Serves 4
2520 min
Beef Heart Confit with Sous Vide Beets
Recipe GLPR2d4caf59ace83e
A refined preparation of trimmed beef heart slow-cooked in tallow at precisely controlled temperatures, then seared to develop a flavorful crust. Served alongside tender sous vide beets cubed and seasoned with sea salt and thyme. This elegant dish showcases the rich, mineral quality of beef heart while the gentle cooking method ensures tender results. A sophisticated main course for adventurous eaters.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
2 lb Beef heart, trimmed of all ventricles
2 Tbs Sea salt
1 Tbs Black pepper
2 tsp Garlic powder
2 sprigs Fresh rosemary sprigs
2 sprigs Fresh thyme sprigs
2 cups Tallow, melted
1 Tbs Butter
3 whole Large beets with stems and leaves removed
Directions
Trim the beef heart of all ventricles, membranes, and excess connective tissue. Season the cleaned heart on all sides with 2 tablespoons of sea salt, 1 tablespoon of black pepper, and 2 teaspoons of garlic powder. Wrap tightly in plastic wrap and place in the refrigerator for 24 hours to allow the seasonings to penetrate the meat.
After 24 hours, remove the beef heart from the refrigerator. Rinse thoroughly under cold running water to remove excess surface salt and seasonings, then pat completely dry with paper towels.
Place the dried beef heart, 2 fresh rosemary sprigs, and 2 fresh thyme sprigs into a vacuum-seal bag. Pour 1 cup of melted tallow over the heart and herbs, then seal the bag according to your vacuum sealer's instructions.
Preheat your sous vide water bath to 185°F (85°C). Carefully lower the sealed bag containing the beef heart into the preheated water bath and cook for 18 hours. The low temperature ensures an extremely tender, confit-style texture throughout.
With approximately 90 minutes remaining on the beef heart cook time, prepare the beets for sous vide cooking. Place the 3 whole beets (skin-on) and 1 tablespoon of butter in a separate vacuum-seal bag and seal tightly.
Place the sealed beet bag into the same 185°F (85°C) sous vide water bath and cook for 90 minutes until the beets are completely tender.
Remove the beef heart bag from the water bath. Carefully open the bag and reserve the cooking liquid (tallow and juices). Remove the beef heart and place on a cutting board.
Heat a cast iron or heavy-bottomed skillet over medium-high heat and add the remaining 1 tablespoon of melted tallow. Once the skillet is very hot, carefully place the beef heart in the pan and sear for about 2 minutes per side until a golden brown crust forms. The internal temperature should register 160°F (71°C) or higher for food safety.
Remove the beef heart from the skillet and allow it to rest for 5 minutes. Slice the heart against the grain into 1/2-inch thick slices.
Remove the beets from the sous vide bag and place them in a large bowl under cool running water. The skin will slip off easily. Once peeled, cut the beets into 1-inch cubes and season with sea salt and a pinch of dried thyme.
Arrange the sliced beef heart confit on serving plates alongside the cubed beets. Drizzle lightly with some of the reserved cooking fat if desired. Serve immediately while still warm.
Any leftover beef heart can be stored long-term by submerging it in a glass container filled with the reserved tallow and refrigerated or frozen for extended storage.
