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View Full Version : From the Heart:Anticuchos


MS2SB
10-06-2015, 01:40 PM
Two weeks ago, the farm we purchased our cow from had their slaughter day where they harevested 6 cows. I requested the organ meat from our cow (heart, liver and tongue) along with any extra that wasn't going to be picked up, all in all I came away with 3 hears, two tongues and one whole liver.

When I got home I took to breaking down the hearts so they could be frozen. I grabbed a carving knife, a sharp pairing knife and recalled my 12th grade AP Biology class where we dissected cow hearts as a final exam.

These were still warm as I began surgery.
http://i1243.photobucket.com/albums/gg556/dgoldman17/Anticuchos/FOT983B_zpsm2k20qkx.jpg (http://s1243.photobucket.com/user/dgoldman17/media/Anticuchos/FOT983B_zpsm2k20qkx.jpg.html)
http://i1243.photobucket.com/albums/gg556/dgoldman17/Anticuchos/V__FC1C_zpss2yl0vzi.jpg (http://s1243.photobucket.com/user/dgoldman17/media/Anticuchos/V__FC1C_zpss2yl0vzi.jpg.html)

I started by making a shallow incision along the natural seam between the ventricals and started to butterfly the heart.
http://i1243.photobucket.com/albums/gg556/dgoldman17/Anticuchos/V__079A4_zpsmjbpixf8.jpg (http://s1243.photobucket.com/user/dgoldman17/media/Anticuchos/V__079A4_zpsmjbpixf8.jpg.html)

Next I took a sharp pairing knife and cut out the veins, valves, auricles and atriums.
http://i1243.photobucket.com/albums/gg556/dgoldman17/Anticuchos/V__F0201_zpsae4aaxpg.jpeg (http://s1243.photobucket.com/user/dgoldman17/media/Anticuchos/V__F0201_zpsae4aaxpg.jpeg.html)

Once you get the heart opened up you just trim away all the veins and interior blood vessels and the silverskin.
http://i1243.photobucket.com/albums/gg556/dgoldman17/Anticuchos/V__885F_zpst41xabcl.jpg (http://s1243.photobucket.com/user/dgoldman17/media/Anticuchos/V__885F_zpst41xabcl.jpg.html)

Finally I flipped it over and cut off all of the fat and silver skin from the outside just like you'd trim a brisket or tri-tip.

Once I got them prepped, I realized I had no idea what to do with them! I called a friend of mine who is a chef and his immediate response was Anticuchos, a Peruvian kebab style dish.

In honor of my Seahawks playing on MNF last night I decided to give the heart a shot. Sunday night I cut the heart into bite sized cubes and tossed them in a marinade of EVOO (1/2C), red wine vinegar (1/4C), the juice of a lemon, a heavy TBS or two of Spanish paprika, 3 cloves garlic and a habanero that I smoke dried the day before and ground. After an overnight soak i skewered them and started the grill.
http://i1243.photobucket.com/albums/gg556/dgoldman17/Anticuchos/WP_20151005_17_05_39_Pro_zps3jpmslnl.jpg (http://s1243.photobucket.com/user/dgoldman17/media/Anticuchos/WP_20151005_17_05_39_Pro_zps3jpmslnl.jpg.html)

Tossed them onto a hot fire for about 3 minutes a side and then enjoyed.
http://i1243.photobucket.com/albums/gg556/dgoldman17/Anticuchos/WP_20151005_17_46_35_Pro_zpsnmn13xdk.jpg (http://s1243.photobucket.com/user/dgoldman17/media/Anticuchos/WP_20151005_17_46_35_Pro_zpsnmn13xdk.jpg.html)

This was the first time I had eaten beef heart and i was impressed. the texture was similar to tenderloin and the flavor was fantastic. I'm very glad I picked up a couple extra of these.

Thanks for looking.

PatAttack
10-06-2015, 01:44 PM
Wow! Very nice and thanks for the tutorial!

CakeM1x
10-06-2015, 02:20 PM
Nothing wrong with beef heart! Love getting people's organ meats cause it grosses them out.

MS2SB
10-06-2015, 02:24 PM
I took a couple of skewers over to the neighbors house and asked who wanted to try something different. They dove right in and enjoyed them.

Shagdog
10-06-2015, 02:30 PM
That looks great! I've never been a big fan of organ meat, but you may have just swayed me...

qman
10-06-2015, 02:53 PM
Nice surgery there. Good choice for the first cook too. I love the heart and the tongue. They are not the same as the other organs. Heart and tongue are muscle meat, and handled right are delicious.

ssv3
10-06-2015, 02:57 PM
Can't go wrong with that. Trimmed and cooked perfect. Love beef heart.

MS2SB
10-06-2015, 03:15 PM
That looks great! I've never been a big fan of organ meat, but you may have just swayed me...

The heart at least didn't have the minerally/gamey flavor or "odd" textures you get from other organ meats. If you can find a heart that's already cleaned, I would definitely suggest this type of preparation.

landarc
10-06-2015, 04:01 PM
Wow, you requested the offal from your steer, and it has three hearts and two tongues, but, just one liver, must have been a funny looking steer.

In any event, anticuchoes is delicious, you made a great discovery and did a nice job butchering them. I'm the guy who always gets the undercooked one

MS2SB
10-06-2015, 04:16 PM
Wow, you requested the offal from your steer, and it has three hearts and two tongues, but, just one liver, must have been a funny looking steer.


It was an absolutely gnarly looking beast.

Teleking
10-06-2015, 06:22 PM
That looks offal! Good eats right there, think pastrami!. Just ground a moose heart on Sunday for sausage. Tongue makes good pastrami also.

htrisna
10-06-2015, 06:32 PM
I looove properly cooked organ meats (I'm Indonesian, tons of those types of dishes where I came from). I like to vacuum seal the hearts or gizzards in seasoning, with something acidic to neutralize gameyness (I use Tamarind paste, but citrus juices work well too), and crock pot the bag in water for 8 hours the night before to tenderize.

Take em out of the bag, skewer, and grill.

Below is a picture of Chicken hearts done that way. Rich, umamous, and delicious.
http://i1258.photobucket.com/albums/ii530/htrisna/bbq/ed3b9cd5ad00be545720efcf904c2df9.jpg

silverfinger
10-06-2015, 06:48 PM
I've never seen beef heart for sale before but now I'm gonna keep an eye out for it.

Teleking
10-06-2015, 08:24 PM
Back too people that cringe at offal becomes some wicked awesome tasting sausage. They don't know, I don't tell. Yes I'm that arse hole. I'm thinking it's no worse than the lips and arse holes that goes in hot dogs and such.

c farmer
10-06-2015, 08:56 PM
Great post. I am gonna try it.

Smoke on Badger Mountain
10-06-2015, 08:57 PM
That's pretty cool!

MS2SB
10-07-2015, 11:30 AM
That looks offal! Good eats right there, think pastrami!. Just ground a moose heart on Sunday for sausage. Tongue makes good pastrami also.
I was thinking pastrami for the next heart, as well as one of the two tongues. Planning on doing a traditional lengua for the other tongue using Tonybel's process.



I looove properly cooked organ meats (I'm Indonesian, tons of those types of dishes where I came from). I like to vacuum seal the hearts or gizzards in seasoning, with something acidic to neutralize gameyness (I use Tamarind paste, but citrus juices work well too), and crock pot the bag in water for 8 hours the night before to tenderize.

Take em out of the bag, skewer, and grill.


This sounds great. I have an immersion circulator so I could use that for the par-cooking stage. I haven't used tamarind paste before but can definitely find it close by. Thanks for the idea.

cowgirl
10-07-2015, 12:21 PM
Good eats right there. Great job!