Summary
| Prep Time | 30 mins |
| Cook Time | 2 hrs 30 mins |
| Total Time | 3 hrs |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
Ingredients- 2 kg beef heart, approx.
- 4 medium onion (s)
- 4 cloves garlic
- 100 ml port wine
- 200 ml red wine, dry
- 400 ml mulled wine
- 300 g shiitake mushroom (s)
- 1 tablespoon tomato paste
- salt and pepper
- Spice Mixture (Berbere Spice Mixture)
- thyme
- Vegetable broth, grained
- oil
Print Recipe
Pin Recipe Instructions
- Chop the onions finely. Heat a few tablespoons of oil in a roasting pan over medium-high heat. Fry the onions for 2-3 minutes until softened. Add the tomato paste and cook for 1 minute, then add 1 teaspoon of sugar and cook for 2 minutes until caramelized.
- Pour in the port wine and let it reduce for 2 minutes. Pour in the red wine and let it reduce for 1-2 minutes. Pour in the mulled wine. Season with a little vegetable broth granules, salt, pepper, and Berbere spice mixture.
- Season the beef heart with salt, pepper, dried thyme, and Berbere spice mixture. Add it to the wine mixture in the roasting pan. Cover the pan with a lid and braise in a 150°C (302°F) oven on top/bottom heat for 2 hours. After 2 hours, add the finely chopped shiitake mushrooms and a few sprigs of fresh thyme, and continue braising for 30 minutes.
- Remove the beef heart from the braising liquid and slice it. Season the sauce to taste. If desired, reduce the sauce over medium-high heat to thicken it.
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