.Using a sharp chef’s knife, cut the heart into 1-inch cubes. If they have a thick fat layer, you can trim some of it. Place the cubes in the slow cooker pan.
2. Add the beef stock. Sprinkle the meat with salt, pepper, garlic powder, cumin, paprika, and oregano.
3. Cover and cook on HIGH for 4 hours.
4. Use a slotted spoon to temporarily transfer the heart to a plate, and strain the cooking liquids into a saucepan. Return the meat to the slow cooker, cover it, and set it to warm.
5. Mix the cornstarch with 2 teaspoons of cold water. Stir this cornstarch slurry and 1 tablespoon of unsalted butter into the liquids in the saucepan. Cook over medium heat, whisking often, until the sauce thickens, about 2 minutes. Remove from the heat as soon as the sauce thickens.
6. Transfer the beef heart to plates. Top with the sauce, garnish with parsley and serve.