More than half of the flesh we eat is organ meat. We’ve taken organs on in such a way that I often kinda forget there’s other meat (apart from sausages, obviously!)
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Here’s why I choose organs:
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For health: They are the most nutrient-dense part of the animal. Why buy supplements when you could spend *so* much less on nutrients in situ?
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For economy: They are far less expensive than other cuts.
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As an act of integrity: I see it is necessary. If I’m going to take an animal’s life, let me do that act rightfully and eat all that it offers.
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Here we have a cow’s heart. Usually, I unfussily fry it or throw it in a slow-cooked stew. This time, however a recipe in @lambposts Smoking and Curing book written for @rivercottagehq caught my eye.
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I brined the heart for a day in salt, sugar, spices and stout. Then I stuffed it with pancetta, sourdough crumbs, onions and garlic. Now it’s in the slow cooker with onions, carrots and stout.
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A few hours yet before we can tuck in.
![](https://scontent-iad3-1.cdninstagram.com/v/t51.29350-15/145377009_3182936768474575_7731413998542744360_n.jpg?_nc_cat=104&ccb=2&_nc_sid=8ae9d6&_nc_ohc=Gz367eIMW5AAX9Upig8&_nc_ht=scontent-iad3-1.cdninstagram.com&oh=ebbda5fe34c198ec8cec8bb44fab9584&oe=60410D3A)