Beef heart is an inexpensive and flavourful meat that does not taste like organ meat, but rather like a lean cut of steak. It is more dense with a higher nutrient content and additional protein. Beef heart contains all essential amino acids, zinc, selenium and phosphorus. It has more than double the elastin and collagen than other cuts of meat and a highly concentrated source of coenzyme Q10. The beef heart is versatile and easy to prepare. It does well to either quick stirfry or long stewing.
- Trim the beef heart by removing all of the spongy and artery looking things from the heart. Slice or cube if desired.
- On a large skillet, heat over medium- low heat and add in the ghee. Once the ghee melts, add in minced garlic. Stir briefly. Add in sliced beef heart and ginger. Cook for 5 minutes or until the meat is medium rare (or longer if you want it a little more cooked). Season with black salt and freshly milled peppers, then add in the arrowroot starch. Swivel so that the starch circulates and is blended to thicken the meat.
- For the vinaigrette, combine the vinegar, shallot and salt and allow to sit for 5 or 10 minutes. Stir in the remaining herbs.
- Arrange the bell peppers, radicchio and belgium endive on plates. Top with some stirfried beef heart slices and drizzle some vinaigrette over. Serve immediately.