Bbq Veal Heart Recipes

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BBQ VEAL HEART



BBQ Veal Heart image

This recipe calls for only 7 minutes of cooking time and recommends that the heart be served medium rare - I like mine just the slightest shade of pink so cook it a total of 12 minutes, but do not overcook

Provided by Bergy

Categories     Veal

Time 17m

Yield 2 serving(s)

Number Of Ingredients 5

1 (1 lb) veal heart, trimmed of external fat and connective tissue,split in half,veins removed,washed and dried
1 tablespoon olive oil or 1 tablespoon peanut oil
1 teaspoon vinegar
1 tablespoon soy sauce
pepper

Steps:

  • Mix all the ingredients, except heart& marinate the heart for apprx 1 hour BBQ or broil the heart cut side up, 3-4" from heat source.
  • Cook 3 minutes, baste& turn, cook 3 minutes, turn& baste, cook 1 minute more.

ANTICUCHOS (GRILLED BEEF HEART)



Anticuchos (Grilled Beef Heart) image

Provided by Food Network

Categories     appetizer

Time 5h30m

Number Of Ingredients 10

8 dried Puya chiles or 4 dried California chiles, wiped clean
4 Chiles de Arbol
2 tablespoons Annatto seeds
1 garlic cloves, peeled
1 teaspoon cumin seeds
1/2 cup red wine vinegar
1 jalapeno chile, stemmed, seeded and roughly chopped
1/2 cup olive oil
2 teaspoons salt
1 pound beef hearts, trimmed of all sinew and silverskin

Steps:

  • Remove stems from chiles and shake out and discard seeds. In small saucepan place chiles with enough water to cover. Bring to a boil, remove from heat and let sit 20 minutes to soften. Drain and discard water. In a blender combine dried chiles, annatto seeds, garlic, cumin, red wine vinegar and jalapeno. Puree at high speed 1 - 2 minutes, or until thick and smooth. Add olive oil and salt and blend again until mixed. Cut beef hearts into 2 x 1/4-inch strips. Place in a bowl, pour over chile mixture and toss to coat evenly. Cover and marinate in the refrigerator at least 4 hours or overnight. Preheat grill or broiler. Thread 4 - 5 pieces of beef heart on a bamboo skewer. Grill until seared on all sides, about 3 - 5 minutes. Serve hot.

BARBECUED VEAL



Barbecued Veal image

Provided by Julia Reed

Categories     dinner, main course

Time 2h30m

Yield 6 to 8 servings

Number Of Ingredients 15

1 boneless veal shoulder (about 5 pounds)
2 bunches green onions, trimmed, some tops included, cut in half
1 large yellow onion, cut into chunks
1 green bell pepper, cut into chunks
8 sprigs parsley, roughly chopped
3 large cloves garlic, peeled
1/2 cup peanut oil
1/2 cup canned tomato sauce
1/2 cup red-wine vinegar or sherry vinegar
1/4 cup Worcestershire sauce
1/4 cup honey
1 tablespoon capers, drained
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon Tabasco sauce

Steps:

  • Unroll the veal shoulder. Place it in a deep baking dish. Set aside.
  • Place the onions, green pepper, parsley and garlic in a food processor and pulse until mixture is cut to medium-size bits.
  • Heat the oil over medium heat in a skillet and add the contents of the food processor. Simmer for 5 minutes and stir in remaining ingredients. Simmer for 20 minutes. Taste for seasoning and cool.
  • Completely cover the veal with the mixture. Cover and refrigerate at least 5 hours, or overnight, turning the meat once or twice.
  • About an hour before cooking, remove the meat from the refrigerator. Prepare coals for a barbecue or heat a gas grill. Preheat the oven to 375 degrees. When the grill is ready, remove the meat from the marinade and grill each side 15 minutes, turning frequently to keep the meat from burning.
  • Meanwhile, heat the marinade. Place the meat in a deep casserole, pour the sauce around it and cover. Bake for 1 hour. If still tough, bake up to 30 minutes longer. Spoon sauce over each serving and serve the rest on the side.

Nutrition Facts : @context http, Calories 453, UnsaturatedFat 15 grams, Carbohydrate 17 grams, Fat 24 grams, Fiber 2 grams, Protein 41 grams, SaturatedFat 7 grams, Sodium 668 milligrams, Sugar 12 grams

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