Ox heart skewers with guindilla chilli, mango & radish salsa


Preparation info

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Appears in

Fusion: A Culinary Journey


By Peter Gordon

Published 2010

  • About

An ox heart is not something that the faint-hearted should prepare. They are a huge muscle, and when one thinks about it, it seems somewhat odd to be cutting one up - well, that’s how I feel about it anyway. Interestingly, considering how much work the heart does, it isn’t that tough a muscle, although a little marinating will help keep it tasty. Once diced up, people will think it’s simply rump steak or the like. At Bellota restaurant in New Zealand our first head chef, Argentinean