Pickled Beef Heart Recipes

SLOW COOKER BEEF HEART RECIPE

Steps:

• Prepare beef heart by trimming fat, and dicing into one inch cubes. How much time you want to take to devein is up to you. I find that once the meat is cooked, the veins are pretty much indistinguishable, so I don't like waste much time on this part.
• Toss into slow cooker, and sprinkle with pepper, salt, garlic powder, and oregano. Stir to coat beef cubes.
• Top with slices onions.
• Cook on high for 4-6 hours.
• Enjoy!

PICKLED BEEF HEART

Steps:

• Clean then cook heart meat in the broth (using enough to cover and salt to taste) in covered pot approximately 1-1/2 to 2 hours or until done. Heart beef is cooked when a knife or fork enter without difficulty.
• Drain, cool to handle, and slice the meat as desired.
• Layer the pieces of beef heart and onions in a large glass jar, alternating layers. Season the meat generously with ground black pepper while layering. Set aside.
• Combine brine ingredients together in a saucepan and bring to a boil, Remove from heat, and pour over beef and onions in jar.
• Cool, then refrigerate and allow to sit a couple days before eating.

GRANDMA JENNIE'S PICKLED HEART AND TONGUE

Steps:

• 1. Pressure cook tongue for 1/2 hour in water. Cool, peel and slice. Do not save the water!
• 2. Soak the heart in salt water overnight in the fridge. Cut into bite size pieces, trim fat.
• 3. Put to boil in pure vinegar with 1-2 onions, salt, 3-4 bay leaves and some whole allspice. Add 1/2 cup sugar, more if desired.
• 4. When tender remove meat from vinegar and bring vinegar back to boil, add a package of lemon juice, stir, return both heart & tongue to sauce and cool. Refrigerate.