Beef heart in Asian style
With this dish, I have embarked on unknown territory and must say: I have missed for decades a culinary delight: The beef heart!
What our cat always knew, I first had to work out: delicious! Heart tastes similar to game and that's not for everyone: It tastes very spicy and somehow special. Sliced and seared, it tastes like steak. You have to try it: the taste is hard to describe. But the fact is: the meat has high-quality nutrients and is low in calories.
It should be watered for a few hours before processing to allow the blood to drain. Also, it must be thoroughly rid of all tendons, veins, fat and the silver skin. Only then will the heart become a pleasure. I did not stick to a typical recipe on my first try but found the idea of making the heart Asian more interesting.
ingredients
- 1 kilo of beef heart
- 1 piece of ginger
- 2 peppers
- 2 thick onions
- a handful of mangetouts (optional)
- 1 clove of garlic
- 200 ml beef broth
- 150 ml dry red wine
- 100 ml balsamic red
- 100 ml soy sauce
- Salt, pepper, paprika, cumin, turmeric, dried coriander or freshly chopped
- 2 teaspoons brown sugar
- 1 small tin of tomato paste or 1/2 tube
- rice
- Oil for frying
preparation
- The heart is first watered 2-3 hours to drain the blood
- Then it is freed of tendons, fat, veins and the silver skin and cut into goulash-sized pieces
- Marinate the pieces in soy sauce, balsamic vinegar, red wine, grated ginger and garlic and some brown sugar for about 2 hours (the longer the better, even overnight)
- Before frying, pat the meat dry and sauté with chopped onions in hot oil
- Reduce the heat, sauté the tomato puree and add the stock, season with turmeric, paprika, salt, pepper, cumin and coriander and simmer for about 30 minutes
- Cut the peppers into strips, quarter the onions and fry them in a separate pan in a little oil with a few mangetouts
- When the heart is cooked, mix the pan contents, perhaps season again and serve with the boiled rice.
Since not much sauce is created, I have also a heated mango curry sauce from the bottle served.
By marinating in soy sauce the heart looks very dark. The impression is deceptive: it was buttery soft.
