1 kg beef heart place in a bowl, adding 1 carrot, cut into small pieces
1/2 parsnip, cut into small pieces and 1/4 celery root as well as some Beer Vinegar and marinate for 24 hrs.Take off the meat, dry it with paper towel, reserve the liquid and vegetables. Heat in a roasting pot Grape Seed Oil Zweigelt and fry until nicely brown on all sides. Remove meat from the pot, fry the vegetables and pour in the vinegar marinade. Return meat to the pot, cooking it together with the vegetables until tender (if needed add some water). Take off the meat, slice it, place it on plates and keep warm. Puree the vegetables with a blender. Add to the sauce Capers in Wine-Vinegar, red and green pepper, diced and season with heavy cream and Beer Vinegar
by Peter Berger, hobby chef, Vienna
