Brazilian Beef Heart, Farofa, Pickled Beets, Glazed Carrot, Crispy Tripe and Chimichurri
Ingredients
Pickled Beets:
- 1 med (200 ml) red beet peeled and shredded
- 1 cup (250 ml) sugar
- 1 cup (250 ml) cider vinegar
- 1 ½ cups (375 ml) water
- ½ tsp (2 ml) salt
Glazed Carrots:
- 1 lb (450 g) baby carrot peeled
- ¼ cup (60 ml) unsalted butter
- ¼ cup (60 ml) Durham College honey
- 1 tbsp (15 ml) tarragon chopped
- ¼ tsp (1 ml) salt and pepper
Chimichurri:
- 3 tbsp (45 ml) onion minced
- ½ cup (125 ml) parsley chopped
- 2 tbsp (30 ml) red chili minced
- 4 tbsp (60 ml) lemon juice or red wine vinegar
- ½ cup (125 ml) olive oil
- ½ tsp (2 ml) salt
- ¼ tsp (1 ml) freshly ground black pepper
California Prune & Red Lentil Farofa:
- ½ cup (125 ml) red lentil washed
- 6 tbsp (90 ml) olive oil
- 3 tbsp (45 ml) butter
- ½ cup (125 ml) onion small dice
- 1 clove garlic minced
- ½ cup (125 ml) walnut chopped
- 1 cup (250 ml) cassava flour
- 1 cup (250 ml) California Prunes sliced
- TT Salt and black pepper
Crispy Tripe:
- ½ lb (223 g) honey comb beef tripe washed
- 4 cups (1 lt) chicken stock
- 4 tbsp (120 ml) cornstarch
- 2 cups (500 ml) Canola oil
- 3 tbsp (45 ml) Tabasco® Chipotle Pepper Sauce
- 2 tbsp (30 ml) coarse salt
- 1 tsp (5 ml) Club House® Smoked Paprika
- 1 tbsp (15 ml) chives minced
- 1 tsp (5 ml) lemon zest
Brazilian Style Beef Heart:
- 1 x 3-4 lb beef heart trimmed, sliced 1” thick steaks
- ¼ cup (62 ml) Worcestershire sauce
- ¼ cup (62 ml) Club House La Grille® Brazilian Style BBQ
- 1 tsp (5 ml) salt
- 2 tbsp (30 ml) canola oil
Instructions
Pickled Beets:
- Add shredded beets, sugar, vinegar, water and salt to a sauce pan and bring to a simmer. Cook until tender, about 10 min. Strain and set aside.
Glazed Carrots:
- Blanch peeled carrots in salted simmering water for about 4 min or until tender. Remove and place in ice bath, set aside. In a sauté pan, heat butter, DC honey and add carrots. Lightly sauté for 1-2 min until hot and season with tarragon, salt and pepper. Keep warm and set aside.
Chimichurri:
- Combine all ingredients in a small bowl and stir. Set aside.
Red Lentil Farofa:
- Simmer red lentil in salted water until al dente, about 15-20 min. Cool in an Ice bath and strain, reserve. In another sauté pan, add olive oil, butter, onion, garlic and cook until translucent. Turn heat up to med-high, add chopped walnut, cassava flour stirring constantly until flour is toasted. Add lentils, California Prunes, heat through and season with salt and pepper. Keep warm and set aside.
Crispy Tripe:
- Add washed tripe and chicken stock to sauce pan and simmer for 3 hours. Remove from liquid and cool uncovered in refrigerator for 30min. Combine Tabasco® Chipotle Pepper Sauce and coarse salt in a sauté pan, gently heat until salt is dry, reserve. Slice tripe into desired shapes, coat with cornstarch and fry in hot canola oil until crispy. Season with Tabasco® Chipotle salt, chives, lemon zest and Club House® Smoked Paprika. Set aside.
Brazilian Style Beef Heart:
- Trim beef heart and slice into 1” thick steaks. Tenderize beef heart steaks using a meat tenderizer, place in a bowl with Worcestershire, Club House La Grille® Brazilian Style BBQ and salt. Marinade for at least 20 min. In a hot skillet, heat oil and sear each side for 2 min or cook to medium rare. Allow to rest for 3-4 min and slice in half. Serve immediately.
Notes
Chef’s Notes:
Crispy tripe used as a garnish
Durham College grown micro greens used as garnish (beet and radish leaves, if avail. Not shown in photo)
Crispy tripe used as a garnish
Durham College grown micro greens used as garnish (beet and radish leaves, if avail. Not shown in photo)