by lisa | 5 April 2013 11:14
This recipe gives a whole new meaning to the term “hearty stew” because….wait for it….it’s made with veal heart. Before you run away screaming, let me tell you a few of the reasons I’m excited about eating hearts. This is what Mark Sisson has to say:
Because it is a muscle meat, heart is very similar to steak, roasts and ground beef, but is typically less expensive (we blame the “ick” factor for that!) and actually has a higher protein content. In addition, heart is an excellent source of a number of nutrients, including thiamin, folate, selenium, phosphorus, zinc, CoQ10 and several of the B vitamins. In addition, beef heart contains amino acids that are thought to improve metabolism and compounds that promote the production of collagen and elastin.
Heart is super dirt cheap.
Any other cut of veal would have cost me five times as much. And, what happens in the kitchen stays in the kitchen. You don’t have to tell your squeamish dining partners that you are serving heart. Just call it veal and they’ll never know.
Stew recipes are totally adaptable. I don’t think I ever really make the same stew twice. You can throw in whatever vegetables you have on hand.
Veal heart has a texture very similar to beef, the only difference I found was that it wasn’t stringy like stew meat tends to get. It was tender and moist. It didn’t taste any different than other meat to me. I’ll make this again for sure, and I’ll be looking for other ways to cook up some ‘not so awful’ offal.
Source URL: https://swisspaleo.ch/hearty-stew/
Copyright ©2023 Swiss Paleo unless otherwise noted.