Pickled Beef Heart

62 Comments

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Pickled Beef Heart is very good and high in protein. The heart is nothing more than a muscle. I know this probably will gross some people out, but I was brought up to try all kinds of food and I love heart. Although I am pickling it, unpickled heart can also be added to many other dishes. Compared to chicken white meat, beef heart is about equal in calories and protein. Three ounces of beef heart is only 140 calories with 24 grams of protein.

 

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Rinse the heart in cold

water removing any blood.

 

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In a large pot place one Tbsp of salt,

the heart (cut into two pieces) and

water to cover. Bring to a boil and

simmer for about two hours with a lid.

 

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Wash a quart jar and lid with

hot soapy water and rinse.

 

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Boil the jar and lid for

10 minutes to sterilize.

 

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In a medium pot heat vinegar and

water just until it starts to boil.

 

 

Once the heart is tender, remove it to a cutting board.

Using a sharp knife, peel the skin and remove all

fat and arteries. Slice it 1/4″ – 1/2″ thick.

 

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Remove the jar from the water.

Put 1 tsp of salt on the bottom.

Layer pieces of the heart, onion,

sprinkle of garlic, sprinkle of pickling

spices and packing them tight.

Repeat (no more salt) until all

of the heart is used up.

 

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Pour the hot vinegar mixture into

the jar, put the lid on and tighten.

 

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Store the jar in the refrigerator

for a week then enjoy!

 

Pickled Beef Heart

  • Difficulty: Intermediate
  • Print

http://www.InDianesKitchen.com

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Ingredients

  • 1 beef heart, cut in half
  • 1 Tbsp salt (for the water)
  • 2 cups cider vinegar
  • 1 cup water
  • 1 Tbsp (approximately) dehydrated garlic but you can use fresh
  • 1 large onion, sliced and cut into quarters
  • 1 Tbsp (approximately) pickling spices, cloves removed
  • 1 tsp salt (for the jar)

Directions

  1. Rinse the two pieces of heart with cold water until all of the blood is removed.
  2. In a medium pot with a lid place 1 Tbsp of salt, the heart and water to cover the heart by about 3”.
  3. Bring the water to a boil. Turn the heat to a simmer and simmer for about two hours or until tender. To tell if it is tender, pierce the skin part with a fork. The fork should easily push through the skin into the heart.
  4. Wash and rinse a quart glass jar and lid. Put the jar into a deep pot and cover with water 2” above the jar. Bring water to a boil. Boil the jar, lid and ring for 10 minutes. I am not canning the heart, just sterilizing the jar.
  5. Just before the heart is finished cooking, in a medium pot mix the vinegar and water. Bring it almost to a boil. Watch carefully and once it starts to roll but not boil, remove from the heat.
  6. Once the heart is cooked remove it to a cutting board. While still hot, cut away the fat, arteries and outer skin of the heart. Slice the meat into 1/4” – 1/2” pieces.
  7. Into the hot quart jar place one tsp salt, a layer of sliced heart, a layer of sliced onions, a sprinkle of garlic and a sprinkle of pickling spices. Continue layering (no more salt) while packing tight.
  8. Fill the jar with the hot vinegar mixture and seal with a lid. Store in the refrigerator for a week then eat.

http://www.InDianesKitchen.com

 

 

 

 

Categories: Pickled, Roast Beef, Spices/Seasoning

62 Comments »

    • I think you have to train your mind not to think about what it is. Just focus an the flavor. I’m sure there are things I won’t try but this is just beef. I love chicken hearts too. I buy them by the bag full, boil them and chow down. Heart has a really good taste to me. But I totally understand how you feel. It’s not for everyone!

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  6. I’m lucky – I love hearts, and feel sorry for all those people who turn their noses up at the thought of it. They don’t know what their missing out on. My mouth was literally watering when reading your recipe. Sheeps hearts are readily available here so I’m going to adapt your recipe to try using them. I’ll let you know how I go. Oh, and do t give up on lambs liver, it’s delicious if cooked correctly. I hated it to cooked the way my mum cooked it, but now I love it. Get a spring lambs liver. Skin it and only use thin slices of meat only. Discard all the tubes and messy stuff, which means you’ll only be using about a third of a whole lambs liver. Gently fry in melted butter, and eat when still slightly pink. ir try cooking it with mushrooms and sour cream and stirring through ribbon pasta. Stroganoff with liver slices instead of beef. I’m sure you’ll love it Diane.

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  7. I have eaten pickled cow’s heart my whole life. I love it! This recipe is almost exactly how my family made it. Thanks for sharing!

    Liked by 1 person

    Reply

    • You are welcome! I only make this once a year when we buy a side of beef so I really enjoy it when I do eat it! It is so nice to hear a positive comment usually all I get is yuck….lol

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      Reply
  9. Pingback: Slow Cooker Chicken Gizzards & Hearts – In Dianes Kitchen
  11. Pingback: Pickled Beef Heart – In Dianes Kitchen

    • I will not recommend it. I don’t want to give any information on canning or storage because if not done properly people could become very sick. The site for the National Center for Home Food Preservation is http://www.nchfp.uga.edu and it has the safe ways to preserve food and can possibly answer your question. I personally would only store it in the refrigerator.

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  17. I love pickled beef heart and tongue also. My mother used to make it. I understood it to be from a recipe / tradition passed down from her paternal grandmother who was German. Got some in the refrigerator now. Yum 😋

    Liked by 1 person

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  18. Funny, a sweet and sour beef heart stew was my father’s favorite dish, so we had it often – until my parents divorced. Never showed up on our table after that. But I liked it.
    Here in Maine everybody is grossed out when I mention it 🙂

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    Reply

      • I looked at different German recipes – this is the one that resembles most the one I remember. Unfortunately I can’t ask my Mom, she is 101, and doesn’t remember the details anymore. 😊

        HEART RAGOUT SWEET-SOUR
        2 servings

        800 g heart (pork or beef)
        1 yellow onion, chopped
        2 dill pickles, cubed
        vegetable oil
        50 ml vinegar
        salt and pepper
        2 tbsp sugar
        250 ml beef broth
        2 tbsp flour

        Cook heart in salted water until done. Cut in bite-sized cubes.

        In skillet over medium-high heat, heat oil and sear heart, onion and pickles.

        In small bowl, stir together vinegar, broth and sugar.

        Sprinkle heart mixture with flour. Stir in vinegar mixture. Season with salt and pepper to taste.

        Reduce heat to medium-low and cook until thickened as desired.

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  20. When I was young, (1950s/60s) my mum used to cook casseroled Ox hearts. That’s a flavour from my childhood. (Never pickled though)
    Many thanks for following my blog, which is appreciated.
    Best wishes, Pete.

    Liked by 1 person

    Reply

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