Access to all articles, new health classes, discounts in our store, and more!
Pesto Beef Heart Lettuce Rolls
Background info: As Dr. Weston A. Price found, Indigenous cultures that displayed superb dental structure often prized organ meats above lean meat. Organ meats, or offal, continue to play an important role across the globe as a valuable source of nutrients.
Beef heart, which contains essential minerals and fat-soluble vitamins (such as Vitamin A and K) can be a great way to introduce organ meats into your diet due to its milder flavor and steak-like chewy texture.
– Price-Pottenger
● ● ●
Ingredients
- ½ pound grass-finished ground beef
- ½ pound grass-finished ground beef heart
- 1 large onion, chopped
- 6 cloves garlic, minced
- Several tablespoons stable cooking fat (ghee, lard, bacon drippings, beef tallow, or coconut oil)
- 1 cup beef or chicken stock
- Naturally fermented soy sauce
- Juice of 1 lime
- ½ cup pesto
- Unrefined sea salt
- Pepper
- 6-8 Boston-style lettuce leaves
Directions
Wash, trim, and set aside lettuce leaves. Sauté onions and garlic in cooking fat in a heavy skillet until fragrant. Crumble ground beef and heart into skillet and cook until just browned (some pink should remain). Pour in stock and raise the heat under the skillet to reduce liquid. When a sauce is formed, sprinkle in soy sauce and lime juice and finish reducing over low heat. Spoon pesto into the mixture and fold in until well combined. Season with salt and pepper to taste.
Serve in a bowl at the table so that each diner can make their own lettuce rolls. Garnish with lime wedges, crème fraiche, and a ferment such as Lacto-fermented Carrots with Fresh and Pickled Ginger.
About the Author
Annie Dru attended the University of California, San Diego, and has studied the art of human nutrition for the past 25 years. She teaches a local series of classes on food preparation based on the research of Weston A. Price, DDS. She has lectured at San Diego State University and the University of California, Santa Barbara. Annie was drawn to the work of Dr. Price when confronted with her own life-threatening illness. After years of exploring macrobiotics, vegetarianism, and various fad diets, she regained her health by following the principles gleaned from his research. Annie’s DVD, Easy to Make Lacto-Fermented Foods, is available from PPNF.
Check out other Annie Dru recipes:
Pastured Bacon / Raw Blue Cheese Quiche
Lacto-fermented Carrots with Ginger
Smoked Salmon / Confetti Cream Cheese
Published in the Price-Pottenger Journal of Health & Healing
Summer 2011 | Volume 35, Number 2
Copyright © 2011 Price-Pottenger Nutrition Foundation, Inc.®
All Rights Reserved Worldwide