Stewed Heart
4 servings
35 minutes
Braised heart is a true symbol of Latvian cuisine, showcasing respect for traditions and the art of slow cooking. Beef heart, stuffed with smoked lard, is first seared to a golden crust and then slowly braised in a fragrant sauce of onions, parsley, carrots, and tomato puree. The addition of sour cream and fried flour gives the dish a rich, soft texture and a slight tang balanced by spices. The flavor of the heart is deep and rich while the meat is tender, juicy, and infused with aromas. This dish is perfect for a cozy family dinner accompanied by rye bread and a glass of tart red wine that highlights its rich taste.
1
Slice the heart into thick pieces, stuff them with smoked fat, and fry in a pan with heated oil.
- Beef heart: 600 g
- Lard (back fat): 80 g
- Fat: 60 g
2
Then transfer them to a saucepan and pour in the juice that formed during frying.
- Beef heart: 600 g
3
Add chopped onion, parsley, carrot, tomato puree, a few tablespoons of water, and simmer until cooked.
- Onion: 1 head
- Parsley: 1 bunch
- Carrot: 1 piece
- Tomato puree: 2 tablespoons
- Salt: to taste
- Ground black pepper: to taste
4
At the end, season with fried wheat flour and sour cream. Bring to a boil.
- Wheat flour: 1 tablespoon
- Sour cream: 5 tablespoon
