The Butcher’s Best Kept Secret
Naturally high in protein and exceptionally lean, Swaledale Ox Heart is a perennial favourite amongst our restaurant customers. Contrary to expectations, it possesses a distinctly mild flavour and a dense, steak-like texture that is sensational when thinly sliced and quickly grilled.

An inexpensive alternative to Yorkshire's Finest Prime Steak, it represents an excellent way to enjoy nose-to-tail eating at home. Sourced from small herds of traditional breed cattle reared slowly on pasture deep in the Yorkshire Dales, this cut delivers exceptional flavour and nutritional value at an accessible price point.

Chef Valentine Warner Inspires
"Ox heart is virtually a butchers counter give away when considering the taste to weight to price ratio that will provide for many. Deeply flavoursome, easy to cook and it’s very hard to ruin as the more you cook it the tenderer it gets. There is no middle ground really though as if desired rare it’s a quick sear or otherwise to be cooked to give softness.

Seared fast over a high heat in thin slices, well-seasoned and served with green sauce its delicious. Rubbed with dried oregano, cumin and chipotle and put in tacos with pico de gallo salsa containing a lot of lime juice is equally delicious.

Braised until tender then, cooled, dipped in beaten Dijon mustard and raw egg, floured and breaded for deep frying produces a memorable and crispy result for herb or watercress aioli.

I like to slice ox heart in strips and braise with onions, tomatoes, hot chillies, spices and vinegar. Served as a hot broth, fiery and strong in taste, once poured into a bowl over bread it makes for an unquestionable hangover cure.

Braised or seared and then dressed in a Szechuan crispy chilli oil is FABulous with a little rice, pickled cucumbers and toasted peanuts."