Directions for: Grilled Ox Heart with Watercress Salad, Red Wine Lentils and Horseradish
Ingredients
ox heart, trimmed of all excess fat and cut into 4 pieces
cup balsamic vinegar
cup olive oil
250 g Umbrian lentils
1 L chicken stock
500 mL red wine, preferably something good and robust
1 red onion, chopped finely
1 celery heart, chopped finely
1 medium carrot, chopped finely
3 cloves garlic, chopped finely
3 bunches watercress, washed thoroughly and dried
2 inches fresh horseradish, peeled and grated finely (preferably using a microplane)
1 cup crme frache
good-quality red wine vinegar, to season
Directions
1. Preheat your grill to 450F.
2. Marinate the heart with the balsamic vinegar and olive oil, and set aside at room temperature.
3. In heavy based saucepan, add a little oil and over a medium heat, and add the onions, celery, carrots, garlic and a good pinch of salt. Turn down the heat and cook until soft, about 10-15 minutes.
4. Add the lentils to the vegetables, and slowly add the chicken stock and red wine, stirring continuously. Keep alternating between the stock and red wine until the lentils are soft but still have a bit of texture, about 20 minutes. Taste and season with salt, and add a splash of red wine vinegar.
5. In a small bowl, add the grated horseradish to the crme frache. Add a splash of red wine vinegar and salt to season. Set aside.
6. Wipe off any excess marinade from the heart and grill to medium rare, flipping only once (about 2-3 minutes per side). Allow to rest for 5 minutes before thinly slicing.
7. Arrange the watercress on the plates. Spoon on the warm lentils, place the heart slices and add a few dollops of the horseradish crme frache.
8. Finish with a drizzle with olive oil and serve immediately.
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