John Myers
Ingredients for 4 servings:
- 1 beef heart, approx. 1 kg
- 3 onions
- 4 cloves garlic
- 3 large carrots
- 3 tbsp tomato paste
- 4 tbsp fruit puree (blackcurrant puree)
- some beef broth or vegetable broth
- ½ tsp ground nutmeg
- 1 tsp cinnamon
- 2 tsp paprika powder
- 10 grains of allspice
- 2 tbsp fat, for frying
- salt and pepper
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours
alcohol-free and with fruit puree in the sauce
Remove any veins and fat from the beef heart. Rinse briefly under cold water to remove any traces of blood and tissue. Season with salt and pepper on all sides and sear in a pan over hot fat. Quarter the onions, peel the carrots and cut each into three or four pieces, then sear both briefly. Add the tomato paste to the pan and sear briefly. Now add the peeled, whole garlic cloves. Deglaze with enough vegetable or meat stock to cover about two-thirds of the heart. Stir in the nutmeg, cinnamon, paprika, allspice, and the fruit puree. Reduce the heat accordingly; the dish should simmer gently, rather than boiling. Turn the heart over after about 45 minutes; after another 45 minutes, it will be cooked through. If you like, you can reduce or thicken the sauce at this point. I personally like it relatively thin and like to mash boiled potatoes into it. Turnip greens also taste very good with it.
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