10+ Smoked Beef Heart Recipes for Flavorful Delights

Smoked beef heart is a unique and flavorful dish that can surprise many. How do you prepare this protein-rich meat in a way that enhances its natural flavors while keeping it tender and delicious? This article will guide you through various easy-to-follow recipes that will help you enjoy the rich taste of smoked beef heart.

Whether you are experienced with smoking meats or trying it for the first time, there’s a recipe here for you. You’ll find that smoked beef heart can be a versatile ingredient for your meals, bringing excitement to your kitchen. Get ready to explore some mouthwatering recipes that will make your next cooking adventure unforgettable.

1) Use a tangy aji sauce marinade for a Peruvian twist

Using a tangy aji sauce marinade can bring a unique flavor to your smoked beef heart. Aji sauce, made with Peruvian chiles, adds a delightful kick. You can find ají panca paste in Latin markets or online.

To make the marinade, combine lime juice, ají panca paste, minced garlic, olive oil, salt, and black pepper. This mix not only tenderizes the meat but also infuses it with vibrant flavors.

Marinate the beef heart for at least a few hours, or overnight for better results. This allows the flavors to penetrate deeply, enhancing the taste when you smoke it.

Ingredients

• 1 beef heart
• 1/2 cup ají panca paste
• 1/2 cup olive oil
• 1/4 cup lime juice
• 1 tablespoon minced garlic
• Salt and black pepper to taste

Cooking Instructions

1. Combine lime juice, ají panca paste, minced garlic, olive oil, salt, and black pepper in a bowl.
2. Place the beef heart in the marinade, ensuring it’s well coated.
3. Cover and marinate in the refrigerator for at least 4 hours, preferably overnight.
4. Smoke the beef heart at 250°F (120°C) until cooked through.

2) Try a dry rub with monk fruit for a unique flavor

Using a dry rub with monk fruit can add a surprising twist to smoked beef heart. Monk fruit offers sweetness without the extra calories, making it a great choice for flavor.

Start with a blend of spices, such as paprika, black pepper, and chili powder. Combine these with monk fruit to create a balanced seasoning that complements the rich taste of the beef heart.

Rub the mixture generously on the meat. Let it sit for a while to let the flavors soak in before smoking. This technique enhances the natural flavors and adds a unique sweetness that you’ll love.

Ingredients

• ⅓ Cup Lakanto Golden Monkfruit Sweetener
• ¼ Cup Paprika
• 1 Tablespoon Black Pepper
• 1 Tablespoon Salt
• 1 Tablespoon Chili Powder

Cooking Instructions

1. Trim the beef heart and remove any excess fat.
2. Combine all dry rub ingredients in a bowl.
3. Rub the mixture evenly over the beef heart.
4. Refrigerate for a few hours or overnight.
5. Smoke the beef heart at 165°F (74°C) until cooked through.

3) Experiment with pickling spices for a zesty kick

Adding pickling spices can give your smoked beef heart a delicious flavor. These spices can bring in tangy and zesty notes that make your dish truly special.

Consider using black peppercorns, coriander seeds, and mustard seeds. They create a balance of heat and sweetness that enhances the meat.

You can also try adding bay leaves and allspice for extra depth. Mixing these spices will make every bite exciting.

Ingredients

• 1 beef heart
• 3/4 cup kosher salt
• 1/2 cup sugar
• 3 tablespoons pickling spice mix

Cooking Instructions

1. Trim the beef heart to remove fat and silver skin.
2. In a large pot, combine water, salt, sugar, and pickling spices.
3. Bring to a boil, then cool the brine.
4. Submerge the beef heart in the brine and refrigerate for 3 days.
5. Rinse and smoke at 180°F (82°C) with your favorite wood.

4) Combine with herbs for a tender, flavorful result

Using herbs is a great way to enhance the flavor of smoked beef heart. Fresh or dried herbs like rosemary, thyme, and parsley can add depth to your dish.

You can create a simple marinade by mixing olive oil with minced garlic and your choice of herbs. Let the beef heart soak in this mixture for a few hours or overnight.

For a tasty twist, try adding spices like smoked paprika or black pepper. These will complement the natural richness of the beef heart while infusing it with delicious flavors.

Ingredients

• 1 beef heart
• ¼ cup olive oil
• 2 cloves garlic (minced)
• 1 tablespoon rosemary (fresh or dried)
• 1 tablespoon thyme (fresh or dried)
• 1 tablespoon parsley (fresh or dried)
• 1 teaspoon smoked paprika
• 1 teaspoon black pepper

Cooking Instructions

1. Combine olive oil, garlic, and herbs in a bowl.
2. Marinate the beef heart in the mixture for at least 2 hours.
3. Preheat your smoker to 180℉ (82℃).
4. Smoke the beef heart until tender, about 3-4 hours.

5) Use a Masterbuilt smoker for consistent results

Using a Masterbuilt smoker can help you achieve great results when smoking beef heart. Its digital controls allow you to set exact temperatures. This means you can easily maintain a steady heat, which is important for even cooking.

These smokers reach temperatures up to 275°F (135°C) and maintain them reliably. This consistency helps ensure that your beef heart cooks evenly and is tender and juicy.

Additionally, using wood chips adds flavor. You can experiment with different types, like hickory or applewood, to find your favorite taste.

With a Masterbuilt smoker, you’ll have an easier time monitoring cooking times and temperatures. This control means you can focus on enjoying the process and the delicious results.

Ingredients

• Beef heart
• Your choice of marinade or seasoning
• Wood chips (hickory, apple, or pecan)

Cooking Instructions

1. Marinate the beef heart for several hours or overnight.
2. Preheat the Masterbuilt smoker to 180°F (82°C).
3. Add wood chips to the smoker.
4. Place the marinated beef heart in the smoker.
5. Smoke for approximately 4-6 hours or until fully cooked.

6) Ensure internal temperature reaches 130-145°F

When smoking beef heart, it’s important to monitor the internal temperature carefully. Aim for a range of 130°F to 145°F (54°C to 63°C) for a perfect cook.

For medium-rare, check the temperature around 130°F (54°C) to 135°F (57°C). If you prefer medium, target 145°F (63°C). Use a reliable meat thermometer to get accurate readings.

After reaching your desired temperature, remove the beef heart from the smoker. Let it rest for about 15 minutes before slicing. This helps the juices redistribute, making for a more flavorful bite.

Ingredients

• Beef heart
• Your choice of spices (salt, pepper, garlic powder, etc.)
• Optional marinades or brine

Cooking Instructions

1. Prepare the beef heart by trimming excess fat.
2. Season or marinate as desired.
3. Preheat your smoker to 180°F (82°C).
4. Smoke the beef heart until the internal temperature reaches 130°F to 145°F.
5. Remove from the smoker and let it rest for 15 minutes before slicing.

7) Rest the smoked heart for 15 minutes before serving

Allowing the smoked beef heart to rest is a key step. After cooking, take it off the heat and let it sit for 15 minutes. This resting period helps the juices redistribute throughout the meat.

If you skip this step, the juices may run out when you slice it. Thinly slicing after resting gives you tender and flavorful servings.

While you wait, you can prepare your side dishes or set the table. Once the time is up, slice the heart against the grain for the best texture.

Ingredients

• Smoked beef heart
• Salt
• Pepper
• Optional seasonings

Cooking Instructions

1. Smoke the beef heart at 180°F (82°C) until it reaches an internal temperature of 130-145°F (54-63°C).
2. Remove from the smoker and wrap it in foil.
3. Let it rest for 15 minutes before slicing.

8) Incorporate kosher salt and sugar in your brine

When making brine for smoked beef heart, kosher salt and sugar are key ingredients. Kosher salt helps tenderize the meat, while sugar adds a slight sweetness to balance the flavors.

Start with a base of water, then mix in equal parts of kosher salt and sugar. A good ratio is 1 cup of salt and 1 cup of sugar per gallon of water.

Let the brine sit until the salt and sugar dissolve completely. This brine will help enhance the flavor and moisture of your beef heart during the smoking process.

Ingredients

• 1 gallon of water
• 1 cup kosher salt
• 1 cup brown sugar

Cooking Instructions

1. In a large container, mix water with kosher salt and brown sugar.
2. Stir until the salt and sugar are fully dissolved.
3. Submerge the beef heart in the brine.
4. Refrigerate for at least 12 hours.

9) Trim fat and silver skin for better texture

Trimming the fat and silver skin from the beef heart is important for a better texture. These parts can be tough and chewy when cooked. Start by using a sharp knife to carefully cut away the outer fat and any silver skin.

Make sure to remove any visible arteries and valves, as these can affect the final dish’s mouthfeel. Aim to leave the muscle meat intact, which will be tender and flavorful after cooking.

With the fat and silver skin gone, you’ll enjoy a more enjoyable eating experience. Your smoked beef heart will have a pleasant texture that showcases its rich taste.

Ingredients

• Beef heart
• Sharp knife

Cooking Instructions

1. Place the beef heart on a clean cutting board.
2. Use the sharp knife to trim the outer fat.
3. Remove the silver skin carefully.
4. Cut away any arteries and valves.

10) Smoke at 165-200℉ for optimal results

Smoking beef heart at the right temperature is key for achieving great flavor and tenderness. Aim for a range of 165-200℉ (74-93℃) while cooking.

At 165℉ (74℃), the meat becomes tender and juicy. If you prefer a bit more texture, you can increase the temperature toward 200℉ (93℃).

Keep an eye on the internal temperature. The goal is for the heart to reach between 130-145℉ (54-63℃) before taking it off the smoker. This ensures it stays moist and flavorful.

Let the beef heart rest for at least 10 minutes after smoking. This allows the juices to redistribute, making each slice delicious.

Ingredients

• Beef heart
• Marinade or seasoning of your choice
• You can also use wood chips for smoking.

Cooking Instructions

1. Trim the beef heart and apply seasonings.

2. Preheat your smoker to 165-200℉ (74-93℃).

3. Place the heart in the smoker.

4. Cook the heart until it reaches 130-145℉ (54-63℃).

5. Remove the heart and let it rest for 10 minutes before slicing.