Large ox hearts may be sliced and then grilled (broiled) if they are sufficiently tender; or, as more commonly happens, subjected to slow moist cooking, e.g. braising or stewing. Smaller ones are suitable for stuffing and then being baked. In peru, ox heart is marinaded in vinegar, skewered, grilled over charcoal and brushed with a hot sauce of chilli and ground annatto. There are innumerable composite dishes relying on mixed offal including the heart such haggis, haslet, sonofabitch stew, or the Filipino blood stew dinuguan. The smallest hearts of all, such as rabbits’, are apt to turn up with the edible meat in a casserole dish or the like.