Recipe detail

Beef Veal heart with bacon

16. 2. 2021

Author: Vlastimil Jaša

Company: Retigo

Food category: Beef

Cuisine: Czech

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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 diced 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, season with salt and place it in a full gastronorm pan with a height of 100 mm, sprinkle with diced aromatic vegetables, add wild spices, and sprinkle with the other half of the diced bacon.
In the first step, we brown the prepared base, after browning we pour over pre-boiled hot water and in the second step we braise until tender.
Then we remove the heart from the base and prepare the sauce by blending the vegetables and enriching it with cream and butter, seasoning if necessary, and the tender heart cut into strips is added back into the sauce.

Recommended accessories

GN container Stainless steel full

GN container Stainless steel full