Can I replace the anchovies with miso paste?

Yes, you can replace the anchovies with miso paste. Miso will provide savory umami and more body to the braising liquid, so reduce added salt and stir the miso in near the end of the reduction to preserve its flavor.

What can I use instead of tamari?

Use soy sauce in place of tamari if needed. Soy sauce gives a similar salty, savory backbone but may be slightly lighter in color; reduce any extra salt if the braise tastes very salty during finishing.

What if the heart is still tough after the timed braise?

Cook it longer until fork-tender, maintaining a gentle oven braise. Alternatively, cut the heart into smaller pieces and continue simmering in the covered pot so heat penetrates faster and collagen breaks down.

The glaze tastes too salty — how can I fix it?

Balance the glaze by adding a small amount of beef stock and simmering briefly to dilute and meld flavors. Alternatively, add a bit more butter off heat to round and soften the salty edge before serving.

How should I store leftovers, and how do I reheat them?

Refrigerate leftovers within 2 hours of cooking — within 1 hour if the room is above 90°F (32°C). USDA general guidance for cooked leftovers is 3 to 4 days in the refrigerator at 40°F (4°C) or below, or the freezer for longer. Reheat until steaming hot throughout, to 165°F (74°C). These are USDA FoodKeeper general guidelines, not a measurement of this specific recipe.

TwentyGrams › Recipes › Slow-Braised Beef Heart with Tamari-Anchovy Glaze and Wilted Swiss Chard

Slow-Braised Beef Heart with Tamari-Anchovy Glaze and Wilted Swiss Chard

4 servings · 4.9 g net carbs

4.9g Net carbs 25.9g Fat 50.2g Protein 476.2 kcal

4.9g Net carbs · 25.9g Fat · 50.2g Protein · 476.2 kcal

Slow-Braised Beef Heart with Tamari-Anchovy Glaze and Wilted Swiss Chard

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This recipe was generated with AI assistance; nutrition is computed from USDA FoodData Central.

4 servings · prep 25 min · cook 2 hr · total 2 hr 25 min · difficulty hard

Slow-braised beef heart is seared and then braised in tamari, red wine and beef stock with anchovies until fork-tender. The braise is finished by reducing the cooking liquid and whisking in butter to make a glossy tamari-anchovy glaze. Swiss chard is quickly wilted in butter and brightened with lemon to provide a contrasting green side. The finished heart is sliced across the grain and served with spooned glaze for a rich, savory composed dinner.

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Ingredients

beef heartBeef, Variety meats and by-products, heart, raw

1000 g
olive oil

30 ml
butterButter, Salted

40 g
anchoviesAnchovies, Canned in olive oil, with salt, drained

30 g
tamariSoy sauce made from soy (tamari)

30 ml
red wineWine, Red

60 g
beef stockSoup, Stock, beef, home-prepared

320 g
garlic powderSpices, Garlic powder

4 g
bay leavesSpices, Bay leaf

2 g
thyme

2 g
saltSalt, Table
10 g
black pepperSpices, Pepper, black

3 g
swiss chardChard, Swiss, raw

180 g
lemonLemon, Raw

20 g
fennel seedsSpices, Fennel seed

2 g

Equipment

ovenproof Dutch oven
12-inch skillet

Method

Preheat oven to 160°C (325°F). Trim membrane and large blood vessels from the beef heart and pat it dry.
Season the beef heart with salt, black pepper and garlic powder. Heat olive oil in an ovenproof Dutch oven over medium-high heat and sear the heart on all sides until a deep brown crust forms, then remove and set aside.
Lower the heat, add anchovies and fennel seeds to the pot and cook, stirring, until the anchovies melt into the fat. Deglaze with tamari and red wine, scraping browned bits from the bottom of the pot.
Add beef stock, bay leaves and thyme, return the seared heart to the pot, bring the liquid to a gentle simmer on the stove, cover and transfer the pot to the oven to braise at 160°C (325°F) for 120 minutes or until the heart is fork-tender.
Remove the pot from the oven and lift the heart onto a plate to rest. Strain the braising liquid through a fine-mesh sieve back into the pot, then simmer the liquid until reduced and slightly syrupy.
Off heat, whisk butter into the reduced braising liquid until glossy to make a glaze, then adjust seasoning with salt and black pepper as needed.
While the glaze reduces, heat butter in a skillet over medium heat, add swiss chard and wilt quickly until tender but still bright; finish with lemon zest or a squeeze of lemon and a light grind of black pepper.
Slice the rested beef heart across the grain, arrange with wilted swiss chard and spoon the tamari-anchovy glaze over the slices before serving.

Tips

Pro tip

Trim connective tissue from the heart before searing for a more even braise and easier slicing.
Rest the braised heart briefly after removing from the pot so slices hold their shape when cut.
Substitute kale for swiss chard if you prefer a firmer, slightly chewier green; cook it a bit longer to soften.

Frequently asked questions

Can I replace the anchovies with miso paste?: Yes, you can replace the anchovies with miso paste. Miso will provide savory umami and more body to the braising liquid, so reduce added salt and stir the miso in near the end of the reduction to preserve its flavor.
What can I use instead of tamari?: Use soy sauce in place of tamari if needed. Soy sauce gives a similar salty, savory backbone but may be slightly lighter in color; reduce any extra salt if the braise tastes very salty during finishing.
What if the heart is still tough after the timed braise?: Cook it longer until fork-tender, maintaining a gentle oven braise. Alternatively, cut the heart into smaller pieces and continue simmering in the covered pot so heat penetrates faster and collagen breaks down.
The glaze tastes too salty — how can I fix it?: Balance the glaze by adding a small amount of beef stock and simmering briefly to dilute and meld flavors. Alternatively, add a bit more butter off heat to round and soften the salty edge before serving.
How should I store leftovers, and how do I reheat them?: Refrigerate leftovers within 2 hours of cooking — within 1 hour if the room is above 90°F (32°C). USDA general guidance for cooked leftovers is 3 to 4 days in the refrigerator at 40°F (4°C) or below, or the freezer for longer. Reheat until steaming hot throughout, to 165°F (74°C). These are USDA FoodKeeper general guidelines, not a measurement of this specific recipe.

Per serving

Primary macros

Net carbs Fat Protein

4.9 gNet carbs

50.2 gProtein

25.9 gFat

1.6 gFiber

476.2Calories

Electrolytes

Na2451 mgSodium

K1142 mgPotassium

Mg123 mgMagnesium

Minerals

Calcium: 89 mg
Iron: 12.89 mg
Magnesium: 123 mg
Phosphorus: 620 mg
Potassium: 1142 mg
Zinc: 4.90 mg
Copper: 1.182 mg
Selenium: —

Vitamins

Vitamin A: —
Vitamin C: —
Vitamin D: —
Vitamin E: —
Vitamin K: —
Thiamin (B1): —
Riboflavin (B2): —
Niacin (B3): —
Pantothenic acid (B5): —
Vitamin B6: —
Folate: —
Vitamin B12: 22.34 µg

Other nutrients

Choline: —

Based on USDA source data. A dash means that nutrient wasn’t reported for this food — it doesn’t mean the food contains none. Nothing was estimated in its place.

434.2 g per serving

13 figures are unavailable. Nothing was estimated in its place.

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Published 2 September 2026

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