Ox heart

We’re returning to offal this week, as we warned you we would, to look at one of the richest, most flavourful and best value-for-money meats we’ve ever worked with – Ox heart.

You will need:
Ox heart
Fresh horseradish
Creole seasoning: 1 tablespoon sweet paprika, 1/2 teaspoon of ground black pepper, 1/4 teaspoon of cayenne pepper, 1/2 teaspoon of dried garlic powder, 1 teaspoon of onion powder, 1 teaspoon of salt, 1 tablespoon of dried thyme, 1/2 tablespoon of dried oregano

Prep the heart
Marinate half of it (or as much as you need) in creole seasoning and oil for 20 minutes
Fry for 1 minute on each side
Serve with salad, mashed potatoes or even just bread
For the rest of the heart, pan fry in a hot pan with oil for 1 minute on each side adding butter and freshly ground horseradish as soon as you flip the steaks
Serve as above or feel free to experiment with accompaniments