Recipe by: Student Chefs Adreanna Russell and Sahil Ahuja from Durham College
Corned Beef Tongue with Mustard Jus, King Oyster Mushroom, Champs, Pickled Cabbage, Glazed Carrots & Brussels Sprouts
Brining and slow cooking brings out the meaty-rich qualities of this under-appreciated cut of beef. This modern corned beef dinner will have your guests licking their lips wondering why they haven’t tried beef tongue before.
Prep Time: 20 min Cook Time: 30 hrs Total Time: 30 ½ hrs
Yield: 6 servings
Beef tongue and Mustard Jus
Ingredients
Brine Liquid:
- 3 Lt water
- 250 g (1 cup) kosher salt
- 125 g (1/2 cup) brown sugar
- 30 ml (2 Tbsp) curing salt #1
- 45 ml (3 Tbsp) pickling spice
Beef Tongue:
- 1.5 kg (3-4lb) beef tongue
- 250 ml (1 cup) beef stock
- 60 ml (4 Tbsp) canola oil
- Salt & pepper
Mustard Jus:
- 60 g (4 Tbsp) shallot, sliced
- 100 ml (1/3 cup) white wine
- 500 ml (2 cup) beef stock
- 45 ml (3 Tbsp) Dijon
- 60 ml (4 Tbsp) butter
Instructions
Brine liquid:
- Combine all ingredients in stock pot, bring to a simmer until all salt has dissolved. Cool in an ice bath and transfer to non-reactive container.
Beef tongue and Mustard jus
- Trim excess fat and submerge in brine for 7-12 days in the refrigerator.
- Remove tongue from brine (discard) and wash under cold water. Vacuum seal tongue and 250 ml of beef stock in sous vide bag. Set water bath to 70 C (158 F) and cook for 26-30 hrs.
- Remove from water bath, allow to cool (about 15 min) and peel off skin using your hands. Cut to desired portion size (approx. 160 oz or 4 oz).
- Heat oil in a large fry pan, season beef tongue and sear on all sides. Allow to rest.
- Drain excess oil from pan and sauté shallot until lightly browned. Deglaze with wine, add Dijon mustard, 500 ml beef stock and reduce to a glaze. Remove from heat and swirl in cold butter. Serve with seared beef tongue.
Notes
Chef’s Notes: the texture is different from each part of the tongue. The base or back of the tongue is fattier and more tender than the tip. Serve a smaller portion from each section and your guest can experience the whole cut.
Roasted King Oyster Mushroom
Ingredients
- 3 lrg king oyster mushroom 30 ml
- 2 Tbsp thyme, chopped
- 60 ml (4 Tbsp) canola oil
- Salt and pepper
Instructions
- Slice each mushroom in half lengthwise. Score cut side in a diamond pattern.
- Toss with canola, thyme, salt and pepper, roast in 400 F (200 C) oven for 10-15 min.
Sour Cream Irish Champs
Ingredients
- 500 g (3 lrg) Yukon gold potato peeled
- 100 ml (3-4 Tbsp) sour cream
- 60 g (5 Tbsp) leek julienne
- 100 g green onion sliced
- 100 g 3 Tbsp butter
- Salt and black pepper
Instructions
- Cut potato into large dice (about 2 inch cubes). Cover with cold salted water and quickly bring to simmer. Cook until tender, about 20 min.
- Heat butter in sauté pan, add leek and cook until translucent. Reserve.
- Drain potato and mash. Add butter-leek, sour cream, green onion and season.
Notes
Chef’s Note: this is a rustic dish and the potatoes do not have to be completely smooth.
Pickled Red Cabbage
Ingredients
- ¼ head of red cabbage julienne
- 10 ml (1 tsp) caraway seed
- 250 ml (1 cup) sugar
- 250 ml 1 cup white wine vinegar
- 400 ml (1 1/3 cup) water
Instructions
- Combine all ingredients in sauce pan, simmer until cabbage is tender, about 10 min.
- Remove from heat and allow to cool. Strain and reserve.
Honey Glazed Carrot
Ingredients
- 6 ea mini orange carrot peeled
- 60 ml (4 Tbsp) honey
- 6 ea mini purple carrots peeled
- 30 ml (1 Tbsp) tarragon chopped
- 60 ml 2 Tbsp butter Salt and pepper
Instructions
- Blanch carrots in simmering salted water until tender, about 4 min. Refresh in ice bath.
- Slice carrots lengthwise, heat through with butter, honey and tarragon. Season.
Sautéed Brussels Sprout Leaves
Ingredients
- 450 g (1 lb) Brussels sprouts
- 2 clove garlic minced
- 60 g (2 Tbsp) butter
- Salt and pepper
Instructions
- Trim ends of Brussels sprouts and peel off each leaf.
- Add butter, garlic and leaves to a fry pan and sauté until just tender, about 1 min.
- Season and serve immediately.
Taste Canada Cooks the Books is a cooking competition that invites Canadian culinary students from across the nation to compete for the title of Canada’s Best New Student Chefs. The 2022 students chefs selected a unique cut of beef for their recipe by exploring a new web-based education tool, the Canadian Beef Information Gateway. The Gateway has information on over 70 cuts of beef with cut descriptions, complete nutrition info per cut, how-to-cook recommendations, over 300+ recipe videos and more.