400g ox heart
1 big red onion
3 tbs of white wine vinegar
3 tbs dark soy sauce
4 tbs red wine
some parsley and or coriander leaves, fresh
3 cloves of garlic
salt, pepper and cumin
1 tbs. oregano dry or fresh
100ml beef stock (ideally fresh, but if not stock cubes will work)
fresh chili strips
Served with rice (and chips if you are Peruvian)
- Trim the heart, removing any fat and sinew. Then slice the ox heart into bitesize strips. Season the meat with salt, pepper, cumin, sliced or diced garlic and a tablespoon of oil. If you can leave this for an hour or two to marinate or even over night if you have time.
- Cut the onion and tomato into halves and then into about 4-5 wedges each half.
- Heat up a wok or large pan and add some vegetable oil, until the pan is very hot. Fry the heart in the hot saucepan for 2 minute turning a couple of times in total leaving the heart browned but medium rare.
- Fry the onion in the still hot wok. Before it browns but when it has softened add the beef stock and stir. Add the chili strips.
- When the onion has softened (~ 5 minutes), add the tomatoes and cook for another 3 minutes, until the tomato begins to shed juice.
- Put the Ox heart strips back into the wok. Then add the vinegar, 4 tbs. of red wine and the soy sauce and cook for 1 minute. Add more stock as desired to get more sauce.
- Add some parsley and/or corriander and oregano.
- Serve with rice (and chips if you are Peruvian).
Don’t worry if you don’t have exactly the right ingredients, if you have just white onions use them, if you don’t have red wine, don’t worry. this is supposed to be an affordable rustic dish using food that might otherwise go to waste. Use what you have and it should still taste great.