Subscribe in a reader
© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
| Subscribe in a reader |
| |
Recipe from: Chef #928625
Servings: 6
1 beef heart, about 1 ½ pounds
For the Marinade:
3 tablespoons soy sauce
½ cup rice wine (ch'onju or chinese rice wine)
1 Asian pears, grated or 4 tablespoons fresh lemon juice
4 green onions, green and white part, finely minced
4 garlic cloves, crushed and minced
6 walnut halves, finely chopped
3 tablespoons sugar
1 tablespoon sesame oil
1 tablespoon toasted sesame seeds
black pepper, to taste
Clean and trim the heart of the outer membrane and any excess fat — this is very easy as there is very little actual fat inside the heart. Most of it will be outside the muscle tissue. Using a sharp knife, cut the meat into strips about ½ to 1 inch wide and almost paper thin.
Mix all marinade ingredients, mix with the meat, massaging everything together and marinade overnight.
Start a fire about 30 minutes before cooking time — charcoal is best but your preference. Thread the meat strips onto skewers, passing the skewers through the meat several times lengthwise. Grill about 4 minutes per side or until done to your liking.