Grilled Beef Heart with Roasted Golden Beets and Horseradish Recipe
- 1 beef heart (approximately 23 lbs), trimmed of sinew and gristle, and cut into 2-inch-wide chunks
- 3 cloves garlic, crushed, skin on
- 12 sprigs of fresh thyme, crushed
- 1 cup orange juice
- 1 1/2 cups white wine
- Splash of extra-virgin olive oil
- 1/4 cup champagne vinegar
- 1/4 cup finely grated fresh horseradish root
- 2 tablespoons orange juice
- 1 1/2 cups olive oil
- Extra-virgin olive oil
- 3 bunches baby golden beets, washed and tops removed
- 1 bunch thyme
- 1 bunch young and tender Italian parsley, leaves picked and washed, stems reserved
- 2 heads garlic, split in half
- 1 cup orange juice
- 1 cup water
- Extra-virgin olive oil
- Ground fennel seed
- 1 bunch chives, cut into 2-inch batons
- Fresh horseradish root for garnish
- Crush the garlic and thyme together.
- (Use a mortar and pestle if you have them.)
- Mix all ingredients in a bowl.
- Let the flavors blend for 1 hour.
- Pour the mixture over pieces of beef heart.
- Marinate for 2 hours, and then remove heart from marinade.
- Combine vinegar, horseradish, and orange juice in a mixing bowl.
- Season with salt and freshly ground black pepper.
- Whisk in olive oil (whisking while pouring, to emulsify).
- Finish with a little extra-virgin olive oil, for flavor.
- Taste and adjust seasoning, if necessary.
- Preheat the oven to 325 degrees F.
- Place baby beets, thyme, parsley stems, and garlic in a non-reactive roasting pan.
- Add orange juice, water, and extra-virgin olive oil, making sure to coat evenly.
- Season with ground fennel seed, salt, and freshly ground black pepper.
- Cover pan with aluminum foil and place in the oven until the beets are completely tender, about 45 minutes.
- (Insert a knife into a beet, and if it slides in and out easily, theyre finished.)
- Uncover and let cool.
- To remove the skins, take an old dish towel and rub the skins off gently, to keep the shape of the beets.
- Cut the beets into different shapes, rounds and quarters; place in a mixing bowl, then dress with salt, freshly ground black pepper, and horseradish vinaigrette.
- At the last minute, add chive batons and parsley leaves.
- Preheat grill or grill pan until very hot.
- Season the hearts with salt and freshly ground black pepper.
- Grill the hearts about 3 minutes on each side (depending on thickness) to medium-rare.
- To serve, thinly slice the beef heart, and serve warm over the golden beet salad.
- To garnish, grate fresh horseradish and drizzle a bit of extra-virgin olive oil over the heart.
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Taken from www.chowhound.com/recipes/grilled-beef-heart-with-roasted-golden-beets-and-horseradish-10461 (may not work)