Ox Heart Skewers with Black Garlic Glaze, Farro and Galangal Curry Sauce. 

Private chef Gareth chose ox heart as his protein, threading it onto lemongrass sticks and cooking it quickly over hot charcoal. Gareth: "I'm gonna do ox heart and cook that over the fire. I'm gonna glaze that with a black garlic glaze. Then I've got some farro that I'm cooking in beef stock. I'm doing a Thai sauce similar to how you showed us today - cooking it with stock as opposed to with coconut milk. And there's going to be some pickled daikon in there for acidity. You asked us to give you some big, bold flavors, and that's what I'm going to try and do." {Judge}: "He's going to quickly flash it over the charcoal, which is exactly the kind of cooking that ox heart benefits from, really. I like the idea of the farro with the beef fat running through it - the beef fat and the ox heart, there's a good synergy in the dish. His sauce is a rustic style sauce with lots of galangal running through it, so it's going to have a little heat and sweetness to it. Gareth is doing a chili and galangal rural style curry sauce. Everyone else was reaching for coconut cream, but he's kept it quite clean and using animal stock, like the version I did today." Gareth glazed the skewers with black garlic for deep caramelization and finished the farro with rendered fat from the ox heart itself.