Braised Beef Heart
Discover the bold, hearty flavors of Braised Beef Heart, a slow-cooked dish that turns an often-overlooked cut into a tender, melt-in-your-mouth masterpiece. Perfectly seared beef heart chunks are simmered in an aromatic mix of red wine, savory beef broth, and vibrant vegetables like onions, carrots, and celery. Infused with bay leaves, fresh thyme, and a touch of garlic, this dish boasts deep, comforting flavors ideal for a cozy dinner. The rich, velvety braising sauce pairs beautifully with creamy mashed potatoes, polenta, or rice, and a final sprinkle of fresh parsley adds a bright finishing touch. Whether you're a fan of nose-to-tail cooking or looking for a unique way to elevate family meals, this Braised Beef Heart recipe is guaranteed to impress.
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Recipe Information
Ingredients
- 1 whole (about 2-3 lbs) beef heart
- 2 tablespoons olive oil
- 1 large (diced) yellow onion
- 2 medium (diced) carrots
- 2 stalks (diced) celery
- 4 cloves (minced) garlic
- 2 tablespoons tomato paste
- 1 cup dry red wine
- 3 cups beef broth
- 2 bay leaves
- 4 sprigs fresh thyme
- 1.5 teaspoons or to taste salt
- 1 teaspoon or to taste black pepper
- 2 tablespoons (chopped, for garnish) fresh parsley
Instructions
Prepare the beef heart by trimming off any visible fat, membranes, and connective tissue. Slice the heart into large chunks (roughly 2-inch pieces). Rinse the pieces under cold water and pat dry with paper towels.
Season the beef heart pieces with salt and black pepper on all sides.
Heat a large Dutch oven or heavy-bottomed pot over medium-high heat. Add olive oil and allow it to heat until shimmering.
Sear the beef heart pieces in batches, browning each side for 2-3 minutes. Remove the pieces and set aside.
In the same pot, add the diced onion, carrots, and celery. Sauté for 5-7 minutes, stirring occasionally, until the vegetables become softened and slightly golden.
Stir in the minced garlic and cook for 1 minute, until fragrant.
Add the tomato paste to the pot and stir to coat the vegetables. Cook for another 1-2 minutes to deepen the flavor.
Pour in the dry red wine and use a wooden spoon to deglaze the pot, scraping up any browned bits from the bottom.
Allow the wine to simmer for 3-4 minutes, reducing slightly.
Return the seared beef heart pieces to the pot and pour in the beef broth. The liquid should just cover the meat. Add the bay leaves, fresh thyme, and a pinch of additional salt and pepper.
Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot with a lid and let it simmer for approximately 2.5-3 hours, stirring occasionally. The beef heart should be fork-tender when done.
Once cooked, discard the bay leaves and thyme stems. Taste the braising liquid and adjust seasoning if necessary.
Serve the braised beef heart with a ladle of the rich sauce over mashed potatoes, polenta, or rice. Garnish with chopped fresh parsley.
Nutrition Facts
Calories |
651 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.4 g | 39% | |
| Saturated Fat | 5.3 g | 26% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6355 mg | 276% | |
| Total Carbohydrate | 41.2 g | 15% | |
| Dietary Fiber | 8.4 g | 30% | |
| Total Sugars | 14.9 g | ||
| Protein | 12.9 g | 26% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 211 mg | 16% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 1554 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
