Have Beef Heart? How About a Stew*

I was looking for ways to increase my Iron and B12 with the food I eat instead of supplements so I found a delicious way to prepare Beef Heart. It has a lot of meat and is relatively inexpensive in the U.S. as most people don't like organ meats.

Ingredients:

- 1 Beef Heart

- 1 cup Beef stock

- ½ tsp Salt

- ½ tsp Cumin

- ½ tsp Paprika

- ½ tsp Oregano

- 1 tbsp Butter

- 2 tbsp chopped Parsley for garnish

Cooking:

1. Trim the thick fat you can leave the thin layer and the veins as slow cooking softens it

2. Using a sharp chef’s knife, cut the heart into 1-inch cubes. Place them in the slow cooker

3. Add the beef stock. Sprinkle with salt, pepper, cumin, paprika, and oregano

4. Cover and cook on HIGH for 4 hours

5. Use a slotted spoon to temporarily transfer the stew to a plate, and strain the cooking liquids into a saucepan

6. Return the beef to the slow cooker, cover, and set to warm

7. Add 1 tablespoon unsalted butter to the liquids in the saucepan

8. Cook over medium-high heat, whisking often, until the sauce thickens, about 5 minutes

9. Transfer the beef heart to plates. Top with the sauce, garnish with parsley and serve with mashed potatoes or your favorite vegetable

10. Enjoy!