23 February 2015
We sliced a couple of decent inch or so thick 'steaks' from a beautifully fresh whole ox heart I'd picked up in the market and griddled them (without any oil apart from what had been massaged into them) on a hot ridged pan to have with buttered kale.
Oh my! Darling lovely hubby cooked them a pefect medium rare, brown outside and moist and pink in the middle. They were tender and so, so tasty. What's even better? There's more, just waiting for us, in the freezer. Yum!
Just got to pick up more kale...