” Rinderherz Spiesschen ” (Beef Heart Schaschlik)

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Cooking with Heart,  part two.

” beef heart skewers with spicy bean salad and chimichurri.

I had expected a whole lot of negative comments on cooking with offal.
To my surprise, most comments were positive and encouraging.
Many readers welcomed the opportunity to see food which is hard to find
in other publications these days.
(Never mind the fact that one food critic called a group of seattle chefs :
” Innovative and daring for using the whole animal in their kitchen’s “) . Daaahhhh.
Real chef’s have never stopped doing that, just as real, experienced food lovers have
never stopped searching for it and enjoying it whenever available.

So here it is, Beef Heart Shashlik .
It may be an acquired taste, but once you do have acquired it, …….  🙂
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Ingredients :

Beef heart,          diced, soaked in milk for at least 8 hours
Salt,                      to taste
Cayenne,             to taste
Garlic powder,   to taste
lemon juice,        to taste
Corn starch,       to dredge
Onions,               wedges
Olive oil,             for sauteeing

Method :

Season meat and onions liberally with pepper and garic powder,
dredge skewers in corn starch, shake of excess corn starch and saute
(grill if you prefer) until crisp on the outside, still light pink in the center.
When almost done, add onions to the pan and saute until meat has
desired temperature and onions start to caramelize. Sprinkle heart with
kosher or sea salt, drizzle with lemon juice, remove to absorbent paper.
Season onions with salt, pepper and garlic powder, remove to absorbent paper.
Serve with any salad and condiment / sauce,  such as chimichurri,
horse raddish, spicy salsa, mustard, etc.
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Image Source: Unknown (can anybody help out ?)

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5 comments

  1. Chef Hans; I am patiently waiting for your take on Ox Tail soup. The last time I had it was in the North of England many years ago. I saw the raw ingredients being contructed in the morning so it was an all-day affair. Served as the soup course for dinner at 7:30pm. A rich Van Dyke brown almost a redish colour, not quite watery, and not in the least thickened. It was unforgettable.

    Ox Tail soup remains very popular in the UK and Ireland. It is hearty, bold and spicy, with a little heat. Personally, I am always leaning toward the savory in most of my own favorite main dishes. Suffice to say I liked it right away. Definitely not as popular in the US, you never see it on restaurant menus and I’ve always thought that was a pity.

    It’s one of those soups which calls for a cold, windy winter’s night and a blazing fire. Fresh crusty bread makes it perfect.

    In your own good time Chef, I’d like to hear your take on Ox Tail soup, if you’d be so kind.

    Like

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