Beef Heart and Liver Azu

Beef heart and liver azu is dense, savory and good after reheating. Pickles add brightness, passata gives a soft tomato base, and ghee rounds out the sauce.

Trim excess fat and vessels from the beef heart (1.5 kg). Remove the membrane from the beef liver (500 g). Cut the heart, liver and pickles (300 g) into thin strips.

Put the heart, liver and pickles into a wide skillet or saute pan. Pour in water (700 g), add ghee (70 g), sea salt (5 g) and black pepper (2 g). Cover and simmer over medium heat for about 1 hour, until the heart becomes softer.

Add passata (300 g), finely chopped garlic (20 g), parsley (100 g) and khmeli-suneli (3 g). Stir and simmer for another 15 minutes, until the sauce thickens and the flavor becomes more balanced.