Roasted Heart
Delight your taste buds with the bold flavors of Roasted Heart, a nutrient-packed delicacy that's as impressive as it is delicious. This recipe showcases tender beef heart, marinated in a fragrant blend of olive oil, garlic, fresh rosemary, thyme, parsley, and smoked paprika, with a zesty hint of lemon juice. Perfectly seared for a caramelized crust and roasted to juicy perfection, this protein-rich cut makes for an unforgettable centerpiece. Complemented by optional roasted vegetables like carrots and potatoes, this hearty dish is ideal for adventurous food lovers or anyone seeking a unique, wholesome way to enjoy organ meat. Ready in just under an hour with optional marinating for deeper flavor, Roasted Heart combines rustic charm with sophisticated flavor, ensuring a gourmet experience straight from your kitchen.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 whole (roughly 2-3 pounds) Beef heart
- 4 tablespoons Olive oil
- 4 large, minced Garlic cloves
- 2 sprigs (chopped) Fresh rosemary
- 2 sprigs (chopped) Fresh thyme
- 2 tablespoons (chopped) Fresh parsley
- 2 tablespoons (freshly squeezed) Lemon juice
- 1 teaspoon (or to taste) Sea salt
- 1 teaspoon (freshly ground) Black pepper
- 1 teaspoon Smoked paprika
- 2 cups (e.g., carrots, potatoes, onions, chopped) Vegetables (optional, for roasting)
Instructions
Preheat your oven to 375°F (190°C).
Rinse the beef heart under cold water and pat it dry with paper towels. Trim off any connective tissue, fat, and valves as needed.
In a small bowl, mix olive oil, minced garlic, chopped rosemary, thyme, parsley, lemon juice, sea salt, black pepper, and smoked paprika to create a marinade.
Rub the marinade all over the beef heart, ensuring thorough coverage. For best results, let it marinate in the refrigerator for 2-4 hours (optional but recommended).
Heat a large oven-safe skillet or roasting pan over medium-high heat. Add 1 tablespoon of olive oil, then sear the beef heart on all sides until browned, about 2-3 minutes per side.
If using vegetables, arrange them around the heart in the skillet or roasting pan.
Transfer the skillet or pan to the preheated oven. Roast for 30-35 minutes, or until the internal temperature of the thickest part of the heart reaches 145°F (63°C) for medium-rare or 160°F (71°C) for medium.
Remove the beef heart from the oven and let it rest for 10 minutes. This allows the juices to distribute evenly within the meat.
Slice the beef heart thinly against the grain to ensure tenderness. Serve with roasted vegetables, a fresh green salad, or your favorite side dish.
Nutrition Facts
Calories |
2832 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 137.9 g | 177% | |
| Saturated Fat | 37.3 g | 186% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 2096 mg | 699% | |
| Sodium | 3411 mg | 148% | |
| Total Carbohydrate | 61.7 g | 22% | |
| Dietary Fiber | 17.2 g | 61% | |
| Total Sugars | 15.4 g | ||
| Protein | 312.3 g | 625% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 360 mg | 28% | |
| Iron | 53.9 mg | 299% | |
| Potassium | 4964 mg | 106% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
