New favorite from Richard
(Don't tell me that you don't have a source of fresh beef hearts...
Find one...)
Step 1:
Clean the beef heart
Remove all veins and fat
Cut into 1 inch cubes
Step 2:
Marinade
1 bottle (750 ml) full bodied red wine (cheap is fine)
2 carrots, coarsely chopped
1 onion, thickly sliced
1 large leek (White and tender green) halved lengthwise and thickly
sliced cross wide
1 head of garlic, halved horizontally
1 lemon, quartered
In a large saucepan, boil the wine until it is reduced to 2 cups
(about 10 minutes). Add the carrots, leek, onions, halved garlic
head, lemo, plum tomatoes, thyme, oregano, pepper corns, and bay
leaves and simmer for 5 minutes. Let the marinade cool completely.
If you want, you can burn off the lest dregs of the alcohol
Step 3:
Seal beef heart and marinade in a large ziplock bag and stick this in
the fridge for 12-24 hours.
Step 4:
About an hour before grilling, start threading the beef heart onto skewers.
Step 5:
Combine 1/3rd cup dried Aji chilis
1 tablespoon vegetable oil (I use mustard oil)
salt to taste
(Aji chillis are just a recommendation. You can use most any type of
dried chillis. I think that a few chipotles add a nice smokiness)
Brush sauce onto skewers
Step 6:
Best cooked over a grill for 4-6 minutes
Turn frequently and baste frequently
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