I thought that I was going to be able to settle back down to my blog again when along came a broken arm in the family and some other unpreventable happenings that slowed down being able to sit at the computer and write. If you are at all interested about the other goings on in our lives go here http://rachealsramblings.weebly.com/
With the price of beef increasing I am continually looking for ways to consume beef on a budget. Beef Heart is a good way to eat beef without breaking the budget. Usually it can be found for less than $2 a pound at most grocery stores. Some stores have it already sliced for you but I prefer to buy it whole so I can more easily trim the hard suet fat off of it. Some butchers do such a good job of trimming that this step really isn’t necessary.
There are a lot of ways to prepare beef heart. Sally Fallon in Nourishing Traditions suggest making kabobs out of it. Or it can be sliced very thinly and quickly fried in a hot skillet until just barely done. Because the meat has no fat within it, it will get tough if overcooked. For today’s lunch, I cooked it in the crock pot over night with 3 pieces of pork neck bones so we would have a big pot of broth for the day. I was tired and was not feeling at all creative last evening so did well to direct a family member to get it into the pot with water and turned on….(Beef heart slow cooked in liquid comes out very very tender.)
So today, that left me looking for ways to be creative. Part of me wanted to cut it up into small cubes and make some kind of salad out of it…but because I am currently attempting to get good nutrition into my father-in-law I decided to stick to something that could be served warm. So the following is what I came up with…
1 beef heart covered in water and slow cooked over night in the crock pot
6 slices of bacon
1 large onion thinly sliced
3 sliced carrots
Mushrooms (as many or as little as you want)
1 stalk of chopped celery
2 crushed cloves of garlic
salt and pepper to taste
I started by chopping up the bacon and frying it in a little coconut and sesame oil, then I added in the sliced onion, the sliced carrots, mushrooms and the meat. After this had cooked for a little while I tossed in the chopped celery, garlic, then salted and peppered it. The family all agreed that it was very good. For variations, one might add some walnuts or sesame seeds.
While this might seem to be a very untraditional American food it is very affordable and has a very dense nutritional value. It is a perfect GAPS/SCD food because it is full of nutrients, extremely affordable, and as versatile as any other cut of beef.