Slow Cooker Stuffed Beef Heart

Well folks, today was the big day!  Finally cooked the beef heart I scored a week or so ago.  I was ready to dive into that sucker the moment I bought it; however, I had never cooked one before and really wanted to do some research.  I looked over a few recipes — none of which really did it for me.  You know me; simple is not allowed.  After some searching I realized that I was going to just do it my own way.  What a major success.  Either I am an amazing cook or beef heart is really that good…hell, it’s probably both!  What a wonderful piece of meat.  Let’s discuss some highlights of a bovine’s ol’ ticker.


Get Over the Ick Factor…

First off, I will say it again — I am a pro organ eater…not in that I’m a master at eating organs but in that I strongly promote those who do!  Whatever little ick factor you have goin on – in short, get over it.  Let’s take a moment to remember that while you are human and sleep in a comfy bed and drive a car to work and want all sorts of nice and fancy things for yourself — when it comes down to it you are an animal.  You are raw in every form, from intuition, to instinct, to attraction, and to ripping meat off of bones (and I hope you do this.)  I don’t remember where, but I read an article once that talked about the heirarchy of nutrition (as far as an animal is concerned and you will see even domestic dogs do this); they go for the bones first, then the organs, and lastly muscle meat.  In some civilizations the muscle meat were the scraps that they actually threw away to the dogs.  Well, I personally don’t want any meat thrown away.


Nutrient Dense

Beef heart is an extremely valuable piece of meat as far as nutrients go.  It is incredibly lean and high in protein.  Furthermore, it is very high in iron, niacin, phosphorus, riboflavin, selenium, vitamin B12, and zinc.  It is also extremely high in cholesterol, which is NOT a bad thing.   For those of you that are health nuts like me, you’re already sold!  But an additional benefit to eating heart as well as other organ meats is that they’re insanely cheap.  This heart weighed in at almost 4 lbs and guess how much I paid for it?  Any takers?  $3.61.  Yeah, really.  Hell, you could buy two of them to feed your whole family and still be paying less than you would for a chuck roast of equal size.  Need I say more?

Alright, on to the recipe —



  • 3-4 lb. beef heart, trimmed of outter fat and arteries
  • 8 strips of bacon, diced
  • 1/2 lb. mushrooms, chopped
  • 1/2 yellow onion, diced
  • 1/2 tbsp. dried thyme
  • 3 garlic cloves, minced
  • 4 tbsp. olive oil
  • 2 tbsp. balsamic vinegar
  • 1 tsp. dijon mustard
  • 1/4 tsp. dried basil
  • 1/4 c. red wine
  • 1 c. beef broth
  • fresh herbs of your choice
  • butcher’s twine



  1. Start by trimming your heart – you want to remove any connective tissue and the outter layers of fat as they are not palatable.

    Here is my beef heart before any trimming.

  2. Soak the heart in a bowl of cold salted water for 30 minutes to an hour (this process not only cleans it, but brines it as well for good flavor)
  3. Towards the end of brining your heart, fry bacon in a large skillet until crispy
  4. Add onion, mushrooms, and dried thyme.  Sautee 5 minutes or so until onions and mushrooms are tender.
  5. Remove heart from water and pat dry.  Lay out a few strings of butcher’s twine parallel to one another and place heart over them.
  6. By now your stuffing should be slightly cool, go ahead and stuff where you can!  My heart already came separated into two halves, others might be intact but split open.  I placed stuffing tightly in every crevice I could find.

    Here I have every chamber filled with flavorful stuffing. If some falls out that’s okay — get as much in there as you can.

  7. After you have filled the heart up, secure it tightly with butcher’s twine.  I ended up tying it three times to keep the stuffing in place.

    Alas, I give you my heart.

  8. Now for your remaining ingredients — you’re going to create a vinegarette to pour over the top.  Create this by wisking your olive oil, balsamic vinegar, dijon mustard, and dried basil.
  9. Carefully place heart in slow cooker and pour vinegarette over it.
  10. Add your wine and beef broth.
  11. Add minced garlic right on top of heart and lastly, your fresh herbs tied in a little bundle with some of the butcher’s twine.
  12. Set the slow cooker on high and cook for one hour, then turn the cooker to low and cook an addtional 7-9 hours.
  13. Slice thinly as you would a roast and enjoy!


**I served my heart with Glazed Carrots & Parsnips.

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19 Responses to “Slow Cooker Stuffed Beef Heart”

  1. Precisely what truly encouraged u to publish “Slow Cooker Stuffed Beef Heart | The Paleo Prize”?
    Igenuinely loved the blog post! I appreciate it ,Tony

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  3. Dee says:

    Wolves, coyotes, bears (and many others) like to go for the organs first (not bones). I once watched a coyote open up an elk and it ate the organs of the digestive system first (small intestines to be exact). The meat is next, then the bones. Just to be clear. When an animals dies and scavengers or predators come to feed on it, it would be very impractical for them to try to eat the bones first. They don’t actually eat the bones, maybe the marrow, but only a few carnivores in North America are strong enough to crack long bones for marrow. Just to clarify!

  4. Tammy says:

    I just tried this recipe yesterday… loved it ..we have a farm and when wr sell beef orders cut and wrap every year I would say at least 70% of people don’t want to take the heart..kidney..or ox tails, another 20% take it feed their hounds !!! so we end up with lots of organs and use them all..this a nice addition to my recipes..

    • jennifer says:

      Excellent! I love this recipe, too…and would NEVER turn down a beef heart! They don’t know what they’re missing out on! Thanks for the comment 😉

  5. Melissa says:

    Wow! I made this today and it was fantastic! First time eating heart–thanks for the tasty recipe.

  6. Anand says:

    This was delicious, thank you for the recipe.

  7. joanna says:

    this was delectable!! the sauce and broth combo was ridiculously good and the meat was so tender. i cooked mine for twelve hours on low since i had a three pound heart.

    • jennifer says:

      Thank you so much for the comment Joanna! I’m glad that it turned out well for you — this has always been my favorite way to prepare heart.

  8. Bob Cerovich says:

    I’m looking forward to trying the stuffed beef heart recipe. It looks appetizing ! My only question is: when soaking the heart in “salted water” (step 2) – How much salt in how much water ? Thanks for sharing this.

    • jennifer says:

      Bob, thanks for the great question. I apologize that I didn’t post exact instruction on the soaking the heart. Thing is, I usually don’t measure! I fill a bowl up with enough water to just cover the heart, and pour some salt in — I would say about 2 tbsp. worth. I hope that helps, and I hope you enjoy this recipe as much as I do. 🙂

  9. […] time, and I have not made it because I just didn’t know what I wanted to do with it.  I have stuffed heart before; I have grilled it before…I wanted to do something different.  So, one day it hit me […]

  10. Vernita says:

    Very nice blog post. I definitely love this website.
    Keep it up!

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