I finally sucked it up and tried the gorgeous US Wellness Meats beef heart that I had stowed away in my refrigerator last night. I really don’t know what I was waiting for. It was great and tasted just like a normal roast. I’ve been on this paleo journey for quite some time now, including time with AIP, but I just never jumped on the organ meats. I’m so adventurous when it comes to food, but I totally psyched myself out before I could ever psyche myself in on this one. I read that beef heart was a good introduction into organ meats because it’s a muscle, just like a normal steak. After reading a billion and one recipes I just couldn’t find anything that stuck out to me so I decided to wing it and dropped it in the crock pot with some veggies. What came out was a meal even my husband ate, despite his repeated declarations that he would never ever even consider it. He was so against eating the heart that he told me he took it out of the freezer when he didn’t, which put the meal off until a day later. Now he said he would even eat it again!
Properly prepping the beef heart is essential to having a good meal. You want to remove all of the veins, connective tissue, and silver skin so you don’t have a chewy mess. Underneath all of that is the most beautiful, deep red cut of meat you will ever see – trust me! I found this video really helpful, which undoubtedly saved me time. If you have extra time you can soak the heart overnight in your milk of choice or apple cider vinegar and water. I did not do this, but it is said that it will help remove excess blood and make it more tender. I was a bit worried that it would be dry since heart is so lean, but it was remarkably tender, especially since I did not soak it.
If you are new to the game (or my Dad) you’re probably asking why on earth someone would want to eat beef heart? Heart is a nutrient power house! It contains all the essential amino acids, is much richer in collagen & elastin than other cuts, is full of B vitamins, and is a super shot of CoQ10. CoQ10 is known to boost energy levels, strengthen the immune system, and is a powerful antioxidant. It can also help prevent blood clots and decrease blood pressure, making it a heart healthy option.
Before we get to the recipe, I have something to discuss that’s close to my heart (see what I did there?). I’m ridiculously excited to announce that I’ve publicly launched my health & wellness coaching services! I’ve been working with coaching clients the past couple of months; tweaking my programs and setting up my systems and finally have everything in place. It’s been an incredible journey and I’m so grateful to have the opportunity to do such meaningful work. Building off my medical and counseling experience, I am focused on helping individuals with the lifestyle management aspects of autoimmune disease so they can heal, find acceptance, and learn to thrive again. If you are interested in learning more, please check out my services page where you can book a free 15 minute discovery session to determine if coaching is right for you. If you are ready to delve right in you are also free to book a package. I bring to the table my own personal experience with autoimmunity, chronic illness, & a paleo/AIP lifestyle, as well as professional experience as a counselor specializing in individuals with disabilities and chronic illness. I’ve also completed various training programs including the Wellcoaches Core Coaching Certification and the Primal Blueprint Certified Expert programs. I have a unique combination of personal & professional experience to bring you an empathetic supportive ear, while utilizing methods of behavior change that work. Coaching is a powerful process that will help you to connect to your strengths, needs, desires, and motivators so you can develop meaningful goals and clear effective strategies to achieve them. Learn more here!
Alright, let’s get to the grub! I bring you slow cooker beef heart with parsnips & carrots!
Slow Cooker Beef Heart with Carrots & Parsnips (AIP, Paleo, GF)
Yield 4 -6
- Clean the beef heart, removing all connective tissue, fat, veins, and silvery skin. Wash out any excess blood.
- **Optional**: Soak heart in a salt water bath for 30 minutes to help remove any excess blood. Rinse well.
- Place parsnips, carrots, onion, and garlic in the slow cooker. Top with the heart.
- Add broth and seasonings.
- Cook on low for 7-8 hours. Serve warm.
*omit for elimination phase AIP
Courses Slow Cooker
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This recipe is in the Phoenix Helix Paleo AIP Recipe Roundtable #117.