← Back to Search Results
grilling
Marinated Grilled Beef Hearts

Photo by: Tom Eckerle
Comments: 0
 

Recipe

Beef hearts are a chuckwagon legacy. The dish has a very aromatic blend of spices and herbs and is a simple preparation.

Ingredients

  • 1 beef heart (3 to 4 pounds), fat and nerves, removed, and cut into 1-inch cubes
  • 12 cloves garlic, chopped
  • 1 red onion, thinly sliced
  • ¼ cup chopped fresh oregano
  • 2 teaspoons ground cumin
  • Freshly milled black pepper
  • 1 bottle (25.4 ounces) dry red wine
  • Salt, for grilling

Salsa Rena(makes 1/2 to 3/4 cup)

  • 12 dried New Mexican chile pepper pods
  • 1 tablespoon chopped fresh oregano
  • Salt
  • 2 to 3 tablespoons olive oil

Special Equipment:

  • Grill with pinon, mesquite, or charcoal
  • Stainless-steel skewers

Directions

For the beef: Place the cubed beef heart in a mixing bowl. Add all the ingredients except the wine and mix.  Add the wine and mix.  Cover and refrigerate for 24 hours.

Prepare a fire of pinon, mesquite, or charcoal.  Drain the beef hearts, reserving the marinade.  Thread the cubes onto skewers and season with salt.

When the coals reach a dusty red glow, grill the hearts, turning often and basting with the remaining marinade. Beef hearts are best served rare with salsa.

Salsa Rena: Remove the stems and seeds from the chiles and soak in a bowl of warm water for 20 minutes.  Drain the chiles.  Process the chiles in a food processor, turning the machine on and off until they begin to puree.  Add the oregano and a generous amount of salt.  Turn the processor on and gradually add the oil.  For a very hot sauce, add chile seeds to suit your taste.

Serve with grilled beef hearts or with tequila as a chaser.


© Christopher Idone
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 10 servings, and includes 1 teaspoon of salt.

640kcal (32%)
54mg (5%)
12mg (20%)
10mcg RAE (0%)
1514mg
114mg
85g
1g
0g
5g
591mg (197%)
705mg (29%)
7g (35%)
22g (34%)
21mg (118%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

desserts-4-today Desserts 4 Today
by Abby Dodge
down-home-with-the-neelys-a-southern-family-cookbook Down Home with the Neelys: ...
by Gina Neely, Pat Neely
cook-with-jamie Cook with Jamie
by Jamie Oliver
the-mozza-cookbook The Mozza Cookbook
by Nancy Silverton
jacques-torres-a-year-in-chocolate-80-recipes-for-holidays-and-special-occasions Jacques Torres' A Year in C...
by Judith Choate, Jacques Torres
good-to-the-grain Good to the Grain
by Kim Boyce
mexican-everyday Mexican Everyday
by Rick Bayless
big-fat-cookies Big Fat Cookies
by Elinor Klivans
living-raw-food Living Raw Food
by Sarma Melngailis
usa-cookbook U.S.A. Cookbook
by Sheila Lukins
chez-panisse-fruit Chez Panisse Fruit
by Alice Waters
nigella-express Nigella Express
by Nigella Lawson
spice Spice
by Ana Sortun
how-to-be-a-domestic-goddess How to be a Domestic Goddess
by Nigella Lawson
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?