🧂 Ingredients (Serves 4–6)
- 1–1.2 kg beef heart, trimmed, cleaned, and cut into bite-sized chunks
- 2–3 tbsp vegetable oil or rendered fat
- 2 large onions, sliced or chopped
- 2–3 carrots, cut into thick rounds
- 3–4 garlic cloves, minced
- 1–2 bell peppers, chopped (optional)
- Salt and freshly ground black pepper, to taste
- 1 tsp paprika (optional, for color)
- 1 tsp ground cumin or coriander (optional, for depth)
- 400–500 ml water or beef broth
- Optional garnish: fresh parsley or cilantro, chopped
🔪 Instructions
1. Prep the Heart
- Remove fat and membranes from the beef heart.
- Rinse and dry well, then cut into 3–4 cm chunks.
2. Sear the Meat
- Heat oil in a cauldron over medium-high heat.
- Brown the heart pieces in batches. Set aside.
3. Sauté Vegetables
- In the same pot, sauté onions until golden.
- Add carrots and bell peppers (if used), cook 4–5 minutes.
- Stir in garlic, paprika, cumin, salt, and pepper. Cook until fragrant.
4. Combine and Simmer
- Return meat to the pot.
- Add enough broth or water to cover the mixture.
- Simmer gently with lid on for 45–60 minutes, until tender.
5. Finish and Serve
- Taste and adjust seasoning.
- Garnish with parsley or cilantro.
- Serve with warm bread, rice, or potatoes.
✅ Cooking Tips
- Use firm vegetables that won’t overcook during the long simmer.
- Don’t skip the browning—it builds flavor.
- Simmer gently for best texture and depth.
🔥 Now it’s your turn! Light the fire, gather your ingredients, and bring the cauldron to life. Let the aroma fill the air and your table with warmth. Invite friends, share laughter, and taste something truly primal. This isn’t just a meal—it’s an experience. Let’s cook it together.
