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Cooking beef hearts in lightly salted water for 90 minutes will take around 90 minutes total; the water will need to be changed every 30 minutes throughout the cooking process. As an alternative, you can cook beef liver in water for 20 to 30 minutes and then simmer in broth for 40 minutes.Add the beef heart and enough cool water to submerge the pieces. Briefly return the liquid to a boil then lower the heat to maintain a gentle simmer. Add the optional garlic; cover the pan with a lid. Poach on the stove for 30 minutes or until the pieces are completely tender and easily pierced with a knife.Heart. The heart is both a muscle and an organ, so it’s similar to feeding your dog a steak with an extra punch of protein and vitamins. Both chicken and beef hearts are excellent sources of B vitamins, iron and essential fatty acids, keeping your dog’s coat silky smooth for cuddle time!
- Cook the beef heart in a saucepan for about 20 minutes.
- While the broth is cooked, cut the greens and vegetables into small cubes (approximately 0.7×0. …
- When the meat is cooked, we take it out of the pan and put it on a separate plate.
Contents
How do you cook beef hearts for dogs?
- Cook the beef heart in a saucepan for about 20 minutes.
- While the broth is cooked, cut the greens and vegetables into small cubes (approximately 0.7×0. …
- When the meat is cooked, we take it out of the pan and put it on a separate plate.
How long do you boil beef heart?
Add the beef heart and enough cool water to submerge the pieces. Briefly return the liquid to a boil then lower the heat to maintain a gentle simmer. Add the optional garlic; cover the pan with a lid. Poach on the stove for 30 minutes or until the pieces are completely tender and easily pierced with a knife.
Are cooked beef hearts good for dogs?
Heart. The heart is both a muscle and an organ, so it’s similar to feeding your dog a steak with an extra punch of protein and vitamins. Both chicken and beef hearts are excellent sources of B vitamins, iron and essential fatty acids, keeping your dog’s coat silky smooth for cuddle time!
How do you serve beef heart to a dog?
Safe preparation for beef heart for dogs
As long as they’ve been tested and carefully handled, exactly how you prepare the beef hearts is up to you. The most common use is as an addition to your dog’s meal, but some Dog Owners opt to serve them up as between-meal treats.
How much beef heart Can I give my dog?
An ideal weight dog being fed a raw food diet should receive a total of 2-3% of their bodyweight in raw food. This includes muscles, bones and organs. Of this total, ox heart shouldn’t constitute more than about 10% of it.
Can you give a dog raw heart?
As you can see from the figures, fresh raw heart contains a significant amount of moisture, meaning you need to feed a lot less freeze-dried heart to give your dog the same amount of protein. Not only are hearts great as part of a healthy diet, they are also perfect as a high-value reward for your dog.
How do you boil hearts?
Let’s boil chicken hearts
Put into boiling water. Boil for 40-60 minutes on low heat. If you cook chicken soup, in the first 10-15 minutes we collect “scum” (brownish foam arose from a truncated protein) – thanks to the broth will be clear. After 20 minutes of boiling, you can add a whole onion, peeled and cleansed.
How long does heart take to cook?
Place the heart in a baking dish and bake at 250 degrees F. for eight hours. A crock pot can be used, too, with a setting of high for one hour and then low for seven to nine hours.
Is beef heart tough?
The heart is also one of the more versatile types of offal; it’s tough and low in fat but takes well to either quick cooking or long stewing. Beef heart is by far the largest of the hearts you’ll find at the butcher’s counter.
Can I feed my dog beef heart and liver?
What is Organ Meat? Organ meat for dogs is commonly understood to be the entrails and internal organs of larger farm animals like cattle or sheep. In addition, gizzards, hearts and livers of fowl like chicken, duck or turkey are also considered suitable organs to be fed to dogs.
What is the best organ meat for dogs?
- Liver. Liver is one of the most commonly-fed organs, perhaps because it is the most readily available. …
- Heart. The heart is high in an amino acid called taurine. …
- Stomach (tripe) Tripe is the lining of a ruminant’s stomach. …
- Kidney. …
- Brain. …
- Ovaries, testes, uterus.
How do you cook chicken gizzards and hearts for dogs?
To keep cooking simple, place the gizzards in a saucepan, cover them with water and turn to medium. Cook for 15 minutes or until cooked through, then remove them from the heat and let them cool. Due to their toughness, gizzards should be diced or chopped finely to increase digestibility.
Is beef heart good for dogs with pancreatitis?
Meats high in fat such as lamb and pork should be avoided. Rice is a commonly used ingredient in homemade diets for pancreatic patients. Other ingredients include low fat beef, beef organs (kidney, heart, liver), egg whites, yogurt, barley and cooked vegetables.
Are beef hearts healthy?
The heart is rich in folate, iron, zinc, and selenium. It is also a great source of vitamins B2, B6, and B12, all three of which are in a group known as B-complex vitamins. B vitamins found in organ meats have a cardioprotective effect, meaning they protect against heart disease.
What is the best organ meat for dogs?
- Liver. Liver is one of the most commonly-fed organs, perhaps because it is the most readily available. …
- Heart. The heart is high in an amino acid called taurine. …
- Stomach (tripe) Tripe is the lining of a ruminant’s stomach. …
- Kidney. …
- Brain. …
- Ovaries, testes, uterus.
Can I feed my dog beef heart and liver?
What is Organ Meat? Organ meat for dogs is commonly understood to be the entrails and internal organs of larger farm animals like cattle or sheep. In addition, gizzards, hearts and livers of fowl like chicken, duck or turkey are also considered suitable organs to be fed to dogs.
Is meat better cooked or raw for dogs?
Gently cooked fresh food is just as nutritionally sound for your dog, and cuts down pathogen risks dramatically. If you do go with a raw meat dog food, be sure to serve raw meat fresh but well thawed. Dogs don’t want to find their dinner frozen in the middle any more than you would!
How To Cook Beef Heart For Dogs? – De Kooktips – Homepage – Beginpagina
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- Table of Contents:
How To Cook Beef Heart For Dogs
Is beef heart good for dogs
What can I do with half a beef heart
How long does it take to boil beef hearts
How much beef heart to feed a 70 lb dog
How do you cook beef hearts for dogs
Is beef heart good for dogs
How much beef heart can I feed my dog
How long does it take to cook a beef heart
How do you boil beef heart
Does beef heart need to be well done
Is too much beef heart bad for dogs
Can dogs eat beef heart raw
Can dogs eat too much heart
Is dehydrated beef heart good for dogs
How much does a beef heart cost
What organ meat is best for dogs
Can beef heart be eaten rare
How do you clean a beef heart
What does a heart taste like
What is the best dog food for heart disease
Is Beef Dog Food right for your dog
Is it OK for dogs to eat raw beef
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How To Cook Beef Heart For Dogs?
– It has anti-aging properties. It has the potential to increase longevity while also preventing sickness, decreasing the risk of chronic disease, and strengthening the immune system.
Is beef heart good for dogs?
Although quite popular with the dogs, it is extremely odoriferous when it is being prepared for cooking. On this hot and humid day, I was a little concerned about cooking beef heart for the first time. I was aware, however, that organ meats are beneficial to dogs’ health and that they are cheaply priced–at our local grocery shop, a pound of cow heart costs $1.25 per pound.
What can I do with half a beef heart?
I decided to use half of the beef heart to create some dry jerky-style snacks for Lily, Nia, and Romeo the Rottie, who are all quite little. Let’s get right to it with today’s straightforward post! These treats are extremely simple to create and are also suitable for raw feeding; simply follow the simple methods outlined below to give your canine partner to a fresh batch of goodies.
How long does it take to boil beef hearts?
Cooking beef hearts in lightly salted water for 90 minutes will take around 90 minutes total; the water will need to be changed every 30 minutes throughout the cooking process. As an alternative, you can cook beef liver in water for 20 to 30 minutes and then simmer in broth for 40 minutes.
How much beef heart to feed a 70 lb dog?
Perhaps someone has mentioned it, but cow heart is extremely nutritious, therefore I give it as an organ meat rather than a muscle on a raw food diet. The amount needed per meal for a 70-pound dog is around one ounce. It was the first time I overfed it, and my dog ended up having the runs for two days.
How do you cook beef hearts for dogs?
Preparation Time Cooking beef hearts in lightly salted water for 90 minutes will take around 90 minutes total; the water will need to be changed every 30 minutes throughout the cooking process. As an alternative, you can cook beef liver in water for 20 to 30 minutes and then simmer in broth for 40 minutes. Cooking time for beef lungs is around 25 minutes at a low simmer.
Is beef heart good for dogs?
Because the heart is both a muscle and an organ, feeding it is like to giving your dog a steak that has been supplemented with additional protein and vitamins. Both chicken and beef hearts are good providers of B vitamins, iron, and vital fatty acids, which helps to maintain your dog’s hair silky smooth and ready for cuddling time.
How much beef heart can I feed my dog?
The actual amount of organ meat that a dog should consume is determined by the availability of organs in the area where the dog lives. More than 5 percent to 10% of total body weight should be accounted for by no one organ. In the case of heart, for example, don’t offer your dog more than 10% of the organ meat you can get hold of.
How long does it take to cook a beef heart?
A large heavy skillet placed over high heat with a good amount of cooking fat should be used for this. 5-6 minutes each side, or until a lovely brown crust forms on the outside of the beef heart, should be grilled without moving it. Remove the meat to a dish and cover loosely with aluminum foil, allowing it to rest for 15 minutes before cutting into it.
How do you boil beef heart?
Large heavy skillet over high heat with a good amount of cooking fat should be used. 5-6 minutes each side, or until a lovely brown crust forms on the outside of the beef heart, without moving the meat. Remove the meat to a dish and cover loosely with aluminum foil, allowing it to rest for 15 minutes before cutting into pieces.
Does beef heart need to be well done?
As with a steak, it is beneficial to allow the organ to rest for a few minutes after cooking in order to prevent the organ from losing its meaty fluid. In order to avoid harshness, it is better to cook the slices of heart on the rare side of medium-rare, as you would for a tenderloin, because the heart lacks the well-marbled fat seen in a nice cut of rib-eye.
Is too much beef heart bad for dogs?
The high fat content of beef hearts might cause your dog to become ill if they consume too much of it too rapidly. Providing your dog with a transition time allows their digestive system to become used to the new and delicious element in their diet.
Can dogs eat beef heart raw?
It is beneficial for dogs to consume organ meats such as beef heart in their raw food diet, as this ensures that they are getting the greatest quality nutrition possible while eating in a way that is natural for them and that is reflective of their wild wolf background.As a result of the fact that their digestive systems are intended to assimilate raw meals, dogs can easily digest and absorb those nutrients.
Can dogs eat too much heart?
Lamb heart includes a high concentration of vitamins and minerals that are beneficial to the health of all organs, including the brain.Lamb hearts are incredibly nutritious and contain a high concentration of important elements.They are, however, extremely nutrient dense, and as a result, should not be served in excess.In the case that your dog is not raw fed, this is not anything you should be concerned about.
Is dehydrated beef heart good for dogs?
It is a highly attractive meat treat for canines of all sizes and life stages, and Campfire Treats dehydrated beef heart is one of the most popular options.Beef heart is high in protein and contains a variety of nutrients that are specific to beef.Beef heart includes a variety of minerals and vitamins, including iron, phosphorus, selenium, and zinc, in addition to vital amino acids that aid in muscle growth.
How much does a beef heart cost?
The dehydrated beef heart for dogs from Campfire Treats is a very appealing meat treat that is suitable for canines of all sizes and life stages, according to the manufacturer.It is rich in protein and has a variety of nutrients that are not found in other meat products.Beef heart includes iron, phosphorus, selenium, and zinc, in addition to the important amino acids that aid in muscle growth.
What organ meat is best for dogs?
Organ meats are considered to be superfoods for dogs and cats. Liver. The liver is one of the most regularly consumed organs, maybe due to the fact that it is the most easily accessible. Heart. The heart contains a lot of taurine, which is an amino acid. Irritable Bowel Syndrome (IBS) (tripe) Ovaries, testicles, and uterus are all parts of a ruminant’s reproductive system. Kidneys, brains, and kidneys
Can beef heart be eaten rare?
In order to avoid harshness, it is better to cook the slices of heart on the rare side of medium-rare, as you would for a tenderloin, because the heart lacks the well-marbled fat seen in a nice cut of rib-eye. A small number of people even love eating the heart flesh of cows, which is not nearly as horrible as some people may believe.
How do you clean a beef heart?
How to Clean Beef Heart
Reduce the amount of fat in your diet. Remove the silvery skin that covers the beef heart using a thin, sharp knife, and then trim away as much visible fat from the heart’s exterior surface as you can. Remove the Connective Tissue from the area. Give it a good soak to get rid of the blood.
What does a heart taste like?
Reduce the amount of fat you consume. After cutting away the silvery skin that covers the beef heart, carefully scrape away as much visible fat from the exterior surface of the heart as you can using a thin, sharp knife.
The Connective Tissue should be removed.
Give it a good soak to get the blood out.
What is the best dog food for heart disease?
Reduce the amount of fat you eat. Remove the silvery skin that covers the beef heart using a thin, sharp knife, and then trim away as much visible fat as you can from the heart’s exterior surface.
Remove the Connective Tissue from the body.
Give It a Good Soak; Wash Out the Blood;
Is Beef Dog Food right for your dog?
Dogs, like humans, frequently appreciate the flavor of meat.Are beef dog food formulas, as well as beef and rice dog food formulas, a healthy choice for these dogs to eat?Unless your dog has a beef intolerance, the answer is affirmative.Beef is a high-quality protein source that contains all of the necessary amino acids required by the body.
Those nutrients contribute to the development of strong muscles and the production of energy.
Is it OK for dogs to eat raw beef?
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Why I Love This Recipe
Cook the beef heart in a saucepan for about 20 minutes.
1. Cook the beef heart in a saucepan for about 20 minutes.
2. While the broth is cooked, cut the greens and vegetables into small cubes (approximately 0.7×0.7mm). Many recipes for dogs contain calls to grind vegetables on a coarse grater, but I would recommend cutting into cubes – this is useful for cleaning plaque.
3. When the meat is cooked, we take it out of the pan and put it on a separate plate. Usually, I pour 2/3 of the broth into a separate container, and leave 1/3 in the pan, then add water there and cook rice on the diluted broth. You can, of course, not drain, but pour the rice directly into the cooked broth and cook it on it. But with many dogs, meat broths are poorly digested and can cause allergic reactions. Therefore, I do just that.
4. So, we fill the rice in the broth diluted with water and cook until tender.
5. While the rice is being cooked so as not to lose time, we cut the boiled beef into cubes (approximately the same as vegetables – 0.7×0.7mm). If you make the meat cubes larger, then during feeding the dog will just pick them out of the porridge, and leave the vegetables (they are still cunning).
6. Well, rice is cooked. We put the chopped heart into the pan and mix well. I usually let this mixture cool slightly to room temperature before putting vegetables and herbs in it. I do this so that the vegetables do not cook and do not lose their beneficial properties.
7. Well, in conclusion, I put vegetables and greens in the pan, add 1 tbsp. a spoonful of vegetable oil and mix well.
Ingredients You’ll Need
Beef or veal heart: 1-1.5kg. (The heart can be replaced with any beef (trimmings, cheeks, kaltyk), lamb or turkey).
70-100 gr. rice.
1 carrot
1/2 zucchini.
A little fresh pumpkin.
Greens (dill, parsley).
1 tbsp. spoon of vegetable oil
Directions 1. Cook the beef heart in a saucepan for about 20 minutes. 2. While the broth is cooked, cut the greens and vegetables into small cubes (approximately 0.7×0.7mm). Many recipes for dogs contain calls to grind vegetables on a coarse grater, but I would recommend cutting into cubes – this is useful for cleaning plaque.
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Beef Heart: An Unexpected Meal That Spans Generations
Beef Heart: An Unexpected Meal That Spans Generations
Enlarge this image toggle caption Jody Eddy Jody Eddy
Beef heart — it’s what’s for dinner! Well, if you’re not a vegetarian. Stick with us on this.
All Things Considered is launching a Found Recipe series Thursday, asking cookbook authors, chefs and bloggers to tell us about the dishes that surprise and delight. These are recipes stumbled upon or created by accident or by necessity.
And what better way to start than beef heart — a meat with a long history of consumption first out of necessity and now, more often, out of pleasure, at least in this country.
To see what all the fuss is about, we turned to cookbook authors Jody Eddy and Christine Carroll, authors of Come In, We’re Closed, a book about the kind of kitchen surprises that crop up when chefs at the country’s best eateries use leftovers to make meals for their staff.
Eddy and Carroll’s Found Recipe comes from The Bristol, in Chicago. It’s owned and operated by Chef Chris Pandel, who is a big fan of cooking cuts of meat that many modern eaters tend to avoid: offal, or organ meat.
We’re talking livers, kidneys, intestines, hearts.
Yes, offal practically rhymes with awful, but please keep an open mind: Eddy and Carroll swear that Chef Pandel’s recipe for Beef Heart and Watermelon Salad is a revelation. “I call it steak 2.0,” says Carroll “it’s all the beef flavor for a fraction of the price.”
The heart is trimmed into three steaks, quickly seasoned and seared in a cast iron pan, then cut into thin slices and topped with watermelon, pickled grapes, and ricotta salata cheese.
But to try beef heart at home, Carroll had to get over some of the gore. “Even for me, an ex-line cook, beef heart is chillingly anatomical,” she says, adding “but you’re rewarded with a marvelous protein … which tastes deeply beefy, with the faintest of mineral high notes and a slight chew similar to hanger steak.”
After she made the salad, Carroll ended up with some leftovers, which led to another Found Recipe. Since she had a baby just starting on solids, she decided to slowly poach the beef heart in chicken stock with some garlic. “When it was completely tender, I pureed it into the most mouth-wateringly silky smooth beefy baby food you could possibly imagine.” Her baby was so smitten with it that she made the puree regularly and dubbed him “Captain Beef Heart” (not to be confused with the eccentric 1960s rocker).
Meanwhile, Eddy shared this story with her Minnesota grandmother. Turns out, she ate beef heart while growing up on a dairy farm in the 1940s, as did many folks back in the day when nose-to-tail eating in the U.S. was more necessity than fashion.
Eddy prepared the heart very much like Pandel’s seared beef heart at The Bristol, but she added blueberries, caramelized onions and grated horseradish, as her grandmother directed. “As we ate,” Eddy says, “I thought of Christine’s young son and was really heartened by the appreciation the new generation seems to have for an ingredient the matriarch of my family had known about all along.”
Listen to the All Things Considered interview with Carroll and Eddy above, and see their beef heart recipes below.
Beef Heart and Watermelon Salad
Most people assume beef heart shares a level of funk and fat similar to liver, kidney or gizzard. It decidedly does not. When seared and sliced thin as it is here, it could certainly be mistaken for pricier cuts of beef, but close observation would eventually reveal its telltale characteristic: the absence of any real grain to the flesh. Selling for about $2 a pound (if you can find a farmer to haul one to the market for you), it is a thrifty stand-in for steak.
Serves 4
1 pound beef heart, trimmed into 3 steaks, each approximately 4 inches by 6 inches (see Note below for trimming instructions)
Kosher salt and freshly ground black pepper to taste
2 tablespoons canola oil
4 ounces ricotta salata cheese (or feta)
3 cups cubed watermelon (1 inch cubes)
1 cup whole Pickled Grapes and 1/4 cup of their pickling liquid, reserved separately (see following recipe)
1/2 bunch cilantro, leaves only, coarsely chopped
1/2 cup pitted Kalamata olives
1/4 cup thinly sliced Bread and Butter Jalapenos and 1/4 cup of their pickling liquid, reserved separately (see following recipe)
1/4 cup extra-virgin olive oil
Arugula or spinach leaves, for serving (optional)
Generously season the heart steaks with salt and pepper. In a large cast-iron skillet, heat the oil over high heat. Once it is smoking, sear the steaks on one side until a golden brown crust has formed, about 3 minutes. Flip the steaks and sear for another 3 to 5 minutes, or until medium-rare (they should be bright red in the center, rimmed by about 1/4 inch of seared meat). Remove from the pan and let rest on a cutting board for 8 minutes.
Shave the ricotta salata with a vegetable peeler into strips and set aside. Combine the watermelon, grapes, cilantro, olives, and jalapenos in a large bowl. In a separate bowl, whisk together the pickling liquids and olive oil.
After the heart steaks have rested, cut them into thin, long slices and arrange on a platter. Dress the watermelon salad with half the dressing, then season with salt, pepper, and additional dressing to taste. Spoon the watermelon salad over the beef heart and top with the ricotta salata. Serve while the beef heart is still slightly warm, with fresh arugula on the side, if desired, to catch the extra juices and dressing.
A Note On Trimming A Beef Heart
To turn a fresh or completely defrosted beef heart into steaks, first trim off any large amounts of hard, white fat and veinlike ventricles visible on the outside of the heart. Leaving some fat behind is fine, as it helps lubricate the lean meat. Split the heart open (but not in two) by cutting down one side, starting from the hole on the top. Using small, quick strokes of a sharp knife, release any internal structures holding the heart together to allow it to lie flat. Once it is butterflied, two-thirds of the heart will lie flat, and one-third will stick up from the center. Using this natural delineation, cut the heart into three “steaks,” all approximately the same size. Now faced with more manageable pieces, trim off any fat and ventricles, including the slightly opaque silver skin on both sides of each steak. It helps to use the sharpest, thinnest knife you own. Continue trimming until you have uncovered the smooth, shiny, dark maroon flesh that lies underneath, at which point the heart steaks are ready for the pan.
Pickled Green Grapes
To accelerate the cure time for these unique pickles to a mere 24 hours, The Bristol calls for peeled grapes. (They use green table grapes, but any color will work as long as they are very crisp.) With no real shortcuts to quickly peel one, we can only assume this task falls to the lowest cook on the totem pole. If you find your Zen in repetitive kitchen tasks, by all means peel away, but slicing off the stem end of the grapes will work just as well (though they will require a few more days in the brine).
Yield: 1 quart
1 cup apple cider vinegar
1/2 cup rice vinegar
1/2 cup granulated sugar
1 small cinnamon stick
1 1/2 pounds seedless green grapes
Scrub a 1 quart glass jar and its lid in hot soapy water. Rinse well and air-dry.
In a small pot combine the vinegars, sugar, cinnamon stick, and 1 cup water. Bring to a boil, lower the heat, and simmer until the sugar is dissolved, about 5 minutes. Remove from the heat and cool to room temperature.
Wash and dry the grapes, discarding any moldy or mushy suspects. Remove the stems and, using a small, sharp knife, cut a thin slice off the stem end to expose the flesh. Cram as many grapes as will fit snugly into the jar.
When the liquid is cool, ladle it over the grapes almost to the top of the jar, making sure to include the cinnamon stick. Screw on the lid, label the contents, and refrigerate for a minimum of 72 hours. The longer the grapes pickle, the better they taste (but the less crisp they become), and they can be stored in your refrigerator for up to 2 months.
Bread And Butter Jalapenos
This pickled jalapeno recipe in the “bread and butter” style — as sweet as it is sour — was invented after a summer market windfall left The Bristol with more than 200 pounds of the spicy peppers.
Yield: 1 quart
16 to 20 green jalapeno peppers
3/4 cup white wine vinegar
1/2 cup granulated sugar
1/2 teaspoon whole yellow mustard seeds
1/2 teaspoon whole coriander seeds
1/2 teaspoon whole fennel seeds
1/2 teaspoon black peppercorns
1 bay leaf
Scrub a 1 quart glass jar and its lid in hot soapy water. Rinse well and air-dry.
Wash and dry the jalapenos. Prick each one several times with a fork. Stuff the jar with as many peppers as you can.
In a small pot, combine the remaining ingredients with 3/4 cup water. Bring to a boil, reduce the heat, and simmer until the sugar is dissolved, about 5 minutes. Remove from the heat and carefully pour the hot liquid and spices over the jalapenos to almost the top of the jar. (A large-mouthed funnel may be useful here.)
Seal the jar tightly with the lid, label with the date of creation, and refrigerate for a minimum of 1 week. The brine becomes spicier over time and makes excellent vinegar for dressings. The peppers can be stored for up to 2 months in the refrigerator.
Storage: 2 to 3 months in the fridge.
Poached Beef Heart Baby Food
2 cups sodium-free beef or chicken stock
1 pound beef heart, trimmed and cut into 1 inch cubes
1 clove garlic, sliced
Pinch of salt (optional)
Over high heat, bring the stock to a boil in a medium saute pan. Add the beef heart and enough cool water to submerge the pieces. Briefly return the liquid to a boil then lower the heat to maintain a gentle simmer. Add the optional garlic; cover the pan with a lid. Poach on the stove for 30 minutes or until the pieces are completely tender and easily pierced with a knife. Remove the beef heart from the stock, reserving both separately and cooling for 10 minutes.
Add the cooked beef heart, 1/2 cup of stock and a pinch of salt to a large blender or food processor. Carefully blend into a smooth puree, adding more cooled stock as necessary to achieve the desired consistency. If you accidentally overshoot on the stock and the puree becomes watery, add boiled sweet potato, overcooked pasta, or powdered brown rice cereal to thicken it again. (Reserve any remaining stock for soups, stews, or to rehydrate legumes.) And if you desire an even smoother consistency, push the puree through a fine mesh sieve discarding any lumpy solids left behind.
Decant the baby food into a clean bowl and cover the surface with plastic wrap. Once cooled to a “baby appropriate” temperature, serve in generous portions to your adventurous eater.
Extra puree can be poured into ice cube trays, covered, and stored in the freezer for up to 3 months.
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