Keto Nose to Tail Is So Hip Right Now!!
In my quest to try new things and eat healthier, I’ve started working with more organ meats. I’m not the biggest fan of beef liver but heart is actually quite tasty. It’s surprisingly lean and doesn’t have that iron taste that liver has. Beef heart has a steak texture and is great for grilling. Asian Beef Heart Satay is the perfect introduction to Keto Nose to tail eating. The Spicy marinade complements the lean heart and tenderizes at the same time.
Asian Beef Heart Satay is the perfect intro to Offal
Beef Heart is an incredibly nutritious cut and with many people in this community moving towards a nose to tail approach to eating I wanted to share this recipe. Most of the time beef heart will be found frozen and whole at your butcher shop. I always recommend talking to your butcher and asking for any tips on cleaning the heart. There will be some hard white fat and silver skin that will need to be removed. After that you will open up the heart and look for any small vines that can be chewy, so you will want to remove those as well.
Once the heart is cleaned it’s time to slice it up. The thinner the slices the more tender your final product will be so I like to cut the heart into ¼ inch bite size slices. Later when you skewers the meat it will have more surface area to create a crust.
Since the heart is a dense lean cut it can handle a longer marinade time. I recommend somewhere between 12 and 24 hours to really incorporate the flavor into the meat.
If you’re using wooden skewers make sure to soak them in water for an hour before skewers your beef heart. This will help prevent the skewers from burning.
Dont Overcrowd the Skewers
As you skewer the beef heart try not to overcrowd the skewers so that the heart will cook evenly. You can brush any extra marinade on the beef hearts once they’re on the grill to add more flavor and keep them moist.
Regardless if you’re cooking on a gas or charcoal grill I recommend only using half the surface area for direct heat. Light one side to a fairly high heat and leave the other side off so you can rotate the meat on and off the flame. This way you can have the handle of the skewers pointed away from the flame so they don’t burn. Once the beef heart has developed a nice crusty exterior you can move to indirect cooking to finish. This not only prevents over cooking but it also allows your skewers to rest before serving.