Peruvian Beef Hearts
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- Опубліковано 5 вер 2024
- For anyone that has a heart - this is the way to go! Ask any member of the Peruvian diaspora what to do with a cow heart and they'll wistfully say 'Anticuchos' and a small tear will well up in the corner of their eye thinking of home.
Anticuchos is a wildly popular street food from Peru, made by marinating then quickly grilling skewers of cow hearts. Terrifically simple, it imparts a big, bold tangy flavour without necessarily a lot of heat.
The hearts themselves are surprisingly mild, and provided they are not overcooked, deliciously tender. This one is a winner.
Needless to say, I guesstimated my way through the recipe for the Ahi marinade, but if you want to be accurate, here's a good one:
Anticuchos
Author: Peru Delights
Recipe type: Appetizer
Prep time: 4 hours Cook time: 6 mins Total time: 4 hours 6 mins
Serves: 4
Ingredients
1heart of cow or veal, clean and cut in squares (use chicken or beef if you prefer)
Marinade:
½cup ají panca paste
1tablespoon garlic, finely chopped
¼ cup red wine vinegar
1tablespoon dried oregano
½ cup vegetable oil
Salt
1 teaspoon cumin
Sides:
2 Russet potatoes, boiled, peeled, and cut in thick slices
2 Peruvian giant kernel corns, boiled, and cut in thick slices
To serve:
Aji amarillo paste mixed with chopped scallions and salt
It's well worth reading up on the history and culture of this iconic food and this page does a great job:
perudelights.co...
Enjoy!
Peruvian food is delicious ....saludos desde lima Perú.
cooked for my peruvian neighbours today, they totally loved it, so amazing they said ;) thanks for the great video mate
I use balsamic vinegar + smoke paprika. The taste is actually quite close to the traditional recipe. Moreover, I save the scrapes for making beef bone broth. Absolutely no waste. cheers!
Benny Hill was a megalomaniac and a seal predator and an as hole to the male cast. I was crushed to learn that as I loved it as a kid.
The meat looks great , thanks for showing how to break it diwn, it's a very underestimated piece of meat. My family are butchers and I'm used to weird food. The is just a lean and low cholesterol cut. Yum.
great job mate. Anticuchos and ají amarillo sauce is the best combination of flavours
Amazing video! It is time that people learn to use cheaper cuts that are outstanding variation of the so boring Tenderloin and other so costly cuts. Thanks for a great tutorial... which was not easy to find. Yours the absolute best, as trimming and getting this nice cuts out of the heart can only bring out great result. Thnak you again, mc
Awesome recipe. Gonna try this with my deer hearts this fall. Thank you.
Constructive criticism: don't have songs in the background. A melody is ok but a song makes it difficult to ignore.
Great job with the marinade tbh… it all looks proper. I say that as a Bolivian (we make anticuchos too)
I looked around different videos on UA-cam to see which way would appeal to me to cook my beef heart and your is my preferred method looks great and exactly what I was looking for to get the best of this experience very easy and looks delicious thanks for sharing saludos desde el sur de Texas new subscriber!
Excellent job in cutting the heart meat
I will be trying this as it sounds fantastic. Thank you.
WELLLL executed mate!! Damn well executed. I swear I could smell it right through my computer! LOL Great video with all the right details. Thanks for showing it so clear, so well!!! Since I looked up your video because I just got a grassfed beef hear, this makes me want to do a version with a variety of organic veggie kabobs rather than the spuds. Garlic, onion, pre-steamed carrot, zucks, romas, bells, jalapeno, all basted with coconut oil and seasonings the whole time they grill, then raked off their skewers into simmering hot grassfed butter, in a little cast iron pot to keep them all hot while you feast. This version would lean more towards paleo and keto eating habits.
Awesome video. I'm gonna cook this heart this week and will let you all know. Cheers!
The susase is awesome
Webers rock!
As a Peruvian I can say your video is the best I seen around, well explained. You forgot to make the hot sauce for the anticuxhos....lol.
Cooked it twice. Great.
Woah I'm here exactly! Great video! 10/11/2021
Great video! Way to show off the versatility of the kettle and good use of your fuel! Going to do that sauce.
Gotta admit I'm not a huge fan of Offal, especially after a certain job I had about 20 years ago... But the way you've prepared the skewers, I'd be tempted to give it a try!
You should try it, tourist Foreigners in Peru really like it, maybe when they tell it what is it they suprise, and is very cheap the meat in other countries, here is not so much because it has a lot of demand. And it is not spicy at all it just give the flavour.
Oh yay, Great Job
Great job tasted great I went heavier on garlic and achiote YUM FREAKIN GREAT
Excelente vídeo body!
I would appreciate another beef heart skewers video with a different or further developed recipe.
tu si sabes
VIVA EL PERU ! BEST FOOD IN THE WORLD !
Mmm deliciouss!!!!
it wouldn't be complete without a closeup of you masticating your food while maintaining constant eye contact with the camera.....:)
If it were me, everything you cut off, I'd make a stew out of. The fat you cut off it healthy for us. I recommend just leaving it on. But it's a preference thing for sure. Looks delicious btw
Everytime I've made this I was judt winging it and I crushed it. The one time I tried to do somethng I saw someone on YoyTube it was shite. This looks great though.
But the previous times I was able to convince myself it was good or better than fiket mignot. When I trird to follow someone else's recipe...I got the results of a shit Chinese eatery with some low quality meat.
Treat this meat like cow tongue or steaks and cook medium rare for an amazing experiemce. They are delicate and tender and dont need much cooking.Treat it like Sashimi.
Stringy bits ok to give to the dogs?
DELICIOUS I found that beef heart tastes very similar to deer ? or am i wrong?
I would agree. Just a little of a liver taste that makes it super beefy.
Like a filet.
Anticichos
awesome.
3:55 “a very large, SOLID, piece of meat.”
Thats what she said
I never understood why Americans are so negative when it come down to eating organs...? Beef heart has all B complex vitamins plus selenium etc etc ... more nutrients than muscle.
Plus, it’s still a muscle
Delicioso 😋 😍🇵🇪👏
What kind of chili was that and how many did you use?
Take that extra and grind it up with meat for burgers or boil for broth and dog treats. That was a lot to toss, even heart isn't cheap anymore.
Beef heart when grilled and seasoned taste like rare rib eye
Would lamb heart fat render down on a smoker?
hi
від серця до живота
Some say leave the fat as it's one of the best animal fats available and is flavorful. By the time you're done with your heart there is nothing left but a couple of thin slices. I'll look elsewhere.
TRy with chicken heart. the secret is in the sauce before,
chicken hearts a la chimchurri marinade. or peruvian aji. yummmmmeeee.
Cut the background music while speaking..it is distracting. o/w good video
If you talk about unigue I hate it. It must be find everywhere.
I have a good heart.........Nahhh