# Beef heart **URL:** \ **Category:** Anova Precision® Cooker\ **Created:** [January 21, 2019, 10:01pm UTC](https://community.anovaculinary.com/t/beef-heart/19635 "2019-01-21T22:01:04Z")\ **Posts on this page:** 2\ **Page:** 1
**Author:** ![zoiespop](https://avatars.discourse-cdn.com/v4/letter/z/5e9695/32.png) [@zoiespop](https://community.anovaculinary.com/u/zoiespop)\ **Post date:** [January 21, 2019, 10:01pm UTC](https://community.anovaculinary.com/t/beef-heart/19635/1 "2019-01-21T22:01:04Z")
Has anyone had experience with beef heart in sous vide? I have a cleaned and prepped 3 lb heart i would like to do. ---
**Author:** ![michihenning](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/michihenning/32/1655_2.png) [@michihenning](https://community.anovaculinary.com/u/michihenning)\ **Post date:** [January 22, 2019, 12:08am UTC](https://community.anovaculinary.com/t/beef-heart/19635/2 "2019-01-22T00:08:05Z")
Check out these two posts: > [@Let's talk organ meats](https://community.anovaculinary.com/t/lets-talk-organ-meats/10732/6): > > I cook beef heart quite often, but haven’t tried sous vide yet. I found this in my searches, which looks promising: I normally do beef heart in a raw (unglazed) clay pot ([Römertopf](http://www.roemertopf.de/english/)). That works well, but the heart can still come out a bit chewy. I’m thinking of doing the sous vide thing on the heart first, for maybe twelve hours or so (with minimal seasoning), and then pretend that it’s still raw and use my usual recipe in the clay pot. The idea is that it should come out more tender that way… > [@Let's talk organ meats](https://community.anovaculinary.com/t/lets-talk-organ-meats/10732/10): > > I just did the beef heart thing. Cut up a kilo of beef heart into five chunks. Vacuum sealed them with some rosemary, thyme, garlic powder, and a tablespoon of beef drippings. Into the sous vide at 70 ºC for 24 hours. Then diced up the cooked heart and prepared it as I normally would in a Römertopf, using onion, tomato, mushrooms, smoked speck, salt and pepper, sour cream, and a dash of red wine, plus the juices from the sous vide bag. Into the oven at 220 ºC for about 100 minutes. Upshot was …