What could be more primal than chowing down on the heart of a big ol’ cow? Find out why hunter gatherers fight over prized organs with this recipe for Pistachio-Crusted Beef Heart.
I’ve been trying to work more organ meats into our diet and we really enjoyed beef heart the last couple times I’ve prepared it. So, I decided to continue to experiment with it.
Although heart is technically a muscle meat it turns out, beef heart is a lot like beef only beefier…and better. If you’ve never tried it you may feel it has a more intense flavor, probably because it’s loaded with extra nutrients that typical muscle meat is lacking.
Cutting the heart into smaller pieces makes it easier work with. Actually, this dish is the perfect size to serve as an appetizer although Jeff & I enjoyed this as our main dish for dinner alongside a big-ole salad.
Like most organ meats, beef heart can easily get tough if you overcook it, which is why we’re only throwing this in the oven for a few minutes. That makes it a great weeknight meal to throw together when you’re short on time. Just let this sit under the broiler for a few minutes and bam! You’ve got one hearty, nutritious meal on the table.
Beef heart actually has more protein than muscle meat and comes loaded with B vitamins, selenium, phosphorous, zinc, and CoQ10. It is also rich in amino acids that experts think help us maintain a healthy metabolism and promote the production of collagen and elastin.
If you’re having a hard time with the idea of stomaching beef heart, I totally understand, but I still recommend you give it a try. The pistachios add a different flavor and texture to the dish that complements the meatiness of the beef heart. It’s really a great combination and you’ll be missing out, both on flavor and nutrients, if you don’t give it a try.
Bonus! Because most people aren’t eating beef heart, you can usually get a pretty good deal on it, and who doesn’t love a good deal that also promotes your health and well being?
