Beef Heart & Liver Oven Stew
Cooking with meat organs is easier than you would think! Just like you would make a normal beef stew, this recipe marinates the meat in cumin, turmeric, nutmeg and lemon juice + oil for a few hours, then cooks the meat in the dutch oven for around an hour. The end results is delicious!
Servings: 8
Cost: $60
Equipment
- 1 Oven Dish
- Chopping Board
- Sharp knife
- Measuring Cups or volumes scale
- Measuring spoons or volumes scale
Ingredients
- 3 lbs Beef Organs I usually mix heart and liver
- 1/2 cup Sunflower Oil
- 2 tsp Cumin Fine
- 1 tsp Coriander Fine
- 1 tsp Turmeric Fine
- 1 tsp Ginger Grated or chopped fine
- 1/4 tsp Nutmeg
- 2 tbsp Lemon Juice
- 1/2 tsp Salt
- 1/2 tsp Pepper
- Vegetables of Choice For example broccoli, carrots, etc.
- 5 gloves Garlic Chopped fine
- 1/3 cup Dried Fruits Halved (I use figs or apricots)
- 1 Onions Halved and sliced
- 1/3 cup Olives Pitted and halved
- 2 cups Bone Broth
- 2-4 Potatoes or Sweet Potatoes
- 1 Cinnamon Stick
Instructions
Prepare Meat to Marinate
- Mix spices (cumin, coriander, ginger turmeric garlic) including the lemon juice and oil into zip lock bag
- Dice heart into bite sizes and add to Zip Lock Bag
- If you wish, also add liver pieces to Zip Lock Bag
- Stir spices and meat together
- Put in fridge to marinate for 5-6 hours or overnight
Prepare Oven Dish
- Preheat the oven to 300°F
- Chop vegetables and mince garlic
- Slice olives and dice dried figs
- In a cast iron pot (or pot that can go into the oven) brown meat pieces in oil for several minutes on the stove. Do this in batches to make sure the pieces are nicely seared.
- Remove meat from the pot and cook sauce onions until caramelized
- Add meat back into pot with vegetables, potatoes, cinnamon stick, dried figs and olives
- Add 2 cups of real broth
- Cook covered in the oven for 2 hours
Video
Notes
The recipe pairs well with rice or farro.
