BBQ Ox Heart Sandwich Recipe
by Helen Graves
4
45 minutes
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