Peruvian Grilled Beef Heart Skewers with Aji Panca

What you need

• 500 g (1 lb) beef heart, trimmed
• 4 cloves garlic, crushed
• 3 tbsp aji panca paste
• 100 ml (scant 1/2 cup) red wine vinegar
• 2 tsp ground cumin
• 1 tsp dried oregano
• 1 tsp black pepper, freshly ground
• 3 tbsp vegetable oil, plus extra for the grill
• 500 g (1 lb) small potatoes
• 1 1/2 tsp salt, plus extra for the potato water

Method

Restated from the original video

1. 1

   Cut the silver skin, sinews and hard fat off the heart, then cut the meat into 2.5 cm (1 in) cubes.

2. 2

   In a large bowl, stir together the garlic, aji panca paste, vinegar, cumin, oregano, pepper, salt and 2 tbsp of the oil.

3. 3

   Add the heart and turn until every cube is coated. Cover and refrigerate for at least 2 hours, or overnight.

4. 4

   Put the potatoes in a pot of cold water with a good pinch of salt. Boil until a knife slides in easily, 15-20 min, then drain and keep warm.

5. 5

   Soak 8 wooden skewers in water for 20 min, or use metal ones.

6. 6

   Thread 3-4 cubes on each skewer, keeping the pieces flat and snug against each other.

7. 7

   Heat a grill or cast iron grill pan over high heat and oil it lightly.

8. 8

   Grill the skewers 3-4 min per side, brushing with the leftover marinade after each turn, until charred outside and just pink in the middle. Stop brushing for the last minute.

9. 9

   While the skewers cook, halve the potatoes, brush them with the last 1 tbsp of oil and grill cut side down until marked, 3-4 min.

10. 10

    Throw away any marinade left over, since it held raw meat. Rest the skewers for 2 min, then serve with the potatoes.

Imported from blog.giallozafferano.it. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.