Ingredients
Scale
- 1 beef heart, cleaned and trimmed
- 500 grams of beef liver, sliced
- 2 beef marrow bones
- 1 onion, chopped
- 2 carrots, diced
- 2 cloves of garlic, minced
- 2 tablespoons olive oil
- 1 cup seasoned flour (for beef liver coating)
- Salt and pepper to taste
- Water (for broth)
Instructions
- Heat olive oil in a frying pan over medium heat. Season the beef heart with salt and pepper and sear it for 5-7 minutes on each side until browned and cooked through.
- Coat the sliced beef liver in seasoned flour. Heat some oil in a separate pan and fry the liver slices for about 3-4 minutes per side until golden brown.
- In a large pot, place the beef marrow bones and add onion, carrots, garlic, and enough water to cover. Bring to a boil, then reduce to a simmer for 3-4 hours to extract flavors and nutrients.
- Plate the cooked beef heart and liver, serve with the rich marrow broth, and garnish with fresh herbs.
Notes
- Store leftovers in airtight containers in the refrigerator for up to 3-4 days.
- For longer storage, consider freezing individual portions.
- This dish pairs well with sautéed greens or creamy mashed potatoes.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Pan-frying, Simmering
- Cuisine: American
- Diet: Nutrient-Dense
Nutrition
- Serving Size: 1 serving
- Calories: 450 Kcal
- Sugar: 2g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 45g
- Cholesterol: 180mg