Braised Veal Heart with Caper Sauce

Cut the veal hearts in half, clean and soak in the refrigerator for a day. A day later, remove from water, rinse and dry with kitchen towel. Then season the hearts with salt and pepper, turn them in flour to the other side and fry them briefly in hot fat. Remove hearts from frying pan and roast root vegetables and onion in the drippings until dark. Add paradeis pulp, fry briefly, extinguish with red wine and reduce. Place the veal hearts repeatedly in the sauce, add bay leaves, pour in soup until the hearts are just covered, and steam for about 120 minutes.

Now remove hearts from sauce, drain sauce, season with salt and pepper and add capers. Thicken the sauce with a little cold butter or cornflour. Cut the veal hearts into strips of half a centimeter and serve with enough sauce. As a side dish you can serve pasta, rosemary apples or mashed potatoes.

Instead of capers you can also use pitted olives and diced tomatoes.

Our tip: Use sweet red wine for a sweet note and rather dry wine for flavorful, spicy dishes.

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