Ingredients

The following ingredients have 2 Servings
  • 1 beef heart ((1.5 lb.))
  • 1 cup beef stock
  • 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 tablespoon unsalted butter
  • 1 teaspoon cornstarch
  • 2 tablespoons chopped parsley (for garnish)

Instruction

  • If the heart comes with a thick layer of fat, lightly trim it (but don't go nuts about it, you can leave a thin layer of fat).
  • Using a sharp chef’s knife, cut the heart into 1-inch cubes. Place them 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 meat to a plate, and strain the cooking liquids into a saucepan. Return the meat to the slow cooker, cover, and set to warm.
  • To the liquids in the saucepan, add 1 tablespoon unsalted butter, and 1 teaspoon of cornstarch mixed with 2 teaspoons of cold water. Cook over medium heat, whisking often, until the sauce thickens, about 2 minutes. Remove from heat as soon as the sauce thickens.*
  • Transfer the beef heart to plates. Top with the sauce, garnish with parsley and serve.