📝 About This Recipe
Often overlooked, the beef heart is a culinary hidden gem—a lean, deeply flavorful muscle that, when braised slowly, transforms into a melt-in-your-mouth delicacy reminiscent of the finest pot roast. This recipe utilizes a traditional European slow-braising technique, pairing the rich mineral notes of the heart with a robust red wine reduction and aromatic root vegetables. It is a soulful, sustainable, and sophisticated dish that celebrates the nose-to-tail philosophy with elegance and warmth.
🥗 Ingredients
The Meat
- 2.5-3 pounds Beef Heart (trimmed of excess fat and connective tissue, cut into 1.5-inch cubes)
- 1/2 cup All-purpose flour (for dredging)
- 2 teaspoons Kosher salt (plus more to taste)
- 1 teaspoon Black pepper (freshly cracked)
- 3 tablespoons Avocado oil or Beef Tallow (for searing)
The Aromatics
- 1 large Yellow onion (diced)
- 3 medium Carrots (peeled and cut into thick rounds)
- 2 pieces Celery stalks (diced)
- 4 pieces Garlic cloves (smashed and minced)
- 2 tablespoons Tomato paste (concentrated)
Braising Liquid & Herbs
- 1.5 cups Dry Red Wine (such as Cabernet Sauvignon or Syrah)
- 3 cups Beef Bone Broth (low sodium)
- 4 sprigs Fresh Thyme (tied with twine)
- 1 sprig Fresh Rosemary
- 2 pieces Dried Bay Leaves
- 1 tablespoon Balsamic Vinegar (to brighten the finish)
- 1/4 cup Fresh Parsley (finely chopped for garnish)
👨🍳 Instructions
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1
Preheat your oven to 325°F (165°C). Ensure your beef heart is properly trimmed; remove any hard white fat or internal valves if your butcher hasn't already done so.
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2
Pat the cubed beef heart completely dry with paper towels. In a shallow bowl, whisk together the flour, salt, and pepper.
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3
Dredge the beef heart cubes in the seasoned flour, shaking off any excess. This flour coating will help thicken the braising liquid later.
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4
Heat the oil or tallow in a large heavy-bottomed Dutch oven over medium-high heat until shimmering.
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5
Working in batches to avoid crowding, sear the beef heart cubes until deeply browned on all sides, about 3-4 minutes per batch. Remove the meat to a plate and set aside.
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6
Reduce the heat to medium. Add the onions, carrots, and celery to the same pot. Sauté for 5-7 minutes until the onions are translucent and starting to caramelize.
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7
Stir in the minced garlic and tomato paste. Cook for 2 minutes, stirring constantly, until the paste turns a dark brick red and smells fragrant.
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8
Pour in the red wine to deglaze the pot. Use a wooden spoon to scrape up all the 'fond' (the flavorful browned bits) from the bottom of the pot.
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9
Allow the wine to simmer and reduce by half, which concentrates the flavor and cooks off the harsh alcohol edge.
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10
Return the beef heart and any accumulated juices to the pot. Add the beef broth, thyme, rosemary, and bay leaves. The liquid should almost cover the meat.
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11
Bring the liquid to a gentle simmer, then cover with a tight-fitting lid and transfer the pot to the preheated oven.
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12
Braise for 2.5 to 3 hours. Check at the 2-hour mark; the meat is done when it is fork-tender and yields easily to pressure.
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13
Once tender, remove the pot from the oven. Discard the herb sprigs and bay leaves. Stir in the balsamic vinegar to balance the richness.
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14
If the sauce is too thin, simmer it on the stovetop uncovered for 5-10 minutes to reduce. Taste and add more salt or pepper if needed.
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15
Garnish with fresh parsley and serve hot.
💡 Chef's Tips
Trimming is key: Beef heart is very lean but can have tough silver skin; removing this ensures a tender result. Don't rush the sear: The deep brown crust on the meat provides the base for the entire sauce's flavor profile. If you don't want to use wine, substitute with extra beef broth and a tablespoon of Worcestershire sauce. For an even deeper flavor, let the stew sit overnight in the fridge and reheat it the next day; the flavors develop beautifully over time. Avoid boiling the meat aggressively on the stove; the gentle, consistent heat of the oven is what breaks down the muscle fibers without making them rubbery.
🍽️ Serving Suggestions
Serve over a bed of creamy, buttery mashed potatoes to soak up the rich red wine gravy. Pair with a crusty piece of sourdough bread for dipping. A side of honey-glazed roasted parsnips or sautéed kale provides a lovely sweetness/bitterness balance. Pair with a bold red wine like the one used in the recipe, such as a Malbec or Zinfandel. For a lighter option, serve alongside a crisp green salad with a sharp lemon vinaigrette.