The hardest part is to source ground heart meat. I get it from my butcher as he gets a 100% grass fed cow every Monday from a local ranch. I have him cut all the white stuff off and then grind the heart just like hamburger. Grass fed cows are small and so are their hearts, so a whole ground heart is usually about 2 lbs of ground meat (or less).
I started out mixing ground heart (25%) with ground chuck (75%), then upped it to 30/70, then 50/50 and eventually got to where I skip the ground chuck and eat 100% ground heart.
Taste: heart is benign tasting and the texture is stringier than chuck. So I like to super spice this up.
Recipe:
2 lbs of ground heart (or appropirate mix for you from the above)
1 package of Organic spicy taco seasoning (chili peppers are heavily sprayed..so I only eat organic chili and spices)
Sprinkle with additional very hot organic cayenne (to taste and optional)
Lots of Himilayan salt
SLOW cook in an enamel cast pot (like Dr. M sells at the store). I put this in the pot, add the spices, a little water, stir and cover. This "cooks" on the lowest heat on my stove for about a good hour or so. I set a timer for 20 minutes to go stir it up. When it's done, I store in a glass container and use about 4 ounces of my Mexican meat in my "salad" at lunch. This also makes a great breakfast. I put the fresh spinach in my steamer, add the 4 ounces of heart on the top, and steam lightly until the spinach wilts a tiny bit. Invert into a dish and push the spinach over to half of the plate so I can eat the heart first. I start with the meat and usually eat about 1/2 before I end up mixing it up with the spinach.
As the week goes on the meat gets less tasty so I sprinkle more cayenne or organic hot sauce on the meat after steaming it.
This also is my "fast" food. I only cook it once a week and I always have this high purine "food" to go...easy to scoop out. If I'm going out with friends I just take 4 ounces of Mexican heart and add it to my restaurant veggies or salad or whatever.
This is also amazingly cheap and very high in nutrition. The butcher charges me $1.99/lb for ground heart so for $4.00 I get about 7 or 8 meals!
Cheers,
Suzanne
PS: heart is loaded with COQ10 and I have no idea if my slow cooking on low heat is destroying the COQ10 or not. I assume it might but trying to preserve the COQ10 in heart is what caused me to start doing the slow cooking that Dr. M and Glen recommend.