Beef Heart kebabs might seem like a recipe for the adventurous, but they are absolutely delicious and not offaly as one might expect, but lean and satisfyingly rich. This recipe is inspired by a Peruvian recipe called Anticuchos de Corazon, but be warned it contains lots of chilli!
This recipe has kindly been provided by eco-chef Tom Hunt, author of The Natural Cook
500g ox heart, trimmed carefully, cut into small cubes
1 tbsp cumin seeds, toasted 6 cloves garlic, peeled, roughly chopped
1 tsp dried oregano
2 large red or yellow chillies, finely chopped
1 tbsp tomato puree
1 tsp chipotle Tabasco sauce
100ml red wine vinegar Fried potatoes and coriander for serving (optional)
Marinate the meat at least 30 minutes before you cook it
To make the marinade, pound the ingredients in a pestle and mortar, start by grinding the dry ingredients (cumin, salt and oregano) to a powder
Next add the chilli and garlic and grind to a paste then add the tomato puree, Tabasco and vinegar and stir
Cover the meat in the marinade and mix thoroughly. Once marinated, skewer the meat
Cook the kebabs on a very hot BBQ for one minute each side and serve tender and pink
Serve with potatoes boiled, sliced and fried in the leftover marinade with fresh coriander if you have some
Much overlooked but extremely tasty piece of beef, slow cooked it's very tender, marinated and made into kebabs or simply sliced into steaks to quick...