Slow Cooker Beef Heart


This is a post that I never imagined making a year ago but it’s amazing to see how things can change. When my husband unloaded 60 pounds of beef and pulled out that brown wrapped package labelled ‘BEEF HEART’, my stomach sank. I knew we would eat it but I had no idea how to prepare it. Facebook page to the rescue! I had a lot of ideas on how to prepare it and I felt (mostly) prepared to take on this task.

I had a plan… but I didn’t have any idea how I was going to convince my kids to eat the beef heart. Yes, they are accustomed to the weird things we eat but… this is kind of pushing the limit of weirdness. My 8 year old was quite enthusiastic about it since he had already tried turkey heart but the others….phew… I expected World War 3.

The oldest was relieved to have gym on the night we served the beef heart. Little girl absolutely refused to try even a teeny little bite at first. Baby boy doesn’t typically like meat in any form other than ground. Yep, we were in for it… or were we???

When the oldest came home, he ate 2 plates of just beef heart! Little girl tried one bite and ended up eating all of hers. Baby boy wouldn’t eat his cut up but once we gave him slices, he was sold! Mr. Middle is the adventurous eater so he ate his as well.

5 kids…all of them ate beef heart! I can safely say that this meal was an absolute success!

Slow Cooker Beef Heart


1 whole beef heart

salt & pepper

3 red peppers, sliced

2 onions, sliced

28 ounce can tomatoes

15 ounce can tomato sauce

1/4 cup apple cider vinegar

1 tablespoon dijon mustard

1/2 tablespoon wheat free tamari or coconut aminos

1 tablespoon Italian seasoning

1/4 teaspoon red pepper flakes


Season the beef heart with salt and pepper.

Combine peppers, onions, tomatoes, tomato sauce, apple cider vinegar, dijon mustard, tamari, Italian seasoning, and red pepper flakes in a slow cooker. Create a well in the middle of the mixture and place beef heart in the center.

Set the slow cooker on low, cover, and cook for for 6-8 hours.

Remove heart from the slow cooker and, using a hand blender, blend all remaining ingredients into a sauce. Slice the beef heart and serve with sauce.


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17 Responses to Slow Cooker Beef Heart

  1. Oh boy… I know the sinking feeling of which you speak! We made jerky with our beef heart over the weekend. The kids love it– and even I can eat it (and almost like it).

    Now to figure out what to do with the MANY packages of beef liver in my freezer… totally avoiding those babies! I was going to mix some into last night’s chili, but ended up chickening out.

    Do you guys eat liver?

    • Tara says:

      We haven’t made liver yet. Can you believe that I am more inclined to try beef heart instead of liver? I had liver as a kid, I remember how awful it was, I am not quite ready to go there yet. We do have some liver in the freezer though!

      • al says:

        found charcol grill to be most forgiving ’cause you can have a hot spot and a safe zone . oil salt pepper and a wide variety of mustards for dipping enjoy!

    • Englishmonkey says:

      I have liver quickly pan-fried in a really hot pan covered in caramelised onions and whole grain mustard.

    • Heidi says:

      Try making beef liver pâté. Sauté onions, liver and some garlic. Add some port, red wine or cognac and a goodly quantity of herbs (thyme, rosemary, etc.), some Dijon, lemon juice or balsamic, salt, pepper. Simmer until liquid is reduced. Purée in food processor with a bunch of softened butter (or duck fat or bacon, I suppose), transfer to ramekins, top with cracked pepper or herbs, cover, chill… et voilà! Super pâté. Smear on cucumber rounds, spread on spinach bread bites, dip with celery or just dig in with a spoon! Cheap, delicious and ooohhh so healthy!

      I get beef liver, heart and trim from my friendly country butcher… for the dog! I occasionally cook up a batch of paté for the two-legged types. Next challenge: grilled beef heart steak!

  2. penny says:

    I’d love the nutritional count on this… any ideas how to break that down?

  3. [...] his advice and it was on a whim. He actually razzed me not too long ago about the fact that I tried beef heart before trying the liver. I had no preconceived notion of what beef heart would taste like so I was [...]

  4. [...] Slow Cooker Beef Heart from The Foodie and The Family  [...]

  5. Neil says:

    For all of you penny wise cooks that pass on the liver, here is a simple tasty recipe. This is a traditional Liver and Onions that is commonly enjoyed in households pubs and restaurants in the British Isles:

    You will need,
    2 lbs, Calf or beef liver
    6 to 8 slices of bacon
    1 cup of milk
    1/2 stick of unsalted butter
    1 cup of plain flour
    2 large sweet yellow onions
    2 cups of beef broth or stock
    Salt and black pepper
    Corn starch

    Wash liver and drain, a collander is best for this, trim any veins and cut into bite size pieces, place in a plastic lidded container, add the milk, give it a shake and refrigerate for an hour or so.
    Meanwhile cut bacon into 1″ strips, and cook over a low heat in a heavy deep sided 12″ skillet, you realy want to render as much fat out of the bacon as possible.
    Meanwhile slice your onions into rings, increase the heat to med high and stir them up with the bacon bits and fat, fry until cooked tender with a little browning on the edges, while onions are cooking remove liver from milk wash again and drain well.
    Remove onions and bacon from skillet with a slotted spoon, decrease heat to medium and add butter, depending on how much fat you got from the bacon you may need extra butter, don’t let the pan go dry or your flour will burn and even the dog won’t like it.
    Dredge the liver in flour and cook in skillet until light golden brown, heat beef stock in microwave and add to the pan, bring to boil strirring, if the gravy is not very thick make a slurry from the corn starch with a little cold water and add to gravy little at a time and keep it moving to avoid lumps, when you are happy with it, return onions and bacon bits to the pan, reduce heat and simmer for about 5 minutes.

    You can use instant gravy to speed things up,just add a little extra water or it will get too thick because or the flour already on the liver nobody will know, you can skip the milk part but it mellows the flavour out a little, I don’t bother, and you can use oil instead of butter and pork fat, but I wouldn’t lol.
    Enjoy with mash and veg, I love it with “chips”, or home fries as you Americans call them, with a little steak sauce, yum yum.

    Not nearly as much trouble as it sounds, I am just not very good at laying out a recipe, when I cook it’s all done without measuring anything, I go by taste. Well I hope some of you will try this, it’s easy, it’s fairly quick, it’s very thrifty, but most of all it’s tasty, best wishes.

  6. Neil says:

    Oh I do understand that some of the above recipe may not fit with your own healthy choices, but I am shure it can be adapted, and would be interested to see what you make of it :)

  7. Hope says:

    great I am going to make this, I have a beef heart that I was going to jerky, but this seems easier, then I can get it out of the way, and my husband will be happy I cooked it…:0)

  8. Aria says:

    Is this for a whole beef heart? Because I just got one from a local supplier and I’m not sure my slow cooker is big enough. It’s HUGE. o_o

    • Tara says:

      It is but the one that I used wasn’t too big. You can cut it in half if you feel like it’s too big to fit into your slow cooker.

  9. Mary928 says:

    Cows have a big heart. I have one in the freezer that was given to me when I bought some meat from a local farmer and I will definitively try your recipe. Just one question: What is wheat free tamari or coconut aminos? is there a substitute?

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