This recipe is a HOT one. Great as a BBQ point of difference and you’ll be surprised at how tasty it is. If you don’t like it hot, reduce the amount of chilli. Makes enough for 4.
- 1 beef heart
- 8 garlic cloves, minced
- 2 large red chilies seeded and diced
- 1 Tbs finely sliced lemon rind (yellow part only)
- 2 Tbs cumin, ground
- 1/2 Tbs oregano,dried
- 1 tsp salt, to taste
- 1 tsp pepper, black, to taste
- 2 cups red wine vinegar
What to do:
Clean the beef heart thoroughly, removing all nerves and fat. Cut into thin slices, place in non-reactive bowl, refrigerate and set aside. Combine garlic, lemon rind, chiles, cumin, oregan, salt and pepper and 1 1/2 cups vinegar. Reserve 1/2 cup of the marinade to use a a dipping sauce and pour the rest over the meat. Add more vinegar, if necessary, to cover meat completely. Marinate, refrigerated, 12-24 hours. About 1 hour before grilling, remove meat from marinade and thread on skewers. Reserve marinade to brush skewered meat with and grill over hot coals or on a BBQ plate, turning and basting to cook quickly on all sides. Best cooked medium well, 4-6 minutes on the BBQ.
Serve with reserved sauce for dipping.