Preparing Beef Heart and Heart Kabobs Recipe. This may seem like an odd topic after all, who eats heart? After butchering our first steer, we did and it was so delicious!
This may seem like an odd topic, after all, who eats heart? Well, we do AND it is delicious!
After we butchered our first steer, I made heart kabobs and grilled them. Even our 4-year-old thought they were great. She loved having her meat on a stick and pulling it off herself!
Beef Heart Is Good For You
Organ meats from grass-fed animals are one of the most nutrient-dense foods available! They are packed with vitamins, minerals, amino acids, and other nutrients. Unfortunately, our culture is squeamish about eating organ meats when in reality, they are a nutritional powerhouse!
Well, that is all well and good but still, where do you start in getting a heart ready to eat? I explain the steps in the following recipe. The process is the same no matter the recipe and heart can be a healthy addition to many different recipes including Beef Plus Chili and spaghetti.
I first saw a recipe for heart kabobs in a book purchased from my affiliate, Amazon, Nourishing Traditions by Sally Fallon. This was my inspiration for the following recipe. If you don't have the cookbook, I highly recommend it!
How To Make Beef Heart Kabobs - Preparing Beef Heart
In the photo below, you can see the heart from the steer we butchered.
As you look at the heart, you will see a layer of fat along the outside which is white and very thick in spots. I have found that the harder areas of this layer do not melt so I trim off the thickest spots.
Cut the heart into 1-inch cubes. I found this is easier to do with kitchen scissors.
As you cut, remove any hard areas or vessels from the heart. Place the cubes in a bowl.
Combine the rest of the ingredients and pour over the cubes. Marinade for 24 hours in the refrigerator.
Place the cubes on skewers and grill for about 8 minutes. Turn the skewers until all sides are cooked.
Ways To Serve Beef Heart Kabobs;
- Serve with grilled or roasted veggies
- Salad
- Crusty bread
If you’ve tried this recipe for heart kabobs or any other recipe on Cultured Palate please take a minute to rate the recipe and leave a comment letting me know how you liked it. I love hearing from you! You can also FOLLOW ME on PINTEREST, FACEBOOK, INSTAGRAM, YouTube and TWITTER.
📋 Recipe
Preparing Beef Heart and Heart Kabobs Recipe
Ingredients
Ingredients:
- 1 lb beef heart
- 1 cups olive oil
- 1 cups raw apple cider vinegar
- ½ cups red wine optional
- 2 teaspoon sea salt
- ¼ teaspoon cumin
- 1 teaspoon pepper
- 1 teaspoon paprika
- 4 cloves garlic minced
Instructions
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Cut the heart into 1 inch cubes. I found this is easier to do with kitchen scissors.
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As you cut, remove any hard areas or vessels from the heart.
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Place the cubes in a bowl.
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Combine the rest of the ingredients and pour over the cubes.
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Marinade for 24 hours in the refrigerator.
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Place the cubes on skewers and grill for about 8 minutes. Turn the skewers until all sides are cooked.
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Enjoy!
Notes
Ways To Serve Beef Heart Kabobs;
- Serve with grilled or roasted veggies
- Salad
- Crusty bread
Nutrition
Emily Kemp says
Heart is something I've never tried before. After learning how nutritious organ meats are (from your blog) I'm definitely going to give it a try.
Byron says
The marinade was really strong and it was all we really tasted. Would recommend a much shorter soak time or honestly just a different recipe. All of the comments seem to just be “I should eat/I wonder what it’s like to eat heart” so this may get buried but we weren’t impressed. Have had many better heart meals.
Dina-Marie says
Byron, I am sorry you were disappointed because this is one of our favorite ways to eat heart and we make it after we finish butchering our steers so it is a real treat. Maybe, we are used to using ACV because that does give a zing to the marinade. I hope you find the recipe you are looking for.
Mary Kaye Raddatz says
Yes, the texture of the cooked heart was good but the vinegar flavor was overwhelming.