Recipe detail

Name: Skewered hearts
Yield: 8
Cuisine: Other
Ingredients: 1.0000 kg beef heart, diced in 5cm cubes; 200.0000 ml red wine vinegar; 10.0000 g cumin, ground; 4.0000 g black pepper, ground; 3.0000 g salt; 4.0000 tPcs garlic cloves, halved and stemmed; 5.0000 g parsley leaves, finely chopped; 5.0000 g coriander leaves, finely chopped; 3.0000 tPcs chilies, seeded and finely chopped; 200.0000 ml evoo; 4.0000 tPcs corn on the cob, halved and steamed; 8.0000 tPcs potatoes, boiled, peeled and halved; 24.0000 tPcs bamboo skewers, soaked in water

Beef Skewered hearts

7.1. 2022

Author: Jaroslav Mikoška

Company: Retigo

Food category: Beef

Cuisine: Other

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Program steps

To view the entire table, move the table to the right.

Hot air

100 %

Termination by time

01:30 mm:ss

260 °C

100 %

turn over the skewers

Hot air

100 %

Termination by time

01:30 mm:ss

160 °C

100 %

Ingredients - number of portions - 8

Name	Value	Unit
beef heart, diced in 5cm cubes	1	kg
red wine vinegar	200	ml
cumin, ground	10	g
black pepper, ground	4	g
salt	3	g
garlic cloves, halved and stemmed	4	pcs
parsley leaves, finely chopped	5	g
coriander leaves, finely chopped	5	g
chilies, seeded and finely chopped	3	pcs
evoo	200	ml
corn on the cob, halved and steamed	4	pcs
potatoes, boiled, peeled and halved	8	pcs
bamboo skewers, soaked in water	24	pcs

Directions

1. Blend 100ml of the evoo together with the chilies, garlic and vinegar into a paste 2. Rub the paste onto the heart pieces and chill. Marinate for 30 minutes 3. Insert the Teflon grill tray in the oven and set on dry heat at 280°C 4. Mount the diced hearts on your skewers, about four or five per piece 5. Reserve the marinade for basting 6. Grill for 90 seconds on each side, basting as you quickly turn the skewers 7. Meanwhile, also grill the corn and potatoes, and baste as you go along 8. Serve

Recommended accessories

Vision Express Grill