Peruvian Anticucho Smoked Beef Heart

Name: Peruanischer Anticucho-Rinderherz geräuchert
Total time: 6 h
Cuisine: Deutsche Küche
Ingredients: 40 g Ají Panca Paste (oder getr. Ají Panca gemahlen); 60 ml Rotweinessig; 15 g Knoblauch, fein gehackt; 6 g Kreuzkümmel gemahlen; 18 g Meersalz; 4 g Schwarzer Pfeffer grob gemahlen; 30 ml Pflanzenöl neutral; 3 g Oregano getrocknet

MarinadeRindHot SmokingMedium6-8 Std. inkl. Marinade74-77 °C120-135 °CMesquite + Kirsche

Beef heart marinated in the traditional Peruvian anticucho style with ají panca, cumin, and vinegar, then hot smoked. The acidic marinade breaks down the dense muscle fibers, resulting in a tender and aromatic dish. Perfect as a main course or hearty smoker snack.

Ingredients(for 1 kg)

Ají panca paste (or dried ají panca ground)40 g

Red wine vinegar60 ml

Garlic, finely minced15 g

Ground cumin6 g

Sea salt18 g

Coarsely ground black pepper4 g

Neutral vegetable oil30 ml

Dried oregano3 g

Instructions

Preparation

30 minutes

Thoroughly wash the beef heart under cold water, then trim off external fat, sinew, and visible blood vessels with a sharp knife. Cut the meat into uniform slices approximately 2-3 cm thick. Whisk all marinade ingredients together in a bowl until smooth.

Marinating

4-12 hours (refrigerator)

Place heart slices into the marinade, turn well, and ensure all pieces are fully coated. Cover and refrigerate for at least 4 hours, ideally overnight. Remove 30 minutes before smoking to bring to room temperature and let excess marinade drip off.

Smoking

1.5-2.5 hours

Set smoker to 120-135 °C. Soak mesquite and cherry wood chips and add to the smoker. Place heart slices on the grate and smoke until an internal temperature of 74-77 °C is reached, turning once halfway through. For a crust, briefly sear over direct heat after smoking.

Resting and Serving

5-10 minutes

Remove heart slices from the smoker, loosely cover with aluminum foil, and let rest for 5-10 minutes. Serve traditionally with boiled potatoes, corn, and a huacatay sauce or salsa criolla on the side.

Pro Tip

Beef heart is very lean – after smoking, brush with a little warmed marinade and briefly sear over direct heat to create a light crust and prevent it from drying out.

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