Beef heart ragout

Ingredients for 8 servings:

• 1 ½ kg beef heart, trimmed, cut into bite-sized cubes
• 1 kg onion(s), diced
• 150 g tomato paste
• 200 ml red wine, dry
• 1 liter beef stock, strong
• 3 bay leaves, fresh
• 2 sprig(s) of rosemary, approx. 20 cm
• 1 star anise
• 5 grains of allspice
• 10 cinnamon blossom(s)
• 1 tsp, leveled spice mix (Allspiceón de la Vera)
• Clarified butter
• Salt
• Black pepper, freshly ground
• Spice mix (Allspice d’Esplette)

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 2 hours 45 minutes; Total time approx. 3 hours 5 minutes

Sear the diced beef heart in a pan large enough for the ragout with a little clarified butter. Remove from the pan and set aside. Fry the diced onion, with a little more clarified butter if necessary, in the pan over medium heat until golden brown, stirring and turning frequently. Add the tomato paste and fry briefly, stirring constantly. Deglaze with the red wine, reduce briefly, and then pour in the beef stock. Add the bay leaves, rosemary, and diced beef heart; simmer covered over low heat for about 1 1/2 hours. Stir in the Pimentón de la Vera and add the star anise, allspice berries, and cinnamon blossoms in a spice strainer or tea bag. Simmer covered for another hour. Remove the bay leaves, rosemary sprigs, and spice bag, and season with salt, pepper, and Piment d’Esplette.