Cuore di Bue sulla Brace
Region: Italy
Category: Variety Meats
Season: Summer
Difficulty: Easy but special equipment needed and long cooking and/or non-working time
Beef heart is a perfect introduction to grilled variety meats because the flavor is notLO.jpg)
at all unusual–it tastes like beef. This recipe is flavored with oregano, garlic, and olive oil and works very well with veal kidneys also.
[photo: Clifford A. Wright]
Yield: Makes 4 servings
Preparation Time: 2:30 hours
1 1/2 pounds beef heart (see Note), sliced 1/4 inch thick
1/4 cup extra-virgin olive oil
Salt and freshly ground black pepper to taste
1 teaspoon fresh rosemary or dried oregano
2 garlic cloves, finely chopped
Juice of 1 lemon
1. Arrange the sliced heart in a 9 x 12-inch glass or ceramic baking pan and coat with olive oil, season with salt and pepper, rosemary or oregano, garlic, and lemon juice. Toss well. Leave to marinate in the refrigerator, covered, for 2 hours, stirring once or twice. Remove the heart from the refrigerator 15 minutes before grilling.
2. Prepare a low charcoal fire or preheat a gas grill for 15 minutes on low.
3. Remove the heart from the marinade, reserving the marinade. Place the sliced heart on the grill and cook, turning occasionally, until golden brown, about 20 minutes. Baste with the marinade during grilling.
Variation:
Note: Ask the butcher at your supermarket to order beef or veal heart.
Posted: 01/02/2007