Beef heart needs to be cooked slowly over low heat to ensure it is tender and flavorful. You can braise, roast, or even grill it, but be sure to cook it low and slow.
Mrouzia is a sweet and savory stew that is commonly made in Morocco using beef or lamb hearts. Beef heart has a distinctive flavor that can be quite strong, so it's best to pair it with strong flavors that can stand up to it. Spices like turmeric, paprika, and ginger work well with beef hearts. Beef heart is a great ingredient in stews and soups, as the long cooking time will help tenderize it and infuse it with flavor.
Mrouzia Morocco Beef Heart Stew.
2 pounds beef heart, cut into 1-inch cubes
1 cup raisins
1 cup blanched almonds
1/2 cup honey
1/2 cup vegetable oil
2 onions, chopped
2 tablespoons ginger paste
2 tablespoons cinnamon
1 tablespoon turmeric
1 tablespoon black pepper
1 tablespoon paprika
Salt, to taste
6 cups vegetable broth
In a large pot, heat the vegetable oil over medium heat. Add the onions and cook until soft and translucent, about 5 minutes.
Add the beef heart to the pot and cook until browned on all sides, about 10 minutes. Add the ginger paste, cinnamon, turmeric, black pepper, paprika, and salt to the pot and stir to coat the beef heart. Pour enough vegetable broth into the pot to cover the beef heart and bring to a boil.
Reduce the heat to low and simmer the beef heart for 2 hours, or until tender. In a separate pan, toast the blanched almonds over medium heat until golden brown, about 5-7 minutes.
Remove the almonds from the pan and set them aside. In the same pan, add the raisins and enough vegetable broth to cover them.
Bring the water to a boil, then reduce the heat and simmer the raisins for 10-15 minutes, or until they are plump and tender. Drain the raisins and add them to the pot with the beef heart.
Add the honey to the pot and stir to combine. Simmer the stew for an additional 10-15 minutes, or until the sauce has thickened and the flavors have melded together. Serve the Mrouzia in bowls, garnished with the toasted almonds.