Roasted Beef Heart
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Say hello to this delicious roasted heart that is perfectly tender with a crispy caramelized crust.
In my house, we have a deep appreciation for meat, which is why we try to utilize every part of the cow when preparing meals.
If this is your first time making beef heart, this will be the perfect recipe for you! When it’s all said and done, it’s going to look more like a rump roast rather than a beef heart.
It is delicious with a crispy exterior and tender, juicy interior. It’s a one-of-a-kind dish that is sure to impress your guests and satisfy your cravings.
Table of Contents
Why you’ll love this recipe
Beef heart is not a widely used cut of meat, but it is a delicious alternative to more common cuts. Here are some reasons we love Beef Heart:
- Lean protein: Beef heart is a lean source of protein, making it a great option for those looking to build muscle and increase their protein intake.
- Affordable: Compared to other cuts of beef, including steak and even roasts like my pike’s peak roast, beef heart is relatively cheap. This makes it a great option for those on a budget.
- Sustainable choice: Choosing beef heart is a more sustainable choice compared to other cuts of meat, as it utilizes all parts of the animal and reduces waste.
Beef heart ingredients
- Beef heart: You’ll want it cleaned and trimmed of any fat or gristle. If you get it from a local butcher, they may take care of that for you!
- Olive oil: We are going to generously coat the heart before roasting. If you have a different oil preference, that will be just fine!
- Brown sugar: For just a touch of sweetness.
- Sea salt: I do use fine-grain sea salt and just enough to give this a savory flavor.
- Spices: I use a blend of spices, which you can see in the breakdown on the recipe card below.
Roasted Beef Heart Recipe
Step 1: Trim away any excess fat or gristle, and pat dry with paper towels.
Step 2: Coat the heart in olive oil, combine the spices, and generously rub it onto all sides of the meat.
Step 3: Transfer to a cast iron skillet and bake in a preheated 375°F oven uncovered for 20 minutes.
Step 4: Use an instant thermometer to check for desired doneness, then remove it from the oven with hot pads and let it rest for at least 5 minutes before slicing and serving.
Expert tips
- Most people prefer beef heart medium rare. Twenty minutes of cooking time will get you pretty close to that. The USDA, however, does recommend cooking beef heart to 160°F.
- To ensure the best quality, look for fresh, firm beef heart with a deep red color when making your purchase.
- Letting the beef heart rest before slicing allows its juices to redistribute, ensuring a more flavorful and moist final dish.
- The meat must rest for 5 minutes after coming out of the oven, but be careful while cutting it as it will still be hot.
Recipe FAQs
I bake the beef heart uncovered in the preheated oven for 20 minutes. The USDA recommends cooking beef heart to an internal temperature of 160°F.
Thaw a beef heart by placing it in the refrigerator overnight or in a sealed bag that is submerged in cold water, changing the water every 30 minutes until fully thawed.
I roast the beef heart in the oven at 375°F for 20 minutes, and it turns out soft and tender.
Yes, adding vegetables like carrots, onions, and potatoes enhances the overall flavor and creates a complete one-pan meal! Check out this pot roast with gravy for ideas!
Yes! I have a delicious stovetop beef heart recipe recipe you can find here.
To tell you the truth, oven-roasted beef heart is something I just love to cook. It is quick, hearty, and always a hit whenever I make it. It even tastes delicious the following day, which is always a plus.
So, even if you are skeptical at first, give it a try. You may just discover a new favorite dish that tastes amazing!
Collect your ingredients, fire up your oven, and get ready to discover the deliciousness of beef heart.
Related recipes
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Oven Roasted Beef Heart Recipe
Ingredients
- 1 beef heart cleaned and trimmed of any fat or gristle
- 1 tablespoon of olive oil
- 1/8 cup of brown sugar
- 1 tablespoon of fine sea salt
- 2 teaspoons of garlic powder
- 1 teaspoon each of pepper oregano, thyme, and dried parsley
Instructions
- Preheat your oven to 375°F and lightly grease a cast iron skillet to prevent sticking.
- To prepare the beef heart, trim off any excess fat or gristle, and pat dry with paper towels.
- In a small bowl, combine the brown sugar, sea salt, garlic powder, pepper, oregano, thyme, and parsley to make the rub. Set aside.
- Brush the beef heart generously with the olive oil to coat it evenly.
- Apply the rub all over the beef heart, making sure to coat both sides evenly. You will only need about half of the rub.
- Place the beef heart in the greased cast iron skillet, preferably with the shiny side up.
- Bake the beef heart uncovered in the preheated oven for 20 minutes.
- Check the internal temperature with a meat thermometer.
- Once the heart reaches your desired level of doneness, remove it from the oven and let it rest for at least 5 minutes before slicing and serving.
Notes
- Store the extra dry rub in an airtight container.
- The USDA recommends beef heart to be cooked to an internal temperature of 160°F.
- Allow leftovers to cool before storing the heart in an airtight container for 3-4 days in the refrigerator.
