Barbecued ox heart sandwich
by
Helen's superb barbecued ox heart recipe is the perfect filling for a summer sandwich, topped off with punchy and tangy salsa verde to counteract the powerfully meaty flavour. Ox heart is a delicious and thrifty ingredient – just take care not to overcook it.
Ingredients
Ox heart sandwiches
- 4 white bread rolls, something with a bit of chew
- 1/2 ox heart , trimmed
- 1 small onion , sliced into thin wedges
- 1 tbsp of olive oil
Salsa verde
- capers , 1 small handful
- cornichons, 1 small handful
- 1 garlic clove
- 6 anchovy fillets
- flat-leaf parsley , 1 large handful, leaves picked
- 1 handful of basil , leaves picked
- 1 handful of mint , leaves picked
- 1 tbsp of wholegrain mustard
- 2 tbsp of red wine vinegar
- 6 tbsp of olive oil
- pepper
- 1 pinch of sugar
Method
1
While your BBQ is heating up, make the salsa verde by chopping the herbs, capers, cornichons and anchovies finely, then put all in a bowl and add the mustard, pepper and vinegar. Stir in the oil. If you find it too tangy or have a less than great red wine vinegar, add a pinch of sugar
2
Slice the heart into 1–2cm slices, trimming it of any tubes or chewy looking bits as you go along. Place the slices in a bowl with the onions and olive oil. Add some black pepper and mix well
3
When the BBQ is ready (all the flames have died down and the coals are covered in a layer of white ash), cook your heart slices and onions for a couple of minutes each side
4
Split the buns and toast them briefly on the BBQ, then add the sliced heart, onions, a hefty dollop of salsa verde and cram into face
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Barbecued ox heart sandwich
