Barbecued ox heart sandwich
by Helen Graves
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Ingredients
Bakery
4 white bread rolls, something with a bit of chew
Fresh Meat
1/2 ox heart, trimmed
Fruit & Vegetables
1 small onion, sliced into thin wedges
1 garlic clove
Oils & Vinegars
7 tbsp of olive oil
2 tbsp of red wine vinegar
Store Cupboard
capers, 1 small handful
6 anchovy fillets
1 tbsp of wholegrain mustard
pepper
1 pinch of sugar
Speciality Ingredients
cornichons, 1 small handful
Salad & Fresh Herbs
flat-leaf parsley, 1 large handful, leaves picked
1 handful of basil, leaves picked
1 handful of mint, leaves picked