The first time I cooked a veal heart, I understood why old-fashioned offal dishes have so much character! They evoke the aromas of a bistro, paper tablecloths, and that rich, dark sauce that thickens just the right amount. The heart itself has a unique texture: firm yet tender, if you handle it properly.
The secret is to trim it without stress (remove the nerves and large membranes), then to firmly sear it before letting it simmer.
In my classic version, I stick to a very French base: onions, carrots, garlic, a bouquet garni, red wine, and a good stock. I add button mushrooms (perfectly traditional) to give it depth and a slightly "foresty" feel. And finally, a small piece of beurre manié rounds out the sauce without turning it into glue: just enough to coat it.
In terms of season, I like this dish to be made when we have beautiful carrots, onions, and firm mushrooms. It's simple, simmers quickly (less than an hour), and is very nourishing: veal heart is rich in protein and B vitamins, especially B12.
If you want to make the recipe your own, just adjust two sliders: the reduction (more or less intense) and the size of the pieces (smaller = more melt-in-your-mouth).
And serve it without fuss: homemade mashed potatoes, fresh pasta or steamed potatoes, anything works as long as there's something to soak up the sauce!
Veal heart in sauce
4
people23
minutes34
minutes485
kcal57
minutesA recipe for veal heart in sauce , seared and then gently simmered in red wine with onions, carrots, and mushrooms. The offal sauce reduces, thickens with butter, and becomes glossy, rich, and very "bistro-style".
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Ingredients
800g of veal heart (trimmed)
2 yellow onions (approx. 110g per piece)
2 carrots (approx. 100g per piece)
250g of button mushrooms
2 garlic cloves
2 tablespoons of flour (approx. 10g per tablespoon)
25 cl of red wine
35 cl of beef (or veal) stock
1 tablespoon of tomato paste (approx. 15g per tablespoon)
1 bouquet garni (thyme, bay leaf, parsley)
2 tablespoons of neutral oil (approx. 10g per tablespoon)
20g of butter
Fine salt, black pepper
Preparation steps
- Prepare the veal heart: remove any sinew, large white membranes, and tough parts. Cut into 2.5 to 3 cm cubes. Pat the meat dry with paper towels (this helps it sear properly).
- Thinly slice the onions. Cut the carrots into thin half-moons. Mince the garlic. Clean the mushrooms and quarter them.
- In a Dutch oven, heat the oil over medium-high heat. Sear the veal heart pieces in two batches to avoid cooling the pot: 2 to 3 minutes per side, until nicely browned. Season with salt and pepper. Transfer the meat to a plate.
- Reduce the heat to medium. In the same pot, add the onions and carrots. Sauté for 6 minutes, scraping up any browned bits from the bottom. Add the garlic and cook for 1 minute.
- Sprinkle the flour over the vegetables. Mix for 1 minute: it should lightly "toast" without browning too much.
- Deglaze with red wine, stirring well to dissolve the browned bits. Let it boil for 3 to 4 minutes so that the alcohol evaporates and the wine begins to reduce.
- Add the tomato paste, stock, and bouquet garni. Return the meat and its juices to the pot. Bring to a simmer, partially cover, and cook gently for 18 minutes.
- Meanwhile, dry-fry the mushrooms in a hot pan for 4 to 5 minutes (they will release their water), then add a knob of butter (taken from the 20g if you like) and let them brown for 1 to 2 minutes. Set aside.
- Add the mushrooms to the pot and continue cooking for 6 minutes, still at a simmer. Taste and adjust the salt and pepper.
- Remove the bouquet garni. Off the heat, add the butter in small pieces and stir to thicken and glaze the sauce. Serve piping hot.
📊 Nutritional Information
1 serving (approx. 420g)
| Nutrient | Value |
|---|---|
| Calories | 485 kcal |
| Proteins | 41g |
| Carbohydrates | 20g |
| including sugars | 7g |
| Lipids | 22g |
| including saturated fatty acids | 7g |
| Fibers | 4g |
| Sodium | 780mg |
| Vitamins | |
| Vitamin B12 | 240% AJR |
| Vitamin B3 | 55% AJR |
| Vitamin B6 | 40% AJR |
| Minerals | |
| Iron | 45% AJR |
| Zinc | 35% AJR |
| Phosphorus | 55% AJR |
* RDA = Recommended Daily Allowance
📝 Notes
Quick trimming: as with beef heart, if you find a large white "tube" (vessel) in the center of the heart, remove it, as this is what can give it an elastic texture. And to reheat the next day: low heat + a little water or broth, otherwise the sauce will thicken too much.
💡 Chef's Tips
If the sauce in this offal recipe seems too thin, let it reduce uncovered for 3 to 6 minutes before adding the butter. If it's too thick, thin it with a splash of hot stock. And for a veal heart , avoid a rolling boil: aim for a gentle simmer.
🔄 Variations
- Peppered bistro-style veal heart: add 1 teaspoon of crushed pepper when reducing the wine.
- Milder recipe: replace 10cl of red wine with 10cl of water and add 1 teaspoon of old-fashioned mustard at the end of cooking.
