Sauce being poured over meat in a bowl.

Kol's Ox Heart Aguachile

Umami, earthy and uplifting, this take on a classic Mexican aguachile from London restaurant Kol will stun your guests. 

05 April, 2022
Average: 4 (2 votes)

serves for

6

ingredients

For the heart
Ox heart
350g
Salt
100g
Brown sugar
50g
Rapeseed oil
1l (or beef fat)
For the aguachile
Pine nuts
100g
Water
200ml
Piquin chillis
4
Horseradish
12g, fresh
For the beetroot
Beetroots
500g
Kombucha
50ml
For the kelp oil
Toasted kelp
15g
Rapeseed oil
200ml
Habanero
5g, dry

Step 01

For the heart 

Remove the sinew and cut the heart into slices of 3cm x 3cm.

Step 02

Cure in 2 parts salt, 1 part brown sugar for 45 minutes.

Step 03

Rinse the hearts thoroughly and place them in a bag with the oil or fat for about 15 minutes before confiting.

Step 04

Cook the hearts in the oil at 55°C for 15 minutes and rest at room temperature.

Step 05

Grill and carve before serving.

Step 06

For the aguachile

Combine all ingredients in a blender until smooth.

Step 07

Strain the mixture through a cheesecloth.

Step 08

For the beetroot

Roast until tender.

Step 09

Peel and slice thinly. 

Step 10

Dress in kombucha. 

Step 11

For the kelp oil

Blend all the ingredients at 60°C and strain, reserve.

 

Step 12

Plating 

Plate the beetroots flat in a bowl on one side and the hearts on the other, dress with the kelp oil and finish with the pine nut cream at the table. 

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