Braised Beef Heart with Vegetables

Cooking method

1. Step 1:

   

   How do you braise beef heart with vegetables in a skillet? Gather everything on the ingredient list. If your heart is frozen, take it out of the freezer ahead of time and let it thaw at room temperature.

2. Step 2:

   

   Cut the heart into small cubes, roughly 1/2 inch (1 cm).

3. Step 3:

   

   Peel the onion, carrot, and garlic. Halve the bell pepper and remove the core and seeds. Rinse all the vegetables and herbs in clean cold water and pat them dry with paper towels.

4. Step 4:

   

   Cut the carrot into sticks or rounds — or grate it on the coarse side of a box grater, whichever you prefer. Cut the onion in half, then each half into two, and slice into quarter-rings. Cut each garlic clove into 4 to 6 pieces and dice the bell pepper small.

5. Step 5:

   

   Heat a little refined vegetable oil in a heavy-bottomed skillet. Add the onion, carrot, pepper, and garlic. Cook, stirring, until the onion turns translucent.

6. Step 6:

   

   Meanwhile, cut the tomatoes into cubes. If you like, peel them first: pour boiling water over them and let them sit for a minute, then drain and slip off the skins (they come off easily after the hot water). I usually skip this step.

7. Step 7:

   

   Add the beef heart to the skillet with the vegetables.

8. Step 8:

   

   Then add the tomatoes.

9. Step 9:

   

   Salt to taste, add your favorite dried spices, stir everything well, and cover.

10. Step 10:

    

    Lower the heat and braise the heart until fully tender. Lift the lid now and then to make sure nothing is scorching, and add a splash of boiling water if needed — usually the tomato juices are enough to braise the heart and vegetables nicely. Finely chop the fresh herbs and scatter them over the finished dish.

11. Step 11:

    

    Let the heart and vegetables rest for a bit, then serve hot.