Braised Beef Heart in Mulled Wine Sauce
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 2 hrs 30 mins |
| Total Time | 3 hrs |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 8) |
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
- In a suitable roaster, fry the finely chopped onions in a little oil, roast the tomato paste, add 1 teaspoon of sugar and let it caramelize.
- Deglaze with port wine, allow to boil down, pour in red wine, also reduce slightly, then pour in the mulled wine, season with a little granular stock, pepper and berber.
- Salt and pepper the beef heart and season with berber and dried thyme, then add to the wine stock, put the lid on the roasting pan and stew at 150 ° C in the oven on 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.
- Take the heart out of the brew, cut into slices, season the sauce to taste and, if you want, tie something, but it doesn`t have to be.
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