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Anticuchos picante

Page history last edited by rwilley@... 10 years, 9 months ago

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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