18 Savory Beef Heart Recipes Deliciously Unique

Looking to shake up your dinner routine with something bold and unexpected? Beef heart might not be your usual go-to, but its rich, meaty flavor and tender texture make it a secret star in the kitchen. Whether you’re a nose-to-tail enthusiast or just craving something new, these 18 savory beef heart recipes will surprise and delight. Get ready to fall in love with this underrated cut!

Grilled Beef Heart Skewers with Chimichurri Sauce

If you’re looking to impress at your next cookout, these bold and juicy beef heart skewers—paired with a bright, herby chimichurri—are a game-changer.

Ingredients:

• 1 lb beef heart, trimmed and cut into 1-inch cubes
• 2 tbsp olive oil
• 1 tsp kosher salt
• 1 tsp smoked paprika
• 1/2 tsp black pepper
• 1/4 tsp cayenne pepper (optional)
• 1 cup fresh parsley, finely chopped
• 2 tbsp fresh oregano, finely chopped
• 3 cloves garlic, minced
• 2 tbsp red wine vinegar
• 1/4 cup olive oil
• 1/2 tsp red pepper flakes

Instructions:

1. In a bowl, toss beef heart cubes with 2 tbsp olive oil, 1 tsp kosher salt, 1 tsp smoked paprika, 1/2 tsp black pepper, and 1/4 tsp cayenne pepper (if using). Thread onto skewers and let marinate for 20 minutes.
2. Preheat grill to medium-high (about 450°F). Grill skewers for 3–4 minutes per side, until lightly charred and medium-rare (or cook longer for preferred doneness).
3. While skewers cook, make chimichurri: In a bowl, mix 1 cup parsley, 2 tbsp oregano, 3 cloves garlic, 2 tbsp red wine vinegar, 1/4 cup olive oil, and 1/2 tsp red pepper flakes.
4. Serve skewers hot, drizzled with chimichurri.

The rich, mineral-y flavor of beef heart pairs perfectly with chimichurri’s zesty punch—trust us, even skeptics will ask for seconds.

Tip: Soak wooden skewers in water for 30 minutes to prevent burning.

Beef Heart Tacos with Spicy Avocado Salsa

These bold and juicy beef heart tacos are a game-changer—rich, meaty flavor meets creamy, spicy salsa for a taco night upgrade.

Ingredients:

• 1 lb beef heart, trimmed and cut into ½-inch cubes
• 2 tbsp olive oil
• 1 tsp kosher salt
• 1 tsp ground cumin
• 1 tsp smoked paprika
• ½ tsp black pepper
• 8 small corn tortillas, warmed
• 1 ripe avocado, diced
• ½ cup diced red onion
• 1 jalapeño, seeded and minced
• 2 tbsp lime juice
• ¼ cup chopped cilantro
• ½ tsp salt

Instructions:

1. In a bowl, toss beef heart with 2 tbsp olive oil, 1 tsp kosher salt, 1 tsp cumin, 1 tsp smoked paprika, and ½ tsp black pepper until evenly coated.
2. Heat a skillet over medium-high. Cook the beef heart for 3–4 minutes per side until deeply browned but still slightly pink inside.
3. Meanwhile, make the salsa: Gently mix avocado, red onion, jalapeño, 2 tbsp lime juice, cilantro, and ½ tsp salt in a bowl.
4. Fill warmed tortillas with beef heart and top generously with salsa.

The beef heart’s tender-chewy texture and the salsa’s bright heat make these tacos unforgettable—no one will guess the secret ingredient!

Tip: For extra char, grill the beef heart skewers for 2 minutes per side before slicing.

Pan-Seared Beef Heart with Garlic and Rosemary

If you’re looking for a bold, flavorful cut that cooks up tender and juicy, beef heart is a surprisingly delicious choice—especially when seared with garlic and rosemary.

Ingredients:

• 1 lb beef heart, trimmed and sliced into 1/2-inch thick strips
• 3 tbsp olive oil, divided
• 4 garlic cloves, thinly sliced
• 2 tsp fresh rosemary, finely chopped
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tbsp butter

Instructions:

1. Pat the beef heart dry with paper towels, then season evenly with 1 tsp kosher salt and 1/2 tsp black pepper.
2. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Once shimmering, add the beef heart in a single layer (work in batches if needed). Sear for 3–4 minutes per side until deeply browned but still pink inside. Transfer to a plate.
3. Reduce heat to medium and add remaining 1 tbsp olive oil. Sauté the garlic and rosemary for 30 seconds until fragrant but not browned.
4. Return the beef heart to the skillet, add 1 tbsp butter, and toss everything together for 1 minute to glaze the meat.

The high-heat sear locks in the beef heart’s rich, mineral flavor, while the garlic and rosemary add a fragrant punch that balances its intensity.

Tip: For extra tenderness, soak the beef heart in milk for 1 hour before cooking—this mellows any gaminess.

Beef Heart Stew with Root Vegetables

If you’re looking for a hearty, nutrient-packed stew that’s big on flavor but easy on the wallet, beef heart is your secret weapon—tender when slow-cooked and packed with rich, beefy depth.

Ingredients

• 1 lb beef heart, trimmed and cut into 1-inch cubes
• 2 tbsp olive oil
• 1 large yellow onion, diced
• 3 cloves garlic, minced
• 2 large carrots, chopped into ½-inch rounds
• 2 parsnips, chopped into ½-inch pieces
• 1 large russet potato, peeled and cubed
• 4 cups beef broth
• 1 tbsp tomato paste
• 1 tsp dried thyme
• 1 tsp smoked paprika
• 1 tsp salt
• ½ tsp black pepper
• 2 tbsp chopped fresh parsley (for garnish)

Instructions

1. In a large Dutch oven, heat 2 tbsp olive oil over medium-high heat. Add the beef heart and sear until browned on all sides, about 5 minutes. Transfer to a plate.
2. In the same pot, sauté 1 diced onion for 3 minutes until softened. Add 3 minced garlic cloves and cook for 1 minute until fragrant.
3. Stir in the carrots, parsnips, and potato, then pour in 4 cups beef broth and 1 tbsp tomato paste. Add 1 tsp thyme, 1 tsp smoked paprika, 1 tsp salt, and ½ tsp black pepper. Return the beef heart to the pot.
4. Bring to a boil, then reduce heat to low, cover, and simmer for 1.5–2 hours until the meat is fork-tender and the vegetables are soft.
5. Ladle into bowls and garnish with 2 tbsp fresh parsley.

The magic here? Beef heart stays incredibly tender while absorbing all the smoky-sweet flavors of paprika and thyme—no gamey taste, just pure comfort.

Tip: For extra richness, stir in a splash of red wine with the broth.

Beef Heart and Onion Stir-Fry

If you’re looking for a bold, protein-packed dish with deep umami flavor, this beef heart stir-fry delivers—plus, it cooks up in just 20 minutes!

Ingredients

• 1 lb beef heart, trimmed and thinly sliced against the grain
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tbsp rice vinegar
• 1 tsp sugar
• 2 tbsp vegetable oil, divided
• 1 large yellow onion, thinly sliced
• 3 cloves garlic, minced
• 1/2 tsp black pepper
• 1/4 tsp red pepper flakes (optional)

Instructions

1. In a bowl, whisk together 2 tbsp soy sauce, 1 tbsp oyster sauce, 1 tbsp rice vinegar, and 1 tsp sugar. Set aside.
2. Heat 1 tbsp vegetable oil in a large skillet or wok over high heat. Add the beef heart and stir-fry for 3–4 minutes until browned but still slightly pink inside. Transfer to a plate.
3. Reduce heat to medium-high, add the remaining 1 tbsp vegetable oil, and sauté the onion for 3 minutes until softened. Add the garlic, 1/2 tsp black pepper, and 1/4 tsp red pepper flakes (if using); cook for 30 seconds until fragrant.
4. Return the beef heart to the skillet, pour in the sauce, and toss everything together for 1–2 minutes until glazed and heated through.

The key here? Beef heart stays tender when sliced thin and cooked fast—no chewiness, just rich, meaty goodness balanced by sweet onions and that glossy sauce.

Tip: For extra tenderness, soak the sliced beef heart in cold water for 10 minutes before cooking, then pat dry.

Slow-Cooked Beef Heart with Red Wine Sauce

If you’re looking for a deeply flavorful and tender cut that’s surprisingly easy to love, beef heart slow-cooked in a rich red wine sauce is a game-changer.

Ingredients:

• 1 beef heart (about 2 lbs), trimmed and cut into 1-inch cubes
• 2 tbsp olive oil
• 1 large yellow onion, diced
• 3 garlic cloves, minced
• 1 cup dry red wine (like Cabernet Sauvignon)
• 2 cups beef broth
• 2 tbsp tomato paste
• 1 tsp dried thyme
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp butter

Instructions:

1. Heat olive oil in a large Dutch oven over medium-high heat. Add beef heart and sear until browned on all sides, about 5 minutes. Transfer to a plate.
2. In the same pot, sauté onion for 3 minutes until softened. Add garlic and cook for 1 minute until fragrant.
3. Pour in red wine, scraping up any browned bits. Simmer for 2 minutes, then stir in beef broth, tomato paste, thyme, salt, and pepper.
4. Return the beef heart to the pot. Cover and simmer on low heat for 2.5–3 hours, until fork-tender.
5. Stir in butter until melted, then serve the beef and sauce over mashed potatoes or crusty bread.

The slow cooking transforms the heart into a buttery-soft texture, while the red wine sauce adds a luxurious depth—perfect for impressing adventurous eaters.

Tip: For extra richness, stir in a splash of heavy cream at the end.

Beef Heart Kebabs with Herb Marinade

These bold, juicy kebabs turn an underrated cut into a showstopper—marinated in garlic, lemon, and fresh herbs for a punchy flavor that’ll have everyone asking for seconds.

Ingredients

• 1 lb beef heart, trimmed and cut into 1-inch cubes
• 3 tbsp olive oil
• 3 garlic cloves, minced
• 2 tbsp lemon juice
• 1 tbsp chopped fresh rosemary
• 1 tbsp chopped fresh thyme
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp smoked paprika
• 1 medium red onion, cut into 1-inch chunks

Instructions

1. In a bowl, whisk together 3 tbsp olive oil, 3 minced garlic cloves, 2 tbsp lemon juice, 1 tbsp rosemary, 1 tbsp thyme, 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp smoked paprika. Add beef heart cubes, tossing to coat. Cover and refrigerate for at least 2 hours (or overnight).
2. Thread marinated beef heart and red onion chunks onto skewers, alternating pieces.
3. Heat a grill or grill pan to medium-high (about 400°F). Cook kebabs for 3–4 minutes per side, turning once, until lightly charred and medium-rare (or cook longer for preferred doneness).

The marinade’s bright acidity tenderizes the heart while keeping it irresistibly juicy—no chewiness here, just rich, beefy flavor with herbaceous notes.

Tip: Soak wooden skewers in water for 30 minutes beforehand to prevent burning.

Beef Heart and Mushroom Risotto

This rich, earthy risotto turns an underrated cut into a showstopper—creamy arborio rice, tender beef heart, and umami-packed mushrooms make every bite unforgettable.

Ingredients:

• 1 lb beef heart, trimmed and diced into ½-inch cubes
• 8 oz cremini mushrooms, sliced
• 1½ cups arborio rice
• 4 cups beef stock, kept warm
• 1 small yellow onion, finely chopped
• 3 cloves garlic, minced
• ½ cup dry white wine
• 3 tbsp butter, divided
• 2 tbsp olive oil
• ½ cup grated Parmesan cheese
• 1 tsp salt, plus more to taste
• ½ tsp black pepper
• 1 tbsp fresh thyme leaves

Instructions:

1. In a large Dutch oven, heat 1 tbsp butter and 2 tbsp olive oil over medium-high. Add beef heart and sear until browned, about 5 minutes. Transfer to a plate.
2. Reduce heat to medium. Add onion and garlic; sauté for 3 minutes until soft. Stir in mushrooms, 1 tsp salt, and ½ tsp black pepper; cook 5 minutes until mushrooms release their juices.
3. Add arborio rice, toasting for 2 minutes. Pour in ½ cup white wine, scraping up browned bits, and simmer until liquid evaporates.
4. Ladle in warm beef stock ½ cup at a time, stirring frequently until absorbed before adding more (about 20 minutes total). Return beef heart to the pot halfway through.
5. Once rice is al dente and creamy, remove from heat. Stir in remaining 2 tbsp butter, ½ cup Parmesan, and fresh thyme. Adjust salt to taste.

The beef heart’s minerally depth balances the risotto’s silkiness, while thyme and Parmesan brighten each forkful. Tip: For extra richness, finish with a drizzle of truffle oil just before serving.

Spicy Beef Heart Curry with Coconut Milk

If you’re craving something bold and unexpected, this rich, spicy beef heart curry delivers deep flavor with a luxuriously creamy coconut finish.

Ingredients:

• 1 lb beef heart, trimmed and cut into 1-inch cubes
• 1 tbsp vegetable oil
• 1 small yellow onion, finely chopped
• 3 garlic cloves, minced
• 1 tbsp grated fresh ginger
• 1 tbsp red curry paste
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 (13.5 oz) can full-fat coconut milk
• 1 tbsp fish sauce
• 1 tsp brown sugar
• 1/2 tsp salt
• 1/4 cup chopped cilantro (for garnish)

Instructions:

1. Heat 1 tbsp vegetable oil in a large skillet over medium-high. Add beef heart and sear until browned on all sides, about 5 minutes. Transfer to a plate.
2. In the same skillet, sauté onion for 3 minutes until soft. Add garlic, ginger, 1 tbsp red curry paste, 1 tsp cumin, and 1 tsp smoked paprika. Cook for 1 minute until fragrant.
3. Pour in coconut milk, scraping up any browned bits. Stir in 1 tbsp fish sauce, 1 tsp brown sugar, and 1/2 tsp salt. Return beef heart to the skillet, reduce heat to low, and simmer for 25 minutes until tender.
4. Garnish with cilantro before serving.

The beef heart stays remarkably tender while soaking up the aromatic spices, and the coconut milk balances the heat with a silky richness.

Tip: For extra depth, toast whole cumin seeds before grinding them fresh.

Beef Heart and Potato Hash

This hearty hash turns an underrated cut into a rich, flavorful breakfast or dinner—perfect for anyone craving something bold and satisfying.

Ingredients:

• 1 lb beef heart, trimmed and diced into ½-inch pieces
• 2 cups russet potatoes, peeled and diced into ½-inch cubes
• 1 small yellow onion, finely chopped
• 2 tbsp olive oil
• 1 tsp smoked paprika
• ½ tsp garlic powder
• ½ tsp salt
• ¼ tsp black pepper
• 2 tbsp fresh parsley, chopped (for garnish)

Instructions:

1. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the beef heart and cook, stirring occasionally, for 5–6 minutes until browned. Transfer to a plate.
2. In the same skillet, add the remaining 1 tbsp olive oil, then toss in the potatoes. Cook undisturbed for 4 minutes to crisp one side, then stir and cook another 4 minutes until tender.
3. Add the onion and cook for 2 minutes until softened. Sprinkle in the smoked paprika, garlic powder, salt, and black pepper, stirring to coat.
4. Return the beef heart to the skillet, mixing everything together. Cook for another 2 minutes to meld flavors.
5. Garnish with fresh parsley and serve hot.

The beef heart’s deep, mineral-rich flavor pairs surprisingly well with the smoky paprika and crispy potatoes—this isn’t your average hash!

Tip: For extra crispiness, press the hash down lightly with a spatula during the last minute of cooking.

Beef Heart Empanadas with Chimichurri Dip

These rich, savory empanadas pack a punch with tender beef heart and a bright chimichurri dip—perfect for adventurous home cooks looking to impress.

Ingredients:

• 1 lb beef heart, trimmed and finely diced
• 1 tbsp olive oil
• 1 small yellow onion, diced
• 2 garlic cloves, minced
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup beef broth
• 1 package (14 oz) store-bought empanada dough discs
• 1 egg, beaten (for egg wash)
• 1/2 cup fresh parsley, finely chopped
• 2 tbsp red wine vinegar
• 1/4 cup olive oil
• 1/2 tsp crushed red pepper flakes

Instructions:

1. Heat 1 tbsp olive oil in a skillet over medium-high. Add onion and cook until soft, 3 minutes. Stir in garlic, 1 tsp smoked paprika, 1 tsp cumin, 1/2 tsp salt, and 1/4 tsp black pepper; cook 1 minute.
2. Add beef heart and sear until browned, 5 minutes. Pour in 1/4 cup beef broth, reduce heat to low, and simmer until tender, 20 minutes. Let cool slightly.
3. Preheat oven to 375°F. Spoon 2 tbsp filling onto each empanada dough disc, fold, and crimp edges with a fork. Brush with beaten egg and bake for 20 minutes until golden.
4. Meanwhile, whisk 1/2 cup parsley, 2 tbsp red wine vinegar, 1/4 cup olive oil, and 1/2 tsp red pepper flakes for the chimichurri. Serve with warm empanadas.

The beef heart’s deep, minerally flavor pairs magically with the tangy herb dip—a combo that’ll convert even skeptics.

Tip: For extra flaky crusts, chill filled empanadas for 15 minutes before baking.

Beef Heart Salad with Arugula and Balsamic Dressing

If you’re looking for a bold, protein-packed salad that’s anything but ordinary, this beef heart dish brings rich flavor and a satisfying chew to your table.

Ingredients:

• 1 lb beef heart, trimmed and thinly sliced
• 4 cups arugula
• 1/4 cup red onion, thinly sliced
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tsp Dijon mustard
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup crumbled feta cheese (optional)

Instructions:

1. Heat 1 tbsp olive oil in a skillet over medium-high heat. Add the beef heart slices and cook for 2–3 minutes per side until lightly browned but still pink in the center. Transfer to a plate.
2. In a large bowl, whisk together the remaining 1 tbsp olive oil, balsamic vinegar, Dijon mustard, salt, and black pepper.
3. Add the arugula and red onion to the bowl, tossing gently to coat in the dressing.
4. Divide the salad onto plates, top with the warm beef heart, and sprinkle with feta cheese (if using).

The contrast of peppery arugula, tangy dressing, and tender beef heart makes this salad a standout—perfect for impressing adventurous eaters.

Tip: For extra tenderness, marinate the beef heart in the dressing for 30 minutes before cooking.

Beef Heart and Lentil Soup

This hearty soup turns an underrated cut into a rich, flavorful meal—perfect for cozy weeknights when you want something nourishing but a little unexpected.

Ingredients:

• 1 lb beef heart, trimmed and diced into ½-inch pieces
• 1 cup dried green or brown lentils, rinsed
• 1 medium yellow onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 6 cups beef broth
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp dried thyme
• 1 bay leaf
• 1 tsp salt, plus more to taste
• ½ tsp black pepper
• 1 tbsp apple cider vinegar

Instructions:

1. In a large pot, heat 2 tbsp olive oil over medium-high. Add the beef heart and sear until browned, about 5 minutes. Transfer to a plate.
2. Reduce heat to medium. Add onion, carrots, celery, and 3 minced garlic cloves. Sauté until softened, 5 minutes.
3. Stir in 1 tsp smoked paprika, 1 tsp thyme, 1 tsp salt, and ½ tsp black pepper. Cook 1 minute until fragrant.
4. Return the beef heart to the pot. Add 6 cups beef broth, 1 cup lentils, and 1 bay leaf. Bring to a boil, then reduce heat to low. Simmer uncovered for 45 minutes, stirring occasionally, until lentils are tender.
5. Remove the bay leaf. Stir in 1 tbsp apple cider vinegar. Taste and adjust salt if needed.

The beef heart stays tender but meaty, while the lentils soak up all the smoky, savory broth—it’s a bowl that’ll surprise you with its depth.

Tip: For extra richness, stir in a pat of butter at the end.

Beef Heart Burgers with Caramelized Onions

These juicy, nutrient-packed burgers bring bold, beefy flavor with a hint of sweetness from slow-cooked onions—perfect for adventurous home cooks looking to try something new.

Ingredients:

• 1 lb ground beef heart (or 50/50 blend with ground chuck)
• 2 tbsp Worcestershire sauce
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 tbsp olive oil, divided
• 1 large yellow onion, thinly sliced
• 1 tbsp brown sugar
• 4 burger buns, toasted

Instructions:

1. Caramelize the onions: Heat 1 tbsp olive oil in a skillet over medium-low. Add the onion and cook for 15 minutes, stirring occasionally. Sprinkle with brown sugar and cook 10 more minutes until deeply golden. Set aside.
2. Make the patties: In a bowl, mix beef heart, Worcestershire sauce, garlic powder, smoked paprika, kosher salt, and black pepper. Form into 4 equal patties.
3. Cook the burgers: Heat remaining 1 tbsp olive oil in a cast-iron skillet over medium-high. Cook patties for 4 minutes per side for medium-rare (or until desired doneness).
4. Assemble: Place burgers on toasted buns and top generously with caramelized onions.

The beef heart’s rich, minerally taste pairs magically with the sweet-savory onions, while Worcestershire sauce adds a tangy punch. Trust us—it’s a burger upgrade worth trying!

Tip: For extra tenderness, grind the beef heart with a fatty cut like chuck or brisket.

Beef Heart and Sweet Potato Casserole

This hearty casserole turns an underrated cut into a tender, flavorful dish with a touch of sweetness—perfect for adventurous home cooks.

Ingredients:

• 1 lb beef heart, trimmed and diced into 1-inch pieces
• 2 medium sweet potatoes, peeled and cubed
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup beef broth
• 1 tbsp Worcestershire sauce
• 1/4 cup chopped fresh parsley (for garnish)

Instructions:

1. Preheat oven to 375°F. Heat 1 tbsp olive oil in a large skillet over medium-high. Add the beef heart and sear until browned, about 5 minutes. Transfer to a plate.
2. In the same skillet, add the remaining 1 tbsp olive oil, onion, and garlic. Sauté for 3 minutes until softened. Stir in 1 tsp smoked paprika, 1 tsp thyme, 1/2 tsp salt, and 1/4 tsp black pepper.
3. Add sweet potatoes, 1 cup beef broth, and 1 tbsp Worcestershire sauce. Bring to a simmer, then transfer everything to a greased 9×13-inch baking dish.
4. Cover with foil and bake for 45 minutes. Uncover and bake 15 more minutes until the sweet potatoes are fork-tender.
5. Garnish with parsley before serving.

The rich, mineral notes of beef heart pair surprisingly well with the sweet potatoes’ caramelized edges—a combo that’ll win over skeptics.

Tip: For extra tenderness, marinate the beef heart in Worcestershire sauce for 30 minutes before cooking.

Beef Heart Pâté with Cranberry Compote

Rich, velvety beef heart pâté gets a bright lift from tangy-sweet cranberry compote—an unexpected but irresistible pairing.

Ingredients

• 1 lb beef heart, trimmed of sinew and cubed
• 1/2 cup unsalted butter, divided
• 1 small yellow onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp fresh thyme leaves
• 1/2 tsp ground allspice
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup heavy cream
• 1 cup fresh or frozen cranberries
• 1/4 cup granulated sugar
• 1 tbsp orange juice

Instructions

1. In a skillet over medium heat, melt 2 tbsp butter. Add onion and cook until soft (5 minutes). Stir in garlic, thyme, allspice, salt, and pepper; cook 1 minute.
2. Add beef heart and sear until browned (8–10 minutes). Reduce heat to low, cover, and simmer until tender (25 minutes). Let cool slightly.
3. Transfer mixture to a food processor. Add remaining 6 tbsp butter and heavy cream; blend until smooth. Chill 2 hours.
4. Meanwhile, combine cranberries, sugar, and orange juice in a saucepan. Simmer over medium-low heat until cranberries burst and sauce thickens (10 minutes). Cool to room temperature.
5. Serve pâté with compote and crusty bread. The earthy depth of the pâté plays perfectly against the compote’s zippy sweetness—elevating it beyond typical liver spreads.

Tip: For extra silkiness, press the pâté through a fine-mesh sieve before chilling.

Beef Heart and Quinoa Stuffed Peppers

These hearty stuffed peppers are a bold twist on the classic, packing rich beef heart and nutty quinoa into sweet bell peppers for a meal that’s both wholesome and unexpected.

Ingredients:

• 4 large bell peppers (any color), tops cut off and seeds removed
• 1 cup quinoa, rinsed
• 1 lb beef heart, trimmed and finely diced
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup shredded Monterey Jack cheese
• 1/4 cup chopped fresh cilantro
• 1/2 cup chicken broth

Instructions:

1. Preheat oven to 375°F. In a medium saucepan, combine quinoa and 2 cups water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Fluff with a fork.
2. Heat olive oil in a large skillet over medium-high. Add beef heart and cook for 5 minutes, stirring occasionally, until lightly browned. Add onion, garlic, cumin, smoked paprika, salt, and black pepper. Cook for 3 more minutes until fragrant.
3. Stir cooked quinoa, cilantro, and chicken broth into the skillet. Simmer for 2 minutes to blend flavors. Remove from heat.
4. Stuff peppers evenly with the quinoa-beef mixture. Place upright in a baking dish and top with Monterey Jack cheese. Cover with foil and bake for 30 minutes. Uncover and bake 10 more minutes until cheese is bubbly.

The beef heart adds a deep, mineral-rich flavor that pairs perfectly with the fluffy quinoa and melty cheese—trust us, even skeptics will be won over!

Tip: For extra smokiness, char the peppers lightly over a gas flame or under the broiler before stuffing.

Beef Heart Jerky with Smoky Spices

If you’re craving a protein-packed snack with deep, smoky flavor, this beef heart jerky is a game-changer—it’s lean, tender, and packed with bold spices.

Ingredients:

• 1 lb beef heart, trimmed of fat and connective tissue
• 1/4 cup soy sauce
• 2 tbsp Worcestershire sauce
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp black pepper
• 1/2 tsp cayenne pepper (optional for heat)
• 1 tbsp brown sugar
• 1 tbsp liquid smoke

Instructions:

1. Slice the beef heart into 1/4-inch-thick strips against the grain for maximum tenderness.
2. In a bowl, whisk together 1/4 cup soy sauce, 2 tbsp Worcestershire sauce, 1 tbsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp black pepper, 1/2 tsp cayenne pepper (if using), 1 tbsp brown sugar, and 1 tbsp liquid smoke.
3. Toss the beef heart strips in the marinade until fully coated, then cover and refrigerate for at least 4 hours (or overnight for deeper flavor).
4. Preheat oven to 175°F and line a baking sheet with parchment paper. Arrange the marinated strips in a single layer, leaving space between them.
5. Bake for 4–5 hours, flipping halfway, until the jerky is dry but still slightly pliable (it will firm up as it cools).

The magic here? Beef heart’s natural richness pairs perfectly with the smoky-sweet marinade, creating jerky that’s far more interesting than store-bought versions.

Tip: For extra crispiness, prop the oven door open slightly with a wooden spoon to allow moisture to escape.

Conclusion

With these 18 savory beef heart recipes, you’ve got a treasure trove of deliciously unique dishes to explore! Whether you’re a curious home cook or an offal enthusiast, there’s something here to delight your taste buds. Try one (or a few!) and let us know your favorite in the comments. Loved this roundup? Share the love—pin it on Pinterest for fellow foodies to enjoy!