{"id":3076,"date":"2012-06-23T18:39:44","date_gmt":"2012-06-23T23:39:44","guid":{"rendered":"http:\/\/realfoodhouston.com\/?p=3076"},"modified":"2018-10-25T13:02:20","modified_gmt":"2018-10-25T18:02:20","slug":"beef-heart-with-bacon","status":"publish","type":"post","link":"http:\/\/www.realfoodhouston.com\/wp-files\/2012\/06\/23\/beef-heart-with-bacon\/","title":{"rendered":"Beef Heart with Bacon"},"content":{"rendered":"

\"Beef<\/a>One of my favorite organ meats\u00a0is beef heart, and the way I really like it cooked is with\u00a0bacon and onion.\u00a0\u00a0We buy our grassfed\u00a0beef a side at a time (from the Law Ranch Cattle Company<\/a>)\u00a0which makes the per pound\u00a0price reasonable, although there is a substantial up-front investment in\u00a0the cost of a\u00a0freezer and the side of beef.\u00a0 Here’s how I\u00a0cook beef heart:<\/p>\n

Ingredients:<\/strong><\/em><\/p>\n

1\u00a0beef heart, preferably grassfed beef
\n1\/2 to 1 pound bacon, naturally cured without nitrites and nitrates, cut into approx. 2 inch pieces
\n1 onion, chopped
\nSea salt and\u00a0freshly ground black pepper<\/p>\n

Preparation:<\/strong><\/em><\/p>\n

\"Raw<\/a>Cut the beef heart into 3\/4 inch cubes.\u00a0 If there are really hard bits you can cut them out, but this method of slow cooking usually tenderizes most parts of the heart.\u00a0 I only removed about 1 square inch of this beef heart.<\/p>\n

In a large skillet, cook the bacon over medium heat until slightly browned.\u00a0 Add chopped onion to the skillet and cook until the onion is translucent.\u00a0 Add the cubed beef heart and cook for about\u00a05 minutes until beginning to brown,\u00a0stirring occasionally.\u00a0 Cover, and reduce heat to a simmer, and cook for about one hour. I don\u2019t add any liquid, but you should check from time to time. If the mixture becomes too dry, add a small amount of filtered water or beef broth. Season to taste\u00a0with sea salt and freshly ground black pepper.<\/p>\n

\"Cooking<\/a>\"Onion<\/a><\/p>\n

\"Adding<\/a>That’s all it takes!\u00a0 Easy, simple, delicious, and very nutritious.\u00a0 My family really loves this recipe for\u00a0beef heart.<\/p>\n

 <\/p>\n

Beef heart is a traditional food, highly prized along with other organ meats like liver and kidney.\u00a0 It is a significant source of\u00a0many nutrients such as\u00a0CoQ10, B vitamins, iron, selenium, phosphorus,\u00a0copper, collagen, and\u00a0elastin.<\/p>\n

Beef heart with bacon was featured in one of our What’s For Dinner posts<\/a>.<\/p>\n

Sources for nutrition information<\/em>:<\/p>\n

Wikipedia, Coenzyme Q10<\/a>
\nSelfNutritionData, Beef, variety meats and by-products, heart, raw<\/a>
\nLivestrong.com, Is Beef Heart Healthy?<\/a>
\nKelly the Kitchen Kop, You CAN Eat Beef Heart<\/a>
\nWolframAlpha, beef heart<\/a><\/p>\n

This post is shared on Fat Tuesday<\/a> at Real Food Forager<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

One of my favorite organ meats\u00a0is beef heart, and the way I really like it cooked is with\u00a0bacon and onion.\u00a0\u00a0We buy our grassfed\u00a0beef a side at a time (from the Law Ranch Cattle Company)\u00a0which makes the per pound\u00a0price reasonable, although …<\/span> Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":3,"featured_media":3657,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false},"version":2}},"categories":[17,19,23,136,9],"tags":[41,38,32,31],"class_list":["post-3076","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-local-farming","category-real-food","category-recipes","category-sustainable-farming-2","category-traditional-food","tag-grassfed-beef","tag-local-food","tag-recipes-2","tag-sustainable-farming"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"http:\/\/www.realfoodhouston.com\/wp-files\/wp-content\/uploads\/2012\/09\/Beef-heart-with-veggies.jpg","jetpack_shortlink":"https:\/\/wp.me\/p70SEj-NC","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"http:\/\/www.realfoodhouston.com\/wp-files\/wp-json\/wp\/v2\/posts\/3076","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.realfoodhouston.com\/wp-files\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.realfoodhouston.com\/wp-files\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.realfoodhouston.com\/wp-files\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"http:\/\/www.realfoodhouston.com\/wp-files\/wp-json\/wp\/v2\/comments?post=3076"}],"version-history":[{"count":17,"href":"http:\/\/www.realfoodhouston.com\/wp-files\/wp-json\/wp\/v2\/posts\/3076\/revisions"}],"predecessor-version":[{"id":6919,"href":"http:\/\/www.realfoodhouston.com\/wp-files\/wp-json\/wp\/v2\/posts\/3076\/revisions\/6919"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/www.realfoodhouston.com\/wp-files\/wp-json\/wp\/v2\/media\/3657"}],"wp:attachment":[{"href":"http:\/\/www.realfoodhouston.com\/wp-files\/wp-json\/wp\/v2\/media?parent=3076"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.realfoodhouston.com\/wp-files\/wp-json\/wp\/v2\/categories?post=3076"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.realfoodhouston.com\/wp-files\/wp-json\/wp\/v2\/tags?post=3076"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}