Recipe detail

Beef Veal heart on bacon

16. 2. 2021

Author: Vlastimil Jaša

Company: Retigo

Food category: Beef

Cuisine: Czech

Program steps

  • Preheating:
  • 205 °C

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1
Combination
50 %
time icon Termination by time
time icon 00:15 hh:mm
probe icon 190 °C
ventilator icon 100 %
ventilator icon 

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2
Combination
90 %
time icon Termination by time
time icon 02:00 hh:mm
probe icon 150 °C
ventilator icon 80 %
ventilator icon 

Ingredients - number of portions - 10

Name Value Unit
veal heart 2000 g
bacon, minced 250 g
salt 40 g
root vegetables 550 g
onion 200 g
wild spices 3 g
caster sugar 0 g
ground smoked paprika 0 g
double cream 33% 150 g
Butter 120 g

Nutrition and allergens

Allergens:
Minerals: Ca, Co, Cr, Cu, F, Fe, I, K, Mg, Mn, Na, P, Se, Zn
Vitamins: A, B, C, E, K, Kyselina listová

Nutritional value of one portion Value
Energy 1053.5 kJ
Carbohydrate 7.7 g
Fat 50 g
Protein 29.7 g
Water 0 g

Directions

We pierce the cleaned heart with half of the bacon, salt it and place it in a full 100 mm high gastro container, cover it with diced root vegetables, add wild spices and sprinkle with the other half of the diced bacon.
In the first step, we roast the base prepared in this way, after roasting we pour boiled hot water over it and in the second step we steam it until soft.
After that, remove the heart from the base and finish the sauce by blending the vegetables and softening them with cream and butter, if necessary add flavor and put the soft heart cut into strips back into the sauce and we are done.

Recommended accessories

GN container Stainless steel full

GN container Stainless steel full