• Grilled Bolivian Ox Heart Anticucho


Love a big, juicy steak? Try this alternative.

Ox heart is one of the most underrated cuts of meat. Period. It’s a huge muscle, and makes for an extremely tender stead. You could serve this at a party and guests would rave about this amazing cut, not suspecting for a second that it’s heart. The recipe also works well with beef heart, calves hear and lamb heart.

Grilled Bolivian Ox Heart Anticucho


For the Ox Heart

  • lb very fresh ox heart
  • 1 c minced cilantro
  • 1/4 c red onion
  • 2 minced garlic cloves
  • ground pepper
  • 1/4 c roasted ground peanuts
  • T peanut oil

For the Sauce

  • 2 minced garlic cloves
  • t chili paste
  • T tomato paste
  • 1/2 c chicken broth
  • 1/2 t sugar
  • T peanut butter
  • 1/4 c hoisin sauce
  • 1 fresh red chili, seeded and thinly sliced


Rinse and dry heart, trim away connective tissue and aortic/ventricle tissue.
Slice into triangles a 1/8-inch thick with 2-inch long sides.
Marinate for a few hours in: minced cilantro, red onion, peanut oil, garlic and ground pepper.
Skewer and grill the heart slices to medium rare and serve with the sauce below.

The Sauce

Heat the oil in a small pan and add the garlic, chili paste and tomato paste.
Fry until the garlic turns light brown. Add the broth, peanut butter, hoisin and sugar… simmer for 3 minutes. Cool and add the peanuts and chiles.

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