Ingredients and Weight:
- Beef heart: 2 pounds (cut into 1-inch cubes)
- Olive oil: 2 tablespoons
- All-purpose flour: 1/4 cup
- Kosher salt: 1 tablespoon, divided
- Ground black pepper: 1 teaspoon, divided
- Red wine: 2 cups
- Beef broth: 4 cups
- Carrots, peeled and cut into 1-inch chunks: 2 cups
- Celery, cut into 1-inch pieces: 2 cups
- Onion, chopped: 1 cup
- Garlic, minced: 4 cloves
- Tomato paste: 2 tablespoons
- Dried thyme: 1 teaspoon
- Dried bay leaf: 1
- Dijon mustard: 1 tablespoon
- Parsley, chopped: 1/4 cup
Preparation Time:
30 minutes
Cooking Time:
3 hours
Difficulty Level:
3 (Moderate)
Preparation Method Steps:
- Preheat oven to 325°F (165°C).
- Season beef heart cubes with 1/2 tablespoon salt and 1/2 teaspoon pepper.
- Heat olive oil in a large Dutch oven over medium-high heat.
- Sear beef heart cubes in batches until browned on all sides.
- Remove beef heart and set aside.
- Add flour to the Dutch oven and cook for 1 minute, stirring constantly.
- Gradually add red wine, stirring to scrape up any browned bits on the bottom of the pot.
- Add beef broth, carrots, celery, onion, garlic, tomato paste, thyme, bay leaf, remaining salt and pepper.
- Bring to a simmer then add beef heart back to the Dutch oven.
- Cover and bake in preheated oven for 3 hours, or until beef heart is tender and fall-apart.
- Remove from oven and stir in Dijon mustard and parsley.
Nutritional Information:
- Calories: 350 per serving
- Fat: 15 grams
- Protein: 30 grams
- Carbohydrates: 25 grams
Dish Characteristics:
- Rich and flavorful
- Tender and melt-in-your-mouth beef heart
- Rustic and comforting
- Perfect for a special occasion or everyday meal
User Comments:
- "This was absolutely delicious! The beef heart was so tender and the sauce was rich and flavorful." - Sarah M.
- "I was skeptical about trying beef heart, but this recipe was amazing. I will definitely be making it again." - John B.
- "The perfect dish for a cold winter night. It's hearty, warming, and incredibly satisfying." - Mary S.
Special Precautions and Tips:
- Beef heart is a tough muscle, so it is important to braise it for a long time until it becomes tender.
- If you can't find beef heart in your local supermarket, you can substitute beef oxtail or beef chuck roast.
- To make the sauce even richer, you can add a splash of heavy cream or sour cream before serving.
