• 500-gram beef heart
  • 1/2 cup apple cider vinegar
  • 2 tbsp soy sauce
  • 2 tbsp brown sugar
  • 1 tbsp Worcestershire sauce
  • 1/2 cup olive oil
  • Black pepper, ground 

  • 3 big potatoes
  • 3 tbsp flour
  • 2 tbsp cornflour
  • 1 tsp baking powder
  • 1/4 cup olive oil
  • Salt, pepper
  • 1/2 bunch fresh parsley
  • 1/2 tbsp oregano
  • 2 cloves garlic
  • 1 small shallot
  • 2 tbsp white wine vinegar
  • 1/2 tsp ground pepper flakes
  • 1/2 tsp salt
  • 1 tsp sugar
  • 1/4 cup olive oil


  • If you have a full heart on hand, make sure you cut it open and trim all the fatty and veinlike ventricles visible on the outside. Slice it into steak-like pieces. Otherwise you can simply ask to your butcher to clean and slice the heart.
  • In a large, deep bowl mix all the ingredients needed for the marination. Place the slices of heart into the bowl and let it marinate in the fridge overnight.
  • The next day, take the meat off the marination and pat it dry. Keep it in the fridge while you prepare the sauce and the potatoes. 
  • Wash and scrub the skin of the potatoes. Slice them as you like, rinse and dry with a towel. 
  • In a large bowl, mix the flour, cornflour, baking powder, salt, pepper, and sliced potatoes and give it a mix. Make sure the potatoes are coated with all the dry ingredients. 
  • Preheat your oven in 200C/400F degrees. Place a baking paper on an oven tray and spread the coated potatoes in one layer. Pour the olive oil all over the potatoes equally.
  • Bake the potatoes for 30-40 mins until they are fully cooked and golden brown. In the middle of the baking, turn the potatoes inside out with the help of a spatula.
  • For the sauce, bring all the ingredients into a food processor except for shallot. Give them a mix until it becomes like a paste. 
  • Finely hand-dice the shallot and mix it with the sauce.
  • It is now time to cook the heart. In a skillet, pour 3 tbsp olive oil and bring the heat on high. After the pan is hot, place the hearts and cook both sides for 4-5 minutes or until the skin is crispy and dark in color.
  • Let the meat rest at room temperature for 5 mins and then slice it into pieces. Serve the sauce on top of the meat and fries.

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