• Grilled Bolivian Ox Heart Anticucho

    Read more...

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


    Ingredients

    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

    Instructions

    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.

    Like this recipe? You may also enjoy:

    Recipe Finder

    Related Recipes

    Cuisines

    Main Ingredients

    Occasions

    Seasons

    Back to Recipes Page