Beef heart

Ingredients for 3 servings:

• 2 liters of boiling water
• 300 g soup vegetables, frozen
• 1 large bay leaf
• ½ apple
• 12 peppercorns, ground
• 30 g ginger, finely chopped
• 750 g beef heart(s) (1 whole from a young bull)
• herbal salt
• 1 cup brown rice, approx. 160 g
• 2 cups water
• ½ tsp turmeric

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

gluten-free, egg-free, dairy-free

Bring the frozen soup vegetables, bay leaf, 0.5 apples, stems and blossoms removed, 12 ground peppercorns, and ginger to a boil in the water. Remove the fat and the vascular tubes from the heart. Whether you cut it into bite-sized pieces right away or later is up to you; I left it whole. Add it to the pot, bring to a boil, reduce the heat, cover, and simmer until tender (approx. 120 minutes), season with herb salt. Meanwhile, cook the rice with turmeric for approx. 35 minutes and let it swell for approx. 10 minutes. Pour about 2-3 tablespoons of rice into a deep plate, pour the soup and meat over it (this makes it easier to portion), and serve. Jacket potatoes would also be good instead of rice. My own recipe.