Beef Heart Confit
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
Beef Heart
Sous Vide Beets
  • 3 whole large beets, stems and leaves removed
  • 1 tbs butter
Instructions
Beef Heart
  1. Season trimmed beef heart with sea salt, pepper and garlic powder. Wrap in plastic wrap and refrigerate 24 hours.
  2. Remove heart from refrigerator and rinse with cold water and pat dry with paper towels.
  3. Add heart, rosemary, thyme and tallow to vacuum bag and seal.
  4. Place heart in a Sous Vide preheated to 185° F (85° C) and cook for 18 hours.
  5. Remove heart from Sous Vide and sear with a tbs of tallow in a skillet preheated to medium high heat. About 2 minutes per side.
  6. Slice across the grain and serve with beets and reserved beet greens and stems braised southern style.
  7. Pour remaining fat from vacuum bag into a glass container and submerge any remaining beef heart for long term storage.
Sous Vide Beets
  1. With 90 minutes to go for the beef heart, seal beets (skin on) and butter in a vacuum bag and place in Sous Vide. Cook for 90 minutes.
  2. Remove beets from Sous Vide and place in a large bowl under running water. This will make peeling the beets super simple.
  3. Chop peeled beets into 1 inch cubes and season with sea salt and dried thyme.
  4. Enjoy!
Notes
1. When trimming the heart, leave the fat on as it will melt in the confit process.
2. If you do not have a Sous Vide, simply place vacuum bag in a french oven filled with water and place covered in a 185° F preheated oven and follow the remaining directions as written
Recipe by Pastured Kitchen at https://www.pasturedkitchen.com/recipes/beef-heart-confit-with-sous-vide-beets/