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Beef heart is an inexpensive and flavourful meat that does not taste like organ meat, but rather like a lean cut of steak. It is more dense with a higher nutrient content and additional protein. Beef heart contains all essential amino acids, zinc, selenium and phosphorus. It has more than double the elastin and collagen than other cuts of meat and a highly concentrated source of coenzyme Q10. The beef heart is versatile and easy to prepare. It does well to either quick stirfry or long stewing.

Vinaigrette

800 g Beef heart, trimmed and cut into strips
3 tbsp Ghee or as needed
1 clove Garlic, minced
1 pc Fresh ginger, thinly sliced
Black salt or regular sea salt as needed Freshly milled tri-coloured peppers to taste
Pinch of arrowroot starch

3 tbsp Red wine vinegar
3 tbsp Olive oil
1 clove Garlic, minced
1/4 tsp Black salt
1 tbsp Parsley, chopped
Bell peppers, radicchio, Belgium endive, as needed

Trim the beef heart by removing all of the spongy and artery looking things from the heart. Slice or cube if desired.
On a large skillet, heat over medium- low heat and add in the ghee. Once the ghee melts, add in minced garlic. Stir briefly. Add in sliced beef heart and ginger. Cook for 5 minutes or until the meat is medium rare (or longer if you want it a little more cooked). Season with black salt and freshly milled peppers, then add in the arrowroot starch. Swivel so that th...