Organ meats are highly valued in the carnivore diet for their exceptional nutrient density. This recipe combines beef heart and bone marrow for an incredibly nutrient-rich meal that’s both tender and flavorful.
Ingredients:
- 1 whole beef heart (about 2-3 pounds), cleaned and trimmed
- 4-6 split marrow bones
- 2 teaspoons sea salt
- 1/4 cup beef tallow
Instructions:
- Preheat your oven to 275°F (135°C).
- Cut the beef heart into 2-inch chunks, removing any tough arteries or silverskin.
- Season the heart pieces generously with sea salt.
- Heat the beef tallow in a Dutch oven over medium-high heat.
- Sear the heart pieces in batches until browned on all sides, about 2-3 minutes per batch.
- Return all heart pieces to the Dutch oven and arrange the split marrow bones around them.
- Cover the Dutch oven and transfer to the preheated oven.
- Cook for 3-4 hours, or until the heart is fork-tender.
- Remove from the oven and let rest for 15 minutes before serving.
- To serve, scoop the marrow from the bones and mix it with the heart pieces.
Notes:
- Beef heart is exceptionally rich in CoQ10, B vitamins, iron, zinc, and selenium.
- Bone marrow provides healthy fats, collagen, and fat-soluble vitamins.
- Leftovers store well and can be eaten cold or reheated.
- The long, slow cooking process breaks down the tougher muscle fibers in heart, resulting in a tender texture.