Slow-Cooked Beef Offal
Beef heart and liver provide plenty of protein, iron, and B vitamins, so the dish is very filling and works well for a dense keto dinner. Root vegetables and onion soften the stronger offal flavor, while long slow cooking makes the texture gentler. It is a good way to cook a rich meat dish without grains or heavy sides.
Trim beef heart (500 g) of large vessels and excess fat, then cut it into large cubes or thick slices. Cut beef liver (500 g) into large pieces as well. Chop onion (250 g), carrot (250 g), celery (200 g), and garlic (20 g) roughly.
Place the heart, liver, and vegetables into a baking dish. Add ghee (30 g), water (100 g), bay leaf (4 g), fresh thyme (3 g), khmeli-suneli (3 g), salt (to taste), and black pepper (to taste). Cover the dish tightly.
Cook for 3.5-4 hours at 145-150 C until the heart turns tender and the vegetables melt into the sauce. Serve hot as a standalone dish, or cool and refrigerate it for 2-3 days.
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