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postheadericon Pickled Beef Heart

While the heart is an organ, beef heart doesn’t actually qualify as organ meat. It’s a muscle, so it has a texture more similar to steak than liver. Not only is beef heart packed with lean protein and essential amino acids, it’s also rich in vitamins, enzymes, and minerals. Think of heart as a type of steak.  The use of beef heart has a long history among the Pa. Dutch and Amish, many of who raised and butchered their own meats.  It is also enjoyed by many in the Coal Region as it was easily obtained from farmers and at butcher shops plentiful throughout the area. When he was a young boy, my Dad left school at 8th grade in order to help support his four brothers, a sister, and Mom and Dad (who was a miner).  He did odd jobs and cleaned up at the local butcher shop and was often given things like liver, stomach, and heart to bring home which helped feed a miner’s family and their hungry, growing kids. They never complained, grew to like it and, in his later years, Pop would ask my Mom to make pickled heart for him.  “Nose-to-tail eating” was a frugality often necessary to survive and make ends meet and many cultures became creative with it!

Mom used to clean the heart first, cook it, then slice it or cut it into bite-sized pieces. Some cooks clean it after cooking. This recipe has optional pickling spice and is from a very old Pa. Dutch Cookbook, but many people, like my Mom, never used pickling spice. The option is yours.To prep the heart pre-cooking, cut away the fat, membranes, valves, tendons, and other connective tissue that doesn’t look very appetizing, so that you’re only left with nice and clean pieces of muscle. Then soak the heart in a salty cold water bath to help draw out the blood from the heart. Discard this soaking liquid. Beef heart is cooked when a knife or fork enter without difficulty.

Pickled Beef Heart

Pickled Beef Heart

Pickled Beef Heart


  • 1 beef heart (cleaned and cut into 3 or 4 pieces)
  • Beef stock or broth to cover meat (OR salted water)
  • One peeled and halved medium onion
  • PLUS one thinly sliced onion for layering in the jar with the heart and brine
  • Salt to taste - amount depends on how salted your broth/stock is
  • 2 cups cider vinegar
  • 3/4 cup water
  • black pepper
  • salt to taste
  • OPTIONAL 1 Tablespoon pickling spice (cloves removed)


  1. Clean then cook heart meat in the broth (using enough to cover and salt to taste) in covered pot approximately 1-1/2 to 2 hours or until done. Heart beef is cooked when a knife or fork enter without difficulty.
  2. Drain, cool to handle, and slice the meat.
  3. Place the sliced beef heart and onions in a large glass jar, alternating layers. Pepper the meat generously. Set aside.
  4. Combine vinegar, water, salt (and optional pickling spices) in a saucepan and bring to a boil, remove from heat, and pour over beef heart in jar.
  5. Refrigerate and wait a couple days before eating.


Some cooks add some peeled garlic cloves to the jar.

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