Sous Vide Ox Heart

At last year's Meatopia London, we had two different ox heart dishes, and loved them both. I eventually got around to trying it at home.

It's a hefty lump of a thing. To trim, rather than working from the outside in, I worked from the inside out. I essentially opened it up further, like butterflying it, trimmed all the sinew and such off, then cut slices off with the blade parallel to the cutting board, until reaching the outer layer of tissue. Sharp knife required.

To cook mix up

• chopped garlic
• chili
• smoked paprika
• ground cumin
• salt
• black pepper
• olive oil
• red-wine vinegar

Toss meat slices until coated evenly. If you don't want to cook it sous vide, marinate it a while then grill the slices. To cook sous vide:

Bag it all and cook @ 55C 3+ hrs. It should get more tender a few hours more but three hours was good. To finish, reserve liquid from bag, sear slices in very hot cast iron pan and set aside on warm plate. Deglaze plan with all the liquid from the bag, then reduce into a sauce. Spoon sauce over the heart slices.

We served on shredded lettuce and red onions with a squeeze of lime and some cilantro, as a salad or wrapped in a large tortilla.