Are you looking for a unique and flavorful way to preserve beef heart? Pickling might just be the answer!
Not only does pickling extend the shelf life of the meat, but it also tenderizes and adds a delicious tangy flavor.
In this article, we’ll guide you through the steps of canning pickled beef heart, including tips on how to prepare the meat and the perfect brine recipe.
Whether you’re a seasoned canner or a beginner, this recipe is sure to impress your taste buds and your friends.
So, let’s get started!
How To Can Pickled Beef Heart?
Step 1: Prepare the Beef Heart
Before pickling the beef heart, it’s important to properly prepare it. Start by rinsing the meat with cold water to remove any excess blood and tissue. Then, cut six to eight slits in various places in the beef and fill each slit with a flavorful ingredient like a garlic clove or peppercorn.
Next, place the beef heart in a large pot and fill with water until the meat is covered by 2 or 3 inches. Heat the meat over high heat until the water boils. Reduce the heat to a simmer and cook the heart for three hours or until a fork easily pierces the meat.
Once cooked, remove the beef heart from the pot and allow it to cool on a cutting board while you prepare the pickling solution.
Step 2: Make the Brine
To make the brine, combine a few cups of water, 3 cups of vinegar, 1 cup or less of sugar, and 4 teaspoons of salt in a medium-sized pot. Bring to a boil and stir until the sugar and salt are dissolved.
Step 3: Pickle the Beef Heart
Peel the skin off the beef heart using a paring knife and cut the meat into slices. Add the beef heart to a casserole dish or canning jar. Pour the boiling pickling liquid over the meat, ensuring that all slices are covered.
If desired, add sliced onions or green peppers to the meat and pickling mixture before covering and cooling it. Skim any fat off the top of the pickling fluid once it cools.
Step 4: Store and Enjoy
Cover and cool the beef in the refrigerator for at least 24 hours before serving. Rinse the meat well to remove excess salt when you are ready to add it to your favorite meat dish.
Pickled beef heart can be stored in an airtight container in the refrigerator for several months. It’s perfect for adding a unique flavor to salads, sandwiches, or as a snack on its own.
What Is Beef Heart And Why Pickle It?
Beef heart is a type of meat that is similar to other cuts of beef, but it is denser and tougher. Despite its toughness, beef heart is packed with high amounts of protein, iron, vitamin B-12, and essential amino acids like zinc. Unfortunately, beef heart has a relatively short shelf life in the refrigerator.
Pickling beef heart can extend its shelf life by several months while also tenderizing and adding flavor to the meat. Pickling involves immersing the meat in a solution of vinegar, water, sugar, and salt. The acidic nature of the vinegar helps break down the tough fibers of the meat, making it more tender and flavorful.
Pickled beef heart can be enjoyed on its own or added to various dishes like salads and sandwiches. It’s a great way to introduce people to enjoying organ meat like beef heart and can become a unique addition to any meal. Additionally, pickling beef heart is a great way to preserve the meat for long periods, making it an ideal option for preppers looking to stockpile their food supply.
Preparing The Beef Heart For Pickling
To prepare the beef heart for pickling, start by rinsing it with cold water to remove any excess blood and tissue. This step is important to ensure that the meat is clean before cooking.
Next, cut six to eight slits in various places in the beef and fill each slit with a flavorful ingredient like a garlic clove or peppercorn. This will add more flavor to the meat during the cooking process.
Place the beef heart in a large pot and fill with water until the meat is covered by 2 or 3 inches. Heat the meat over high heat until the water boils, then reduce the heat to a simmer and cook the heart for three hours or until a fork easily pierces the meat. This will ensure that the meat is fully cooked and tender before pickling.
Once cooked, remove the beef heart from the pot and allow it to cool on a cutting board while you prepare the pickling solution. This step is important to prevent the meat from overcooking or becoming tough.
Peel the skin off the beef heart using a paring knife and cut the meat into slices. Add the beef heart to a casserole dish or canning jar. Pour the boiling pickling liquid over the meat, ensuring that all slices are covered. This will help preserve and flavor the meat for storage.
If desired, add sliced onions or green peppers to the meat and pickling mixture before covering and cooling it. This will add more flavor and texture to the pickled beef heart.
Skim any fat off the top of the pickling fluid once it cools. This will help prevent spoilage and ensure that your pickled beef heart stays fresh for longer.
Making The Perfect Brine For Pickled Beef Heart
When making pickled beef heart, the brine is an essential component that can make or break the flavor of the meat. Here’s how to make the perfect brine for pickled beef heart.
Firstly, it’s important to note that there are different types of vinegar that can be used in the brine. While cider vinegar is often recommended, white vinegar or red wine vinegar can also be used. The choice of vinegar will affect the flavor of the final product, so choose one that suits your taste.
To make the brine, start by combining water, vinegar, sugar, and salt in a pot. The amount of sugar and salt used can be adjusted to suit your preference, but a good rule of thumb is to use 1 cup or less of sugar and 4 teaspoons of salt for every 3 cups of vinegar.
If you want to add more flavor to the brine, you can include pickling spices such as allspice, cloves, and bay leaves. Simply tie them up in a cheesecloth and add them to the pot.
Bring the mixture to a boil and stir until the sugar and salt are dissolved. Once dissolved, remove from heat and allow it to cool before pouring it over the sliced beef heart.
When pouring the brine over the meat, make sure that all slices are covered to ensure even pickling. If desired, layer thinly sliced onions in the jar with the heart and brine for added flavor.
Once covered with the brine, store the beef heart in an airtight container in the refrigerator for at least 24 hours before serving. This will allow time for the meat to absorb all the flavors from the brine.
By following these steps, you can create a delicious pickled beef heart that is perfect for adding a unique flavor to your favorite dishes.
Canning The Pickled Beef Heart
If you want to extend the shelf life of your pickled beef heart and store it for a longer period, canning is a great option. Here’s how to can your pickled beef heart:
Step 1: Sterilize the Jars
Before canning, you need to sterilize your quart jars and lids. Place the jars in a large pot of boiling water and let them boil for 10 minutes. Remove them from the water and place them on a clean towel to dry. Boil the lids separately for 5 minutes and set them aside.
Step 2: Fill the Jars
Fill each sterilized jar with alternating layers of raw onion slices and beef heart slices until the jar is full. Leave about an inch of headspace at the top.
Step 3: Add the Brine
Pour the brine over the beef heart and onions in each jar, ensuring that all slices are covered in liquid. Leave about 1/2 inch of headspace at the top.
Step 4: Remove Air Bubbles
Use a spatula or a chopstick to remove any air bubbles from the jars. This will ensure that the brine reaches all parts of the meat.
Step 5: Seal the Jars
Wipe the rims of the jars with a clean, damp cloth to remove any residue. Place the lids on top and screw on the bands until they are fingertip tight.
Step 6: Process in a Pressure Canner
Place the jars in a pressure canner and follow your manufacturer’s instructions for processing times and pressure levels. For pickled beef heart, process at 10 pounds of pressure for 75 minutes.
Step 7: Cool and Store
Once processed, remove the jars from the canner and let them cool on a clean towel for at least 12 hours. Check that each jar has sealed properly by pressing down on the center of each lid. If it doesn’t move, it’s sealed correctly. Store your canned pickled beef heart in a cool, dark place for up to 5 years.
Canning your pickled beef heart is an excellent way to preserve this flavorful meat for long-term storage. Just be sure to follow proper canning procedures to ensure safety and quality.
Storing And Using Pickled Beef Heart
Storing pickled beef heart is easy and can extend the shelf life of the meat for several months. If the pickled beef is pressure canned correctly, it can be used up to 5 years later. However, any leftovers should be stored in the fridge and consumed within the next three days.
To use pickled beef heart, rinse it well to remove any excess salt and slice it as desired. It’s perfect for adding a unique flavor to salads, sandwiches, or as a snack on its own. If you’re feeling adventurous, try incorporating it into your favorite meat dish for an extra burst of flavor.
By learning how to pickle meat, you are one step closer to a more sustainable future and producing all your own foods and flavors. Having the knowledge and skill to preserve food is critical in any situation, including times of great need. Our ancestors who lived during the Great Depression learned fast to be able to fend for themselves. So why not try pickling beef heart and enjoy its unique taste and nutritional benefits?
Tips And Tricks For Perfect Pickled Beef Heart
Pickling beef heart can be a bit intimidating, but with these tips and tricks, you’ll be able to make the perfect pickled beef heart every time:
1. Choose Fresh Beef Heart: Pickle your beef heart within two days of purchase. As with all raw meat, keep beef heart and its juices away from all other food. Wash your cutting board, knife, countertops, and hands thoroughly with hot soapy water when you are finished.
2. Add Flavorful Ingredients: To add more flavor to your pickled beef heart, add sliced onions, green peppers, or other desired ingredients to the meat and pickling mixture before covering and cooling it.
3. Cut the Meat Into Thin Slices: Cutting the meat into thin slices ensures that each piece is evenly coated with the pickling liquid and results in a better texture.
4. Skim Any Fat Off the Top of the Pickling Fluid: Once the pickling fluid cools, skim any fat off the top of it to ensure that your pickled beef heart stays fresh for longer.
5. Rinse the Meat Before Serving: Rinse the meat well to remove excess salt before adding it to your favorite meat dish. This will help balance out the flavors and prevent it from being too salty.
By following these tips and tricks, you’ll be able to make delicious pickled beef heart that’s perfect for any occasion.
