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Prep Time: 15 minutes
Cook Time: 4 hours
Total Time: 4 hours 15 minutes
Servings: 2 servings
nutrition (estimate)
Calories (kcal): 381
Fat (g): 16
Saturates (g): 8
Sugars (g): 0
Salt (g): .8
Protein (g): 57
Ingredients
- 1 beef heart
- 1 cup beef stock
- ½ teaspoon kosher salt
- ½ teaspoon cumin
- ½ teaspoon paprika
- ½ teaspoon dried oregano
- 1 tablespoon unsalted butter
- 2 tablespoons chopped parsley for garnish
METHOD
- Prepare the heart by trimming the fat.
- Using a sharp knife, dice the heart into 1-inch cubes. Place them in the slow cooker.
- Add the beef stock. Sprinkle with salt, pepper, cumin, paprika, and oregano.
- Cover and cook on HIGH for 4 hours.
- Use a slotted spoon to temporarily transfer the stew to a plate, and strain the cooking liquids into a saucepan. Return the diced beef heart to the slow cooker, cover, and set to warm.
- To the liquids in the saucepan, add 1 tablespoon unsalted butter. Cook over medium-high heat, whisking often, until the sauce thickens, for roughly 5 minutes.
- Transfer the beef heart to plates. Top with the sauce, garnish with parsley and serve.
