Summary

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

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Instructions

1. 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.
2. 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.
3. 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.
4. 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.