"Bob Terwilliger" wrote in
:

none wrote:

I've never seen beef heart, but it looks a lot "meatier" than I had
imagined. I had visualized something like a tomato with the seeds
removed - Only made of meat. Thin walls, lots of empty inside...
Now, if it isn't as tough and chewy as I suspect it is, I might
actually try it some day.


If you want to make low-fat chili, beef heart is a very good choice
for the meat. (Venison is another good choice.)


This dish from my files is popular in Peru.

Anticuchos:

N.B. This dish requires a 24-hour start, unless you substitute rump steak
for the beef heart, in which case 6-8 hours is enough.

1½ lbs. beef heart
3-4 cloves garlic, minced
4 Tbsp. aji panca paste (available in many Latin food stores)
½ cup red wine vinegar
1 tsp. ground cumin
½ tsp. fresh oregano, chopped fine
1 tsp. salt
1 tsp. freshly ground black pepper
½ cup olive oil

8-10 bamboo skewers, soaked in water for half an hour

Trim heart of any fat and sinew and cut it into 1" cubes.

Combine all the remaining ingredients except the olive oil in a mixing
bowl and stir to blend. Slowly whisk in the olive oil.

Add heart cubes and mix to coat; cover and refrigerate for 24 hours.

You can use the broiler or fire up the barbie for the cooking. Thread 3-4
cubes onto each skewer and grill, turning often, until meat is
caramelized and firm, about 5-6 minutes over high heat.

Yum!

Mark.