Sauteed beef heart is my favorite organ meat low carb recipe. It’s simple and a very good introduction to those who are not use to organ meat. The seasoning and marinate are light and very simple. All in all, this recipe is hard to go wrong with!
Low Carb Recipe Needs
- Beef Heart
- Fresh Thyme
- Extra Virgin Olive Oil
- Garlic Clove (1)
- Salt & Pepper
- White Cooking Wine
- Lemon (1)
Make the Mixture
Almost every beginner low carb recipe should be easy in my opinion. It’s very easy to maintain the diet with easy cooking. You can either grate the garlic or, like me, use the mortar & pestle to crush everything together. Put salt, pepper, thyme, garlic and mash them up really well.
Add about a half cup of olive oil and squeeze your lemon into a bowl. Next add the crushed spices to it and mix well.
Prepare the Heart
Your heart should look red and vibrant. Trim all fat, arteries, and membrane from the heart. The membrane is like a grayish, silver lining that can sometimes get in the way. Don’t worry if there is a little bit of fat here and there, it isn’t the end of the world.
Cut the heart into 1/2 inch thick steak slices and poke holes in it vigorously with a fork. Put the heart slices inside the bowl to marinate. Make sure they’re fully submerged and stir them around well. Let them sit for a minimum of half an hour. You can cover them and leave them to refrigerate overnight, i’ts your call.
Cooking the Heart
Heat up the skillet to medium-high heat while using some of the olive oil from the marinara to coat the pan. Toss the pieces of heart on and leave them for 1-3 minutes a side (depending how well you like them cooked). Put in about 1/4 cup of white wine and stir them around really well until wine evaporates (about 2 min).