A Surprisingly Delicious & Easy Ox Heart Stew
If you’ve been curious about nose-to-tail eating but don’t know where to start, let this be your gateway. Ox heart isn’t like other organ meats; it’s a hard-working muscle with a texture and flavor remarkably similar to a lean steak or brisket. When prepared in the Instant Pot, it transforms into something incredibly tender and deeply flavorful. This recipe combines the richness of the heart with aromatic vegetables and a splash of red wine, creating a rustic, comforting stew that’s both nutritious and gourmet. Forget everything you thought you knew about organ meats and get ready for a new favorite weeknight meal!
Ingredients
• 2 lbs / 900g ox heart, trimmed and cut into 1-inch cubes
• 1 tbsp olive oil
• 1 large onion, chopped
• 6 medium carrots, peeled and chopped into 1-inch pieces
• 3 cloves garlic, minced
• 1 cup / 240ml dry red wine, such as Cabernet Sauvignon or Merlot
• 2 cups / 480ml beef broth
• 1 tbsp herbs de Provence
• Salt and freshly ground black pepper, to taste
Instructions
1. Directions
2. Pat the ox heart cubes dry with a paper towel and season generously with salt and pepper.
3. Set your Instant Pot to the “Sauté” function on high. Add the olive oil. Once shimmering, add the ox heart in a single layer (work in batches if necessary) and sear until browned on all sides. Remove the seared meat and set it aside.
4. Add the chopped onion and carrots to the pot, sautéing for 4-5 minutes until the onion has softened.
5. Stir in the minced garlic and herbs de Provence, cooking for one more minute until fragrant.
6. Pour in the red wine to deglaze the pot, using a wooden spoon to scrape up any flavorful browned bits from the bottom. Allow the wine to simmer and reduce by about half.
7. Return the seared ox heart to the pot. Add the beef broth and stir everything to combine.
8. Secure the lid, ensure the steam valve is set to “Sealing,” and select the “Stew” or “Meat” setting. Cook on High Pressure for 20 minutes.
9. Once the cooking cycle is complete, allow the pressure to release naturally for 10 minutes before performing a quick release to vent any remaining steam. Carefully open the lid.
10. Taste the stew and adjust seasoning with more salt and pepper if needed. Serve hot.
Nutritional Information
• Per Serving
• Calories: 630
• Total Fat: 36g
• Net Carbs: 8g
• Fiber: 4g
• Protein: 50g
Pro Tips
• For the most tender result, be sure to thoroughly trim the ox heart, removing any tough silver skin, fat caps, and valve sections before cubing.
• Don’t overcrowd the pot when searing the meat. Working in batches ensures each piece gets a deep, flavorful crust, which is essential for a rich stew.
• For a thicker, more gravy-like consistency, create a slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water. Stir it into the stew on “Sauté” mode after pressure cooking and simmer until it thickens.
• Serve this hearty stew over creamy polenta, mashed potatoes, or with a side of crusty bread to soak up every last drop of the delicious broth.
FAQ
Q: What does ox heart taste like
A: Ox heart is a hard-working muscle, so its flavor and texture are remarkably similar to a lean steak or brisket. It is not like other, more strongly flavored organ meats.
Q: How do I prepare ox heart for this stew
A: For the most tender result, you should thoroughly trim the ox heart before cubing it. Make sure to remove any tough silver skin, fat caps, and valve sections.
Q: How can I make the stew gravy thicker
A: To create a thicker, more gravy-like consistency, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to make a slurry. After pressure cooking, stir the slurry into the stew on the “Sauté” setting and simmer until it thickens.
Q: What should I serve with ox heart stew
A: This hearty stew pairs wonderfully with creamy polenta, mashed potatoes, or a side of crusty bread to soak up all of the rich, flavorful broth.
