Beef Heart Roast

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My kids will go for third helpings of this beef heart roast. As much as I’d like to save some of it to use the next day, it’s always completely finished by the end of dinner. Here’s how I make it.

I like to cut the roast in half, lengthwise. This makes it easier for me to slice when it’s cooked. It also speeds up the roasting time. You can leave it whole if you prefer. After I slice it in half, I try to remove some of the veins and arteries that are still there. You don’t have to do this at all but my kids won’t eat it unless I do.

Next, in a large enough bowl, place the heart halves and pour in approx. one cup of apple cider vinegar and enough water to cover the meat. Cover the bowl and place in the fridge. Marinade it for at least two hours, or as long as eight.

 

When you’re ready to roast the heart, preheat your oven to 450. Discard marinade and place heart halves in a roasting pan/dish, insides facing down. Cover the halves in a good amount of olive oil and rub in everywhere. Beef heart is very lean so I find the oil helps to keep it moist when roasting and gives it a crispy outside. Sprinkle the heart halves with sea salt, pepper (omit for AIP) and a generous amount of garlic powder and onion powder.

 

 

Place heart in your preheated oven, uncovered, and let it cook at 450 for 15 minutes. After 15 minutes, turn your oven temperature down to 375. Cook the hearts at 375 for approx. 40 minutes or until it reaches desired doneness, using a meat thermometer. The roast I was making here was a 1.3kg heart and it took just less than one full hour to cook it to medium rare (15 minutes at 450 then 40 minutes at 375). Remove the roast when it’s done and let the roast sit for 10 minutes or so.

 

Slice thin and serve.

 

 

Beef Heart Roast

Author: Elaine, chpmom.com

Serves: 6 adult portions

Ingredients:
beef heart (grass-fed preferably)
olive oil
garlic powder
onion powder
sea salt
black pepper (AIP reintroduction)
apple cider vinegar and water (for marinade)

Instructions:
Prep the heart by cutting off the thin, silver membrane and fatty tissue. I like to cut the roast in half, lengthwise. This makes it easier for me to slice when it’s cooked. It also speeds up the roasting time. You can leave it whole if you prefer. After I slice it in half, I try to remove some of the veins and arteries that are still there. You don’t have to do this at all but my kids won’t eat it unless I do.

Next, in a large enough bowl, place the heart halves and pour in approx. one cup of apple cider vinegar and enough water to cover the meat. Cover the bowl and place in the fridge. Marinade it for at least two hours, or as long as eight.

When you’re ready to roast the heart, preheat your oven to 450. Discard marinade and place heart halves in a roasting pan/dish, insides facing down. Cover the halves in a good amount of olive oil and rub in everywhere. Beef heart is very lean so I find the oil helps to keep it moist when roasting and gives it a crispy outside. Sprinkle the heart halves with sea salt, pepper (omit for AIP) and a generous amount of garlic powder and onion powder.

Place heart in your preheated oven, uncovered, and let it cook at 450 for 15 minutes. After 15 minutes, turn your oven temperature down to 375. Cook the hearts at 375 for approx. 40 minutes or until it reaches desired doneness, using a meat thermometer. The roast I was making here was a 1.3kg heart and it took just less than one full hour to cook it to medium rare (15 minutes at 450 then 40 minutes at 375). Remove the roast when it’s done and let the roast sit for 10 minutes or so.