As someone who enjoys chicken and turkey hearts, I can only imagine the pure pleasure of tasting an ox heart. You can't find that at your average supermarket.
We eat a lot of hearts. Try stuffing a whole one with salted onion and garlic. Smoke with Applewood on the rotisserie. Lambs hearts are superb as are Pigs. Cheers Diz
@@charrotequis Yes it can be a bit chewy. But slowly cooks it and slice it thin. The chewy bits are quite apparent in the slices and can be removed. Any leftovers (including the onion and Garlic) can be re heated in gravy at a later date. Served with mashed potato and seasonable veg, sorted. Cheers, Diz
@@davekostka7151 local small processing plant. Give them a 5 gallon sanitized bucket with lid and buy it for animal consumption. I pay $.49lb for all organ meat.
When I was in the Infantry here in Canada our Cook made beef heart about once a month. He roasted it with a stuffing and it was amazing. I cook it once in awhile, and we love it !!!!!! I am going to have to try it on the BBQ!!
I was fortunate enough to try reindeer hart up in Norway in 2004, just a small piece pan fried, salt an pepper... it was the best steak I ever had and still is to this day.
My late uncle used to use beer heart in his poor mans version of steak and kidney pie. No steak no kidneys but the intense beef flavor of the heart carried the day.
Usually, in my home, we eat chicken hearts, and how we cook em is we season them with salt and either grill on an open fire with sticks inserted into them or we deep fry them. We take them off the sticks, (or if deep-fried, just strain them) and saute the chicken hearts with oil, ground pepper, onions, garlic, shallots, dried chilli, and occasionally a seasoning we have called terasi which is like a sort of dried prawn paste that gives a good amount of umami flavour. And we eat the final product with rice. The chicken hearts can of course be replaced with other parts too such as intestines or just the meat itself.
I'm 63 so a bit older than you ;) my nana used to make roast heart slow roasted in the oven with stuffing when I was a kid back in the 60's and it tasted great, in the 60's here in Liverpool we used to have lots of real butcher shops and you could see half a pig cow and lamb hanging on hooks in the fridge window, eating offal was quite normal back then so heart liver kidneys tripe lungs stomach pigs and cows feet pigs ears cheeks tails etc was all on the menu, these days it's almost impossible to find and not at all in most supermarkets, except people eat all of what i just mentioned without knowing it, what do they think they make sausages from or meat pies burgers etc, I can tell you it's not prime cuts of beef or pork LoL. Thanks for your video it's great to see people getting a bit more adventures in the kitchen
I like the small changes you gues are implementing from video to video. The slower rolling credits at the end with the casual chat between the two of you is gold. Thank you also for walking us through more atypical cuts of meat. Love the direction of this channel!! Keep it up!!
Took the words right out of my mouth !! My wife is Peruvian, we lived in Cuzco for 10yrs. I used to hit up a Anticuchoria for Choncholi and Anticucho at minimum 3 times a week. Here in the states I've been able to secure beef heart from small processing plants for $.49lb ans that makes me happy
Man, i know it's an older video and even though i instantly wanted to make this, i took me till now. Oh boy! This is some seriously good Stuff! Amazing
It looks pretty tasty! Maybe my mom always under seasoned and over cooked them when I was growing up. She didn't know how to cook T-bone either until I showed her.
I grilled a pork heart last night - my first try, but it was delicious. I agree with Morrison; next time I will make a gravy to go with it. In Peru, marinated beef heart skewers are considered a delicacy. They are called "anticuchos." I will try my hand at those, when I can find a beef heart. THANKS for all your great videos!!!
You should defenitly try it cut in little pieces, cocked until brown and tender in a pan with evo oil, garlic and minced parsley. In italy we eat it that way and i love it
The best steak I ever had was a slice of cow tongue that had been sous vide to medium rare, then finished on the grill. The best steak sandwich I ever ate was a lamb heart, sliced and marinated in olive oil and lemon, then flash fried and put on a ciabatta roll. Never overlook the 5 th quarter. But don’t tell anyone: if hearts and tongue go gourmet, the price will triple, like pork belly and ox tail.
Role. I ate Rosy Junior's heart when a student. I milked Rosy for years but junior was a boy, and in this sexist world that meant our big chest freezer. My father froze the heart whole and then brought it to me. I added kidney onions and mushrooms. But your recipe looks better....tomorrow early to beat the que.
The heart and the tongue are the two muscles in an ox that is constantly working. That is why there is no fat marbling, and why it is a lot like venison. Next time try it with a creamy pepper sauce...
All innards that ppl sell are tasty and healthy, i am happy to grew up in a place where this is an everyday meal. High five to the liver being the best superfood :D
Bison heart is the best IMO but everything is good meat just depends on what you do it. I save dove hearts for fish bait...not sure exactly *why* 🤷♂️ it work so well but and adds more fish based protein to the family table. Gravy !!! or sounds odd but a Japanese grilling sauce for Unagi [eel] is great with deer.
Dear PitmasterX, it is really great, that you deal with that very special parts of an animal like tongue or heart. For many, these are no-goes, but only because they do not know it, and how to prepare it. And it is a question to be somehow decided in your mind first: do I accept that inner organs of an animal can be delicious (and not strange or weird). Nose to Tail - that includes those parts of the animal you are showing us, what I really appreciate. I do ox heart usually in a broth and it is a very fine meat together with white caper sauce. I certainly will try it from the grill - I would never have thought of to put heart on a grill. Thx PitmasterX for that inspiration. What about calf's liver - did you have it from the grill, is there a recipe? Best regards Thomas
Yea agree, heart is hella underrated. Imo its the best organ to eat as it has good flavor and texture. Most similar to regular mean and doesn't have that harsher/bitter blood/organ taste that some other organs have.
Is the heart fresh or has it been aged. I'll be going to the English market in Cork tomorrow for one. I have made beef stew with beef heart but This looks great.
![เป็นไปได้ไหม - WanMai [Performance Video]](http://i.ytimg.com/vi/Eh5hItD4Mr0/mqdefault.jpg)
As someone who enjoys chicken and turkey hearts, I can only imagine the pure pleasure of tasting an ox heart. You can't find that at your average supermarket.
We eat a lot of hearts. Try stuffing a whole one with salted onion and garlic. Smoke with Applewood on the rotisserie. Lambs hearts are superb as are Pigs.
Cheers
Diz
Dude that sounds awesome.
OK, this is on my to do list now.
Sounds great!! The hole heart? Isn´t kind of chewey ???
Lamb hearts are great!
@@charrotequis Yes it can be a bit chewy. But slowly cooks it and slice it thin. The chewy bits are quite apparent in the slices and can be removed. Any leftovers (including the onion and Garlic) can be re heated in gravy at a later date. Served with mashed potato and seasonable veg, sorted.
Cheers, Diz
Its a shame that heart, kidney's and liver aren't more appreciated!
Be glad about that fact
If not we would pay gourmet prices for it
If they were, prices would skyrocket. Look at beef tongue, used to pay less than $3lb.
I love sweetbreads, but they're difficult to find now. I used to be able to buy them at Walmart.
@@davekostka7151 local small processing plant. Give them a 5 gallon sanitized bucket with lid and buy it for animal consumption. I pay $.49lb for all organ meat.
@@Hanibul_Lecktor how much money do u pay for 49lbs of meat ?
Why aren’t you at a million subs yet. I can’t get enough of your videos. I got a cow hart in my freezer can’t wait to cook it up.
We raised our own beef, stuff it like a turkey at thanksgiving was always a hit
We used to roast the heart Stuffed and roasted for at least 5 hours
What did you stuff it with?
When deer hunting I always save the heart. IMO it's the best part.
That dish had heart and soul, lol.
When I grind meat for hamburgers I use about %20 heart to up the beefy ness of the burger.
I do the same, but with liver.
Good to know. Thanks.
When I was in the Infantry here in Canada our Cook made beef heart about once a month. He roasted it with a stuffing and it was amazing. I cook it once in awhile, and we love it !!!!!! I am going to have to try it on the BBQ!!
Heartfelt congratulations from all the oxen!
I was fortunate enough to try reindeer hart up in Norway in 2004, just a small piece pan fried, salt an pepper... it was the best steak I ever had and still is to this day.
Just found this channel. In love so I binged & subscribed 👏🏾👏🏾👏🏾👏🏾👏🏾
I'll try it! Nice job X!🤘❤🤣
Start of the video : oh hell no!!
End of the Video : Oh Hell Yeah!!!!
Great work guys!!! looks amazing!!
Hey, Roel! That's a HEARTY meal. An AWSOME presentation as always. 💖
Man... I feel bad seeing such good content not getting the views it deserves
Heart, cheeks and tail is the holy trinity of beef.
i’ll trade your tail for some tongue.
beef cheek is just dreamy!!!!
They are all good, but dont forget about the tongue
Do a potjie with the remaining heart. My fav during winter.
My late uncle used to use beer heart in his poor mans version of steak and kidney pie. No steak no kidneys but the intense beef flavor of the heart carried the day.
Usually, in my home, we eat chicken hearts, and how we cook em is we season them with salt and either grill on an open fire with sticks inserted into them or we deep fry them. We take them off the sticks, (or if deep-fried, just strain them) and saute the chicken hearts with oil, ground pepper, onions, garlic, shallots, dried chilli, and occasionally a seasoning we have called terasi which is like a sort of dried prawn paste that gives a good amount of umami flavour. And we eat the final product with rice. The chicken hearts can of course be replaced with other parts too such as intestines or just the meat itself.
geweldig bezig Roel en Co , ik kijk altijd uit naar nieuwe videos van jullie, keep up the good work :)
I'm 63 so a bit older than you ;) my nana used to make roast heart slow roasted in the oven with stuffing when I was a kid back in the 60's and it tasted great, in the 60's here in Liverpool we used to have lots of real butcher shops and you could see half a pig cow and lamb hanging on hooks in the fridge window, eating offal was quite normal back then so heart liver kidneys tripe lungs stomach pigs and cows feet pigs ears cheeks tails etc was all on the menu, these days it's almost impossible to find and not at all in most supermarkets, except people eat all of what i just mentioned without knowing it, what do they think they make sausages from or meat pies burgers etc, I can tell you it's not prime cuts of beef or pork LoL. Thanks for your video it's great to see people getting a bit more adventures in the kitchen
I like the small changes you gues are implementing from video to video. The slower rolling credits at the end with the casual chat between the two of you is gold. Thank you also for walking us through more atypical cuts of meat. Love the direction of this channel!! Keep it up!!
You should do a Peruvian anticucho with that heart. The marinade softens the meat. It's the best!
Took the words right out of my mouth !! My wife is Peruvian, we lived in Cuzco for 10yrs. I used to hit up a Anticuchoria for Choncholi and Anticucho at minimum 3 times a week. Here in the states I've been able to secure beef heart from small processing plants for $.49lb ans that makes me happy
Man, i know it's an older video and even though i instantly wanted to make this, i took me till now. Oh boy! This is some seriously good Stuff! Amazing
It looks pretty tasty! Maybe my mom always under seasoned and over cooked them when I was growing up. She didn't know how to cook T-bone either until I showed her.
Been having heart on a roast dinner since i was a boy, I'm 55 now and can't wait to try out your method. Banging recipe, Keep On Grilling.
Wooow stepping up that production value. I like the guga vibes :) and also the heart looks great.
I grilled a pork heart last night - my first try, but it was delicious. I agree with Morrison; next time I will make a gravy to go with it. In Peru, marinated beef heart skewers are considered a delicacy. They are called "anticuchos." I will try my hand at those, when I can find a beef heart. THANKS for all your great videos!!!
Get it all up in there! In the nooks and crannies! 🙂
Eat your heart out guys with Pitmaster X 🤣. Nice video Roel and Morisson. Keep on eating..your heart out 😋
The human heart is the size of your fist and that ox heart is GIGANTIC.
So i should get a human heart for a dinner of 2?
Tongue and Tail are a must in Brazil. Never had an ox heart, but chicken heart is delicious.
You should defenitly try it cut in little pieces, cocked until brown and tender in a pan with evo oil, garlic and minced parsley. In italy we eat it that way and i love it
My mum used to roastox hearts when I was growing up in the 70s and 80s . I still romember the texture!!
I win the bet, Roel! I had ox heart before. It’s not something that I really enjoyed a lot; it wasn’t bad either.
Everything looks AMAZING! 👍 👍
Interesting to try
Oh man you’re getting my taste buds working!
Yesssssss! We need long sleeve or sweatshirts!!
We eat in Peru, cow heart every week, is one of the most known peruvian street food : Anticuchos
Yeeesssss finally! Mmmmmm! Bedankt pitmaster!
Awesome video! Will def try this.
Heart is delicious...OX tongue is my favourite though! Yum.. thanks for the great content
Last time I cooked heart, they were lamb, stuffed and braised. It was at catering college and it was in 1970. Never seen them for sale since.
I do grilled heart almost weekly. It's a much more beefy flavor and really good sirloin tenderness.
The best steak I ever had was a slice of cow tongue that had been sous vide to medium rare, then finished on the grill. The best steak sandwich I ever ate was a lamb heart, sliced and marinated in olive oil and lemon, then flash fried and put on a ciabatta roll. Never overlook the 5 th quarter. But don’t tell anyone: if hearts and tongue go gourmet, the price will triple, like pork belly and ox tail.
Role. I ate Rosy Junior's heart when a student. I milked Rosy for years but junior was a boy, and in this sexist world that meant our big chest freezer. My father froze the heart whole and then brought it to me. I added kidney onions and mushrooms. But your recipe looks better....tomorrow early to beat the que.
Wow!!! In the netherlands we say, i don't eat hondenvoer. 😖
*Very "Heart Warming Video" guys that's maybe called the forgotten beef as the shirt steak!* 🥩👍
grill the hearth in an iron pan in good butter, add some salt and pepper and eat it with a loaf of bread and some mustard. Delish.
30 minute video to show 10 seconds of grilling, glad I ffw this.
I'd eat that in a heart beat! XD
Glad to see you got your knife handle fixed..
I hunt a lot so I’m always eating elk heart love to slice it and cook it with onions
I make stew and Beef Pot Pies out of Ox heart all the time Its one of my fav cuts of meat.
The heart and the tongue are the two muscles in an ox that is constantly working. That is why there is no fat marbling, and why it is a lot like venison. Next time try it with a creamy pepper sauce...
All innards that ppl sell are tasty and healthy, i am happy to grew up in a place where this is an everyday meal. High five to the liver being the best superfood :D
Have you ever tried to bbq beef cheeks? Ive done them in the slow cooker and they melt in your mouth.so tender and the flavour is amazing!!
Slow cook it in tomatoes, shallots, red onions, red wine and balsamic vinegar. Yummy!
I marinate strips of beef heart in Sherry vinegar and whole grain mustard, then onto the grill......amazing.
Wow, looks finer than any steak I’ve ever had. 👍
Heart is awesome in a stew, its has An amazing flavour. Take it from me, as butcher these are getting more popular!
Bison heart is the best IMO but everything is good meat just depends on what you do it.
I save dove hearts for fish bait...not sure exactly *why* 🤷♂️ it work so well but and adds more fish based protein to the family table.
Gravy !!! or sounds odd but a Japanese grilling sauce for Unagi [eel] is great with deer.
In Thailand we eat a lot of heart, but it's always sliced and boiled which isn't bad but I wished more people had cooked it the way you made.
I do the same with my Nutella containers! LOL
Always wanted to try Roast Ox Heart 🤤
This gives a whole new meaning to "eat your heart out".
Love this! Now I just have to find one to cook
You can prepare Anticuchos with Ocopa!!!! You will love it!
Cheers from Peru!!!! Also try to do Pachamanca.
I think its time to prepare peruvian food =]
Tried pig and chicken hearts, i like it.
Actually looks really good. You still have to try to make biltong (the 100× better beef jerky).😉😂
I always use pigs heart making my favourite soup dish and seeing this made me wanna try using it the next time I'll make my favourite soup.
Normal people - I love ribeye and sirloin.
Me - I love the heart and kidneys.
Haven't had heart in 20ish years, my uncle game me a moose heart and I'll be cooking it in a few weeks. Trying to decide how I'll prep it.
Omfg that looks reaaaly tasty! And indeed just lika a steak or a small picanha! Made me really curious!
I like to use beef heart for tartare but definitely will try this version as well ;)
What happened to “never season before grilling”? Even though some venison does have fat cap, venison fat isn’t good. Thx for another great video.
Als je volgende keer weer zo iets “geks” maakt, kom ik graag langs om te leren. Super tof.
Dear PitmasterX, it is really great, that you deal with that very special parts of an animal like tongue or heart. For many, these are no-goes, but only because they do not know it, and how to prepare it. And it is a question to be somehow decided in your mind first: do I accept that inner organs of an animal can be delicious (and not strange or weird).
Nose to Tail - that includes those parts of the animal you are showing us, what I really appreciate. I do ox heart usually in a broth and it is a very fine meat together with white caper sauce. I certainly will try it from the grill - I would never have thought of to put heart on a grill. Thx PitmasterX for that inspiration. What about calf's liver - did you have it from the grill, is there a recipe?
Best regards
Thomas
love your stuff , would love a Krensky sausage done
This Ox 100% died of a heart attack.
Can you try a slow roasted lamb heart...never tried it but I have heard it's amazing!
The quality of the forage gets better and better..keep it up!!👍I love how you bind your music with nice looking B's
No way you made that tender ... you must be a cooking god ...
I would definitely eat a heart. Looks so delicious. Lots of Love from Tennessee USA ❤
Wat ziet het er goed uit zeg. Heb alleen nog maar herten hart op rauw. Krijg je super veel energie van.
Awesome !!! But where the heck do you get an ox heart ?! More curious how it would be smoked .
Wouldn’t normally consider eating heart, but that looks great!
Music and the shots on the meat cooking reminds me a lot of Guga’s videos.
Any chance of an update on the translations of your book, Pitmaster?
That’s a hearty meal right there
What a hearty meal you got there.
This should be called the Vampire Steak. Because Vampires get a Stake in the Heart.
Yea agree, heart is hella underrated. Imo its the best organ to eat as it has good flavor and texture. Most similar to regular mean and doesn't have that harsher/bitter blood/organ taste that some other organs have.
Is the heart fresh or has it been aged. I'll be going to the English market in Cork tomorrow for one. I have made beef stew with beef heart but This looks great.
I'm loving pig heart low and slow. Even chicken and turkey heart is great.
Its a common thing to eat the organs in Egypt. And the prices are not cheap . There is always demand on it specially the liver
I really like your Nutella-Glas hack ;)
Do you know what temp to pull off the grill to achieve that medium to medium rare look he had in this video