Beef heart in a creamy sauce
Beef heart in creamy sauce
- salt – to taste
- smoked brisket – 100 g
- meat broth – 500 ml
- beef heart – 600 g
- medium-sized carrots – 2 pcs.
- vegetable oil – 2 tbsp.
- celery (root) – 50 g
- flour – 1 tbsp.
- tomato paste – 1 tbsp.
- dried thyme – 0.5 tsp.
- cream with 22% fat content – 150 ml
- vegetable oil – 1 tbsp.
- Wash the heart, cut off the fat and blood vessels, cover with cold water and leave for 1 hour.
- Cut the brisket into strips. Pat the heart dry and cut it in half lengthwise. Using a sharp knife, make frequent piercings in each piece and stuff them with brisket.
- Peel the carrots and celery root and grate them on a coarse grater.
- Heat oil in a saucepan and fry the heart on all sides until golden brown, about 15 minutes. Season with salt and pepper to taste. Add the vegetables and hot broth, cover, and simmer over low heat for 1 hour, until tender.
- Prepare the sauce. Fry the flour in a dry frying pan, stirring, until light yellow. In another frying pan, fry the tomato paste in hot oil and combine with the flour. Pour in the cream, add the thyme, and cook for 2–3 minutes, stirring constantly to prevent lumps. Season with salt and pepper.
- Add the sauce to the heart and cook for another 10 minutes. When serving, cut the heart into slices and pour the sauce over it.
Beef heart in a creamy sauce is a masterclass in transforming a humble offal into a delicacy. The secret lies in the three-step preparation: first, the heart is soaked to draw out excess blood, then it's stuffed with smoked brisket, which melts inside and infuses the meat with a smoky aroma, and finally, it's simmered for a long time with root vegetables. But the real highlight is the sauce. This isn't just cream, but a true "double" sauce: first, the flour (roux) is toasted, then the tomato paste is sautéed, and only then is the cream and thyme added. When combined with the meat's braising juices, this mixture creates something amazing—a thick, velvety sauce with a deep umami flavor, sweet notes of carrot, and a slight tartness of tomato. The result is the most tender meat, completely flavorless, surrounded by a luxurious sauce.
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