Best 2 Bbq Veal Heart Recipes

**Savor the Unique Flavor of BBQ Veal Heart: A Culinary Journey Through Exquisite Recipes**

Veal heart, an often-overlooked cut of meat, holds a special place in the culinary world for its distinct flavor and texture. This versatile ingredient can be transformed into a delectable dish that will tantalize your taste buds. In this article, we present a collection of BBQ veal heart recipes that showcase the diverse culinary possibilities of this underrated cut. From grilled and smoked variations to hearty stews and braises, these recipes offer a range of flavors and cooking techniques to suit every palate. Whether you're a seasoned grill master or a home cook looking to expand your culinary horizons, our carefully curated selection of recipes will guide you through the process of preparing this unique ingredient. Join us on this journey of flavors as we explore the art of cooking BBQ veal heart and unlock its full potential.

Let's cook with our recipes!

ANTICUCHOS (GRILLED BEEF HEART)

Anticuchos (Grilled Beef Heart) image

Provided by Food Network

Categories appetizer

Time 5h30m

Number Of Ingredients 10

Ingredients

8 dried Puya chiles or 4 dried California chiles, wiped clean
4 Chiles de Arbol
2 tablespoons Annatto seeds
1 garlic cloves, peeled
1 teaspoon cumin seeds
1/2 cup red wine vinegar
1 jalapeno chile, stemmed, seeded and roughly chopped
1/2 cup olive oil
2 teaspoons salt
1 pound beef hearts, trimmed of all sinew and silverskin

Steps:

Remove stems from chiles and shake out and discard seeds. In small saucepan place chiles with enough water to cover. Bring to a boil, remove from heat and let sit 20 minutes to soften. Drain and discard water. In a blender combine dried chiles, annatto seeds, garlic, cumin, red wine vinegar and jalapeno. Puree at high speed 1 - 2 minutes, or until thick and smooth. Add olive oil and salt and blend again until mixed. Cut beef hearts into 2 x 1/4-inch strips. Place in a bowl, pour over chile mixture and toss to coat evenly. Cover and marinate in the refrigerator at least 4 hours or overnight. Preheat grill or broiler. Thread 4 - 5 pieces of beef heart on a bamboo skewer. Grill until seared on all sides, about 3 - 5 minutes. Serve hot.

BARBECUED VEAL

Barbecued Veal image

Provided by Julia Reed

Categories dinner, main course

Time 2h30m

Yield 6 to 8 servings

Number Of Ingredients 15

Ingredients

1 boneless veal shoulder (about 5 pounds)
2 bunches green onions, trimmed, some tops included, cut in half
1 large yellow onion, cut into chunks
1 green bell pepper, cut into chunks
8 sprigs parsley, roughly chopped
3 large cloves garlic, peeled
1/2 cup peanut oil
1/2 cup canned tomato sauce
1/2 cup red-wine vinegar or sherry vinegar
1/4 cup Worcestershire sauce
1/4 cup honey
1 tablespoon capers, drained
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon Tabasco sauce

Steps:

Unroll the veal shoulder. Place it in a deep baking dish. Set aside.
Place the onions, green pepper, parsley and garlic in a food processor and pulse until mixture is cut to medium-size bits.
Heat the oil over medium heat in a skillet and add the contents of the food processor. Simmer for 5 minutes and stir in remaining ingredients. Simmer for 20 minutes. Taste for seasoning and cool.
Completely cover the veal with the mixture. Cover and refrigerate at least 5 hours, or overnight, turning the meat once or twice.
About an hour before cooking, remove the meat from the refrigerator. Prepare coals for a barbecue or heat a gas grill. Preheat the oven to 375 degrees. When the grill is ready, remove the meat from the marinade and grill each side 15 minutes, turning frequently to keep the meat from burning.
Meanwhile, heat the marinade. Place the meat in a deep casserole, pour the sauce around it and cover. Bake for 1 hour. If still tough, bake up to 30 minutes longer. Spoon sauce over each serving and serve the rest on the side.

Nutrition Facts : @context http, Calories 453, UnsaturatedFat 15 grams, Carbohydrate 17 grams, Fat 24 grams, Fiber 2 grams, Protein 41 grams, SaturatedFat 7 grams, Sodium 668 milligrams, Sugar 12 grams

Tips:

Choose the right veal heart. Look for a heart that is firm and plump, with no signs of damage or bruising. The heart should also be a deep red color.
Prepare the veal heart properly. Before cooking, the veal heart should be trimmed of any excess fat and connective tissue. The heart should also be cut into small pieces, about 1-inch thick.
Marinate the veal heart. Marinating the veal heart in a flavorful marinade will help to tenderize it and add flavor. Some good marinade options include olive oil, balsamic vinegar, garlic, and herbs.
Cook the veal heart over high heat. Veal heart is best cooked over high heat, which will help to sear the outside of the meat and keep it juicy on the inside. You can grill, pan-fry, or broil the veal heart.
Serve the veal heart immediately. Veal heart is best served immediately after cooking. You can serve it with a variety of sides, such as roasted vegetables, mashed potatoes, or rice.

Conclusion:

Veal heart is a delicious and versatile meat that can be cooked in a variety of ways. By following these tips, you can cook a delicious and tender veal heart that your family and friends will love. So next time you're looking for a new and exciting meat to try, give veal heart a try!

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