How to Cook Beef Heart to Perfection in a Pressure Cooker

Beef heart is an economical nutrient-dense cut of meat that can be delicious when cooked properly. Though many people are intimidated by the idea of cooking heart it’s actually quite easy to make it tender and flavorful in a pressure cooker. In this comprehensive guide, you’ll learn everything you need to know about preparing beef heart, from selecting the right cut to cooking times and serving suggestions.

Benefits of Beef Heart

Beef heart is packed with nutrition but lower in cost than other cuts of beef It’s an excellent source of protein, vitamins, and minerals like

• Protein – Heart is high in protein with around 25 grams per 3 ounce serving. The protein in beef heart contains all the essential amino acids your body needs.

• Iron – With 6.5 mg of iron per 3 ounce serving, beef heart is an excellent way to get more of this mineral. Iron is necessary for oxygen transport in the blood.

• Zinc – Important for immune health, beef heart provides around 4 mg of zinc per 3 ounce serving.

• Selenium – This antioxidant mineral is found in beef heart. Selenium plays a role in thyroid hormone function, DNA production, and protecting cells from damage.

• B-vitamins – Heart contains a number of B-vitamins including niacin, vitamin B12, vitamin B6, and folate. These vitamins help convert food into cellular energy.

• CoQ10 – Beef heart is very high in Coenzyme Q10, an antioxidant that provides energy for cells and may have benefits for heart health.

So by cooking up beef heart, you can access these nutrients for very little cost compared to other cuts of meat.

Purchasing Beef Heart

When shopping for beef heart, look for hearts labeled “beef heart” rather than “hearts” which may be from other animals like pigs or lambs. You want to purchase a whole, untrimmed beef heart. Ask the butcher if they have any available if it’s not in the regular meat case.

Choose a heart that is bright red in color without brown or gray spots. Avoid any hearts with an off-putting odor. The heart should also feel firm when you touch it, not mushy.

For a smaller household, one heart in the 1-3 pound range is a good option. Larger families can purchase a 3-4 pound heart. You’ll get the best value by purchasing a whole heart rather than pre-cut pieces.

Store the beef heart in the coldest part of the refrigerator for up to 3 days until you are ready to cook it. If you won’t use it within 3 days, put it in the freezer instead.

Preparing Beef Heart to Cook

Before cooking a whole beef heart, you’ll need to perform some initial prep. Here are the steps:

• Rinse the heart under cool water and pat dry with paper towels.

• Using a sharp knife, slice the heart in half lengthwise.

• Trim off any visible fat deposits, arteries, or silver skin from the halves.

• Slice each heart half into 1-inch thick slices if making a stew or leaving whole to braise. For pressure cooking, leave the halves intact.

• Sprinkle the heart slices or halves lightly with salt.

This prep ensures you remove any inedible parts and season the heart for cooking. Now it’s ready for the pressure cooker!

Pressure Cooker Tips for Beef Heart

Cooking beef heart in a pressure cooker helps break down the muscle fibers that can make it chewy. With the high heat and pressure, you’ll get fall-apart tender heart ready in under an hour. Follow these tips:

• Don’t crowd the pressure cooker. Choose a cooker size where the beef heart halves can lie flat in one layer. Overcrowding prevents even cooking.

• Add liquid. Pour 1 cup of beef broth, water, or other cooking liquid into the pressure cooker before adding the heart. This prevents burning and helps the heart cook evenly.

• Layer in aromatics. For flavor, add diced onions, carrots, celery, garlic, fresh herbs, a splash of wine, or other aromatics on top of the heart halves before pressure cooking.

• Lock the lid securely. Make sure the pressure cooker is properly sealed before starting the cooker.

• Use natural release. Allow the pressure to come down naturally rather than quick releasing. This prevents overcooking the heart.

• Check for tenderness. Stick a fork or knife in the thickest part of the heart. It should slide in and out easily when done.

Step-by-Step Instructions

Follow this simple process for tender pressure cooked beef heart every time:

1. Sprinkle 1 teaspoon of salt over the prepared heart halves (1-2 pounds each).

2. Pour 1 cup of beef broth, water, or cooking liquid into an electric pressure cooker.

3. Place the heart halves in the pressure cooker. Add any aromatics like onions, garlic, or herbs.

4. Lock the lid in place and make sure the pressure valve is sealed.

5. Set the pressure cooker on high pressure mode for 60 minutes.

6. When time is up, allow the pressure to come down naturally for 20-30 minutes.

7. Carefully switch the pressure valve to quick release to release any remaining pressure.

8. Unlock and remove the lid. Check that the beef heart is very tender when pierced with a fork.

9. Use tongs to transfer the cooked heart halves to a cutting board.

10. Slice or shred the tender heart as desired and use in your recipes.

It’s that simple! In about an hour you’ll have fork-tender beef heart ready to become anything from tacos to stew.

Cooking Times for Beef Heart

The cooking time can vary slightly based on the size and thickness of the heart halves. Follow these pressure cooker cooking guidelines:

• 1-2 pound heart halves: Cook for 60 minutes
• 3 pound heart halves: Cook for 65-70 minutes
• 4 pound heart halves: Cook for 70-75 minutes

Always allow the pressure to come down naturally for at least 20 minutes before quick releasing any remaining pressure. Check for tenderness and cook longer if needed.

Serving and Storing Cooked Beef Heart

The cooked, tender beef heart can be used in all sorts of savory dishes. Here are some serving ideas:

• Slice thinly and use for sandwiches or on top of salads.
• Dice or shred into small pieces to mix into tacos, chili, pasta sauce, or stew.
• Cut into cubes to skewer for kabobs.
• Slice thickly and serve topped with mushrooms and gravy.

Store leftover cooked beef heart in an airtight container in the refrigerator for 3-4 days. Use in more recipes, enjoy as a cold sliced meat snack, or slice and freeze for longer storage.

Common Beef Heart Questions

If you’re new to cooking beef heart, chances are you have a few questions about preparing this unusual cut of meat. Here are some frequently asked questions and answers:

Is there a difference between beef heart and calf heart?

There is little difference between the two. Calf hearts will be smaller while beef heart comes from mature cattle. The flavor and texture is quite similar.

Do I need to peel the membrane off the heart?

The thin membrane covering the heart does not need to be peele