Pickled Beef Heart
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. So before you turn your nose up, give it a try!
Rinse the heart in cold water removing any blood.
In a large pot place one Tbl 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.
Wash a quart jar and lid with hot soapy water and rinse.
Boil the jar and lid for 10 minutes to sterilize.
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.
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.
Pour the hot vinegar mixture into the jar, put the lid on and tighten.
Store the jar in the refrigerator for a week then enjoy
Pickled Beef Heart
1 beef heart, cut in half
1 Tbl salt (for the water)
2 cups cider vinegar
1 cup water
1 Tbl (approximately) dehydrated garlic but you can use fresh
1 large onion, sliced and cut into quarters
1 Tbl (approximately) pickling spices, cloves removed
1 tsp salt (for the jar)
Rinse the two pieces of heart with cold water until all of the blood is removed.
In a medium pot with a lid place 1 Tbl of salt, the heart and water to cover the heart by about 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.
Wash 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.
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.
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.
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.
Fill the jar with the hot vinegar mixture and seal with a lid. Store in the refrigerator for a week then eat.