Grilled Ox Heart Skewers with Paprika, Oregano & Goose-Fat Potatoes
Tender, beefy ox heart sliced thin, marinated with smoked paprika, oregano and a touch of chilli, then seared quickly on skewers. Served with crisp goose-fat new potatoes. A speedy, high-impact supper.
Prep: 20 mins | Cook: 20 mins
Medium
Serves 4
Ingredients
700–800g Ox Heart, trimmed of sinew (ask us to trim if you like)
2 tsp Smoked Paprika (Pantry)
1 tsp Dried Oregano (Pantry)
½ tsp Chilli Flakes (Pantry), to taste
3 garlic cloves, finely grated
2 tbsp olive oil
1 tbsp red wine vinegar or lemon juice
Sea salt & freshly ground black pepper
700g new potatoes, halved
2 tbsp Goose Fat (for the potatoes)
(Optional) 6–8 rashers Unsmoked Streaky Bacon, cut into pieces to interleave on skewers
(Optional tool) Butchers String (if tying pieces before skewering)
Method
Heat oven to 220°C (fan 200°C). Put a large tray in to preheat.
Parboil the new potatoes in salted water for 8–10 minutes. Drain, steam-dry, toss with Goose Fat and a pinch of salt. Tip onto the hot tray and roast 20–25 minutes, turning once, until golden and crisp.
Meanwhile, trim the Ox Heart of any silverskin. Slice into long strips about 1cm thick; fold thicker ends so pieces are a fairly even width.
In a bowl mix olive oil, vinegar/lemon, garlic, Smoked Paprika, Dried Oregano, Chilli Flakes, 1 tsp salt and pepper. Add the heart slices and coat well. Marinate 15 minutes (or up to 2 hours in the fridge).
Thread the heart onto metal or soaked wooden skewers, ribbon-folding as you go. If using, interleave pieces of Unsmoked Streaky Bacon.
Heat a grill pan or BBQ to high (or a heavy frying pan). Sear skewers 2–3 minutes per side for blush-pink (add 1–2 minutes for more doneness). Avoid overcooking.
Rest the skewers on a warm plate for 3–4 minutes. Season to taste.
Serve with goose-fat potatoes and a green salad or flatbreads if you like.
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FAQs
Here we have a number of the most commonly asked questions about us. If you have a query and it is not answered here please contact us directly.
Do you deliver abroad?
At the moment we can only deliver to mainland UK destinations.
When can I get my order?
Subject to demand, we generally deliver your order on any day that suits you, from Tuesday to Saturday inclusive. When demand is high and at Christmas, the earliest delivery date available is usually no more than three working days from the date you place your order, but we can often deliver next working day. DPD will provide you with a 1hr time slot on the day of your delivery.
I have a promotional code - how do I use it?
You can enter the offer code at the basket stage. If you have any problems, please call and speak to a member of the team on 01732 354733.
How long can I keep my items frozen?
When your produce arrives, check them against your invoice and then freeze immediately. As a rough guide: beef, pork, lamb and sausage products can keep in the freezer for up to 1 year from the date of cut, and bacon approximately 6 months.
Cardboard packaging - can I recycle it?
Yes. This protects your goods during transit and can be recycled with your household cardboard.
Do you do gift vouchers?
Gift vouchers can be purchased both online (digital) and in store. They are available in a number of different denominations.
What is the best way to store my order?
Keep your fresh meat in it's original vacuum packaging. This is ideal for storage in either your fridge or freezer. Fridges should be set at 5 degrees celsius or less and freezers -18 degrees celsius or less. Your order should be refrigerated as quickly as possible.
Can I de-frost my meat quickly?
Allow plenty of time to de-frost your meat. It is better to de-frost in your fridge. Allow 24hrs for small cuts and up to 10hrs per 500g for larger joints. De-frosting in the fridge slowly helps retain the natural moisture and freshness of the meat. Never de-frost or keep meat in a warm environment - this can lead to a risk of food poisoning.
My meat appears darker than expected?
Dry aged, grass fed and free range meat matured in the traditional Butchers' way can have a darker appearance than processed, quick-cut supermarket meat. This is call 'bloom' and is not a defect of the product, but is in fact often beneficial.
There was a slight odour when I opening my vacuum packs?
There can be a slight natural odor when opening a vacuum packed product. After about 20 minutes of exposure to the air the product can change colour and the natural odor fades. This process is quite normal.
