Beef

by Matt Hames

1

Smoked Beef Heart and Chickpea Curry

Chef Mark Zeitouni was one of the more avant-garde chefs we met at this year’s SOBE Wine and Food Festival in South Beach. Case in point – this recipe for Smoked Beef Heart and Chickpea Curry. The heart is cured with chili powder, cumin, brown sugar and a plethora of other ingredients for six hours and then sliced and served with chickpea curry and grilled bread. This is a savory must-try for all those with an adventurous and cultured palate!

Ingredients:

1 lb. beef heart, cleaned
1/2 cup cumin, toasted and ground
½ cup ancho chili powder
½ cup coriander, toasted and ground
½ cup caraway, toasted and ground
5 cloves garlic
1 lb. parsley
1 lb. cilantro
2 lb. salt
1 lb. brown sugar
Hickory Wood

Directions:
Combine all ingredients (except beef heart) in a robot coupe until a wet sand consistency has been reached. Cover the beef heart with the cure for 6 hours. Rinse and smoke heart until internal temperature has reached 155F. Slice and serve with chickpea curry and grilled bread.

Ingredients for the Chickpea Curry:

3 sweet potatoes cubed into medium chunks
1 medium onion, chopped
2 stalks of celery, chopped
1 large carrot, cubed
2 Tablespoons ginger, grated
4 cloves of crushed garlic
1 bunch chopped cilantro
3 Tablespoons curry powder
1 ½ Tablespoon cumin
1 ½ teaspoon chili flake
1 stalk of lemon grass
1 bay leaf
2 Kaffir lime leaves
2 12oz cans of coconut milk
8 cups vegetable stock
2 quarts chickpeas, cooked

Directions:
In a large pot add olive oil to the bottom of the pan and begin to sauté sweet potatoes, onion, celery, carrots, ginger and garlic. Cook till lightly brown and vegetables are soft. At this point add curry powder, cumin, and chili flake and sauté for another 2 minutes. Proceed to deglaze pan with coconut milk and scrape the bottom of the pan. Add vegetable stock at this point and add lemon grass, bay leaf, kefir lime leaves and cilantro. Bring to a boil and reduce heat to a simmer. Allow mixture to reduce slowly by a ¼. Adjust with Salt and pepper to taste. Puree the mixture in vita prep until you achieve a smooth silky sauce. Cool and store.






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One Response to Smoked Beef Heart and Chickpea Curry

  1. vera says:

    Thanks for the recipe..
    I’m a newbie at smoking meats. therefore I have a couple questions..
    could you tell me approx how long did the heart take to smoke and what temperature should he smoker be set at ?
    was the heart med rare or more to the well done?
    I am going to give this a try…

    Thanks again for sharing your recipe
    Vera

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