Crock Pot Beef Heart

This Crock Pot Beef Heart recipe is rich and tender, which uses slow cooking to turn beef heart into a flavorful, protein-packed dish. It’s a straightforward recipe, ready in about 4 hours and 15 minutes.

Crock Pot Beef Heart Ingredients

• 1 beef heart (about 1.5 pounds)
• 1 cup beef stock
• ½ teaspoon Diamond Crystal kosher salt (or ¼ teaspoon other salt)
• ½ teaspoon garlic powder
• ½ teaspoon ground cumin
• ½ teaspoon paprika
• ½ teaspoon dried oregano
• 1 teaspoon cornstarch
• 1 tablespoon unsalted butter
• 2 tablespoons parsley, chopped (for garnish)

How To Make Crock Pot Beef Heart

1. Prepare the heart: Trim any excess fat if desired, then cut the beef heart into 1-inch cubes.
2. Add to slow cooker: Place cubes in the slow cooker pan and pour in beef stock. Sprinkle with salt, garlic powder, cumin, paprika, and oregano.
3. Cook until tender: Cover and cook on High for 4 hours.
4. Strain the sauce: Remove meat with a slotted spoon to a plate. Strain cooking liquids into a saucepan. Return meat to slow cooker and keep warm.
5. Thicken the sauce: Mix cornstarch with 2 teaspoons cold water to form a slurry. Stir slurry and butter into the saucepan with cooking liquids. Whisk over medium heat until thickened, about 2 minutes.
6. Serve: Pour sauce over the meat, garnish with parsley, and serve.

Recipe Tips

• Optional vegetables: Add mushrooms and onions during the last hour for extra flavor.
• Trimming tips: Removing thick fat layers or visible veins is optional—slow cooking softens them.
• Thickening alternative: Add cornstarch slurry directly to the slow cooker for the last 30 minutes instead of using a saucepan.
• Flavor boost: Add a splash of red wine or balsamic vinegar to the beef stock for depth.
• Storage: Keep leftovers in the fridge for 3–4 days or freeze for up to 3 months.

What To Serve With Crock Pot Beef Heart

This hearty dish pairs well with:

• Mashed potatoes
• Roasted root vegetables
• Steamed broccoli
• Crusty bread

How To Store Crock Pot Beef Heart

• Refrigerate: Store in an airtight container for 3–4 days.
• Freeze: Keep in a freezer-safe container for up to 3 months. Thaw overnight before reheating.

Beef Heart Nutrition Facts

• Calories: 381
• Carbohydrates: 2g
• Protein: 57g
• Fat: 16g
• Saturated Fat: 8g
• Sodium: 818mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Does beef heart taste like steak?
Yes, it has a rich, beefy flavor but a slightly firmer texture.

Can I cook this on Low instead of High?
Yes, cook on Low for about 7–8 hours until tender.

Do I need to marinate the beef heart?
Not necessary for this recipe, as slow cooking tenderizes the meat and infuses flavor.

Try More Recipes:

• Crock Pot Beef Flank Steak
• Crock Pot Beef Enchilada Soup
• Crock Pot Beef Chuck Chili

Crock Pot Beef Heart

Recipe by Robert Course: DinnerCuisine: AmericanDifficulty: Easy

Servings

2

servings

Prep time

15

minutes

Cooking time

4

hours 

Calories

381

kcal

Tender beef heart slow-cooked in a seasoned broth and served with a rich, buttery sauce.

Ingredients

• 1 beef heart (1.5 lbs)

• 1 cup beef stock
  

• ½ tsp kosher salt (or ¼ tsp other salt)
  

• ½ tsp garlic powder
  

• ½ tsp ground cumin
  

• ½ tsp paprika
  

• ½ tsp dried oregano
  

• 1 tsp cornstarch
  

• 1 tbsp unsalted butter
  

• 2 tbsp parsley, chopped

Directions

• Trim beef heart if needed; cut into 1-inch cubes.
  
• Place in slow cooker with beef stock and seasonings.
  
• Cook on High for 4 hours.
  
• Remove meat; strain liquids into saucepan. Keep meat warm in slow cooker.
  
• Whisk cornstarch slurry and butter into liquids; cook until thickened.
  
• Serve meat with sauce and garnish with parsley.