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–+ servings
Ebonie Garnica

Pressure Cooker Beef Heart for Full GAPS

Tender pressure-cooked beef heart in thin slices, with natural salt, water and optional soft onions. Full GAPS after heart is introduced. Uses the Ninja Foodi FD401.
Print Recipe
Prep Time 5 minutes
Cook Time 1 hour 15 minutes
Minimum Natural Release 15 minutes
Total Time 1 hour 35 minutes
Servings: 12 servings
Course: Main Course
Cuisine: GAPS
Ingredients Equipment Method Notes

Ingredients
  

  • 1 beef heart 3–4 pounds; thawed; split in half and hard vessels trimmed
  • 1 teaspoon natural sea salt plus more to taste at serving if needed
  • 1 cup water
  • 2 onions optional; peeled and quartered

Equipment

  • Ninja Foodi FD401 eight-quart cooker and separate pressure lid
  • Cutting board and sharp knife
  • Measuring cup and teaspoon
  • Utensils suitable for the Foodi cooking pot
  • Shallow storage containers

Method
 

  1. If using onions, peel and quarter both. Spread the quarters in the bottom of the removable Foodi cooking pot.
  2. Split the thawed beef heart into two large halves if not already split. Remove hard vessels and firm connective pieces. Put the heart halves in the pot, over the onions if used.
  3. Sprinkle the heart with the measured salt and pour the full cup of water around it. Keep the contents below the PRESSURE MAX line. The meat does not need to be submerged.
  4. Fit the separate pressure lid, set the valve to SEAL, select PRESSURE and HI, and set 75 minutes. Press START/STOP. The display shows PRE while pressure builds; the 75-minute countdown starts only after pressurization.
  5. When the cooking cycle ends, allow natural release for at least 15 minutes. Wait for complete depressurization and the float valve to drop before opening the lid away from you. Never force the lid.
  6. Transfer the cooked heart to a cutting board using utensils suitable for the cooking pot. Slice thinly across the visible grain, turning the piece as the fiber direction changes. Remove any hard pieces missed while trimming.
  7. Serve thin slices with the soft onions if used and a little cooking liquid. Add salt to taste if needed. Refrigerate leftovers promptly in shallow containers.

Notes

Time: Five minutes preparation, 75 minutes at high pressure, and at least 15 minutes natural release make a minimum 95 minutes. Pressure-building time, extra trimming, and any longer release are additional. Wait for complete depressurization before opening.
Heart: Use one thawed 3–4-pound heart. Keep it in large halves for this method, trim hard vessels, and slice thinly across the grain after cooking.
Onions: Both quartered onions are optional. Omit them for the plain meat, salt, and water version.
GAPS: Full GAPS after heart has been introduced. For the No-Plant sequence, omit onions and follow the existing gradual introduction of organ meats and beef. The cooking liquid is not a substitute for meat stock made with raw meaty bones and joints.
Scaling: The 2× setting doubles the heart count, salt, water, and optional onions. Each heart is still 3–4 pounds. Keep below PRESSURE MAX and make separate batches if needed. Keep the 75-minute pressure cycle for each batch.
Storage: Refrigerate promptly in shallow containers; use within 3–4 days or freeze portions. Thaw in the refrigerator. Reheat with a little cooking liquid to 165°F.

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