Smoked Beef Heart with Chimichurri Crust
Beef heart is rubbed with a spicy Argentine chimichurri crust and slowly hot-smoked until tender and juicy. The heart should be carefully cleaned of sinews and fat beforehand. The result is a robust, aromatic meat with a wonderfully smoky herb crust.
Ingredients(for 1 kg)
Instructions
Preparation
30 min + 4–12 hours marinating timeClean the beef heart, removing sinews, valves and excess fat. Mix all ingredients into a paste and rub the heart all over. Cover and marinate in the refrigerator for at least 4 hours.
Preheating
30 minSet the smoker to 120–130 °C. Use quebracho wood as the base and add cherry wood chips for a slightly fruity note. Remove the heart from the refrigerator and let it acclimate for 20 minutes.
Smoking
4–5 hoursPlace the beef heart on the grate and smoke at a constant 120–130 °C until a core temperature of 72–74 °C is reached. Add smoke wood regularly during the first 2 hours.
Resting and Serving
15–20 minRemove the heart from the smoker and let it rest wrapped in aluminum foil for 15–20 minutes. Then slice thinly crosswise against the grain and serve with fresh parsley and lemon wedges.
Pro Tip
Slice the beef heart crosswise against the grain into thin slices after smoking – this keeps it tender and makes it ideal for serving.
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