This offal recipe involves marinating beef heart in barbecue sauce and apple cider vinegar, cubing it and threading it onto skewers before grilling, a lesser-known but flavourful corner of American barbecue cooking.
Trim away the membrane and tough sinew from the beef heart with a knife and cut it into 3 cm cubes.
Toss the cubed heart with the barbecue sauce, apple cider vinegar, crushed garlic cloves, black pepper, salt and olive oil, and marinate in the refrigerator for at least 2 hours.
Thread the marinated heart cubes onto skewers, leaving no gaps between the pieces.
Grill the skewers over medium heat on a hot grate for 15 minutes, turning frequently, until browned on all sides.
When trimming the heart, remove the membrane and tough sinew thoroughly, or it toughens when cooked. Do not cut the marinating time short; without at least 2 hours the meat turns tough.
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