📝 About This Recipe
This soul-warming dish elevates the often-overlooked beef heart into a tender, melt-in-your-mouth delicacy that rivals the finest pot roast. By utilizing a slow, gentle braise in a rich red wine reduction, the lean muscle fibers transform into a deeply savory masterpiece. Paired with caramelized root vegetables that soak up the umami-rich gravy, this recipe is a testament to the beauty of nose-to-tail cooking and traditional farmhouse techniques.
🥗 Ingredients
The Meat
- 1 large Beef Heart (approximately 2-3 lbs, trimmed of silver skin and excess fat, cut into 1.5-inch cubes)
- 1/2 cup All-purpose flour (for dredging)
- 1 tablespoon Kosher salt (plus more to taste)
- 1 teaspoon Black pepper (freshly cracked)
- 3 tablespoons Beef tallow or vegetable oil (for searing)
The Braising Base
- 1 large Yellow onion (diced into 1/2-inch pieces)
- 4 pieces Garlic cloves (smashed and minced)
- 2 tablespoons Tomato paste (caramelized for depth)
- 1.5 cups Dry red wine (such as Cabernet Sauvignon or Syrah)
- 3 cups Beef bone broth (low sodium preferred)
- 1 tablespoon Balsamic vinegar (to brighten the sauce)
Vegetables and Aromatics
- 3 large Carrots (peeled and cut into thick rounds)
- 2 medium Parsnips (peeled and cut into batons)
- 1 small Rutabaga or Turnip (peeled and cubed)
- 4 sprigs Fresh Thyme (tied with kitchen twine)
- 2 pieces Bay leaves (dried)
👨🍳 Instructions
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1
Begin by meticulously trimming the beef heart. Remove any tough silver skin, external valves, and hard white fat. Cut the cleaned muscle into uniform 1.5-inch cubes.
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2
In a shallow bowl, whisk together the flour, salt, and pepper. Dredge the beef heart cubes in the seasoned flour, tapping off any excess. This creates a crust and helps thicken the braise later.
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3
Heat the beef tallow or oil in a large, heavy-bottomed Dutch oven over medium-high heat until shimmering.
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4
Working in batches to avoid crowding, sear the meat 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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5
Reduce the heat to medium. Add the diced onion to the pot, scraping up the brown bits (fond) from the bottom. Sauté until the onions are translucent and slightly golden, about 6 minutes.
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6
Stir in the minced garlic and tomato paste. Cook for 2 minutes, stirring constantly, until the tomato paste turns a dark brick-red color and smells fragrant.
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7
Pour in the red wine to deglaze the pot. Bring to a simmer and let the liquid reduce by half, which concentrates the flavor and cooks off the raw alcohol bite.
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8
Return the seared beef heart and any accumulated juices to the pot. Add the beef broth, balsamic vinegar, thyme sprigs, and bay leaves. The liquid should just barely cover the meat.
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9
Bring the liquid to a gentle boil, then immediately reduce the heat to the lowest setting. Cover with a tight-fitting lid and simmer for 2 hours.
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10
After 2 hours, gently stir in the carrots, parsnips, and rutabaga. Replace the lid and continue to braise for another 60-90 minutes, or until both the meat and the vegetables are fork-tender.
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11
Remove the thyme sprigs and bay leaves. If the sauce is too thin, remove the lid and simmer for 10 minutes to reduce; if too thick, add a splash of broth.
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12
Taste and adjust seasoning with additional salt or pepper as needed. Let the dish rest for 10 minutes before serving to allow the flavors to settle.
💡 Chef's Tips
Don't rush the trimming process; removing the valves and connective tissue is essential for a tender result. Always sear the meat in batches; if you crowd the pan, the meat will steam rather than brown, losing that crucial Maillard reaction flavor. If you prefer a thicker gravy, mash one or two of the cooked rutabaga cubes back into the sauce at the end. Beef heart is very lean, so maintain a very low simmer; boiling the meat for the entire duration will make it tough rather than tender. For an even better flavor, make this dish a day in advance and reheat it slowly; the flavors develop beautifully overnight.
🍽️ Serving Suggestions
Serve over a bed of creamy, buttery mashed potatoes to soak up the rich red wine gravy. Pair with a glass of the same dry red wine used in the cooking, such as a bold Malbec. A side of crusty sourdough bread is perfect for cleaning the plate. Top with a gremolata of lemon zest, parsley, and garlic to add a bright, fresh contrast to the deep earthy flavors. Accompany with a simple bitter green salad dressed in a sharp vinaigrette to cut through the richness.