Beef Heart with Chili Garlic Vinegar

Introduction

The heart marinates overnight in brown vinegar, garlic, spicy red chili, cumin, and achiote, then cooks quickly over a barbecue grill. You get skewers with a firm, beefy bite and a sharp, spicy finish. It works well for a grill-focused dinner and keeps the ingredient list short.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Total Time: 32 minutes
• Servings: 5

Ingredients

• 1 beef heart
• 2 cloves of garlic
• ¼ cup of ground spicy red chili
• 2 cups of brown vinegar
• 1 teaspoon of ground cumin
• 1 teaspoon of achiote (annatto)
• 1 teaspoon of salt
• 1 teaspoon of ground black pepper

Instructions

1. Place all the above ingredients, other than the heart, in a bowl and mix thoroughly.
2. Clean the heart, removing all fat. Cut into bite-sized cubes. Place the heart pieces into the marinade mixture, and leave to marinate for about 10 hours or overnight. The heart should be completely covered by the marinade.
3. After marinating, thread the meat onto skewers. If desired, at this stage some additional ingredients such as bell peppers (capsicum) or corn-on-cob (cut to a similar size to the heart) may be also added to the skewers.
4. Cook the skewers on a barbecue grill, turning frequently while brushing with the marinade mix. When the meat is well done, remove skewers from grill and serve immediately.

Variations

• Reduce the ¼ cup of ground spicy red chili to 2 tablespoons if you want the vinegar and garlic to come through more clearly and the heat to hit later.
• Add bell peppers (capsicum) during the skewer step for a sweeter flavor and a softer texture between pieces of heart.
• Add corn-on-cob cut to a similar size to the heart for more char, more sweetness, and a heavier skewer that eats more like a full meal.
• Swap the brown vinegar for cane vinegar if that is what you have; the result is a little sharper and lighter in color.
• Cut the heart pieces slightly larger than bite-sized cubes if you want a juicier center, or slightly smaller if you want more char and faster cooking.

Tips for Success

• Remove all fat from the heart before marinating, or the skewers will eat chewy instead of clean and meaty.
• Make sure the heart is completely covered by the marinade so the vinegar and spices season it evenly.
• Thread the pieces with a little space between them so the heat can reach all sides on the grill.
• Turn the skewers frequently while brushing with marinade to prevent scorching from the chili and to build an even crust.
• Pull a piece from one skewer to check doneness; well-done heart should look fully cooked through with no red center.

Storage and Reheating

Store cooked skewers in an airtight container in the fridge for up to 3 days. For longer storage, remove the meat from the skewers, pack in a freezer-safe container or bag, and freeze for up to 2 months.

Reheat in a 350°F oven, covered loosely with foil, for 8 to 10 minutes, or in a skillet over medium heat for a few minutes, turning once or twice. A microwave works for small portions, but use short bursts so the heart does not toughen.

FAQ

Can you cook these without a barbecue grill?

Yes. Use a grill pan, cast-iron skillet, or broiler and turn the skewers often so they color evenly.

How long can you marinate the heart?

About 10 hours or overnight is a good range. Much longer than 24 hours can make the outside too firm from the vinegar.

How do you know when beef heart is done?

The pieces should be browned outside and fully cooked through when cut open. If the center still looks red, keep grilling and turning.

Can you make it less spicy?

Yes. Reduce the ground spicy red chili and keep the rest of the marinade the same so you still get the garlic, cumin, achiote, and vinegar balance.