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Son-Of-A-Gun Beef Organs Stew

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“This is an authentic cowboy meal from the days of the settlers. Have I made it? Nope, and don't intend to! Found in the book, A Cowboy Christmas. The book says, "This traditional cowboy dish is not for the faint of heart."”
READY IN:
4hrs 30mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

  • 14 fresh beef liver (, cut in bite-size pieces)
  • 12 fresh beef heart (, cut in bite-size pieces)
  • marrow gut, cut in bite-size pieces (from 1 cow)
  • cow sweetbread, cut in bite-size pieces (from 1 cow)
  • beef brains, cut in bite-size pieces (from 1 cow)
  • 1 cup chopped beef fat
  • 1 large onion, chopped
  • 1 small red pepper (chopped in small pieces)
  • 2 large carrots, chopped
  • 2 stalks celery, chopped
  • 3 garlic cloves (optional)
  • 1 tablespoon black pepper
  • 1 teaspoon salt

Directions

  1. Put all the ingredients except the brains in a large pot with 1 cup of water and bring to a boil.
  2. Skim off foam and continue cooking until all meat is tender, two to three hours.
  3. Add small amounts of water as necessary.
  4. Add the brains very slowly until the gravy is thick.
  5. Stir often and cook as slowly as possible from the beginning.

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