We used a recipe in the Virgin Coconut Oil book by the Shilhavys as a "starting point" for this recipe. It is absolutely delicious, highly nutritious, easy to use in a number of meal settings (for instance, it can be used on salads, tortillas, and the like, add tomatoes and you have a pasta meat sauce, or add a few things and you have sloppy joes, etc…), and creates a wonderful way for the average family to eat more organ meats without ever knowing they were there and without developing special culinary skills.

Place ¼ - ½ cup of VCNO in a large stock pot over medium heat. Once the stock pot is hot, place onion, carrot, and celery in and sauté until golden, about 10 minutes. Move the veggies aside and add the garlic and cook another 2 minutes.

At the same time and in a separate skillet, brown the two pounds of ground beef. During browning, add 1 tsp salt, 1 tsp oregano, ½ tsp thyme, ½ basil, ½ rosemary (note: feel free to experiment with the spices you use and the amount of each spice. Especially if you use the higher end numbers on the amount of organ meat, you may want to increase the spices to compensate for the larger amount of meat).

Once browned, pour out the rendered fat if there is a large amount.

Combine the beef with the vegetables in the stockpot and add beef stock, 1 tsp sea salt, and 2-3 bay leaves, and optional gelatin. Reduce over medium high heat until the liquid is almost completely gone.

When the mixture has a few more minutes left to cook together with the liquid, add approx. 4-8 ounces of grated beef heart and 2-8 ounces of grated beef liver (note that you can also do this step earlier when browning the ground beef, but we think that the less the organs are cooked the better, and research we have read supports this. For instance, COQ10 can be reduced by as much as 1/3 by prolonged, high temperature cooking).

While there is a still a little liquid left to reduce, you may choose to add the arrowroot or kuzu root powder by combining two tsp of either with some reserved, cool beef stock.

Season to taste with salt and pepper (we reduced the amount of salt in the original recipe by 50% for this version because our first trial run was way too salty).

Serve over brown rice, on tortillas, add tomato paste and the like and have sloppy joes or spaghetti, or with most everything else!