Summary

Ingredients

• 750 g beef heart (s)
• 200 g bacon, fat, smoked
• 1 cube beef broth
• 1 bunch soup vegetables
• 1 tablespoon soy sauce
• 2 tablespoon wine, red

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Instructions

1. Salt has not been forgotten here, it is not required for this recipe.
2. Clean 1/2 beef heart (approx. 750 g) inside, where the heart chambers are, of tendons, if necessary cut off the fat on the outside. Cut the bacon into thin slices. Bring the stock cube to the boil with 1 cup of water in a heavy saucepan, remove from the fire.
3. Pin the check discs to the inside of the heart with toothpicks or roulade needles so that a hemisphere of the heart is covered. Cut the leek from the soup vegetable bundle into thin slices and place in the saucepan. Place the heart on top with the bacon slices facing down, place the rest of the bacon on top of the heart, possibly fix with toothpicks.
4. Put the lid back on the fire and bring to the boil briefly. Put the soy sauce on the heart, cook on a very low heat (the broth should bubble slightly, but hardly any steam escapes from the lid). Pour the heart over and over with broth.
5. After 45 minutes add the celery, after another 30 minutes the carrots. Pour the heart over and over again with broth. After another 15 minutes, the heart will be firm to the bite.
6. If you like it more tender, you can add another 30 minutes to the cooking time. Season the sauce with red wine.
7. The dry heart and the fat bacon complement each other perfectly. The sauce tastes bound or unbound. I prefer steamed rice as a side dish.