Ox Heart Carpaccio

17 Oct

When you need a quick lunch at work, why don’t more people take a chunk of offal and a lime?

A question indeed. With all the talk of ceviche and the explosion of sushi in popularity, why isn’t carpaccio and tartare more routine? I don’t the answer, but I thought I’d try an alternative lunch last week and have some ox heart carpaccio. Queue: one lump beef, a tupperware, things to marinade.

I took my chunk of ox heart (read about that here) to work, chopped it into a size I would call a morsel, then squeezed a lime over the top and shook a bit of green tabasco on top. This was my pack-up. The tabasco is still in my bag and has come in handy on more than one occassion since. Always be prepared. The idea was in my 15 minute break, to have a healthy snack of heart and an orange. Main and pudding.

Here is the heart, immediately after being prepared:

And look at the difference:

It REALLY does cook the meat. This particular lunchtime I had to go back on the shop floor, so it marinaded for a bit too long I think (20 mins) – I think 10 mins would have been better. BUT it was well delicious. I added some Beauty Oil to the carpaccio mix. It was delightful. Obviously I wouldn’t eat this every day, but I would recommend trying it.

Maybe days when you need some extra iron? Or if you had a steak, you could trim a bit of and use it like this. Summer food. Hearty food. *pun intended*

For me, it was an experiment that went well. Try it and see!

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One Response to “Ox Heart Carpaccio”

  1. chowstalker October 17, 2012 at 11:16 pm #

    Hi! Last time I cooked heart, I decided to try a small bite raw. It was from a trusted source, so I felt safe. The flavor was really amazing and it was really tender. I’ll definitely try this next time. I’ve noticed with most of the offal, a little goes a long way!

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