Stewed Beef Heart With the Family That Used to Need More Acres

 

Recently we had diner with our good friends from Hickory Lane Farm (formerly Need More Acres). Potato kale Soup, Sweet Potatoes and Brussel Sprouts, Sautéed Wasabi Greens, Salad, Apple Cake, Blackberry Cobbler!! Ok snap back to it.
The Howells have moved to a new farm that does indeed have more acres allowing them to better serve the community and those they provide for. We were excited to check out the new place and all the work they have been doing around the farm. This summer the Howells along with some dedicated friends have built a new barn, commercial kitchen and two high tunnels to go along with the 1800's farm house. All that while still growing for farmers market, their CSA, and the introduction of animals to the operation. Did I mention that the Howells are an amazing family!
So during diner with the Howells and the gang from Stoney Creek Farm the conversation turned to meat production and then to the different cuts of meat. When I mentioned that I'm not so adventurous in my meat choices I was meet with a challenge. The challenge to cook a beef heart. Before me was held a frozen beef heart!
First I have no idea what to do with a beef heart and then there is fact that is looks just like one would imagine a heart to look. Enter The Nourished Kitchen a beautiful book by Jennifer McGruther which has all sorts of helpful advice and recipes for the Traditional Foods Lifestyle. The book also happens to have a recipe for Stewed Beef Heart. Now I'm not one to follow recipes, I use them more as guidelines so if you want the actual recipe you may want to check out her book but the improve version did turn out quite well.

 

Stewed Beef Heart

1 beef heart trimmed and cubed

Water

2 Tbsp salt

2Tbsp lard

1 1/2 t dried rosemary

1 1/2 t dried thyme

1 onion

2 cloves garlic

2 potatoes

2 carrots

1 cup mushrooms

2 cups beef broth

1 cup strong grape kombucha

1 jar whole tomatoes

2 bay leaves

Cover beef heart in salt water and let soak for at least 4 hours. Remove heart from water and let drain. In stock pot heat lard and sautee rosemary and thyme for about 3min. Remove most of the herbs leaving flavored lard. Sautee onions and garlic in lard, add chopped vegetables and meat. Cook till vegetable are slightly tender and meat is browned.  Add beef broth tomatoes (I like to chop mine some) kombucha and bay leaves and salt to taste. Simmer for 30min to 1hr.

 

We shared our stewed beef heart with our friends the Dicksons and their crew of boys. If we can get all five boys to eat beef heart stew it must be good.  A big thanks to Hickory Lane Farm for their hospitality, for providing the beef heart and the encouragement to step out of my meat comfort zone.