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!
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
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!
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.
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.
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.
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.
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
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.
cooked for my peruvian neighbours today, they totally loved it, so amazing they said ;) thanks for the great video mate
Awesome recipe. Gonna try this with my deer hearts this fall. Thank you.
Peruvian food is delicious ....saludos desde lima Perú.
I will be trying this as it sounds fantastic. Thank you.
Awesome video. I'm gonna cook this heart this week and will let you all know. Cheers!
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!
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
great job mate. Anticuchos and ají amarillo sauce is the best combination of flavours
Great video! Way to show off the versatility of the kettle and good use of your fuel! Going to do that sauce.
Excellent job in cutting the heart meat
Great job with the marinade tbh… it all looks proper. I say that as a Bolivian (we make anticuchos too)
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!
Excelente vídeo body!
Oh yay, Great Job
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.
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.
I would appreciate another beef heart skewers video with a different or further developed recipe.
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.
Cooked it twice. Great.
Stringy bits ok to give to the dogs?
Woah I'm here exactly! Great video! 10/11/2021
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.
Great job tasted great I went heavier on garlic and achiote YUM FREAKIN GREAT
The susase is awesome
Mmm deliciouss!!!!
What kind of chili was that and how many did you use?
Constructive criticism: don't have songs in the background. A melody is ok but a song makes it difficult to ignore.
Would lamb heart fat render down on a smoker?
tu si sabes
VIVA EL PERU ! BEST FOOD IN THE WORLD !
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.
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
Webers rock!
it wouldn't be complete without a closeup of you masticating your food while maintaining constant eye contact with the camera.....:)
awesome.
Heart mmm good.
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.
3:55 “a very large, SOLID, piece of meat.”
Thats what she said
Anticichos
hi
Delicioso 😋 😍🇵🇪👏
Beef heart when grilled and seasoned taste like rare rib eye
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.
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
від серця до живота
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
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.
If you talk about unigue I hate it. It must be find everywhere.
I have a good heart.........Nahhh