Soaked in wine, slow cooked to perfection, with herbs of Provence
This heart healthy meal will transport you to the south of France and fortify your body with a bounty of nutrients. The meat is fall apart tender and the sweet, gravy-like broth bursting with umami.
If the idea of eating heart makes you squeamish
Keep in mind that heart is simply a muscle like any other. It only differs in that it’s a far superior food to most other meats. You won’t find substantial amounts of CoQ10 in your poultry. Pork heart is the richest of meats in this and many other vital nutrients.
- Prepare hearts by trimming off any fats and vascular bits or stringy ligaments. This is really no different than what you might do with a chicken breast.
- Marinade for at least 24 hours, but feel free to let it sit for 2 days.
- You can make the veggies and meat on separate days. Either dish heats up nicely. Roots in the oven, meat on the stovetop.