This was my first try eating and cooking beef heart. It's delicious! It tastes like strong beef with a slightly mineral flavor. It's not unpleasant at all.

1 lb beef heart cubed (marinated in 2 T Worcestershire sauce for a few hours)
4 oz onion, sliced
1 can crushed tomatoes
2 garlic cloves, smashed flat
1 can beef broth
1 T butter
1 T bacon grease
salt, pepper, oregano, basil, rosemary, dried parsely, one bay leaf, cumin, red pepper flakes (all spices to taste)

In a heavy sautee pot cook the onions and garlic in the butter until clear, remove from pan and set aside, pat the beef heart cubes dry, and brown in the bacon grease for about five minutes. Add the rest of the ingredients into the pan, bring to a boil, then turn it down and simmer for two hours. I took the lid off for the last 20 minutes to let it reduce a bit.

I ate mine plain, it's sort of like a stew, but you could serve it over shirataki noodles. For the spices I did about 1/2 to 1 tsp each but didn't measure exact amounts. All the net carbs count towards your veggie carbs. I didn't count the carbs in the spices. This has definitely made me want to experiment more with beef heart.

Serves 3-4
Cal: 859
Fiber: 6.15
Fat: 42.98
Protein: 85.71
Carbs: 31.7
Net Carbs: 25.55 (8.5-6.39 per serving)