BEEF HEART STEW RECIPE:

Ingredients

• ▢1 beef heart 1.5 pounds
• ▢1 cup beef stock
• ▢½ teaspoon Diamond Crystal kosher salt or ¼ teaspoon of any other salt
• ▢½ teaspoon garlic powder
• ▢½ teaspoon ground cumin
• ▢½ teaspoon paprika
• ▢½ teaspoon dried oregano
• ▢1 teaspoon cornstarch
• ▢1 tablespoon unsalted butter
• ▢2 tablespoons parsley chopped, for garnish

Instructions

• 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.
• Add the beef stock. Sprinkle the meat with salt, pepper, garlic powder, cumin, paprika, and oregano.
• Cover and cook on HIGH for 4 hours.
• 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.
• 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.
• Transfer the beef heart to plates. Top with the sauce, garnish with parsley and serve.