A little over a month ago, I posted some organ recipes. One of those was Beef Heart with Mushroom Stuffing. I made it again this weekend, so I took some pictures for your enjoyment.

First, I trimmed the fatty layer from the outer heart and blood vessels from the inner heart (underside, not shown) and then tossed it into a salted cold water bath for a half-hour:

Meanwhile, back at the ranch, an onion, some mushrooms, and 10 slices of bacon were cooking:

Once the cooking and soaking were done, I dried the heart with paper towels, and proceeded to fill the inside with as much stuffing as I could. The rest just went into the crockpot to soak up the oil, vinegar, and beef broth. I did break the skewers off, but left them for the picture to illustrate using them to hold the heart together.

With the heart started, I couldn’t let the remaining 6 pieces of bacon go to waste, so I decided to make breakfast.

And what to do with all of that yummy bacon grease? Why, cook eggs in it of course!

Ok, so this is what the heart looks like after about 4 hours:

And here’s the finished product, 7-8 hours later:

It was absolutely delicious, yet again. Sorry if the pictures aren’t awesome. A food photographer I ain’t.

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Other Stuff You'll Enjoy:
• Love, Sex, and Eating the Organs
• Liver Chili
• Tongue - It Ain’t Pretty, But It’s Tasty
• Beef Peperonata
• El Pato Liver

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Tags: heart, organ meats, Recipes and Cooking