Beef heart skewers with honey-salt glaze
Beef heart, the gateway organ meat. Cubed, skewered, grilled hot and fast. Tastes like a slightly leaner steak. The honey glaze caramelises in the final minute.
- Variant
- animal based
- Prep
- 15 min
- Cook
- 8 min
- Serves
- 2
Ingredients
- 01500 g beef heart, trimmed and cut into 3 cm cubes
- 021 tbsp raw honey
- 031 tbsp salt
- 041 tbsp tallow, melted
- 05Skewers (metal or pre-soaked wooden)
Method
Trim the heart of any silver skin, large fat deposits, or arteries. Cut into uniform 3 cm cubes.
In a bowl, combine the honey, salt, and melted tallow. Stir until the honey loosens. Add the heart cubes and toss to coat. Let sit 10 minutes while you heat the grill.
Heat a grill, grill pan, or heavy frying pan to high. The pan needs to be smoking-hot — heart is best cooked fast.
Thread the heart cubes onto skewers, 5-6 cubes per skewer. Reserve any leftover honey-salt glaze.
Grill the skewers 90 seconds on each of four sides — total cook around 6 minutes for medium-rare. Heart is best slightly pink in the centre; overcooked it turns rubbery.
Brush with the reserved glaze in the final minute on the heat. The honey will caramelise and form a sticky surface.
Rest 2 minutes off heat. Slide off the skewers and eat immediately.