Summary

Ingredients

• 800 g beef heart
• 400 g carrot (s)
• 200 g celeriac
• 2 onions)
• 2 cloves garlic)
• 4 tablespoon vegetable oil
• 0.5 liter ½ red wine, dry
• 2 tablespoon tomato paste
• 1 bunch parsley
• 2 tablespoon paprika powder, noble sweet
• salt
• pepper
• marjoram

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Instructions

1. Remove the beef heart from all tendons and skins and cut the remaining muscle meat into approx. 2 cm cubes. Peel the carrots and cut into slices. If you use a fresh celery bulb, peel it and then cut it into fine sticks. But you can also take celery out of the jar. Dice the onions and finely chop the garlic.
2. Now heat about 2 tablespoons of oil in a large roasting pan, add the heart cubes and sear them. Then salt and pepper. Take out the cubes. Now the rest of the oil goes into the roasting pan and the onions are steamed in it until they are translucent. Now add the carrots, celery and garlic and fry briefly.
3. Stir in the paprika powder and sauté briefly. Deglaze with half of the red wine and stir in the heart cubes thoroughly. Cover everything and let it simmer over a gentle heat for about 1 hour and 30 minutes. During this time, stir again and again and gradually pour in the rest of the red wine.
4. After the braising time, stir in the tomato paste. Season the ragout with salt, pepper and cayenne pepper and sprinkle with the parsley and marjoram.
5. It goes well with dumplings.