thin-sliced beef heart marinated in a clove and cinnamon rub, pan-fried in coconut oil

Asking the person behind the butcher counter for beef heart out loud, for the first time, takes a specific kind of nerve. Most of us were not raised eating organ meat, and it can feel like admitting something, standing there asking for it. It is worth pushing through that nerve. This animal gave its heart, quite literally, so a meal like this could exist, and cooked well, thin-sliced and spiced overnight, it tastes closer to a savory breakfast steak than to anything that needs explaining.

Heart is unusually dense in CoQ10, a compound your cells depend on to actually produce energy inside the mitochondria. The fatigue that shows up with autoimmune conditions has a real cellular component, and CoQ10 is one of the compounds researchers look at in that specific context. Heart is also where you will find meaningful iron, zinc, and B vitamins, in forms your body absorbs more completely than it would from a plant source, which matters when depletion has been part of your picture for a while.

Ask the butcher to slice it thin if that makes the whole errand easier. This is an old way of eating, the whole animal, nothing wasted, and there is a steadiness in that worth carrying into the rest of your day.

Ingredients

• 2 cups beef heart, sliced thin (about 1/4 inch)
• 2 tbsp coconut oil, for frying
• 1/4 tsp ground cloves
• 1/4 tsp salt
• 1/4 tsp garlic powder
• 1/2 tsp cinnamon
• 1 tsp fresh ginger, finely grated
• 1 tbsp fresh sage, chopped

Ask your butcher to slice the heart for you if you prefer. The thin slices are key to the texture - thicker cuts will not cook through as quickly and will have a chewier result. All spices here are AIP-permitted on strict elimination.

Method

1. Combine the cloves, salt, garlic powder, cinnamon, grated ginger, and chopped sage in a small bowl and mix together.
2. Lay the heart slices in a shallow dish or resealable bag. Rub the spice mixture over all surfaces of the meat until evenly coated.
3. Cover and refrigerate for at least 2 hours, or overnight for the deepest flavor.
4. When ready to cook, bring the heart slices to room temperature for about 10 minutes.
5. Heat the coconut oil in a skillet over medium-high heat until shimmering.
6. Add the heart slices in a single layer, working in batches to avoid crowding. Cook for 2 to 3 minutes per side until browned on the outside and just cooked through in the center.
7. Transfer to a plate and let rest for a minute before serving. Serve with roasted vegetables or a simple green for a complete breakfast.

Heart cooks quickly and can become tough if overdone. Watch it closely once it hits the pan.

*Adapted from Lichen Paleo, Loving AIP*