Braised beef heart in mulled wine sauce

Ingredients for 8 servings:

• 2 kg beef heart, approx.
• 4 m.-sized onion(s)
• 4 cloves garlic
• 100 ml port wine
• 200 ml red wine, dry
• 400 ml mulled wine
• 300 g shiitake mushroom(s)
• 1 tbsp tomato paste
• salt and pepper
• Spice mix (Berbere spice mix)
• Thyme
• Vegetable broth, granulated
• oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 2 hours 30 minutes; Total time approx. 3 hours

In a suitable roasting pan, fry the finely chopped onions in a little oil, toast the tomato paste, add 1 teaspoon of sugar, and let it caramelize. Deglaze with port wine and reduce. Pour in the red wine and reduce slightly. Then add the mulled wine and season with a little granulated stock, pepper, and berbere. Season the beef heart with salt and pepper, berbere, and dried thyme. Add it to the wine stock, cover the roasting pan, and braise in an oven preheated to 150°C (300°F) with top/bottom heat for about 2.5 hours. After two hours, add the finely chopped shiitake mushrooms and a few sprigs of rosemary and thyme. Remove the heart from the stock, slice, season the sauce, and thicken slightly if desired, but this is not necessary.