Ox Heart Anticuchos with Yellow Pepper Sauce
Drogo
4
15 minutes
50 minutes
These ox heart anticuchos are a delicious take on a classic Peruvian barbecue dish, combining lean, tender meat with the bold flavours of a spicy yellow pepper sauce. Although ox heart can seem intimidating, it is surprisingly easy to prepare: once trimmed and diced, it provides plenty of lean meat that cooks quickly while remaining wonderfully flavourful. Served with an aromatic sauce made with Scotch bonnet chillies, these skewers deliver a delicious balance of smoky, savoury and spicy flavours.
A fantastic choice for anyone looking to try something different, this anticuchos recipe brings the vibrant flavours of Peruvian street food to your table. Often enjoyed as beef heart skewers, anticuchos are traditionally grilled or barbecued for a beautifully charred finish. The fiery yellow pepper sauce provides a vibrant accompaniment to the rich meat, making these ox heart anticuchos an impressive option for summer barbecues, sharing plates or adventurous dinners.
Ingredients
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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
Directions
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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.
Ingredients you'll need
