Ox Heart Anticuchos with Yellow Pepper Sauce
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Feeds 3 - 4 people 
Prep time 720m
Cook time 50m
Description
This dish is a Peruvian barbecue classic. Ox heart may seem intimidating but it’s actually very easy to cook. Simply trim down and dice and you will have lots of lean meat, which is healthy and cooks very quickly. We love to eat it with a spicy pepper sauce made with aromatic scotch bonnet chillies.
- ½ ox heart, trimmed of all fat, and cubed
- 2 teaspoons smoked paprika
- 1 head garlic
- 1 tablespoon ground cumin
- 2 teaspoons dried oregano
- 100ml red wine vinegar
- For the sauce
- 2 tablespoons olive oil
- 2 yellow peppers, stalk and seeds removed and cut into large wedges
- 2 scotch bonnet chillies
- 1 teaspoon ground cumin
- 1 head garlic, left whole and unpeeled but the very top sliced off
- 2 bay leaves
- 2 tablespoons red wine vinegar
- Olive oil, for cooking
- Blend garlic, vinegar, cumin, oregano, red wine vinegar, olive oil and some salt and pepper to a paste, and marinate the diced ox heart pieces overnight, if possible.
- Preheat the oven to 180C. Place the peppers, chillies, bay leaves and garlic in a roasting tin and coat with olive oil. Season with salt and pepper and cook until soft - 30 to 40 minutes. Remove the bay leaves and whizz the peppers and chillies, cumin and garlic (squeeze the roasted cloves out of their skins) with some salt and the red wine vinegar.
- Light the barbecue for direct cooking. Thread the ox heart meat onto skewers and grill for a couple of minutes each side over high heat. Serve with the sauce.
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Ingredients you will need
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Ox Heart, Fresh, +/-2.7kg£19.95Contrary to its’ size, ox heart actually only needs a short cook, similarly to a steak, if cooking on a hot grill or BBQ. You can cook ox heart in a number of ways, such as being barbecued or stuffed with mushrooms. The ox heart will need to be trimmed, as they have a layer of protective fat, due ...
