Braised Beef Heart with Cabbage and Parsnip
Serve savory braised beef heart over slow-cooked cabbage and parsnip for the ultimate organ meat experience. Using a Dutch oven and simmering the meat in a mustard broth sauce is the best way to slow cook beef heart. This one-pot recipe is naturally low-carb and keto-friendly.
Servings: 6
Calories: 336kcal
Equipment
Ingredients
- 2 tablespoons butter or oil for dairy-free
- 1 whole beef heart about 3 pounds
- ½ tablespoon parsley
- ½ teaspoon celery seed
- ¼ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 medium onion diced
- 1 small green cabbage shredded
- 1 pound parsnip peeled and cubed
- 3 cups bone broth
- 1 teaspoon Dijon mustard
Instructions
- Trim off any connective tissue or gristle around the heart. Leave the fat on. Roll into a roast and tie in place with butcher's twine.
- Add butter or oil to the Dutch oven and sear the beef heart over high heat on the stovetop.
- Rub seasoning herbs, salt, and pepper over the meat. Add onion, cabbage, and parsnip to the pot. Add broth. Whisk mustard into the broth.
- Bring liquid to a boil, then reduce and simmer for 4 hours over a very low flame. Use tongs and flip the heart every hour.
- Slice lengthwise and serve on a bed of cooked vegetables with additional mustard, if desired. Spoon the sauce over everything.
Notes
Make an optional gravy from the liquid after removing the meat and vegetables by sprinkling 1/2 tsp xanthan gum and string well to combine. Let the mixture sit for 15 minutes until it's thickened. Then, blend smooth with an immersion blender. Later, you can thin it with more broth if the gravy gels too much after resting in the fridge overnight.
Nutrition
Calories: 336kcal | Carbohydrates: 16g | Protein: 32g | Fat: 13g | Saturated Fat: 6g | Sodium: 285mg | Fiber: 7g | Net Carbohydrates: 9g
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